If you’re an eater of all-natural penut butter, like I am, one of the most infuriating things in the world is having to remix the oil and solid paste that gravity pulls apart after the jar’s been sitting on the shelf for a while.
When I was a kid, I used to pull out a knife or spoon or something, shove it into the jar and churn. It spills over the top, I get all greasy… What a mess.
Well, folks, I don’t do that anymore.
NOW, I take the jar and simply plop it into the cupboard upside down and wait a day or so.
What happens? Well that infuriating separation process is thrown into reverse and gravity’s my friend now. When I pull it out again a little while later, I get smooth and consistent creamy goodness.
This isn’t perfect, of course, as there might be the odd clump hidden in there somewhere, but by the time I find it, the jar is low enough that I can dispose of the offending sludge with a quick flick of my knife.
Use this knowledge wisely, readers.