Special thanks to my nephews, Chris and Everett, for being guest judges! You might remember Chris from my Ratatouille episode, where he played a young Babish. @@Craftee if you can’t tell from his hoodie, he’s a big fan!
42:28 peanut butter is a colloid, microscopic particles suspended in a liquid, giving it properties of a non-Newtonian fluid, a fluid with variable viscosity based on stress. Specifically peanut butter is under the subset of Bingham plastic along with toothpaste. It’s an extremely viscous fluid that behaves as a rigid body under low stresses, hence why it is spreadable with a knife but remains stationary upside down.
@@ricseeds4835 Bingham Plastics act more like a solid. They have a yield stress, which is the minimum force required to initiate flow. If the applied stress (like gravity) is less than the yield stress, the peanut butter will not flow. It depends on a lot of different factors; obviously the biggest being stabilizers like hydrogenated oils as seen in the normal vs “separating” natural stuff. If the yield stress is exceeded by gravity, it will still move extremely slowly, maybe even taking hours to flow out of the jar at room temperature. Moreover, peanut butter displays a property called shear-thinning. Shear force is a force acting parallel to an object. The viscosity of peanut butter decreases with shear force, hence why it can be spread with a knife. If you “push” on it, it mostly stays solid, though due to the fluid nature there is shear force present. If you swipe the knife over it, it glides like a liquid.
I stir everything that separates with a butterknife. Sour Cream. Peanut Butter etc That way you "cut" it and the liquid goes to the bottom for even stirring
Flip the jar upside down when you store it Flipping a jar of natural peanut butter upside down is a common trick to help prevent the oil from separating and pooling at the top, allowing the oil to slowly redistribute throughout the jar
The second he opened the Peter Pan peanut butter, I looked at the Wikipedia for it, which led me to watching the entire 1953 Peter Pan movie, and then unpausing the video as if nothing ever happened, lol
@@dillonh321no way! If that’s true, I’d love to know how you found out / proof. I love discovering who makes the store brand products (especially all those mysterious Trader Joe’s products!)
in the 2000's my teenage-self decided to eat a spoonful of Peter Pan Peanut butter. I then got really sick and missed almost a week of school. my dad refused to clear my absences..until... there was a salmonella recall on Peter Pan Peanut Butter. I grabbed our jar and sure enough the batch number matched. Dragged my dad to school and he cleared my absences.
Thank you for taking one for the team. Going to the store and seeing the endless rows of PB kept me from venturing out. Now I have a better grasp of which ones to give a go.
How would he rank toast? Like take a bunch of bread types and put them through a single toaster set at a single toast setting and compare them that way?
Sugar does not help homogenization, but companies tend to leave out binders in their "natural" or low sugar variants because the purchasing public see separated peanut butter as more "organic"
Yeah I feel like they absolutely could make an emulsified AND super smooth natural peanut butter. But people expect natural to be less pleasant so that’s what the companies make lol. That’s my theory anyway
@ohrats731 yes, in fact. and you can use all nautral binders and emulsifiers. iirc Jif attempted this in the 90s. but it sold poorly because it "looked artificial" because it didnt separate.
Did you know you can actually get a treatment. So you can eat peanuts. My brother did it. They start you out super, super small, and then you progressively eat more and more. Look it up
@@Margar02 I bought tahini for the first time a few days ago, and not knowing what to expect, I tasted some. My immediate reaction was saying "It's like Peanut Butter's weird cousin" 🤣
Gotta say Mr Babish, I've loved the recent videos where your personality seeps through. As I'm writing this, I'm not sure entirely when that was but I remember the video you did with mythical kitchen about your last meal, talking about your struggles. What I'm sure about however, is that I love the current format. The combination of your love of video-making, playful personality and explorative content making really makes me wanna watch more of your content and support you through the window of youtube. All in all I want to thank you for you having fun and sharing that fun with us!
Upon asking myself whyever did you not taste Adams, I searched and discovered that Adams is owned by the J.M. Smucker Company (having been acquired in 1998). The internet informs me that the NE-branded Smuckers peanut butter is nearly indistinguishable in flavor. I *also* learned, to the shock of my family which constantly argues over which is superior, that J.M. Smucker Co. also owns JIF. My world is collapsing
A cinnamon raisin bagel with Jif Extra Crunchy peanut butter is one of my favorite treats. I microwave it for 16 seconds to melt the peanut butter a bit. Jif Extra Crunchy has been my peanut butter for 40 years.
Fun fact: in the peanut butter manufacturer's world, that hybrid texture which Andrew calls "grainy" is highly regarded (by some) and is referred to as "smunchy" - a little smooth, a little crunchy. When done well, it can be a sign of more artisinal grinding methods, e.g. by grinding the peanuts slowly using a stone grinder. I agree it's not everyone's cup of tea, but lots of people love it!
This video showed me that Andrew and I have wildly divergent tastes in peanut butter. I prefer peanut butter to taste like peanuts, I love the "smunchy" texture of fresh-ground PB, and I really don't mind having to stir.
