Erdnussbutter im Test: mehr als ein kultiger Snack

Alles in Butter – Der Genuss-Podcast von WDR 5

The hosts conduct a comprehensive tasting of eight different peanut butter varieties, ranging from budget supermarket brands to organic opti

Key takeaways

• Skippy (Zero Sugar) was rated as the top creamy variety for its flavor and texture.
• Dr. John Harvey Kellogg developed peanut paste to provide easy-to-eat nutrition for sanatorium patients.

Main topics

• Peanut butter variety testing
• History of peanut butter production

Notable quotes

In all sweet something salty, in all salty something sweet.

Conclusion

A flavorful exploration that provides practical shopping guidance and

Transcript preview

Speaker 2 (0:29) ARD Speaker 1 (0:30) We test and also talk Sounds Speaker 2 (0:31) about Speaker 1 (0:31) the term we have to Speaker 2 (0:32) talk Speaker 1 (0:32) again. Erdnussbutter. On the table come both creamy varieties. There are also some with pieces in it and something in between. Some also look in the glass sometimes not so inviting, I've already noticed. Also, as you know it from us, biogas against the conventional and of course all of that always to your advantage. Speaker 2 (0:52) Which variety convinces Speaker 1 (0:53) us Speaker 2 (0:53) the most and with which we would prefer to cook and what, we will of course also tell you. Speaker 2 (1:01) WDR 5. Alles in Butter. Das Magazin fürs Genießen. Speaker 1 (1:08) Was it an American influence? Speaker 2 (1:35) which of course also polarizes by having a very specific aroma, that you immediately taste when it's in it, usually even in small amounts. I also Speaker 1 (1:44) think Speaker 2 (1:44) it's great that it works both in salty and sweet contexts. And I think that there is something full-blown in Speaker 1 (1:53) the vegan world. Speaker 2 (1:53) So somehow it's difficult to get something wet where peanut is involved. And Speaker 1 (1:58) if we find something, then always on your behalf. In this case, for example, it's been a while, but we have to look first. What are we doing now with such a nice idea like that of Denis Kirmesigül? With the very simple hint, people, there is such a rich peanut butter culture. Don't you want to have everything in butter? Uns allen, die mal zugänglich zu machen. Ich habe den Eindruck, ja, wir haben Lust. Und ich gebe zu, aus meinem Ernährungsplan ist sie weitgehend verschwunden, weil sie irgendwann ein nicht so brillantes Image hatte. Aber das können wir gleich auch nochmal aufbereiten. Das sieht allerdings jetzt, du hast schon Erdnussbuttergrundierung auf einem Brioche oder was ist das? This is Speaker 2 (2:39) one of the most popular sandwiches in the United States of America. Every child knows it, especially among very young people. Popular up to 3,000 of this kind. Now the Speaker 1 (2:50) plate is Speaker 2 (2:50) rattling. American people eat in the course of their lives statistically. This is the PB &J, peanut butter and jelly. Purely smearly, a very unbravourous sandwich. It looks Speaker 1 (3:01) like children's food. Speaker 2 (3:02) Now we'll both look like that. I'll just pass it to you. Speaker 2 (3:06) If you don't have red fingers behind you, you did something wrong. Okay. So it is... try it. Speaker 1 (3:12) PB &J? Oh, the bread is not bad either. Speaker 1 (3:21) And there is this impression that I mean. It pulls Speaker 2 (3:24) the water out of your mouth. Exactly Speaker 1 (3:26) that. Good thing we have a bottle here. Speaker 2 (3:29) But Speaker 1 (3:30) what kind of J is that on it? Speaker 2 (3:35) I would answer, but I'm stuck. Do you want to guess? I have to do more so that it tastes better. Speaker 1 (3:45) So it's not one of the classic red berry fruits, I think. And it has a jelly-like consistency. Speaker 1 (3:54) No, but you can use so dark grapes for that? Yes, try pure. It looks like red wine. Speaker 2 (4:02) We are very sorry, we will still chew, swallow and fight with the water today. That's in the nature of the matter. Speaker 1 (4:08) Also made by yourself? Not bad. Speaker 2 (4:14) And I find it spectacularly sweet