Natural peanut butter

[Marsha]

I use natural peanut butter in Peanutty Noodles but wonder if I really have to buy that for the recipe? I always have Peter Pan on the shelf & I would like to minimize my pantry items.....is it REALLY necessary to use natural peanut butter in this recipe?

[LGBurns]

I would guess that it isn't necessary. In fact, Cook's Illustrated just did a taste test of peanut butters and found that they liked the processed peanut butters better than natural ones in peanut sauce. However, Peter Pan has partially hydrogenated fats (aka trans fatty acids) which are somewhat like saturated fats. I think that's why the article encourages you to use natural peanut butter, since the article was about good fats. But as to taste and texture, I'm sure Peter Pan would be fine.

[Beth Y]

LG, funny you should mention the Cooks Ill article, as I was having the same thoughts as I was clicking to respond to this post. As I was reading Cooks article I was thinking how subjective the test was. I love the taste of natural peanut butter...it has so little sugar and salt and so much "peanut" taste that we use it all the time. I can't imagine liking Jiff over natural, as the testers did. Hmmmmm. I use natural peanut butter, for instance, in African Chicken Soup, and couldn't imaging using anything else that would add sweetness. I think it is much a matter of taste, AND, as you mentioned, fat and sugar.

[chefbec]

Just switch to natural all the time! It's so much better for you. No sugar, no added fats (why would peanut butter need another oil added to it?) and it tastes so much better. I've eaten natural peanut butter since I was a teen (we're going back many years here http://www.cookinglight.com/bbs/wink.gif ) and it's all I feed my family. My kids love it, and notice the difference when they eat out. You just stir it up and keep it in the frig. It's very easy to spread. You can also store it upside down (in the frig) to keep it from separating.

[kwormann]

ANother vote for natural here! No added fats, sugars, ets. Just peanuts! And the flavor... http://www.cookinglight.com/bbs/biggrin.gif

Kim

[Ohioan]

Definitely go with the natural peanut butter! The processed kinds may taste sweeter or saltier to the CI tasters (and I have to say this article made me check to make sure I was reading the right magazine), but they certainly can't taste as much like peanuts!

At any rate, as everyone says, natural peanut butter is far more nutritious. The trans fats in the processed kind are even worse than saturated fats, since the trans fats decrease "good" cholesterol while increasing "bad" cholesterol. And who needs all the extra fat, sugar, and sodium anyway? Ptoo. Feh.

Cheers,
Phoebe

[woodsl]

Another vote for natural. I used to always buy Smucker's natural, but I just started buying freshly ground peanut butter at Whole Foods. They have a machine that grinds the peanuts right then. It is great. I am sure there are other grocery stores that have the same thing.

[Kerri]

I have NEVER used natural peanut butter in the peanutty noodles recipe and it has always turned out fine. I have actually never tried natural peanut butter, but lately I have been getting curious. Maybe I will soon!

[Mousie29]

I was wondering how to buy this natural peanut butter and it looks like Smuckers Brand is a natural kind.

I guess that sells on the shelf with the others.

For the fresh ground kind, does anyone know how long it lasts and how to store (frig or pantry)? Thanks in advance

[Ohioan]

Mousie29 - I usually keep my fresh-ground peanut butter in the refrigerator, which not only keeps it fresh but also keeps it from separating. I can't say how long it lasts, because I just get about two weeks' worth at a time (another advantage of getting the fresh-ground; you can buy as much or as little as you want). But I seem to remember the Arrowhead Mills Natural as lasting about a month -- not that it went bad after a month, you understand, but that it got eaten up after a month! http://www.cookinglight.com/bbs/smile.gif

Nuttily,
Phoebe

[LGBurns]

Okay, I just wanted to clarify that I've personally never used anything but natural peanut butter (I grew up on it, actually). I can't stand Jif, Skippy, etc. My response was coming from the frugal side of me--if Marsha has Peter Pan in her pantry and doesn't feel like going out and buying natural, I see no reason to. But I would definitely agree that my long-term advise would be to permanently dispense with processed peanut butters and pick up a jar of the natural stuff. If you can afford it and it's available, I highly recommend getting organic too. Trader Joe's organic is about the same price as regular natural in the grocery store.

[Anne]

I add my vote for the natural, organically grown peanut butter. However, if you aren't used to it you might not like it at first. It is an aquired taste if you are accustomed to the salty, sweet taste of the highly processed brands. I think that many foods are available in versions that are more healthy than what we might have grown up with (whole wheat pasta, low sodium tamari, skim milk) and the benefits are worth the adjustment to something new.

[SusanMac]

Any other recommendations for good brands of natural PB? I tried Smuckers and liked it a lot. But, for some reason, I'm skeptical on how "natural" it can be from Smuckers. (Kind of like if Jiff suddenly came out with a natural brand...hmmm...maybe they got the batches mixed up?) Maybe I just didn't expect something natural from a national brand.

Is the Whole Foods grinder kind very expensive?

[woodsl]

Originally posted by SusanMac:
Any other recommendations for good brands of natural PB? I tried Smuckers and liked it a lot. But, for some reason, I'm skeptical on how "natural" it can be from Smuckers. (Kind of like if Jiff suddenly came out with a natural brand...hmmm...maybe they got the batches mixed up?) Maybe I just didn't expect something natural from a national brand.