@@yingco2444 I actually don't know. I just know it was a big jar with a red lid. The peanut butter was more dry, but I like how that allowed the texture and flavor to stand out more.
The best peanut butter cup, I believe, in the world, is made by Fran's chocolates in Seattle. Order you up some. Yes, they are spendy, yes you will bliss out. You're welcome. Thank you and your crew!
I work in a peanut butter factory. The difference in recipes are… very minimal. We change the roast of the peanut by very slight degrees, most are the same, and then we just mix up the ratio of sugar, stabilizer, and salt.
@@johnnytieszen I buy natural PB with no additives at Walmart. It’s not hard to find at all. You just have got to want to buy it. It’s fashionable to say all American food is awful , but you can find pretty easily just peanuts peanut butter.
I regularly use a handheld mixer with only one of the beaters/whisks to mix a full newly opened jar of natural peanut butter and it works great. What's the problem with a whisk?
@@JamesFiore Ive never tried it and I can see the use if its like a mixer, but doesn't the peanut butter just get stuck inside? And I feel like you wouldn't be able to mix the bottom very well
When it comes to peanut butter splitting, i store it upside down so the oil is at the bottom and won't slosh when you try to stir it up. I use a metal chopstick to stir it, too.
My Great Granddad used to mix up peanut butter and maple syrup concoction together when we ate ice cream sundaes at his house. He past away when I was in my mid-20’s and I still mix up that ‘ol concoction from time to time in his honor.
your comment made me tear up a bit. we honor our loved ones in so many little ways. i’ll be making your grandpa’s sundae sauce next time i have ice cream.
Y'know, I think the really liquidy peanut butters would be great for smoothies. Especially the no added sugar ones. You'd get some extra protein without adding extra sugar and it would blend up way easier than thicker peanut butters would.
I've recently started making peanut butter balls and even Skippy creamy is a bit too thick to bind everything so I'm definitely going to try the natural ones because they are thinner. Also the sweetened ones turn out a little too sweet imo because you need to add enough liquid sweetener to thin it out.
makes sense, but ngl, I've never struggled blending pb into a smoothie, even the garbage blender my family had growing up could do it. and that was after my older sister burnt the motor up.
Tip for people who hate stirring natural peanut butter--if you shake separated peanut butter first you break up the solids at the bottom and it is easier to stir.
@@PaulA-bv1rthere in the UK the cheapest honey is jars of blends from all over the world, it's incredible that somehow that can be the cheapest and yet a jar of British honey from a farm shop or garden center 10 minutes away from my house can be as much as £7 dearer
I remember taking a road trip through the states once and buying a jar of PB. My wife couldn't believe how much added sugar there was in the regular smooth stuff. Long live Kraft smooth!
I've spent a lot of time deep diving into peanut butter (51ish minutes), here are my takeaways 1) peanuts originated in S. America and we're taken to Africa before coming to the US. 2) there is a lot of debate about the origin of peanut butter, but commercially, the first peanut butter was patented by the man who would found Skippy, but Peter Pan was the first to market. 3) the first published recipes for PBJ sandwhiches came out here in the states around 1910 but did not rise in popularity until after the World Wars, thanks to soldier rations.
I love how *always* in this series, there is a breaking point where it's just "Yeah that's what it is. It tastes like what it is. Nothing new to it. Send help." XD Edit: I knew there was gonna be Penus talk but I really didn't expect Kendall's dog joke XD
As a Canadian and Kraft peanut butter lover I have to point out that the Smooth Kraft PB is the superior one and it is borderline sacrilege that you only tried the crunchy version.
The only way this episode could have been better is. If after he talked about the Reese's peanut butter, he said could have fooled me. This episode has had that in it so many times and I love every second of it
A large serrated knife cutting the peanut butter after leaving the closed jar upside down for a day or two to let the oil naturally mix and float to the top, if it doesn't then cut away and leave upside until ready to eat.
I am a Jif Natural Smooth girly. And I will never change. That being said, I also like the Justin's peanut butter and honey blend in the pouches while I'm hiking
@Rattrap007 regular JIF smooth gal here too. I silently judged people raised in Skippy households when I was growing up. People that used Skippy were the outliers where I grew up 😂
Jif is the best. Also, the thing that he wanted in the honey roasted skippy, is just the flavor notes of jif, which contains the most molasses according to Americas test kitchen.
The best way to stir it is with a butter knife. Once finished stirring and spreading the pb onto the bread, scrape the pb off the knife on the edge, back into the jar. No waste and it's a fast process.
Funny PB story: several years ago when I lived at home I bought organic PB so it had oil in the jar. My mom got to the PB first and poured all the oil out! She didn't know you need the oil to mix it up, we had to toss the jar because it was simply too solid to use for anything.
I grew up with an almond mom who would drain the oil off on purpose. Didn't realize until college that peanut butter isn't supposed to be so dry it's practically inedible.
peanut butter poweder is excellent in smoothies, it doesn't leave a slight film over the sides of the blender jar that straight peanut butter does, plus its easier to scoop
Agreed, this video was confusing and at times painful to watch. I get my peanutbutter fresh ground. Just peanuts. I refill a 32oz jar every 2 weeks. I never deal with the separation he talks of.
