What happens when you make peanut butter too smooth?
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- Опубликовано: 1 сен 2021
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Ever notice how some things taste smooth on the tongue, and some things taste a little gritty.
For example, in my how to make a chocolate video, the bar we ended up with was grainy, however, the stuff you buy from the store definitely isn’t. Why is this? Well, it’s definitely a tongue hack.
When grinding something like a peanut down to a small size, or tongue can distinguish between the peanut particles up to a point, but once this little crush up peanuts get smaller than what our tongues can distinguish our tongue perceives it as completely smooth and you can’t tell a difference anymore.
So how small is this limit? How fine do we need to grind something before we can’t taste the individual pieces anymore?
Today I wanna use various methods to grind up some peanut butter and test the limit of the human tongue.
============= Links ==================
Microscope: Dino-Lite Edge AM73915MZT 5.0MP
Mixing Bowls: amzn.to/3Dvr7el
Oven: amzn.to/3wEOMEp
Mortar and Pestle: amzn.to/3zfhyxl
Food Processor: amzn.to/3ifJ87X
============= Video Equipment ==================
Camera: amzn.to/3i72XNm
Lens: amzn.to/3eiODjx
Lens Adaptor: amzn.to/3rji9uX
Light: amzn.to/2UMK7TQ
============= Ingredients ==================
Spanish Peanuts
Vegetable oil
Peanut oil
Salt
Disclaimer: Some links are affiliate links 
Хобби
0:53 what part of a peanut is "2-3mm across"??
This was a mistake
@@FlavorLab Straight to jail.
@@FlavorLab Because you pinned this, I reread it and it seemed... more critical than intended. It was meant as a reaction of surprise and confusion. Thanks for the reply!
@@lukeorlando6088 The flavor police have a warrant out for my arrest for flavor crimes if the first degree. Unless I can get a good flavor lawyer, looks like I am going to spend some time in flavor jail.
@@FlavorLab In the case of Flavor Lab v The People of Flavor Town for crimes against flavor...
With a mortar and pestle you don't just pound. Once you reach the point you were at, try grinding in a circular motion and when a lot of the substrate has gone up the sides of the mortar, push it down to the base using the pestle with a bit of rotation. You can get stuff pretty fine like that, however power tools ftw!
It also looks like its smooth. You need a volcanic rock one to really get a good grind
@@zamiaramirez1390 or just just rock
Coincidentally this is the same technique I use with your mom.
I don't just pound. Once I reach a certain point, I grind in a circular motion and when a lot of the substrate has gone up the sides of the mortar, I push it down with the pestle with a bit of rotation.
@@zamiaramirez1390 Different cultures use different kinds of rock which produce different types of grinding. There is no "right" type of stone for a "good" grind.
@@jessl1934 nice one! :D
What about power tools though
This... isn't really "what happens when you make peanut butter too smooth." This is just "how to make peanut butter more smooth." You didn't discern any notable differences other than that it's smooth.
Well it depends on preference. Normally peanut butter is suppose to be easy to spread, but it's very unusual for it be runny at room temperature. I can imagine some people liking that, but it is a departure from what we usually think of as peanut butter. I think if he kept going it could have been a straight up liquid which I don't think you could call peanut butter
@@nahometesfay1112 ...natural/organic peanut butter? A lot of those seperate into oil+pb at room temp and even if you re imulsify it will still be a liquid, viscous consistency
@@EZOnTheEyes I've had natural peanut butter I wouldn't call it runny after you stir it
He sadly missed the chance for a Vsauceesque entrance.
"Hey Flavor Lab, sauce licker here"
I thought this was vsauce when I saw the thumbnail lmao
He keeps saying “taste” and then describes texture. These all taste of peanuts. The way in which the mouth experienced that taste was different due to the texture.
That was an incredibly poor technique on that mortar and pestle. You don’t just move the pestle up and down and pound it like it’s a hammer….…. You grind in a circular motion. You can achieve an INSANELY small particle size if you go at it long enough with that method.
In fact, it's basically the same thing as the wet grinder, just a smaller, manually powered version.