Is the Whole Foods grinder kind very expensive?

I don't think that it is, but I can't remember the exact price. But one of the reasons I like it is that we don't eat that much peanut butter (no kids), and I can buy as much, or as little, as I need.

[woodsl]

I may be starting up something that is better left ignored, but I was disgusted by the Martha Stewart post on this thread. Is there any way that CL can determine who this was and prevent this person from posting again?

[kentgirl]

I did an actual double-take when I read that post!

I'm sure Maelynn will delete that post once she is aware of it. Thank goodness this doesn't happen too often on this board.

[hlao23]

My favorite natural PB is the generic they sell at Kroger. I like it much more than any brand name I've tried. If you don't have a Kroger you might just try the kind carried by any local grocery - I've heard that the same generic kinds go out under the label of many different stores.

[Kristine]

Here in Southern CA, the newer Ralph's grocery stores have the grinder Peanut Butter AND Almond Butter. Both are delicious....and it's the only kind I ever eat.

[Marsha]

Thanks everyone for your opinions/advice - and I guess I was away from my computer too long as I missed the "Martha Stewart" post - what was that about? Feel free to e-mail me if you don't want to start it up again....

[AD]

I can't comment on the recipe, but I do know that peanut butter can be made by grinding peanuts in a blender or food processor, although I have not gotten around to trying it myself yet. My local grocery store sometimes grinds honey roasted nuts, and I LOVE the taste of natural honey roasted peanut butter but the store has a hard time ordering things. I can't even tell the difference between the taste of Smuckers natural and Jif peanut butters. Sometimes, I like to add a few drops of honey to the peanut butter for flavor.

[kwormann]

I am also a bit interested in the "martha stewart"post, but am with marsha and dont want to start anything..if anyone feels like emailing me and letting me know what it was about...I cant figure out what Martha has to do with peanut butter!

Kim

[JulieM]

I just read recently that peanuts have a mold on them that is bad for you. The article said that if you eat natural peanut butter, it's better to buy it already made, such as Smucker's, because the peanuts are ground fresh and therefore don't contain much of the mold, but if you grind your own peanut butter at the whole foods market, the peanuts are usually older and therefore contain more of the mold. http://www.cookinglight.com/bbs/frown.gif

[kwormann]

I hadnt heard that. I really like Kroger brand, so we stick with it. We go through a jar about every two weeks!

Kim

[valeriek]

I'm with Kerri - I've made this recipe several times with Jiff and love it, but I've never tried natural peanut butter and have vowed that once this jar of Jiff is gone, I'm going all natural. I've seen it sold at Trader Joe's at a reasonable price. This thread has made me even more determined to try the natural stuff!

[LGBurns]

I have to confirm the peanut butter mold thing. My sister is a dietician and she warned me about this. She uses almond or cashew butter instead of peanut. So far, my husband and I have risked it with the natural peanut butter because almond and cashew butters are both so expensive.

[makedah]

I did the natural peanut butter thing for a while and felt very proud of myself. it's okay when the oil is evenly distributed. But when you hit a 'dry' patch -- YUK! I'm back to Peter Pan...

[laughsandlaughs]

Just a warning for those who've never used natural peanut butter not to be shocked by all the oil that's separated to the top and whatever you do, don't pour it off!!! Stir and stir until it's well mixed and then store it in the fridge (this will help keep it from going rancid) as my bottle instructs you to do. Refrigerating it will also keep it from separating back.

[SusieO]

I found freshly ground peanut butter in the deli at Publix. Haven't tried it yet, but I probably will. It seemed fairly reasonably priced.

[AD]

I just made my own peanut butter in the blender, and it was wonderful! I used honey roasted nuts and made a very small amount, but it tasted great. As for oil separation, it never has bothered me or seemed an inconvenience. This method is really a money-saver too!

[LGBurns]

Another tip re: storing natural peanut butter. Before you open and stir it store it upside down in your pantry. That way the oil is at the bottom when you stir it which is easier (and less messy). Definitely have to stir it really well (I use a table knife).

[makedah]

And another thing -- One day I took a PB sandwich to school for lunch (using natural peanut butter). By the time I got around to eating the sandwich, the oil in it had separated! Yuck! I suppose that could be avoided by keeping the sandwich in my insulated lunch bag, but then my sandwich would be cold. Yuck!

[kwormann]

Well, I have to chime in with this: 10We pour the oil off the top and still have plenty to make the pb smooth 2) We dont refirgerate it (dont like how hard it gets) and have never have trouble with it separating or becomming bad and 3) I have never had trouble with it separating in a sandwich before lunch....maybe Kroger pb is superior?????? http://www.cookinglight.com/bbs/biggrin.gif

Kim

[LGBurns]

I want to warn against not refrigerating natural peanut butter. The oil in the peanut butter creates an anaerobic condition that is the perfect environment for botulism to grow. This is also why pesto with the layer of olive oil at the top should be refrigerated. My sister the dietician (again--sorry I seem to be quoting her a lot but she's always looking our for us) warned me of this.

[DanaSD]

I've made the Peanutty Noodles with both Jif and natural peanut butter and I definately think the Jif was better. The natural stayed kind of chunky whereas the JIF made a smoother sauce.

I have a question for all you natural peanut butter users - how does the natural style peanut butter work for peanut butter cookies?