Here's a story - I am not American. I went on this program in 9th grade (that was in 2013) to a summer camp in the U.S. On the way from the camp to the airport, we stopped at a walmart to do some shopping. I came across the peanut butter isle and boy was I intrigued... We could barely get chunky PB in my homeland, let alone all these crazy flavours. As a true PB lover, I decided to take some of the craziest I could find back home to try. I took some of the peanut butter company's wildest flavors. I could bot stop talking about it, invited all my friends to try some etc. Just ordered some on Amazon because this video made me crave it again lol
Kraft creamy peanut butter is my go to, it's just perfect on toast or to make a sauce because it just melts so easily and gets all gooey and warm while not tasting oily at all.
@@Nathan-wk9dd I don't remember seeing it in there. I watched the second half of the video yesterday and it wasn't there, but maybe was in the first half.
That's all I buy. Just organic Valencia peanuts and sea salt. That's all you need. The thing to avoid is anything containing soybean oil or any of these unnatural "seed oils" that are made with artificial emulsifiers at extreme heat. They are incredibly inflammatory and bad for you.
You all missed the Kirkland Peanut Butter. No added sugar nor those hydrogenated oils. As for stirring I used a hand mixer with one prong. Hope this tip helps.
When i was in the 4th grade in Missouri in the 60s, they mixed sugar into the peanut butter to get the kids to eat it. It had so much sugar in it, it crunched, and it was creamy peanut butter. Didnt crunch as much as the last sip of sweet tea
Yep, Adams is the best. Just peanuts and salt. No filler garbage. I do occasionally go back to crunchy Jif bc it's the best non natural imo. Yes, Jif is better than Skippy folks.
@@Habeev07 All I can think after watching this video is that this Influencer loves sugar and knows jack about food. It was an algo suggestion and I am not subbing.
There are peanut butter stirrers, which are pretty nifty, if you eat a lot of natural peanut butter. There's a drill attachment stirrer for power tools enthusiasts. Or for traditionalists, there's the Grandpa Whitmer jar lid/stirring rod combo. It has a handy gasket that cleans the stirrer rod when you're done.
I actually like storing natural upside down, then not mixing it. The dry graininess reminds me of the inside of Reese’s cups when eating out of the jar.
sugar can certainly play a role in homogenization. I remember working at a restaurant that had their own balsamic "vinaigrette" recipe. The ingredients were bals vin, blended oil, and a boatload of white sugar. The first time I made it the chef told me it didn't matter if I emulsified the vinegar and oil together; add the oil and vin into a Cambro then slowly add the sugar while whisking to make sure it dissolved properly. Did it the way he told me to and, wouldn't you know it, the sugar brought everything together into a thick, syrupy balsamic dressing.
Special thanks to my nephews, Chris and Everett, for being guest judges! You might remember Chris from my Ratatouille episode, where he played a young Babish.
@@Craftee if you can’t tell from his hoodie, he’s a big fan!
British ones from what ive seen are 100 peanuts and peanutoil.
Everett representing with the Buffalove hat! WNY represent!
Do you ever try Costco products? They have a Kirkland peanut butter too that a ton of a people buy.
BTW, Happy Belated Birthday Andrew/Babish! 😊🎉
Palm oil is from the fruit of the palm, similar to avacado oil. Palm seed oil is the bad one because it is made from the pit or seed of the palm.
This isn't the Gatorwine ranking that the council has requested. You're on thin ice with the council, Rea.
Would it be the same Gatorade with different wines or different Gatorades with the same wine?
@@cjdecelle yes
I’m gonna need to see both of these
😂
Agreed. Gatorwine should be included in all rankings.
42:28 peanut butter is a colloid, microscopic particles suspended in a liquid, giving it properties of a non-Newtonian fluid, a fluid with variable viscosity based on stress. Specifically peanut butter is under the subset of Bingham plastic along with toothpaste. It’s an extremely viscous fluid that behaves as a rigid body under low stresses, hence why it is spreadable with a knife but remains stationary upside down.
If I weren’t trying to shout-out Craftee for my nephews, I’d pin this
NERD! ♥
This is the nerdy knowledge I come for!
What do you mean by it remains stationary upside down? It flows, doesn't it?
@@ricseeds4835 Bingham Plastics act more like a solid. They have a yield stress, which is the minimum force required to initiate flow. If the applied stress (like gravity) is less than the yield stress, the peanut butter will not flow. It depends on a lot of different factors; obviously the biggest being stabilizers like hydrogenated oils as seen in the normal vs “separating” natural stuff. If the yield stress is exceeded by gravity, it will still move extremely slowly, maybe even taking hours to flow out of the jar at room temperature.
Moreover, peanut butter displays a property called shear-thinning. Shear force is a force acting parallel to an object. The viscosity of peanut butter decreases with shear force, hence why it can be spread with a knife. If you “push” on it, it mostly stays solid, though due to the fluid nature there is shear force present. If you swipe the knife over it, it glides like a liquid.
