Physical Description
Peanut butter can be either cream or crunchy, the former being ground to a smoother consistency. It is usually very thick.
Colors: tan, light brown
Tasting Notes
Flavors: sweet, nutty
Mouthfeel: Smooth, Sticky, Thick, Sometimes chunky, Thick, Clammy
Food complements: Jelly, Cookies, Cakes, Breads, Chicken
Wine complements: White wine, Late harvest reisling, Reisling, Viognier
Beverage complements: Tea, Milk, Mead, Beer, Coffee
Substitutes: Sunflower seed butter, Almond butter, Hazelnut butter, Nutella, Cashew butter, Dark chocolate dreams
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Peanut butter is available in smooth, chunky (with small bits of chopped peanuts), natural, reduced-fat, no sugar added, and even swirled with jelly for those time-challenged consumers.
Buying: Any supermarket or grocery store
Procuring: Peanuts used for peanut butter are primary grown in the southern United States. They are planted in April and harvested in September and October. The peanuts are then roasted and ground into peanut butter.
Preparation and Use
Peanut butter and jelly sandwiches are a popular choice among children. Peanut butter is also used to make cookies and other desserts. Many candies also contain peanut butter, surrounded by chocolate.
Cleaning: not necessary
Conserving and Storing
Store bought peanut butter has a shelf life of about 1 year and should be stored in cool, dark place. Homemade peanut butter, however should be refrigerated.
Social/Political
Many people are allergic to peanut butter. Also, there have been incidents of salmonella contamination in factories producing peanut products.
History: There is evidence of crushed peanuts being eaten for centuries. The modern day origin of peanut butter is attributed to a physician who advised people to eat it for protein when they could not chew meat. The first patent for peanut butter was given to Dr. John Harvey Kellogg around 1890. C.H. Sumner introduced peanut butter to the world at the Universal Exposition of 1904 in St. Louis, and n 1922, Joseph L. Rosefield patented a smoother, less gritty version. Peanut butter evolved more over time, and Pocter and Gamble released Jif in 1958.
Comments
July 10, 2011
Yeah, Jif!
July 10, 2011
now they have a low calorie peanut butter powder that when mixed taste like the real thing and only 45 calories for 2 tablespoons...its called pb2 can only get on line...i can now have peanut butter again...love love love it
September 28, 2011
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September 8, 2012
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