for the fact that it is only 2 to 1 sugar, jelly sugar. Speaker 1 (4:20) But Speaker 2 (4:20) that's because the grapes are so insanely sweet. Speaker 2 (4:24) I think it's unbearably sweet in its pure form. So this combination is loved by America, the United States of America loves Speaker 1 (4:31) it Speaker 2 (4:31) the most. Thick peanut butter on both halves of sweet bread, brioche bread, thick juicy white bread. In between a thick layer of jelly, so grape jelly in this case. I also Speaker 1 (4:43) provided the Speaker 2 (4:43) recipe under our show in the show notes, if you want to copy it. A little more laborious than other jelly, because these grapes first have to be cooked with some water until the pods burst and then you have to stamp a little bit on it. Did Speaker 1 (4:58) you also have to fumble out the cores? I bought coreless. Very clever. Why do we even come Speaker 2 (5:04) from Speaker 1 (5:04) American cuisine? Also with this wonderful recipe, so I think the jelly is grandiose and the combination now also unique, the army would say. Unique. The United States are really, as far as we know, The biggest peanut butter market in terms of consumption could also be at the level of the population. Here in Germany, people are still a little bit behind. I say here in Germany. I notice that we are in the whole German-speaking room to hear with all the butter. The community is reporting to Vienna and Copenhagen. Nice greetings there. So we are at half a kilo per head a year. In addition, in the Netherlands, according to statistics, they eat a lot more. 2.4 kilos. And with that, the American's peak is also crushed in this second, as I see it. Speaker 2 (5:51) Somewhere in Africa, the most eaten is six kilos in Sierra Leone or something like that. Or a similar Burkina Faso, I think I read. But that also belongs to the local kitchen. Peanuts are totally at the Speaker 1 (6:05) front Speaker 2 (6:05) there. And the peanut butter then also forcibly. Speaker 1 (6:07) It's just very energetic and it really makes you full. Speaker 2 (6:13) What I find very interesting, and this also leads back to what you just said, is who actually made it big in the USA. That was Dr. John Harvey Kellogg. The one with the flakes, exactly. Speaker 1 (6:25) He Speaker 2 (6:26) had a sanatorium and there were also patients in it and not all of them had teeth. But Speaker 1 (6:31) they Speaker 2 (6:31) should, according to Mr. Kellogg's Speaker 1 (6:34) will, Speaker 2 (6:34) be vegetarian and richly nourished and not have to chew a lot. And he then has a patent, which was already available in Canada at the time. That was for peanut butter or a peanut paste. And developed it into peanut butter. And had the process patented from this energy and oil rich fruit. To make this peanut butter. And then came one who developed a patent for a machine for production. And the rest is legend. It comes from there in a big style. And has somehow remained there. But I think. I think Speaker 1 (7:13) I've let it pass. distance side. I think that's a very interesting product, but I'm glad that I can get myself on board with the WDR 5 All in Butter Community again completely new on it. We really do it so that you have an overview of what it is at all about preparation and use possibilities. We test, I look through here again, I think we are at eight varieties and then I think they have a rough orientation and know at least in which direction you are with which glass culinary on the way. The whole thing of course also digitally prepared where you have found us digitally or are currently looking and then you have what remains. Like with me the peanut butter still in my mouth. Speaker 2 (8:00) Maybe you also add a little butter to all the excess so that it doesn't soak up so much. Speaker 1 (8:11) Before I forget, we talked about takeaways, which you definitely have. We have recipes and an understanding of what the market of hard nut butter gives. You also have a highlight for me. And I smell, no, I don't smell. I smell. Yes, it Speaker 2 (8:23) works, it works, Uwe. Speaker 1 (8:24) Thank