Want to make Nut Butter
- Thread starter Allex
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Aunt Bea
Master Chef
For nut butter I would add a drizzle of neutral flavored cooking oil when it gets to the finely chopped stage and continue processing until smooth.
If you want an almond paste for baking I would start with blanched almonds and add an equal amount of powdered sugar. Continue processing until smooth then gradually add beaten egg white until a thick smooth paste forms. If you want a strong perfumey almond flavor add a few drops of almond extract.
If you want an almond paste for baking I would start with blanched almonds and add an equal amount of powdered sugar. Continue processing until smooth then gradually add beaten egg white until a thick smooth paste forms. If you want a strong perfumey almond flavor add a few drops of almond extract.
Do you have a meat grinder? I don't know for sure that would work, but I remember reading not to use one for chopped nuts, because it will squish them and makes the result oily. That sounds like nut butter to me.
No, but I suspect that will just squeeze the oil out. Thanks for the idea.
That sounds fascinating Allex, would you mind sharing the recipe?
and btw, Welcome to DC!
Aunt Bea - you always make everything sound so simple! I love it. Some recipes for the most simple things end up sounding so complicated.
(another post written yesterday about 4pm LOL)
and btw, Welcome to DC!
Aunt Bea - you always make everything sound so simple! I love it. Some recipes for the most simple things end up sounding so complicated.
(another post written yesterday about 4pm LOL)
blissful
Master Chef
- Joined
- Mar 25, 2008
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- 6,370
We generally have cut back on nut butters because for our health objectives they are too handy to have on hand!
Be patient with nut butters, it takes a longer time than I would expect.
Peanuts goes to peanut butter in my food processor and it takes a while to get there, no added oil.
Walnuts goes to a spreadable walnut butter but it has texture, again in the food processor w/o added oil I rarely use it but if I do it is for crackers because crackers won't get crisp without at least some nut butter (we don't use refined oils).
Almonds would be tougher to get into a butter like state. They seem to be more fibrous and less oily.
I make a salad dressing with sesame seeds (but tahini would work too). Soak the seeds in hot water, drain, then make the dressing in a blender, adding water or vinegar as a liquid. They pulverize and emulsify the dressing.
If using raw cashews, they also benefit from soaking to use in recipes.
I have a low cost food processor, large, Hamilton Beach. I also can use a metal cupped nut and coffee grinder for smaller amounts. I use an oster blender.
Be patient with nut butters, it takes a longer time than I would expect.
Peanuts goes to peanut butter in my food processor and it takes a while to get there, no added oil.
Walnuts goes to a spreadable walnut butter but it has texture, again in the food processor w/o added oil I rarely use it but if I do it is for crackers because crackers won't get crisp without at least some nut butter (we don't use refined oils).
Almonds would be tougher to get into a butter like state. They seem to be more fibrous and less oily.
I make a salad dressing with sesame seeds (but tahini would work too). Soak the seeds in hot water, drain, then make the dressing in a blender, adding water or vinegar as a liquid. They pulverize and emulsify the dressing.
If using raw cashews, they also benefit from soaking to use in recipes.
I have a low cost food processor, large, Hamilton Beach. I also can use a metal cupped nut and coffee grinder for smaller amounts. I use an oster blender.
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