I stir everything that separates with a butterknife. Sour Cream. Peanut Butter etc That way you "cut" it and the liquid goes to the bottom for even stirring
I use a chopstick.
Came to the comments looking for this one thank you
Flip the jar upside down when you store it
Flipping a jar of natural peanut butter upside down is a common trick to help prevent the oil from separating and pooling at the top, allowing the oil to slowly redistribute throughout the jar
The second he opened the Peter Pan peanut butter, I looked at the Wikipedia for it, which led me to watching the entire 1953 Peter Pan movie, and then unpausing the video as if nothing ever happened, lol
My adhd feels so deeply seen right now.
Peter Pan peanut butter makes Walmart Great Value peanut butter.
@@dillonh321no way! If that’s true, I’d love to know how you found out / proof. I love discovering who makes the store brand products (especially all those mysterious Trader Joe’s products!)
😮😅
I do exactly that, quite frequently. Jumping from tab to tab... It is such chaos, but in my brain, it is 100% order. LOL.
in the 2000's my teenage-self decided to eat a spoonful of Peter Pan Peanut butter. I then got really sick and missed almost a week of school. my dad refused to clear my absences..until... there was a salmonella recall on Peter Pan Peanut Butter. I grabbed our jar and sure enough the batch number matched. Dragged my dad to school and he cleared my absences.
Did he sheepishly apologize too for not believing you?
@@ItsJustLisa Of course not. A dad like that would never admit they were wrong. Probably gotta be right about everything too.
I remember the Peter Pan salmonella outbreak. Seemed like everyone got sick that year.
Great story
I remember that recall and it also involved store labelled products like Wal-Mart's Great Value. They made it for them.
Thank you for taking one for the team. Going to the store and seeing the endless rows of PB kept me from venturing out. Now I have a better grasp of which ones to give a go.
Going to predict he'll rank every jelly, then every jam, and every toast to complete the pattern
How would he rank toast? Like take a bunch of bread types and put them through a single toaster set at a single toast setting and compare them that way?
@Hybris51129 I think like deferent bread as a toast, so like: brioche, challah, white bread etc..
Then he ranks every permutation of peanut butter and jelly sandwich
“These aren’t the algorithms you’re looking for. He can go about his business.”
Every carrageenan.
There’s something very cozy about Andrew trying 40 entries of a random food category. Love the series
I watch this series after a long day of work 😊
10:55 I laughed so hard and confused my coworkers because all I did was stare at them and say "step dog"
Sugar does not help homogenization, but companies tend to leave out binders in their "natural" or low sugar variants because the purchasing public see separated peanut butter as more "organic"
Yeah I feel like they absolutely could make an emulsified AND super smooth natural peanut butter. But people expect natural to be less pleasant so that’s what the companies make lol. That’s my theory anyway
And not having binders as less processed. You can tell because of how it is.
I'd love if I could find one that did.
Non natural ones normally have extra oil added while natural peanut butter is 2 ingredients, being peanuts and salt
@ohrats731 yes, in fact.
and you can use all nautral binders and emulsifiers.
iirc Jif attempted this in the 90s. but it sold poorly because it "looked artificial" because it didnt separate.
as a man who is allergic to peanuts, this video is the vicarious living i have been waiting my whole life for.
Almost makes me want to take a spoonful despite the inevitable hospital visit.
@@UniversalABombChanneltahini and sun butter are preeeettttty close tasting. Close enough not to need to send yourself to the hospital 😆
Did you know you can actually get a treatment. So you can eat peanuts. My brother did it. They start you out super, super small, and then you progressively eat more and more. Look it up
@@Margar02 I bought tahini for the first time a few days ago, and not knowing what to expect, I tasted some. My immediate reaction was saying "It's like Peanut Butter's weird cousin" 🤣
The closest I've had to actual peanut butter is something called "Wowbutter," made from soy. I mean, it's uncanny how close the taste is. Try it!
Gotta say Mr Babish, I've loved the recent videos where your personality seeps through. As I'm writing this, I'm not sure entirely when that was but I remember the video you did with mythical kitchen about your last meal, talking about your struggles. What I'm sure about however, is that I love the current format.
The combination of your love of video-making, playful personality and explorative content making really makes me wanna watch more of your content and support you through the window of youtube.
All in all I want to thank you for you having fun and sharing that fun with us!
Andrew slowly discovering the absurdity of false marketing claims in the PB industry is wildly entertaining 😂
Upon asking myself whyever did you not taste Adams, I searched and discovered that Adams is owned by the J.M. Smucker Company (having been acquired in 1998). The internet informs me that the NE-branded Smuckers peanut butter is nearly indistinguishable in flavor. I *also* learned, to the shock of my family which constantly argues over which is superior, that J.M. Smucker Co. also owns JIF. My world is collapsing
Wait till you find out big food is really like ~6 parent companies.
