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peanut butter shaker

Shaker to re-homogenize separated peanut butter
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A kitchen counter sized shaker, similar to but smaller than the paint-can shakers found at a hardware store, to re-mix separated peanut butter while it's still in the jar.

Natural peanut butter is great, but the peanuts and oil separate in the container. Mixing this with a knife is messy, and leads to peanut oil dripping down the side. And as you reach the bottom of the jar, there's always a clump of unmixed, salty and hard peanut butter left over. Using a shaker to mix in the jar will save the mess and make it all edible again.

sairy_gamp, Jan 04 2010

Slow-mo shaking http://www.boingboi...natural-peanut.html
[afinehowdoyoudo, Jan 04 2010]

Patented http://www.google.c...AAEBAJ&dq=6,325,533
[afinehowdoyoudo, Jan 04 2010]

[link]






       Seems like overkill to me for that bit of PB. I would suggest "Elbow Grease." The ingredients are posted somewhere in another thread.
outloud, Jan 04 2010
  

       I suspect that PB is too viscous to be mixed by shaking a jar-sized amount.
pocmloc, Jan 04 2010
  

       Use a drill and spade bit?
leinypoo13, Jan 04 2010
  

       won't work, for reasons stated. Cuisinart type mixing blade is sure to do the job.
dentworth, Jan 04 2010
  

       Have a little motor and battery in the jar, and a charger base. I would love this for its single-minded expression of the owner's commitment to well mixed peanut butter.
jutta, Jan 04 2010
  

       A jar of peanut butter can be warmed in the microwave to temporarily reduce it's viscosity.   

       Just be aware, if your PB jar had a foil-lined seal, and any of the foil remains on the top edge of the jar, this will spark and potentially burn in the microwave.   

       Not only is warm semi-liquid PB much easier to stir, it's also easier to measure, for when you plan to cook with it.
goldbb, Jan 04 2010
  

       How about storing your jar of peanut butter on its side, on a pair of small rollers that turn slowly, rotating the jar at a couple of RPM?
Wrongfellow, Jan 04 2010
  

       I'm amazed that my little brainstorm while making my child's lunch last night has had such interest on the net only 2 weeks ago! (Great) minds think alike.   

       I would point out that the patented method does not work well. I've tried the "invert" method to re-mix peanut butter, and the oil inevitably leaks through the plastic jar lid causing a mess on the pantry shelf. (Of course, it does work once - before first use and before the foil seal has been opened.   

       Perhaps the most expedient solution to re-homogenizing peanut butter is improved lids!
sairy_gamp, Jan 04 2010
  

       //little motor and battery in the jar, and a charger base// - would it not be more intriguing to have a ferrous stirrer, and have the base generate a strong rotating magnetic field?
pocmloc, Jan 04 2010
  

       Assuming room temperature PB, can a ferrous stirrer generate enough torque?   

       As for the quality of the lids.... one can always buy PB in an old fashioned glass jar, with a metal lid.
goldbb, Jan 04 2010
  

       I don't get the problem. I buy a variety of different peanut butters here in the UK, and none of them separate out when left standing for at least a few weeks. Is there something peculiar about American peanut butters?
MaxwellBuchanan, Jan 04 2010
  

       US peanut butter is processed with emulsifiers, "natural" peanut butter is not.
dentworth, Jan 04 2010
  

       belly or hula dancing doll gripping the peanut butter between her thighs, and sh-a-a-a-a-a-ake
FlyingToaster, Jan 04 2010
  

       //Is there something peculiar about American peanut butters?//   

       Other than putting sugar in it?
Wrongfellow, Jan 04 2010
  

       They don't??!!?? What's THAT all about??!!??
MaxwellBuchanan, Jan 04 2010
  

       God only knows. I managed to buy myself a jar of so-called "American Style" peanut butter not long ago, when my local shop had run out of the regular variety. I was quite horrified to find that it tasted more of sugar than peanuts.   

