h a l f b a k e r yRenovating the wheel
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A kitchen counter sized shaker, similar to but smaller than the paint-can shakers found at a hardware store, to re-mix separated peanut butter while it's still in the jar.
Natural peanut butter is great, but the peanuts and oil separate in the container. Mixing this with a knife is messy, and leads
to peanut oil dripping down the side. And as you reach the bottom of the jar, there's always a clump of unmixed, salty and hard peanut butter left over.
Using a shaker to mix in the jar will save the mess and make it all edible again.
Slow-mo shaking
http://www.boingboi...natural-peanut.html
[afinehowdoyoudo, Jan 04 2010]
Patented
http://www.google.c...AAEBAJ&dq=6,325,533
[afinehowdoyoudo, Jan 04 2010]
[link]
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Seems like overkill to me for that bit of PB. I would suggest "Elbow Grease." The ingredients are posted somewhere in another thread. |
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I suspect that PB is too viscous to be mixed by shaking a jar-sized amount. |
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Use a drill and spade bit? |
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won't work, for reasons stated. Cuisinart type mixing blade is sure to do the job. |
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Have a little motor and battery in the jar, and a charger base. I would love this for its single-minded expression of the owner's commitment to well mixed peanut butter. |
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A jar of peanut butter can be warmed in the microwave to temporarily reduce it's viscosity. |
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Just be aware, if your PB jar had a foil-lined seal, and any of the foil remains on the top edge of the jar, this will spark and potentially burn in the microwave. |
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Not only is warm semi-liquid PB much easier to stir, it's also easier to measure, for when you plan to cook with it. |
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How about storing your jar of peanut butter on its side, on a pair of small rollers that turn slowly, rotating the jar at a couple of RPM? |
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I'm amazed that my little brainstorm while making my child's lunch last night has had such interest on the net only 2 weeks ago! (Great) minds think alike. |
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I would point out that the patented method does not work well. I've tried the "invert" method to re-mix peanut butter, and the oil inevitably leaks through the plastic jar lid causing a mess on the pantry shelf. (Of course, it does work once - before first use and before the foil seal has been opened. |
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Perhaps the most expedient solution to re-homogenizing peanut butter is improved lids! |
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//little motor and battery in the jar, and a charger base// - would it not be more intriguing to have a ferrous stirrer, and have the base generate a strong rotating magnetic field? |
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Assuming room temperature PB, can a ferrous stirrer generate enough torque? |
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As for the quality of the lids.... one can always buy PB in an old fashioned glass jar, with a metal lid. |
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I don't get the problem. I buy a variety of different peanut
butters here in the UK, and none of them separate out when
left standing for at least a few weeks. Is there something
peculiar about American peanut butters? |
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US peanut butter is processed with emulsifiers, "natural" peanut butter is not. |
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belly or hula dancing doll gripping the peanut butter between her thighs, and sh-a-a-a-a-a-ake |
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//Is there something peculiar about American peanut butters?// |
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Other than putting sugar in it? |
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They don't??!!?? What's THAT all about??!!?? |
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God only knows. I managed to buy myself a jar of so-called "American Style" peanut butter not long ago, when my local shop had run out of the regular variety. I was quite horrified to find that it tasted more of sugar than peanuts. |
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I've got a jar of extra-sugary pickled onions, too, which to my mind is even more of a horror. |
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Ee gods and little fishes - the horror! Thank goodness I'm not
in the mood to start a rant about how American food is
universally over-sweetened and lacks any real subtlety or
depth of flavour, or about how only Europeans really seem to
understand food. Thank goodness, I say. |
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[MaxWell]...not that I want to stand up for typical American foods, but do you realize that we have EVERYTHING else here, too? We can go to a Whole Foods Store and grind fresh peanuts to make fresh peanut butter and put it in the container size of our choice. Just because cheap, name-brand American junk food may come your way, please don't judge all of us as eathing this way.
and btw, can't shake PB no how, no way...[bone removed] |
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Reminds me of when I visited London and had a local tell me she knew all about the states - she'd seen the Jerry Springer show. |
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I like it. I bet one of those new style paint shakers would be the way to go. It holds the can at an angle, off center on a spinning plate. The plate spins really fast. The paint gets mixed quick. The whole thing happens under a safety box. Shrink the entire thing to counter size, and it's done. |
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Will require some tweaking of the parameters to optimize the stir. |
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ok, I'll retract my fishbone if the shaker is a shaker that can shake!Z!z!Z!Z!Z!like a paint can shaker. |
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//she knew all about the states - she'd seen the Jerry
Springer show.// |
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Well, I have an American passport, and American mother, and
have spent plenty of time in about half a dozen states. I'm
sure there must be lots of good American food, but it's
clearly the exception rather than the rule. Anyway, best
stop now before I get into one of my rants, eh? |
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Quart paint cans are shaken in the same size machine as gallon cans; a spacer is used to center the smaller quart sized can in the large can holder. |
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//ok, I'll retract my fishbone if the shaker is a shaker that can shake!Z!z!Z!Z!Z!like a paint can shaker// |
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i'm not sure what this means, but yes! yes it can! |
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Shake the shit outta it. In not so scientific terms... |
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So that is the difference between US & UK PB [Bliss]? |
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We have shit for peanut butter, Skippy should be
called Crappy, not Skippy. Too much sugar and too
much goo. |
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I would like this idea a whole lot if it were a large,
salt shaker, like device, that would plop out nicely
blended peanut butter somehow. |
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A home peanut-butter making and dispensing machine is available via Amazon.co.uk. My daughter really wants us to get one - it was on her Xmas list... |
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If you are in the business of making peanut butter, sairy, maybe you could add some lecithin. One can buy lecithin in bulk. My understanind is that it helps with issues like this. I bought some while doing an experiment with pistachio butter and it is no weird or nasty. |
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I like Skippy the way it is, with sugar. Natural peanut butter is too dry for me. although adding honey instead would probably be more beneficial. |
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pour out the peanut butter into a bowl and mix in there to avoid the oil spilling down the jar |
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and/or decant the oil off first and replace with some crisco and blend with an electric eggbeater |
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I'll "second" part of what [dentworth] wrote. Because I tried it, and there is another advantage. So, take the natural peanut butter and *pour*out* the separated oil. Then replace that oil with honey. Mix by hand; the advantage is that it does *not* separate again! |
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This shaky 'bake is a much-needed solution in our kitchen,
where real peanut butter is the LAW. |
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//replace that oil with honey// but the whole point
of peanut butter, shirley, is that it's nutty and salty
but not sweet? |
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What is called for here is some small level of explosives. Where is [8th] for a professional recommendation regarding food grade explosives, methods and dosage? |
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While waiting for the explosives experts, I'd mildly suggest
selling peanut butter in a squeeze tube like a baker's bag
for piping icing or even just like a tube of toothpaste.
Needed non-separated PB? Knead it first. |
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I was thinking ground up peanuts and silicone gel as a dry mixture, take the cover off, shake onto bread, wait five minutes as the silica absorbs atmospheric moisture... |
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I know your thinking bah, silica, but shirley that's an old church style with a nave, two or four side aisles, a semicircular apse, and a narthex. |
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//Needed non-separated PB? Knead it first. |
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As M asks Bond to make two sandwiches for the MI6 picnic, Bond asks..and gets the "Sorry old chap, that's on a knead two now basis" |
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[n_m_r] I hope you get peanutbutter on your keyboard for that one mate. |
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