Smuckers also bought Santa Cruz
I love the glass jars
Smuckers also owns my favorite brand-Laura Scudder’s. It’s the same as Adam’s. Just peanuts and salt, and you have to stir it.
@@tammas1728 Hopefully Lina Khan goes after them. Last I heard she was battling big tech.
A cinnamon raisin bagel with Jif Extra Crunchy peanut butter is one of my favorite treats. I microwave it for 16 seconds to melt the peanut butter a bit. Jif Extra Crunchy has been my peanut butter for 40 years.
yuck
Fun fact: in the peanut butter manufacturer's world, that hybrid texture which Andrew calls "grainy" is highly regarded (by some) and is referred to as "smunchy" - a little smooth, a little crunchy. When done well, it can be a sign of more artisinal grinding methods, e.g. by grinding the peanuts slowly using a stone grinder. I agree it's not everyone's cup of tea, but lots of people love it!
This video showed me that Andrew and I have wildly divergent tastes in peanut butter. I prefer peanut butter to taste like peanuts, I love the "smunchy" texture of fresh-ground PB, and I really don't mind having to stir.
I've had one Filipino peanut butter that was smunchy and I try to get it every time I visit the country.
Cup of tea or flute of pb? 🥜
@@srbaranwhich brand?
@@yingco2444 I actually don't know. I just know it was a big jar with a red lid. The peanut butter was more dry, but I like how that allowed the texture and flavor to stand out more.
opening a million fresh, pristine PB jars and digging into the perfect smooth top is literally my dream come true
Yesssss
The best peanut butter cup, I believe, in the world, is made by Fran's chocolates in Seattle. Order you up some. Yes, they are spendy, yes you will bliss out. You're welcome. Thank you and your crew!
Food scientist here. Love this video. I recommend a chop stick to mix the organic peanut butter. To ensure oil gets dispersed with the bottom layer.
Apologies for the utter lack of science
@@babishculinaryuniverse The nutter lack of science
Came to the comments just to suggest this 😂
@@dagoonitethe butter lack of science
The little things make a big difference. 😂 @@m_cabral
His final ranking video better be ranking every stomach medicine
With zofran in S tier 😂
Dude I never laughed so hard when you poured yourself a peanut butter sandwich. Thanks for the belly laugh! SKIPPY ROCKS IN OUR HOUSE.
I work in a peanut butter factory. The difference in recipes are… very minimal. We change the roast of the peanut by very slight degrees, most are the same, and then we just mix up the ratio of sugar, stabilizer, and salt.
Unless you buy just peanut only peanut butter from the red grinders on stores lol
@@johnnytieszen We have brands in Australia that are 100% peanuts. No added anything.
@@ViolasandStardust they are hard to find in the USA most have added sugar and oils
Cool job!
@@johnnytieszen I buy natural PB with no additives at Walmart. It’s not hard to find at all. You just have got to want to buy it. It’s fashionable to say all American food is awful , but you can find pretty easily just peanuts peanut butter.
There’s so much peanut butter here, my next door neighbor with a peanut allergy is having a reaction.
pretty sure Peanut Allergies is just Evolution at work..but it's okay, we have plenty of people, anyway.
@@brianjennings7644 Found the edgelord.
I watched this whole video while also having a peanut allergy... Can confirm as I am writing this in a hospital
@@brianjennings7644I have a feeling that SOMEONE believes in eugenics.
My favorite is Jif Creamy No Sugar Added. The ingredients are: peanuts, palm oil and (2% or less) salt.
As someone who stirs a bunch of peanut butter. If you are mixing in the jar I recommend a butter knife. It helps to break the rock hard bottoms.
Every time he used the whisk I felt my soul die a little more…
I regularly use a handheld mixer with only one of the beaters/whisks to mix a full newly opened jar of natural peanut butter and it works great. What's the problem with a whisk?
@@JamesFiore Ive never tried it and I can see the use if its like a mixer, but doesn't the peanut butter just get stuck inside? And I feel like you wouldn't be able to mix the bottom very well
Similar to my stabbing my jars of separated peanut butter with a dinner knife. Stab a bunch of times to the bottom THEN stir.
That’s exactly how I do it - works well
26:08 Walmart products are honestly so insane, they either are barely passable or are actually fantastic, no in-between
They’re fine.
When it comes to peanut butter splitting, i store it upside down so the oil is at the bottom and won't slosh when you try to stir it up. I use a metal chopstick to stir it, too.
Kendall making the dog joke was *not* what I expected at all.
the "step dog" return was what really got me
what are you doing step dog??
I hated it.
@@Nars_Mediawas looking for this comment
Thanks for the video. That stirring technique is called "Schlupping". Reeses PB Cups used to taste peanutty.
u guys r crushing it w this series of ranked food videos, the LONG format we never knew we needed this much...
Agreed! Idek this vid was almost an hour long lol I could watch this for hours
A butter knife works best for me when mixing my peanut butter.
Yeah, try that with the smuckers...
have you learned nothing? The organics are inferior!
