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45

There's definitely some rounding going on because the peanut butter has 100.1g of nutrients per 100g of product. This isn't enough to explain the discrepancy. Adding up the nutrients on the roasted peanuts gives 95.4g. I think we can assume the other 4.6% is water. So perhaps more water has been driven off the peanut butter. What I think is more likely (...


10

No, peanuts are not nuts in the botanical sense. They are legumes, much like peas or beans. Chestnuts and acorns are examples of true nuts. Most of what we commonly refer to as nuts are botanically drupes, including walnuts, almonds and cherries, as well as some larger fruits like peaches (which are typically eaten for their flesh, rather than their seed)....


10

My guess is that the peanut butter is 100% peanuts but not 100% of the peanuts are being used in it. That's like sea salt that is 100% from the Atlantic Ocean. It still contains a smaller amount of water (and consequently a larger amount of sodium) than the Atlantic Ocean does. Or 100% pure orange juice which fortunately omits the orange peels.


8

The previous answer which says to toast something means to brown it is accurate. The difference between roast and toast is simple, really: roast means to expose something to dry heat (in the west, usually in an oven) and to cook whatever it is right through; toast means to brown the outside of something, either held over a fire (as in marshmallows) or placed ...


8

That great taste comes from the compounds produced by the Maillard reaction. It not one reaction but many that occur when the building blocks of proteins and sugars react as food is heated. Many new compounds are produced giving the cooked food a richer range of flavors. The pyrazines produced by the Maillard reaction give roasted peanuts their ...


8

Depending on how much salt is on them, and how it's been applied, you might be able to knock some of it off, and effectively decant it: Place the peanuts into a hard-sided container at least twice the volume of the peanuts that you can seal tightly. Shake the peanuts. A lot. Not too hard, though, as the goal is to knock some of the salt off, not to smash ...


7

Roasting peanuts in a pan on a stove cooks them primarily via conduction (i.e., the surface of the peanuts touching the hot surface of the pan). Since peanuts are round, each part of the peanut must touch the pan for an equal amount of time during the cooking process to be evenly roasted. That's nearly impossible without something like a barrel roaster (...


6

Don't do it. a] it won't work properly & b] you'll ruin the machine. It is supposed to take bone-dry grain in the top, grind between two flat(ish) granite plates - actual millstones - & pour fresh-milled flour out of a spout. It will not only clog the mechanism & not pour through, it will ruin the millstones by getting them greasy &/or wet. ...


5

I have rinsed salted nuts well in water to remove the excessive salt and then dried in the oven. Since salted nuts are already roasted, they don't "roast again" very well at all (or in general behave like raw peanuts when cooked) but you can certainly rinse to remove excess salt and dry at low temperatures. If you want to just eat them immediately you can ...


5

Remove all surface salt by quickly rinsing them and thoroughly drying them as fast as possible.


5

Properly stored, dry roasted nuts should lose none of their flavour. Keep them in a well sealed container and they will be fine. Spices, however, should be freshly toasted, because the point of doing so is to encourage them to release their flavourful oils.


5

Use salt in the kadhai - about 300-400 gramms or more. Heat it, then add peanuts and roast until they smell for about 6-8 minutes on medium gas. Your peanuts will not burn as heat is transferred to all parts of the peanuts.


5

Presuming that the nutrient labels are accurate (for some value of "accurate"), I can think of two reasons for the difference. Nutrient labels are rounded very aggressively (as in, to the nearest multiple of 10). Thus, doing math on the numbers is likely to result in so much error propagation that any differences are meaningless. Peanut butter generally ...


5

There are at least a dozen varieties of peanuts. Some are better for whole peanuts and others for peanut butter. Possibly there are some nutritional differences between varieties. Also the preparation could come into play, dry roasting vs oil roasting.


4

Here's someone with a lot of experience doing it! video Dropping the peanuts into boiling water for a couple of minutes, then draining and rinsing in cold water is supposed to make them easier and quicker to peel. I've heard freezing them overnight helps. One method method that I have actually done is to peel them by rubbing them with a towel while they ...


