Peanut Butter and Jelly Pasta! - making noodles out of peanut butter
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- čas přidán 6. 09. 2024
- Today I want to make peanut butter pasta with fresh noodles made from scratch. The noodles have peanut butter in them, and I am going to top them with a strawberry jelly.
============= Ingredients ==================
Pasta:
290 grams of flour (all purpose is fine)
3 grams of salt
80 g of dehydrated peanut butter (P2B)
2 whole eggs
3 egg yolks
Jelly:
450 g (1 lb) of strawberry
Juice of 1 lemon
200 g (1.5 cups) of granulated sugar.
When I make strawberry jam like you did, I usually add sugar as 50% of the mass of the fruit (after cutting, pitting, pealing etc) - so pretty much you were spot on. Is it too sweet? Well, in my opinion no, but you can add less. You really didn't have to break them up that much; simply let the sugar and strawberries sit to "macerate". The strawberries will break down in the cooking process, but some chunks are actually desirable.
Strawberries are low in pectin, but the lemon juice is high in pectin. So is added for its thickening property. I suppose for jelly, due to the lack of fiber, more pectin is needed to achieve the thickness, but I guess you could try some starch, xanthan gum or agar agar (flavour/texture might be impacted). Of course cook down the mixture enough and it will be thick regardless. It is best to go to around 104-105 C if you wan a jam like consistency at room temp, but as I store in the fridge I prefer to go lower at 102 C.
In regards to why I said jam not jelly. Quote from EUR-Lex - 32001L0113 "‘Jelly’ is an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of one or more kinds of fruit." whereas "‘Jam’ is a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water". In both cases 35% of the mass of the end result should be the fruit part, as a general rule.
I don't even know what to expect from this channel anymore
Which is really refreshing. I swear if I see one more steak video...
Well Steak marshmallows is just a few weeks away 🤫....
@@FlavorLab oh come on now 😂
@@FlavorLab I'm scared and ready
Never let em know your next move.
I could see those noodles being used in asian theme dishes, they use a lot of peanuts and peanut sauces in some of their dishes, and a lot of their sauces and seasonings would pair with these noodles.
As for the Jelly, maybe look up “Freezer Jam”. It typically does not involve cooking the fruit, and results in a much fresher, brighter flavor than cooked jelly. I think that would pair better than cooked jam.
hi, asian here! I can definitely confirm with you that we do have an asian peanut butter noodle dish lmao! and believe it or not its very good! also usually paired with a wonton soup which is also just as good but both together make it taste fantastic. if ever given the chance, definitely try it out!
This reminds me of Spaghettieis, which is a German dessert that's ice cream (usually vanilla) made to look like spaghetti, and covered in strawberry jam
This is super creative.
This is the type of “extra” I want in my cooking videos. I saw one of your vids a while ago and subbed and said “this gives me a chefsteps vibe but still has its own energy”. I’d rather see these videos than 90% of the vids out there that are like… “let’s make a $4000 tuna fish sandwich with 40 lbs of bluefin tuna, 47 lbs of caviar, a gold brick, a butt plug with a diamond in it, and just to make sure with know it’s really expensive, a piece of meteor.” Please don’t stop making vids . These are great
❤️
Why am I always surprised when I learn about a new way people add sugar to already sugary food. On that note, could you make caramel coated chicken?
I'm not sure if it's what you meant, but the sugar in jam historically was there to preserve the fruit too, not just for flavor. There's not enough water for bacteria to grow, so you can keep the jam at room temperature (after sealing it in jars properly) to eat during winter months when there's no fresh fruit. But having made jam, I do prefer the lower sugar recipes - you taste more fruit flavor.
you kid, but i made a curry sauce once using chicken stock, and SOMEHOW it tasted like an ice cream topping at the end, it actually worked rather well as an ice cream topping. spicy, sweet, a little bit salty it could be good if done right.
I don't know how to explain, but this video has intense NileRed Vibes. A collab would be amazing!
This was unexpected, but I also want to try the pasta with caramel sauce and banana slices
like a bananas foster type thing, in a salted caramel sauce would be AMAZING probally.
as an Italian, I am both impressed and horrified 😂 I think peanut pasta has potential though, I would totally try it when making something like pad thai!
Peanut butter is pretty much magic. It makes everything better! Tyre pressure, pizza, cole sla....wait - wrong meeting.
This is the coolest idea i've seen on your channel so far!
Dude, such solid content! It's nearly impossible to come up with new food content anywhere, let alone CZcams, but you're doing it. Keep it up :)
You might like cooking with Q then.
Love your channel! It’s super refreshing to see some wacky creativity at play instead of the usual food trends. I’ve cooked professionally in restaurants for years and your videos have had plenty of fresh, fun takes on dishes I’ve never seen. Keep up the great work!
Might i suggest next time Balsamic and Strawberry perhaps with some raspberry. Itd balance the flavors better.
This was extremely fun to watch and I had an idea, what if you made nutella filled donut holes as a meatball. That with raspberry jam and the peanut butter noodles could bomb as hell
I appreciate the fun ideas, I really do. However, I really enjoyed your videos when you made things that get taken for granted for on the supermarket shelf. Homemade condiments, etc. I’d love to see more of that content. I meet, do you, I just miss the old style. And no, I will not be making PB&J pasta 😂
You will like next week's video :)
Peanut butter jelly time! 🍌🍌🍌
So with the strawberry jelly, the lemon has pectin like allot of the main citrus fruits we know but apples have the most pectin, so you did it right especially if you don’t have powdered pectin on hand
Like Hi friend that looks Delicious 👍👍👈👈🌺🌺
It's peanut butta pasta time
peanut butta pasta time!
peanut butta pasta
peanut butta pasta
peanut butta pasta with a wiffleball bat
Love the watch tan line hahaha
10/10 channel and content :) Can't wait to see what you'll get up to next!
