Posted on 05/27/2014 2:33:52 AM PDT by kingattax
VIDEO AT LINK
You’re an avid home cook. You make your own pestos, your own mayonnaise, your own tapenades. You dominate at tomato sauces.
But now you’re perhaps sitting at your desk wondering why you’ve never made your own peanut butter. We are.
According to Mr. Alton Brown, whose hacks we’ve featured before, whipping up your own peanut butter is as simple as frying peanuts in a wok, adding honey and salt, and blitzing them in the food processor.
Now we sort of feel like idiots. Especially since Brown delivers a killer pro tip at the end, about adding a bit of chili oil for “kind of a Southeast Asian thing.”
Excuse us while we leave work early to go fry up some peanut butter. File this under genius.
(Excerpt) Read more at yahoo.com ...
Neat link. Most commercial peanut butters have too much sugar added to them for my liking, so I’d give this one a try.
BTW, not really the same thing as making peanut butter, but since Alton used a wok to fry the peanuts, here’s a recipe for a Thai snack I ran across some years ago. You can adjust the amounts and ratios based on your personal tastes. I’ve found variations all over the web, too.
1 cup whole cashews
1 large spoonful of honey
1 tsp oil
1/2 cup unsweetened dried shredded coconut.
1 small dried red chili pepper, seeded and diced fine.
Toss the oil and honey into a hot wok and stir. When mixture is hot, and cashews and stir until just coated. Throw in coconut and chili pepper. Chow for a just a minute or so, so the nuts are glazed but nothing is burnt. Pour onto parchment paper or a non stick pan and let cool.
Yummy.....SE Asian peanut butter would be great in the classic Peanut Sauce (2 tbl soy sauce, tbl ea p/butter, hoisin, grated gingerroot, minced gar/cl) mixed into steamed Japanese eggplant strips, juliened bell pepper, carrot, bok choy, onion——served on a bed of hot basmati rice.
Btt
Thanks! Bookmarked!
Thanks for posting; I never realized how easy it was to make and I have all the necessary kitchen equipment and ingredients.
Peanut butter is VERY expensive in the Czech Republic - it’s considered one of those “foreign delicacies” - whereas peanuts themselves are quite cheap.
I’m going to have to give this a try.
Thank you both!
Thank you!
got to try this! love Thai peanut sauce...
One of my sons loved peanut butter.
For Christmas we got him a Mr. Peanut peanut butter maker.
It was a plastic likeness of Planters Mr. Peanut about 12-15 “ tall.
Put peanuts into his hat, cranked his arm and butter came out......don’t remember where.
He loved it.
A non-union grocery chain, Winco, just runs dry roasted peanuts through a nut grinder. The unit is cleaned regularly. Costomers grind their own.
My Vitamix will make peanut or cashew or almond butter quite easily.
PEANUT SAUCE Mix cup smooth p/butter, 1/4 cup soy sauce, 3 tsp chili paste, 2 tb br/sugar, 2 juiced limes, 1/2 cup hot water, minced gar/cl, tsp ea rice vinegar, ground powdered ginger, 1/2 tsp sesame oil.
ASSEMBLY Layer on plate, cooked thin spaghetti, sliced cooked chicken, blanched carrot slivers, water chestnuts, chp cilantro. Pour sauce over; toss to coat.
SERVE topped with cilantro, chopped peanuts; bean sprouts.
Good for you!
Alton Brown would be excellent if he just got over the notion that he was funny!
Liz: is this served hot or cold? It’s usually served cold at Chinese restaurants.
Mmmmm....that sounds good.
Trisha Yearwood on foodTV made these luscious PEANUT BUTTER BALLS.
Stir on med heat cup sugar, 1/2 c ea dark/white corn syrup.
Offheat, add 2 cups crunchy p/butter. Stir/fully combine.
Then add 4 c rice cereal; mix well. Shape into palm-size balls. Setup on waxed paper.
(Will store airtight 2 weeks.)
Delicious cold as leftovers. But served hot in restaurant.
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