So Why Not Peanutbutter Sauce?
 

Had peanutbutter and chocolet icecream with the kids last night and thought how great would it be to have peanutbutter sauce! That way you could put it on top of all sorts of flavas and if you spiced it could be warmed up and used as a peanut sauce on chicken?

We go through a jar of peanut butter everyother day in our house. My boy eats it out of the jar.

So way not have it in a squeezable bottle the way chocolet and butterscotch and carmel are available?

Find some satay peanut sauce. There are recipes out there for it which use peanut butter.

Oh, and in some parts of Europe, peanutbutter is more 'highend' than we think of it. PB&J would be just weird to them. Mmmmm. Have had one of those in a while.

Mmm, I'm thinking Thai food now.

What makes peanut butter soft in the first place? Oil in the nuts and added oil in peanut butter. If you added more oil to make it flow, it would be too oily. We have all tasted the organic stuff not mixed properly..

So Lube, this really is a question for you..

What could be added to lower viscosity without adding much more oil?? And how could you keep it homogenized??

peanuts go great with strawberries and vanilla icecream.

/ J

nasi pecel is da bomb diggity.

You couldn't leave it on the table at restaurants next to the ketchup...

http://forums.pelicanparts.com/showthread.php?s=&threadid=253645&highlight=peanut +allergies

hmmm, my expertise is in heavy equipment lubrication but if I was gonna wake this flow I would do a few things.
1) make sure the peanut particles were very small - milling might be in order. Processing may solve the problem.
2) adding more oil may mess with the taste but there are other ingrediants that are used in food stuff that might do the trick. Prehaps a light corn syrup or a peanut oil/water emulsion. I would have to research it.
3) Prehaps if the viscosity could be brought down to a flowible level at ambient temp, then just have it in a microwavable container and serve warm. The viscosity will decrease upon heating.

If I can't have chunky sauce, I'm not interested.

Hell they can figure out Aquafresh and how to keep the colors seperated. I guess the world is not ready for this.

Anyone else ever hear the story about the PT boat crew that wound up lubing a propeller shaft with peanut butter because they ran out of grease?

It would work great but it would wash out pretty easy. Veg oil, nut oil and seed oils are great lubricants and in many cases very resistant to oxidation.

skippy is already making millions on this stuff

http://www.peanutbutter.com/squeezeproducts.asp

http://forums.pelicanparts.com/uploa...1136418220.jpg

But thats just peanutbutter, I'm talking about peanutbutter sauce. Like a syrup but peanut flavored - something that can flow, pour, drizzled on icecream and be rubbed all over your wifes...opps! Sorry guys.

Heat is your friend...

You might consider....cream...mix the peanut butter with cream...and heat....low heat...

Mix it with maple syrup. Mmmm.:)

pop it in the microwave 5-10secs perfect for icecream and what ever your wife likes

Is this part of your perfect diet?

Yup, any known downside?

FWIU, when the typical peanut butter is made the peanut oil is extracted and sold off. It is then replaced with other oils...Palm and other less expensive vegatable based oils.

I make a tasty sauce out of peanut butter mixed with chocolat chips. Heat the chips in the micro until they look wet (that means they can be stirred), mix in the peanut butter (I prefer chunky) and put it on ice cream. Of course there are probably millions of people out there who do the same thing. It's not strictly peanut butter, but it sure is tasty.

So Mike, what brand of PB do you use so much of in your casa?

Peanut butter confections
 

My wife sometimes makes a peanut butter pie. You gotta really like the taste of peanuts to get into a peanut butter pie.

Ed



EDIT: For yellowline, below, and any others interested.

Peanut Butter Pie

One store-bought pie crust (Like graham cracker or shortbread)

One 8 oz. Philadelphia Cream Cheese (let set out to room temp.)

One small container (12-16 oz.???) Cool Whip

Sugar

Peanut Butter (we use creamy, but its your pie)

In a mixing bowl, blend the Cream Cheese and thawed Cool Whip. Add sugar to taste, no more than .25 cup, less is better IMO. Add peanut butter to taste, and again, I prefer a light touch on the PB as well, but it is your pie. Mix all this together, and flop it into the pie crust. Throw it back in the fridge for an hour or so to let it chill out. Enjoy!

^^ I gotta get me some of that.

Don, we buy JIF. Not sure why but my son is the peanutbutter officinado he he prefers it - maybe because of the high sugar content obtained using molassess or something. Skippy or JIF - I can't really tell a big difference.

We have tried almound and hazelnut butter - great stuff but pricey.

Woodpie - throw some choco shavings on top that bad boy and you got your self some good eat'n! Thanks for sharing.

Mike, pick up some Laura Scudders. Nothing added. One jar and you won't go back to the usual stuff. One thing though, it separates and needs to be refrigerated after opening. We have a PB container that is used for mixing and storing. Seems like a hassle to take it out of the jar and stir in a different container but when its new it comes out of the jar clean and its MUCH easier to mix in a larger jar.

Give it a go!

If you want even better then that, buy some dry roasted peanuts, and throw them in the food processor. That is good eatin'.

Now for the sauce thing. The Thai peanut sauces use extra peanut oil to make the sauce more liquidy. This is yummy, and does the job pretty darn well, but is very fatty. I found if you add water to peanut butter it gets harder. Add more water, and you get a great sauce. I like the consistency better then sauces with extra oil. I don't know about long term storage (e.g. on a store shelf) since this sauce I make is really good, and it dissapears every time I make it.

Ed, ooh that's sounds good! But then I'll have to buy a new food processor.:p
I need car parts, man!!