Peanut Butter
Ingredients
Directions
Prepare the peanuts
Put the roasted peanuts through a mill, leaving it wide open to break up the shells and remove the red skins.
Use a hand bellows or windmill to blow away the shells and skins.
Add enough coarse sea salt to adhere to the kernels.
Grind the butter
Pass the salted kernels through the mill again, grinding to a fine, smooth, oily butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Roasted peanuts
- Their oil and solids grind into the smooth, spreadable butter that forms the whole dish.
- Coarse sea salt
- Seasons the kernels so the finished butter tastes savory rather than flat.
The step that matters
Grinding to a fine, smooth butter. Peanuts release their oil as they are ground. If the mill is set too coarse or the kernels are not passed through again, the butter stays grainy and dry rather than smooth and oily.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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