@@Hwyadylaw They are the same thing, just one is a mechanically driven version.
@@SilvaDreams that’s what they said…?
@@SilvaDreams why did you paraphrase the first reply lmao
@@kpp28 There is a difference between something being "basically" the same thing and just being the same thing.
I like the concept of this video, but it was very confusing. You kept saying "taste" when you were talking about textures, like "it tasted gritty". You can't taste grittiness though, you can feel it. I'm still confused about whether you could taste the peanuts or if you really mean that you can't taste particles when they're small enough.
Same here. It kept tripping me up. I think he does mean "feel" instead of "taste" though.
I think he intend to do that. Because the point of the vid is about how the flavor change when textures change. The ingredients is the same but with difference textures not only the feel but also the taste change
He didn't really speak on that in the video, though. That was part of my point. He speaks very little about the actual taste, he mostly speaks about how it feels, but calls it taste.
Same... I just kept wondering "Does he actually think that molecules are that large?" until he showed the papers on the loss of perception of texture xD
Don't worry. You definitely weren't the only one confused on what he was talking about. It was the research paper at the end that clued me in to him exclusively talking about texture, not taste. If he was trying to talk about taste, he focused way too much on the texture. Lol
Would have been a bit better if you also measured some store bought peanut butter under the microscope.
Yes, I was waiting for this...
Wait, so this was a measure of texture and not how much flavor loss or perceived flavor there is when you reach certain molecular thresholds. WHAT WAS THE DIFFERENCE IN FLAVOR?!
lmao this video didn't answer the one question I assumed it would.
I was so confused about him repeatedly talking about "tasting graininess". You're right, this was purely about texture all along.
Mmmmmm I love how smooth tastes
Thanks for saving me time
THANK YOU.
You can definitely get proper peanut butter in a mortar and pestle without adding anything. I've done it a few times but it takes a good 10-15 minutes until it gets buttery.
Sadly most people tend to not know how to use one and they literally just pound on it like a monkey with a rock instead of using it properly and swirl it to actually grind it against the sides/bottom
@@SilvaDreams I swear people are afraid of scratching the thing (source: I am not good at using them and am afraid of scratching the thing)
@@DeathnoteBB Lol, don't be because that is exactly what they are for, using friction to grind the contents down.
That mortar and pestle bit made me irrationally mad
It isnt irrational. I use a mortar and pestle daily and I dont do it like he did, I think what made you mad was the general rubbish quality of both the video content, coupled with his technique of using a mortar and pestle badly.
You don't just pound with a mortar a pestle. >_< at that stage your suppose to grind it in a circular motion....
yess, you only pound at first to break everything
No need to add oil even to the normal food processor, just time and frequent scraping down of the sides will do!
I'm curious how hyper-smooth hummus made with the chocolate grinder would taste and look.
That sounds like a trip lol. I want to see now too
If you want to make super smooth hummus, remove the skins from all the chickpeas before blending/grinding.
@@BingusFodder "just remove the skins" no problem. just individually peel off every single one if you got that time
@@c2sjfvm8HF rub the chickpeas between two paper towels
@@c2sjfvm8HF soak with baking soda and then as you pick them up a simple pinching motion quickly skins them. If you’re satisfied with like 80% removal of skins you can do it quickly
I hate to be that guy, but this guy looks exactly like the guy that would make a video obsessing about peanut butter texture.
As it turns out I am also the guy that would watch the whole video.
"These peanuts are about 2 to 3 mm across"
Oh wow you have tiny hands!
Yeah, that's about the thickness of 3 credit cards stuck together.
Credit cards are 0.76mm thick, × 3 = ~2½mm
I thought maybe he then meant like 23mm but those would be some sizeable peanuts.
Maybe he had a typo in his script and it's supposed to be 12 - 13mm. It happens.
hey, really awesome video! i have a similar critique as a lot of people here. in the video you kept talking about how you couldn't 'taste' particles past a certain size and i was waiting for you to say that as the grind size got smaller it would taste like less and less. it wasn't until i read through the comments that i understood you were talking about texture and not actual taste. maybe for the future you could differentiate between taste and feel?