We store ours upside down (so the oil floats to the bottom) and then stir with a chopstick. Works for us
I don't mix my peanut butter because I'm not a peasant
I don't buy peanut butter that requires stirring, but I do use an offset icing spatula for applying my peanut butter and jelly/jam.
I grind my own peanut butter at the store and it’s grainy. But I like it because there’s nothing in it but peanuts.
My Great Granddad used to mix up peanut butter and maple syrup concoction together when we ate ice cream sundaes at his house. He past away when I was in my mid-20’s and I still mix up that ‘ol concoction from time to time in his honor.
your comment made me tear up a bit. we honor our loved ones in so many little ways. i’ll be making your grandpa’s sundae sauce next time i have ice cream.
@@flclhack 🥺🤍
Sold! I'm doing it right now
My dad makes that mix to spread on graham crackers for a snack.
I didn't meet both my granddads, but I would like to honor yours with his creation.
Y'know, I think the really liquidy peanut butters would be great for smoothies. Especially the no added sugar ones. You'd get some extra protein without adding extra sugar and it would blend up way easier than thicker peanut butters would.
I've recently started making peanut butter balls and even Skippy creamy is a bit too thick to bind everything so I'm definitely going to try the natural ones because they are thinner. Also the sweetened ones turn out a little too sweet imo because you need to add enough liquid sweetener to thin it out.
makes sense, but ngl, I've never struggled blending pb into a smoothie, even the garbage blender my family had growing up could do it. and that was after my older sister burnt the motor up.
Pb with sugar in my smoothies makes it frothier and creamier.
Natural makes it too liquidy.
Or just toss a couple peanuts in there?
@@gfoz4465 then it'll be all gritty
14:14 the music sting here has got me laughing so hard. Kudos to the editor(s) I hope you see this.
Tip for people who hate stirring natural peanut butter--if you shake separated peanut butter first you break up the solids at the bottom and it is easier to stir.
If you have an especially large jar my friend uses an immersion blender
I mean life is too short to stir peanut butter
3 words ..paint can shaker.
That MIGHT work sometimes, but it's usually going to be too solid for that to work.
@acrispychicken8750 I've considered getting a paint shaker to dedicate to kitchen use for this purpose😂
Somewhere, Rhett and Link are smiling.
Who?
LA, I believe
The peanut butter boys love them some peanut butter.
@@periguillot4124 when and which format?
@@periguillot4124 What? The try guys have been on GMM & Mythical Kitchen.
Loved this one! Need to rank jelly and jams next.
I’d love to see supermarket honey comparisons next, feels like we could really track down which ones are overpriced
I second this!
Most of those aren't honey anyway, they're syrup with a hint of genuine honey, buy from an actual beekeeper instead.
How many companies cut their home produced honey with cheap Chinese honey, and never let on about it until caught.
@@PaulA-bv1rthere in the UK the cheapest honey is jars of blends from all over the world, it's incredible that somehow that can be the cheapest and yet a jar of British honey from a farm shop or garden center 10 minutes away from my house can be as much as £7 dearer
21:36
Babish: "We got KRAFT Crunchy, Croquant"
Also Babish: "OH, ITS CHUNKY, I wasnt expecting this! I thought it was spoiled or something"
Peter Pan Honey is one of my all time favorites that you can actually find.
It is amazing.
As a Canadian, I feel the need to point out that the only PB's that outranked Kraft would be considered 'novelty'.
Kraft natural with sea salt is the best
kraft used to make the whipped peanut butter.... that stuff was amazing
I remember taking a road trip through the states once and buying a jar of PB. My wife couldn't believe how much added sugar there was in the regular smooth stuff. Long live Kraft smooth!
he needed the smooth cremeux
I wanted to try it, but it's like $16 on Amazon. :/
Years ago, JIF used to have an apple cinnamon peanut butter. Absolutely amazing. 🤤
I’m envious of the people who got to try that 😭
Sounds amazing!
That sounds gas 🔥
I've spent a lot of time deep diving into peanut butter (51ish minutes), here are my takeaways
1) peanuts originated in S. America and we're taken to Africa before coming to the US.
2) there is a lot of debate about the origin of peanut butter, but commercially, the first peanut butter was patented by the man who would found Skippy, but Peter Pan was the first to market.
3) the first published recipes for PBJ sandwhiches came out here in the states around 1910 but did not rise in popularity until after the World Wars, thanks to soldier rations.
I love how *always* in this series, there is a breaking point where it's just "Yeah that's what it is. It tastes like what it is. Nothing new to it. Send help." XD Edit: I knew there was gonna be Penus talk but I really didn't expect Kendall's dog joke XD
As a Canadian and Kraft peanut butter lover I have to point out that the Smooth Kraft PB is the superior one and it is borderline sacrilege that you only tried the crunchy version.
Can't believe he managed to get Kraft at all-AFAIK it isn't sold in the US.
as a canadian. Kraft is garbage
@@Sethclement96 they just don't know how much better skippy is
@@jamesbyrd3740 Skippy has been available in Canada for decades.
Apologies, I am still learning your ways
This tier list is nuts.