4

For sure, @TFD is correct that you should be wary of Wikihow - in the link you shared, the proportions of ingredients listed at the top don't appear to match the actual amounts of ingredients shown in the pictures. "Honey Roasted Peanuts" is a catch-all phrase that is used to describe just about any type roasted peanuts in a candy coating. The catch-all ...


4

To toast something is to cause it to gain color through the application of heat. That's it. To toast a peanut is just like toasting a piece of bread. It can be done in the oven or on the stovetop, with or without oil. The difference between the words "roasting" and "toasting" is subtle and the words are often used interchangeably, but the true meanings aren'...


4

Put them in the microwave for about 30 seconds, they become oily, put in your spices and mix well, hey presto the seasoning sticks, let them cool!


4

As @Carey Gregory already mentioned about McDonald's, I generally cook for 6-10 people and for small kitty and birthday parties, so for that I use a manual nut chopper (with size adjustment bolt). This gives me fine results of chopped nuts almost in equal shapes. For 2-5 servings, I simply use a sharp knife to chop them. I almost every time try to make them ...


4

Well, you could shell out for a commercial nut butter mill, if you had an extra thousand bucks lying around. But otherwise the answer is probably not. I believe that commercial peanut butter makers grind the nuts between metal plates, which gives the very fine texture. At home, you're presumably using a food processor, which can't make thick-textured pastes ...


4

It's a natural process in homemade peanut butter (and in 100% peanut butters). The fat from peanuts is stratifying from the rest. This is assuming you keept the mixture in the machine for longer time. So A) you squished the fat and b) mixed the fat in again. If you stopped blending right after you "buttered" it then the fat is still not homogenised. Just ...


3

You really can't un-ring that bell...you can, however, dilute the "extra salty" peanuts with other, unsalted, peanuts until the you get the desired saltiness in your peanut butter.


3

While the grinding of peanuts produces a paste we call peanut butter, a food processor may be slightly better equipped to handle them then a coffee grinder, especially if you want to blend coffee with it again. Peppercorns are harder and they can be done in a coffee grinder, but peanuts would likely result in a mess that would not easily be cleaned, and ...


3

For eating in general, I took around 400grams of salted mixed nuts, followed Ecnerwal's and Charles Moore's Idea (thank you), rinsed it a couple of times, Preheat conventional oven at 350F, I used an aluminum foil sheet, and spread these nuts on them, Leave them for 3 mins, turned most of them with a couple of swipes with the hand, Leave them again for ...


3

Bring a saucepan of water to the boil, then add the peanuts and a small potato and simmer for half an hour. The salt will travel from the surface of the peanuts into the potato, which you can then discard. Since the peanuts are for peanut butter, boiling them shouldn't affect the final taste, though you can try a lower temperature if you're concerned, or ...


3

I would imagine the commercial choppers used for McDonald's nuts generate the same amount of dust. They probably sell that dust for some other purpose. The dust should be easy enough to remove: just shake them around in a strainer.


3

In this context, for peanuts, there is no real difference. Feel free to use the store-bought roasted peanuts, or roast your own.


3

I have to admit that I have never heard of boiling shelled peanuts, but apparently it's not uncommon. From ZimboKitchen.com : Quick Instructions Get your main ingredient ready – 400 g shelled peanuts. Run them quickly through some water to remove dust and other particles. Put your peanuts in a medium size pot and add your first 1 ltr of water. Add 1 tsp ...


3

GdD gives a good answer, but I am going to give a recommendation type answer based on your ingredients because although the quantities are different the ingredients are exactly the same. Go to Hershey.com and search for their fudge recipe. Follow this recipe. When your "fudge" reaches nearly the desired consistency from stirring, start stirring in the ...


3

About 100 grams of peanut butter will fit into about 6 tablespoons, or slightly under 1/2 cup. If you tasted, and there was peanut butter left on the sides and floor of wet grinder, that could certainly explain the difference. There is really nowhere else for it to go.


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