DUDE HAVE YOU ROASTED COCONUT AND THEN PUT IT THROUGH THE WET MILL????? WOULD IT BE LIKE PIE FILLING???
I like this idea
@@FlavorLab I also like this idea
If he REALLY wanted the smoothest peanut butter in the universe, then he should’ve put the peanuts in a particle accelerator.
I shouldn't be this pumped that you got a sponsor for this video! 😅👏
Wait. You have a face? HANDSOME!
His face appeared in many of his videos
Ok I sead the same thing in my head he is very handsome 🥴💕💕💕 gosh
Hey, I will probably never make any of the things that you show, but I watch your videos solely because they're entertaining! Keep up the good work!
What do you mean when you say you wouldn't know it's peanut butter? Are we talking texture wise or taste wise?
that confused me, too! He kept saying "taste," but his descriptors sounded like they were describing texture, which made the video a bit confusing and unclear.
@@2GoatsInATrenchCoat yeah I mean like he talks about grittiness and compares to chocolate making process. But, we can definitely still taste chocolate you know so, how would this be different. So confused 😅
Would love to see you revisit the chocolate making video, but applying the wetmill to get a finer texture
Next week ... ;)
I dont get it he says tastes gritty and tastes smooth. Those are textures. I need to know if it tastes like peanut butter. Nutty salty PEANUTTY....
Great Video! I'm digging these so much!
One tip/trick for taking into the camera instead of the view finder - put a mirror directly behind the camera lens, and have your eyes in the reflection just above the lens! I do this with work zoom calls and it helps a ton!
who else thought he was a 20 year old guy 😂
To get it finer with a mortar and pestle you cant just pound, you need to really grind the pestle around the sides using a lot of force.
Once you have reduced the nuts to small grains, simply push the bottom of the pestle against the "side bottom" of the mortar. Depending on the size and steepness of your mortar, the angle of the peatle should be between 30-45° from the vertical. Then just push down and circle the pestle around the mortar bowl.
This will get you a much finer grind, at the cost of A LOT more elbow grease.
I would liked to see compared to comercial peanut butter in the microscope
Please use the same scale side for side by side graph comparisons!! :)
How do u know the particles themselves are being detected? It could be that differently sized particles changes the viscosity of it and that’s what makes it feel like liquid
I love the dadcam filter over the ad read :)
That makes me think of the stuff that's in Reces Pieces. Looks neat, and I wonder how a Vita Mix would do. I've made my own chocolate peanut butter cups (I'm lactose intolerant and can't have most commercial ones), but I always used ready made stuff, and just heated it.
I don't consider having any chunks, bits, or graininess in peanut butter to be peanut butter. Smooth as possible is the best way.
In geology a way to tell if sediment is silt or clay in the field is to rub it on your tongue. You can feel the grains in silt with your tongue but clay is smooth.
Just FYI. If you leave the peanuts in the food processor for longer it releases its own oils. You don't need that wetgrinder to do that.
"2 to 3 millimeters across"
I don't think this guy knows what a *millimeter* is.
For reference, a credit card is about 0.76mm thick. I don't think I've ever seen a peanut only 3 credit cards thick.
Try it: take 3 credit/debit cards and hold them together flatwise. That's roughly 2.5mm thick.
Maybe he meant centimeter...
Or maybe he looked at the notches between the "inch" markings on an American ruler and thought those were millimeters.
hey, good to see you. i appreciate the introduction for a change.
where did you get the wet grinder from?
3:45 Thanks man! In a world where ASMR is trending no one thinks of the Misophonic people anymore.
suffer!
Yes cant tell you how many times id see a good looking baking video and would have to click away immediately cause the gushing noises it makes when they stir the batter
Learnt something new!
DUDE! You should run some cacao beans through that mill.
In a day or two that video is coming out 🤣
plot twist: he's allergic to peanuts and 2 minutes in it turns into a documentary of his trip to the ER
you got a good amount of views on this video great work!