‘Certified women-owned by Val and Zack’ killlled me too hahaha never stop this series I adore it
I use a chopstick to stir natural peanut butter.
The only way this episode could have been better is. If after he talked about the Reese's peanut butter, he said could have fooled me.
This episode has had that in it so many times and I love every second of it
Am I allergic to peanuts? Yes.
Did this make me itchy? Yes.
Did I sit here invested in the whole thing? you bet I did.
Part of me cringed for allergies. The other part is giggling maniacally.
My childhood snack of choice was peanut butter, cinnamon, and honey mixed together and used as a dip for pretzels and I stand by that to this day
thats so unhealthy though
@@2mac_mini952 despite this, I'm still alive. Scientists are working round the clock to understand how.
@@cavalloalto6631 Peanut butter, cinnamon, and honey sound SERIOUSLY delicious.
@2mac_mini952 honestly if it was organic peanut butter, as in no added sugars, it would be pretty healthy
A large serrated knife cutting the peanut butter after leaving the closed jar upside down for a day or two to let the oil naturally mix and float to the top, if it doesn't then cut away and leave upside until ready to eat.
Hot sauce tier list next
It would be four hours long 😆
Frank's or Texas Pete's ?
@@rnrsteev Frank's is gross.
Crystal >
"There it is. This is what we signed up for."
I should call her.
HUH
I miss her chat.
Laying in bed just smoked my medication and this is absolutely positively the perfect video to fall asleep to. Thanks buddy 😂
“Smoked my medication” 😒
Cool.
@ what’s the problem 😂
A popcorn ranking episode would probably pop off
I am a Jif Natural Smooth girly. And I will never change.
That being said, I also like the Justin's peanut butter and honey blend in the pouches while I'm hiking
Idk how anybody eats Justin's-they don't add any salt!
Regular JIF smooth man here. JIF is my go to standard.
@@Rattrap007 its the definitive peanut butter as far as im concerned
@Rattrap007 regular JIF smooth gal here too. I silently judged people raised in Skippy households when I was growing up. People that used Skippy were the outliers where I grew up 😂
my fav is the almond honey packets
Monica to Joey on Friends: “what are peanut butter fingers?” 🤣🤣
"Recreational peanut butter" is now a phrase that's just stuck in a brain wrinkle.
Jif is the best. Also, the thing that he wanted in the honey roasted skippy, is just the flavor notes of jif, which contains the most molasses according to Americas test kitchen.
Everett hitting you with the 9 right at the end is just a baller move. Kid knew the gravity of the situation and stepped up.
The best way to stir it is with a butter knife. Once finished stirring and spreading the pb onto the bread, scrape the pb off the knife on the edge, back into the jar. No waste and it's a fast process.
Funny PB story: several years ago when I lived at home I bought organic PB so it had oil in the jar. My mom got to the PB first and poured all the oil out! She didn't know you need the oil to mix it up, we had to toss the jar because it was simply too solid to use for anything.
I grew up with an almond mom who would drain the oil off on purpose. Didn't realize until college that peanut butter isn't supposed to be so dry it's practically inedible.
Oh no, this is what we used to do with yogurt
I was waiting for you to whip out a bowl and a hand mixer for some of these!! 😆 🤣
Nuts are incredibly high in calories. Candy-coated peanuts are also lower calorie (by weight) than regular peanuts
that's nuts
You can't go wrong with toffee covered peanuts
I wasn’t at all surprised about the Peter Pan peanut butter, especially since I remember it getting recalled twice as a kid
peanut butter poweder is excellent in smoothies, it doesn't leave a slight film over the sides of the blender jar that straight peanut butter does, plus its easier to scoop
As a HUGE natural peanut butter devotee, who doesn’t mind the slight inconvenience of stirring, this entire episode confused me…
same, not into highly processed and loads of sugar in my PB. I always felt that stuff was marketed to kids.
Same, I'm a peanut butter purist, the thought of all the added sugars and oils grosses me out
Agreed, this video was confusing and at times painful to watch. I get my peanutbutter fresh ground. Just peanuts. I refill a 32oz jar every 2 weeks. I never deal with the separation he talks of.
Here's a story -
I am not American. I went on this program in 9th grade (that was in 2013) to a summer camp in the U.S.
On the way from the camp to the airport, we stopped at a walmart to do some shopping. I came across the peanut butter isle and boy was I intrigued... We could barely get chunky PB in my homeland, let alone all these crazy flavours. As a true PB lover, I decided to take some of the craziest I could find back home to try. I took some of the peanut butter company's wildest flavors.
I could bot stop talking about it, invited all my friends to try some etc.
Just ordered some on Amazon because this video made me crave it again lol
Tip for anyone trying to mix natural nut butters mix them with chopsticks. A lot less mess and mixes better.
"Natural" penut butter should come in a margerine style container, why jars, low wide container easier to stir
It would be interesting to see these ranked again but in a blind taste test
Do an episode on alternative nut butters! Cashew, sunflower, almond etc
Kraft creamy peanut butter is my go to, it's just perfect on toast or to make a sauce because it just melts so easily and gets all gooey and warm while not tasting oily at all.