‘I rolled a natural 1 on my dexterity check’
I felt that
I'm a big fan of pasta with peanut butter sauce. Seems like this pasta would be grest for that. Would also probably go great with some asian noodle dishes.
The minion drip 😊
Now that's the italian-american dish :D
Awesome. I love PB + J, but I think texture is the problem here. Take you PB Noodles and do a stir fry with Chilies and Garlic, a green and a protein, skip the sauce and go relatively dry. Keep up the interesting content.
The thing most peanut oil is that its a neutral oil, like vegetable oil. Its not designed to impart any flavour. Its probably possible to buy peanut oil that does have a peanut flavour, maybe that's what you used I couldnt see, but usually that's not what peanut oil is
It would be interesting to try using that p2b stuff to make bread and then make a peanut butter and jelly with only jelly on that bread
Beautiful
Really cool idea, how about a follow up with better jelly?
It reminded me of the italian guy in Germany that makes ice cream pasta
BRING
BACK
THE CHEWING
SOUNDS
I'd've done regular pasta dough, add a peanut sauce, and then drizzle with a grape-strawberry syrup.
The noodles would be good in some asian noodle dishes
My grandma calls this jam preparation method the “Five minute jam”.
I'm not a huge pb&j fan either, but I could see it working with just sliced/macerated berries (blueberries for me) and lightly or un-sweetened whipped cream. Or a nice fudge sauce.
Totally into this.
Hahahah I love the variety of your videos Man! Keep up the amazing experiments!👏👏
Peanut butter noodles with chicken simmered in coconut milk with lemongrass and ginger.
Somewhere Buddy the Elf is licking his computer screen
i bet the noodles would be good with a salty sauce, maybe even as simple as soy sauce... guess it would depend on how "sweet" the pb noodles are....
all fruit has natural pectin, it comes out when you cook it enough, i've never added pectin.
thats a VERY VALID way to describe something, i made some chicken curry sauce one day, and there was just something.......not quite right about it, so i asked all the other chefs, none could figure it out, finally i asked a random person, they asked what it was, i told them, and they just looked at me odd, like, "i dont know what it should taste like, but it tastes like something you could put on ice cream", i laughed.....adn then thought about it.....and thougt about it even more......ony to just HAVE to try it, on a scoop of vanilla ice cream, and THEN it 100% WORKED i mean, it was heavily spiced, and made from chicken stock and coconut cream, so i dont know why, but it did, my only guess was i used too much coconut cream and not enough chicken stock, and so it was sweeter than it should have been.
Should use coconut to play the part of "parmesan".
that's just fruits in pure sugar, it's surely too sweet to put on that much 🤣🤣
Buddy, you are a nut and I love it.
was there a point in doing your removed peanut oil paste if you were just going to remove oil then add it back in.
Can you make Wallace Cheese and Crackers???
Anyway this needs to be like a whole series : WILL IT PBnJ????
Me, with a peanut allergy: Interesting.
im high asf and thought of this exact idea even w the marshmellows and then was like i already know someone did it already
What have you made with the egg whites?
You just reminded me of the time I tried peanutbutter and jelly as a spaghetti sauce. It was NOT good.
I have no clue what this "too much butter" you speak of is. And yeah, I'd go for a lower-sugar strawberry sauce if I were going to make this
Second request of Wasabi Ice Cream
perhaps an exceedingly light whack of some coconut to mimic grated parmesan cheese.
what happen if using pasta angel hair to make into Chinese dry Wonton noodles
and
wonton noodles into pasta
🤔🤔🤔
because both of them is sauce based needed
Can you make pistachio cheese???
I wonder if it’s better to eat it warm or cold…
You could easily fool me in to thinking the dough ball at 7:57 is an unsliced hamburger bun
00:12
Why did you use the word "form _factor"_ instead of "form"...?
Was it just to sound fancy or was there an actually meaning behind it?
how about brownie meatballs
bet the noodles would be good with some sort of thai coconut/peanut sauce
You should start an online store selling faux nutellas and weird flavors of noodles.
peanut butter noodles with chocolate sauce instead of tomato or jelly. Wouldn't tomato sauce be a jelly cause tomatoes are fruit?
You'd have to put in a LOT of sugar for it to work with peanut butter pasta
Did you mean to masticate the berries or macerate them?
Masticate means to chew
@@jordanloux3883 chewed up with the pestle.
Why have I never seen anyone from the US or Canada use a tea spoon to remove the stem from the strawberrys?
Cutting off all the tops like that is such a waste and it doesn't even make michelin star chefs look cool.
Spoons that small are not very common
@@KaitouKaiju Huh, that answer is really surpricing to me. You guys are missing out!
I usually just pluck the stem off with my hands
idk why anyone isn't correcting you, but it's PB2, not P2B
If youre gonna add peanut oil why use the powder why not use straight up peanut butter and mix it in with the flour
healthiest american food:
Are you pregnant?! 🤣 sounds delicious!
I don’t know what I expected your face to look like but it wasn’t this. Voices are funny.
It was the butter. That was the weird part.
Actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually, actually.
How to kill customers, no it’s not pasta, it’s a peanut pasta with anchovy and edamame.
You'd have to shoot me just to try that shi* ..
#justSayin
the fu-
That is an abomination...🤣
Bruh, you're throwing out half of the strawberries what a waste!
This should be illegal tbh it is definitely curse
You taking it too far
oh hell nah I don't like jelly on pasta