Saving weight the hardest way

[Moondog55]

http://beprepared.com/peanut-butter-powder-44-oz.html
Make up small packages and add H2O

[matagi]

But how much weight do you really save vs need to carry water for rehydration? I know water is not a big issue in Tassie, but other parts of the country I reckon you'd be better off carrying those catering sachets of single serve peanut butter.

[Onestepmore]

Only if it comes in CRUNCHY!

Few things come close to the decadence of a full palate glugging spoonful of PB

[Orion]

Good one!

Except that it actually weighs more per kJ than normal peanut butter made from dry roasted peanuts and salt.

They process it so that it will survive long-term storage. You have to mix in a lot of water (normal pb has ~2% moisture) and they even suggest adding a little oil and sugar to improve the flavor. Yum.

This powder has less fat than normal pb. If you really want to save weight with your peanut butter get a processed version (like Kraft) that has added fat. Or stir in some extra peanut oil or lard or whatever yourself. Peanut butter frosting!

[wayno]

anything with high vegetable oil content thta has been powdered is suspect, the oil has to be chemically altered for powdered form, usually hydrogenated like margarine and you can end up with trans fats, either way, its not good for the body. these types of fats are showing up as contributing to a lot of degenerative diseases, strokes, heart attacks and even cancer

[Moondog55]

I think this stuff is actually what we used to call Peanut flour, the residue of peanut oil extraction. In catering it was often used as an ingredient in bread and peanut cookies/biscuits. Still a major ingredient in many animal feeds. For those not allergic to peanuts it would be an excellent method of boosting the protein content of hard tack for those who make their own bush biscuits

[Orion]

anything with high vegetable oil content thta has been powdered is suspect, the oil has to be chemically altered for powdered form, usually hydrogenated like margarine and you can end up with trans fats, either way, its not good for the body. these types of fats are showing up as contributing to a lot of degenerative diseases, strokes, heart attacks and even cancer

"TRANSFAT ... 0g"

[Orion]

I think this stuff is actually what we used to call Peanut flour, the residue of peanut oil extraction. In catering it was often used as an ingredient in bread and peanut cookies/biscuits. Still a major ingredient in many animal feeds. For those not allergic to peanuts it would be an excellent method of boosting the protein content of hard tack for those who make their own bush biscuits

But you can find peanut flour that is full fat; this stuff is reduced. I wonder if they simply seperate and remove some of the oil?

[Moondog55]

The defatted peanut flour doesn't go rancid and is cheap compared to the other and in commercial catering I never saw the full fat version

[Hallu]

I never buy anything that has "vegetable oil" in it, because it is ALWAYS palm oil. If it wasn't, they would specify what it is (canola, sunflower, etc...) because it's much more expensive, healthy and less damaging to the environment. In Europe the labels "no palm oil" started to multiply a couple of years ago, Australia/NZ is still far behind.

[Moondog55]

Why bring "Palm oil" into a post about dry peanut flour Hallu?. It's not relevant to the subject is it.

[Hallu]

Read Wayno's post.

[Moondog55]

Wayno I think you got it wrong on this one.This peanut four has NO fat to speak of, it goes when the oil is extracted What I would worry more about is the source of the peanuts, the Chinese seem to have a lax attitude towards Aspergillis. No transfats in the product as it is a dry meal protein product and if you add liquid oil to make it smooth there would still be no transfatty acids as the oil product isn't hydrogenated.

I don't eat margarine, haven't for 40 years but there is nothing wrong with natural fats and oils if they are extracted without too much tampering.
First cold pressed olive oil, then the nut oils ( and I do not like cold pressed nut oils; they go rancid too quickly )

[Orion]

Wayno I think you got it wrong on this one.This peanut four has NO fat to speak of, it goes when the oil is extracted What I would worry more about is the source of the peanuts, the Chinese seem to have a lax attitude towards Aspergillis. No transfats in the product as it is a dry meal protein product and if you add liquid oil to make it smooth there would still be no transfatty acids as the oil product isn't hydrogenated.

On that webpage they clearly state zero grams of transfat.

But this is not defatted peanut flour. There's 4g of fat in each 14g serving, 29% by weight. It's about 40% reduced fat compared to normal peanuts, but there's still plenty of oil. That doesn't mean it can't be ground into a flour. Full fat nut flours are available (e.g. almond flour is 50% fat by weight).

[Rob A]

Knock your socks off.

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[Rob A]

But weight, theres more ... little hamsters

[Moondog55]

Lucky hampsters

[Moondog55]

But this is not defatted peanut flour. There's 4g of fat in each 14g serving, 29% by weight. It's about 40% reduced fat compared to normal peanuts, but there's still plenty of oil. That doesn't mean it can't be ground into a flour. Full fat nut flours are available (e.g. almond flour is 50% fat by weight).

I would have considered the reduction in oil content from more than 50% to the level of 29% to be defatted but perhaps fat reduced is more appropriate.
I wonder what it would taste like added to the breakfast pancake mix>??

[Rob A]

Lucky hampsters

Better than a poke in the eye with cosmetics companies Draize test.
I got a bag of almond meal, which I guess isnt oil reduced maybe. Was thinking of chuckin it in with scones batch.
Any pro tips there, with the scones, I mean since we are a bit off topic on the ... ground nut extract. Youve no idea how hard I looked for ground nut oil, as it was called by hoity toity celebrity chefs. Reminded me of being up at Mueller hut "Yea yea yea but wheres Mt Cook, can I see it from here?"

[Moondog55]

Almond meal burns very easily; so use only a little. Substitute 10 to 20% of the flour and add a little less butter to the mix and sweeten with a hint of sugar

[Rob A]

Handy to know. Thanks.