This is a really nice video, i enjoyed every bit of it. It would be really interesting how other foods behave, feel and taste when grinded from rough too really fine.
I thought you were only hands wtf
*Recently found your channel and been watching the vids a lot! some good stuff cheers! BTW you ever thought about finasteride and minoxidil for your hair?*
Love the content. I had no idea that you can buy an actual grinder for peanut butter. 😻
Me, who is deathly allergic to peanuts: interesting.
Not gonna lie, when people started talking about is poor pounding technique I giggled so hard
"I wanna test the limits of the human tongue" sounds like a bad pickup line
Me, someone who’s allergic to peanut butter: Ah yes quite interesting good to know
I'd be interested in the standard deviations on the particle size. As you mention at the end, it's not just the average size that affects the perception. I would guess the wet mill would have much tighter sigma than the food processor.
This is the most unscientific, scientific thing I've ever seen.
nice video man
My sisters a dentist, she watched this video, that's not how tongue receptors work lol.
I can't hear or see an ad for Nord VPN without immediately thinking of Internet Historian.
Would have been nice to get a comparison to commercial peanut butter particle size. Also I agree with other comments that the start of the video was misleading - taste didn't seem to come into play at all.
But... you can just buy peanut butter this smooth?
Phase 1 looks more like wet peanut sand
is the inside of your mortar and pestle smooth? hard to tell on video, but you need a rough one for food, the smooth ones are for pills
Aaaand now I’m eating peanut butter by the spoonful
Thank you for changing the thumbnail LOL
Is it possible to make a chocolate bar out of peanut butter?
Make some butter out of different nutts.
Pecan, walnut, almond,hazelnut.
I want VSauce
We have VSauce at home.
VSauce at home, this guy
where did you buy the electronic mortal for the smoothiest peanut butter?
Would the size get much smaller if you left the peanuts in the wet grinder for like 8 hours?
I like how you are doing this in a scientific way.
you should see if you can make a peanut butter "chocolate" bar (just peanuts, no actual chocolate) using the wet mill
But can you go smaller than 140 microns? That still seems big. Is there a better technique to use or tool?
1:46 good, because that is the reason
he looks like if Vsauce was good and not a psycho
I love peanut butter so much! 😍😍😍😍
so where can I buy wet mill ?
The real question is how the hell people mix the type of peanut butter that is basically a solid block with a pool of oil on top.
Will the next video be peanut chocolate?
3:11 this sentence is the definition of insanity
If you can go this smooth, surely you can do a convincing nutella.
This video is a little confusing I've just been recommended this video. Interesting topic though as I make my own nut butter in my Vitamix. I have subscribed and will continue watching your content.
Smooth like a shark
The ad before this was for peanuts butter!
you can make peanut butter in a mortar but you need to add a bit of oil or its just peanut meal
0:20 - so why can we taste chocolate then?
Can you turn this super smooth peanut butter into a peanut chocolate?
So is the answer to "what happens when you make peanut butter too smooth" is "is feels smooth"?
were the graphs made using SPSS?
Hi, where do we purchase a wet mill?
You could probably make a mean peanut drink out of that.
Leave it running overnight and report back.
Well now you can try chocolate again with a better result!
I'm not particularly a fan of his but Jamie Oliver has a video you should check out that quickly teaches you the basics of how to use a pestle and mortar. You have a lot of room for improvement there, I recommend you work on it. They're a fantastic kitchen tool once you learn how to use them properly.
You should try running that last machine for like a day and see what happens!
What happens when you make peanut butter too smooth is... It tastes like peanut butter? Clickbait title
Hi, flavor lab, Michael here.
From the thumbnail I thought this was a GTAV video.
Peanutbutter made with a cocoa conch
Leave it in for longer so you can get it to lower than 80 microns
It's 1 in the morning. How did I end up here?
Still, a fascinating experiment... I guess.
you take off the skin before grinding the peanuts otherwise it tastes atrocious.
this makes me really hungry for pb&j
2 to 3 millimeters is the size of the tip of a crayon