you. You smell something. What does it smell like? Speaker 2 (8:28) Yes, we'll get something good to eat. And everyone who listens to us is urgently challenged to do this, if they like such little piglets. And I have one. Cupcake, der eigentlich bei uns zu Hause den Namen eines berühmten Riegels trägt, wo Schokolade, Erdnuss und Karamell sich treffen. Aber da wir hier keine Markenwerbung machen, heißt der auch auf dem Papier nachher Schoko-Erdnuss-Cupcake. Und der ist wirklich, also den darf es eigentlich gar nicht geben, aber es gibt ihn doch und dann freuen wir uns. Speaker 1 (8:56) Ich jetzt auch schon, aber ich habe ja auch einen olfaktorischen Vorsprung, muss ich gerade zugeben. Wollen wir nochmal ganz kurz auf die Differenzierung eingehen? I've seen different labels in different shops in Germany, what's on the glasses. We're saying everything is peanut butter? Speaker 2 (9:12) Yes, it's a little bit messy, is my impression. Actually, it's not supposed to be butter, because it's not a butter product. But it says butter everywhere, or not butter everywhere. There seems to be a fundamental differentiation between peanut butter and mousse. In all cases completely natural, that is, really only made of peanuts, is possibly made of a minimal amount of salt. So these nuts are simply ground very small from a potent plant and then maybe still with a mysalt, but otherwise it stays that way. It also Speaker 1 (9:48) separates Speaker 2 (9:48) in the glass, there is then the oil layer on top. So that's the pure product, you can't really smear Speaker 1 (9:53) that on Speaker 2 (9:53) the bread. That's Speaker 1 (9:54) what I meant, which doesn't look so super inviting sometimes. And Speaker 2 (9:57) then there is my ... I didn't notice any difference between peanut butter and peanut cream. I think that's a preference. I was planning to buy products that are called peanut butter. Both creamy and crunchy. But then I noticed that one product is called Crunchy Peanut Revolution. And nothing with butter and cream. So this sharp limit is no longer there. Speaker 2 (10:27) Four creamy and four-piece from different sources, from different known brands, but they are all good to find if you know where. One is from a certain discount, we'll get to that in a moment. One is from the drugstore market, bio quality. Then we have several bio products, but you can Speaker 1 (10:43) definitely get it in Speaker 2 (10:43) a well-sorted supermarket. So what we will be tasting here will be available. Speaker 1 (10:50) You know from me that I don't just like to grab Speaker 2 (10:52) knowledge, Speaker 1 (10:53) but also look a little bit at the physiology of the whole thing. So there comes something delicious in our system. And many are so reserved with Erdnussbutter because they say, wow, that makes these many calories pretty fat. If we look at what this energy is made of, for example, a lot of fat from the not so easy to process, highly industrialized variety, that there are micronutrients in it, that there is also a trace of vitamin B3 and manganese in it, and of course, not to forget the proteins, then some people develop a little more confidence, especially since it Speaker 2 (11:32) is Speaker 1 (11:32) quickly satiating. You can hardly overfeed yourself. And then I have, because it's about hülsenfruits, very controversial conclusions about these lectin and phytin components, which are typical for hülsenfruits, which, for example, let Speaker 2 (11:46) us cook Speaker 1 (11:46) green beans for a long time and let some others soak Speaker 2 (11:49) in Speaker 1 (11:49) for a Speaker 2 (11:49) long time. Speaker 1 (11:50) Until you really add damage to it, at least I can distill it out of everything. A lot has to go wrong and especially with the peanut, at least a lot of depletion has happened due to the drying. Speaker 1 (12:03) Apart from that, the rest is often already roasted and with that you are, as far as phytin and lectin are concerned, which are supposedly not so good for various processes in the body on the safer side. I'm totally Speaker 2 (12:15) relieved, Uwe. Thank