The lack of Kirkland brand products in these is upsetting
Because most Kirkland products are made by the major manufacturers and sold at Costco under the Kirkland label. They're already there.
I would love to see more store brands in general with these.
Wasn't Kirkland's in the olive oil video?
@@Nathan-wk9dd I don't remember seeing it in there. I watched the second half of the video yesterday and it wasn't there, but maybe was in the first half.
That's all I buy. Just organic Valencia peanuts and sea salt. That's all you need. The thing to avoid is anything containing soybean oil or any of these unnatural "seed oils" that are made with artificial emulsifiers at extreme heat. They are incredibly inflammatory and bad for you.
I'd love to see you do a canned chili ranking.
“The oil will rise again” *the United States military wants to know your location*
this one has LAYERS😂😂😂
I laughed so hard I dropped my phone 😂😂😂 on my sister's dogs head who's name is peanut 😂😂😂 wow he's fine the phones fine
Smuckers natural with literally just peanuts and salt is by far the best.
Go ahead and keep lying to yourself.
@@chrismaxwell2274 don't worry, I will 🤣
Nah G. I like peanut butter cuz i like peanuts. And if im in the mood for somethings sweet ill just add honey.@@chrismaxwell2274
Exactly, that’s what I use. Smuckers natural with just peanuts and salt. Absolutely delicious stuff
I agree! I like Kroger Simple Truth brand slightly more, but otherwise smuckers natural is my go to
You all missed the Kirkland Peanut Butter. No added sugar nor those hydrogenated oils. As for stirring I used a hand mixer with one prong. Hope this tip helps.
Given their sugar content, the top 3 peanut butter spreads should be disqualified on account of being icings, not peanut butter
Agreed. If it contains more ingredients than just peanuts and salt, you shouldn't be eating it or even calling it peanut butter.
😂 yer dumb
RANKING CAMPBELLS SOUPS NEXT
I don’t know if he could get through 700 flavors of soup in a single sitting.
Or just chicken noodle soups
When i was in the 4th grade in Missouri in the 60s, they mixed sugar into the peanut butter to get the kids to eat it. It had so much sugar in it, it crunched, and it was creamy peanut butter. Didnt crunch as much as the last sip of sweet tea
I was surprised to not see Adams on this. It’s been my go-to since I was a kid.
Yep, Adams is the best. Just peanuts and salt. No filler garbage. I do occasionally go back to crunchy Jif bc it's the best non natural imo. Yes, Jif is better than Skippy folks.
@@Habeev07 All I can think after watching this video is that this Influencer loves sugar and knows jack about food. It was an algo suggestion and I am not subbing.
Same.
Adams dark roast crunchy. Tried it 2 years ago, (at 71) and will eat nothing else.
According to The National Peanut Board, 56% of people prefer creamy to crunchy.
Do you have a list
Come the revolution 56% of the people are up against a wall
This is the video I need in my life.
I love the goober, not for the taste but for the happiest memories of when I was a kid.
Same. My grandma always had it in her house and I would make pb&j sandwiches.
Goober Grape on white bread with milk would be my last meal on death row.
It's peanut butter jelly time! Peanut butter jelly time! 🥜🥜🥜
For PB with the oil floating on top, I flip it upside down to store. It prevents having that layer of oil on top
also i agree Reese's should just sell a jar of the insides of peanut butter cups and just call it Reese's spread or something.
They do!
There are peanut butter stirrers, which are pretty nifty, if you eat a lot of natural peanut butter. There's a drill attachment stirrer for power tools enthusiasts. Or for traditionalists, there's the Grandpa Whitmer jar lid/stirring rod combo. It has a handy gasket that cleans the stirrer rod when you're done.
The lid/stirrer combo is so great
if you live in Vietnam, I recommend peanut butter called Spoonful
I actually like storing natural upside down, then not mixing it. The dry graininess reminds me of the inside of Reese’s cups when eating out of the jar.
Grew up on Skippy. Made the switch to Jif . Never looked back.
Choosy mother--
You got the Fix and Fogg but missed the best New Zealand one, Pic's Peanut Butter. Another natural one but better.
sugar can certainly play a role in homogenization. I remember working at a restaurant that had their own balsamic "vinaigrette" recipe. The ingredients were bals vin, blended oil, and a boatload of white sugar. The first time I made it the chef told me it didn't matter if I emulsified the vinegar and oil together; add the oil and vin into a Cambro then slowly add the sugar while whisking to make sure it dissolved properly. Did it the way he told me to and, wouldn't you know it, the sugar brought everything together into a thick, syrupy balsamic dressing.
19:05 “This is Babish, and you’re watching Disney channel”
*Bah* bah, *BAH* bah!
Shoutout to Defunctland for the deep dive on the origin of the jingle.
Pour the oil off and keep the peanut oil for cooking later. Stir the rest of the peanut butter.
Skippy gives me that sweet nostalgia for basic training. Standard issue peanut butter that we totally never snuck back to our dorms.