News & Analysis on the Bakery and Snacks Industries
9 – Peanut milk… the next big nut milk?
By Elaine Watson
- Last updated on
One attraction of peanuts is that they work well in multiple sweet and savory categories and ethnic cuisines, from a Pad Thai to a protein shake, said chefs at the Culinary Institute of America, who wowed delegates with novel peanut-inspired recipes from peanut flour-based crepes to peanut milk and energy smoothies, beef satay with spicy peanut sauce, tea-smoked peanuts, parsnip hummus with peanuts, and peanut gnocchi.
Those with fewer culinary skills might consider stirring peanut butter into oatmeal; sprinkling chopped peanuts on granola, stir fries and salads; stirring peanut butter into stews, sauces, smoothies and shakes or using it as a dip for veggies and fruits.
Peanut oil is ideal for deep-frying because it does not absorb the flavor of foods cooked in the oil and can reach a very high temperature, which results in lower oil pick up and keeps the outside of the food crispy and the inside moist.
Refined peanut oil - which is bleached and deodorized - does not cause an allergic response, even in severely allergic individuals, as the refining process removes the allergic protein component of the oil.
Gourmet, roasted, aromatic oils are not refined and impart a strong peanut aroma and flavor to many foods. They also provide significant levels of vitamin E.
Peanut flour, which is made from crushed, fully or partly defatted peanuts, is very high in protein and contains 12-28% fat, depending on the quantity of fat removed.It can be light roasted, with a mild peanut flavor, medium roasted or dark roasted, for more flavor, and is used in everything from nutritional bars to soups, breads, pastries, bakery mixes and frozen dairy desserts to frostings and fillings, sauces and dressings.