Cooking Tip Thursdays: The All-Natural Nut Butter

Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…

Today’s cooking tip is less for cooking and more for efficiency and ease in the kitchen.

Ever buy a jar of all-natural nut butter (insert your favorite here: peanut, almond, cashew, etc.) just to find a puddle of oil sitting on the top?  All-natural nut butters will separate if made with only the nut, creating the oil to rise to the top and require continual stirring with each use – all too often creating sore biceps and a mess of oil spilling over the sides.  While indeed a nuisance, this is actually a good thing, because unlike those no-stir varieties, all-natural nut butters do not have added sugars, preservatives, hydrogenated oils, and goodness knows what else mixed in there to stabilize them.  More good news, for you and your arm, you don’t have to sacrifice that creamy spreadable no-stir texture by buying what’s healthiest and best for you.  Here’s a tip that took me longer than I’d like to admit to figure out, but nonetheless one worthy of sharing with you.

Store your shiny new jar of all-natural nut butter upside down.  Whether in your pantry or in your refrigerator, always keep the jar flipped over so that it is sitting on its lid.  With each use, flip upright and give it a second to settle.  Storing the jar upside down will allow the oil to rise to the bottom of the jar, keeping it well distributed and making it easier to stir when you open it.  It will also rid your jar of that dried out mess of hardened nut butter sitting on the bottom.  It will take quite a while for all the oil to accumulate on the bottom of the jar, as it did on the top, so you will have a slowly running oil throughout your jar – creating a better, spreadable, creamy consistency.

So simple yet so brilliant….

DK

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