       I've got a jar of extra-sugary pickled onions, too, which to my mind is even more of a horror.
Wrongfellow, Jan 04 2010
  

       Ee gods and little fishes - the horror! Thank goodness I'm not in the mood to start a rant about how American food is universally over-sweetened and lacks any real subtlety or depth of flavour, or about how only Europeans really seem to understand food. Thank goodness, I say.
MaxwellBuchanan, Jan 05 2010
  

       [MaxWell]...not that I want to stand up for typical American foods, but do you realize that we have EVERYTHING else here, too? We can go to a Whole Foods Store and grind fresh peanuts to make fresh peanut butter and put it in the container size of our choice. Just because cheap, name-brand American junk food may come your way, please don't judge all of us as eathing this way.
and btw, can't shake PB no how, no way...[bone removed]
xandram, Jan 05 2010
  

       Reminds me of when I visited London and had a local tell me she knew all about the states - she'd seen the Jerry Springer show.
normzone, Jan 05 2010
  

       I like it. I bet one of those new style paint shakers would be the way to go. It holds the can at an angle, off center on a spinning plate. The plate spins really fast. The paint gets mixed quick. The whole thing happens under a safety box. Shrink the entire thing to counter size, and it's done.   

       Will require some tweaking of the parameters to optimize the stir.
oxen crossing, Jan 05 2010
  

       ok, I'll retract my fishbone if the shaker is a shaker that can shake!Z!z!Z!Z!Z!like a paint can shaker.
xandram, Jan 05 2010
  

       //she knew all about the states - she'd seen the Jerry Springer show.//   

       Well, I have an American passport, and American mother, and have spent plenty of time in about half a dozen states. I'm sure there must be lots of good American food, but it's clearly the exception rather than the rule. Anyway, best stop now before I get into one of my rants, eh?
MaxwellBuchanan, Jan 05 2010
  

       Don't they make smaller paint can shakers for, uh, smaller paint cans?
21 Quest, Jan 05 2010
  

       Quart paint cans are shaken in the same size machine as gallon cans; a spacer is used to center the smaller quart sized can in the large can holder.
goldbb, Jan 05 2010
  

       //ok, I'll retract my fishbone if the shaker is a shaker that can shake!Z!z!Z!Z!Z!like a paint can shaker//   

       i'm not sure what this means, but yes! yes it can!
sairy_gamp, Jan 05 2010
  

       Shake the shit outta it. In not so scientific terms...
blissmiss, Jan 05 2010
  

       So that is the difference between US & UK PB [Bliss]?
pocmloc, Jan 06 2010
  

       We have shit for peanut butter, Skippy should be called Crappy, not Skippy. Too much sugar and too much goo.   

       I would like this idea a whole lot if it were a large, salt shaker, like device, that would plop out nicely blended peanut butter somehow.   

       I love peanut butter.
blissmiss, Jan 06 2010
  

       A home peanut-butter making and dispensing machine is available via Amazon.co.uk. My daughter really wants us to get one - it was on her Xmas list...
prufrax, Jan 11 2010
  

       If you are in the business of making peanut butter, sairy, maybe you could add some lecithin. One can buy lecithin in bulk. My understanind is that it helps with issues like this. I bought some while doing an experiment with pistachio butter and it is no weird or nasty.
bungston, Jan 11 2010
  

       I like Skippy the way it is, with sugar. Natural peanut butter is too dry for me. although adding honey instead would probably be more beneficial.
dentworth, Jan 11 2010
  

       pour out the peanut butter into a bowl and mix in there to avoid the oil spilling down the jar   

       and/or decant the oil off first and replace with some crisco and blend with an electric eggbeater
EdwinBakery, May 09 2012
  

       I'll "second" part of what [dentworth] wrote. Because I tried it, and there is another advantage. So, take the natural peanut butter and *pour*out* the separated oil. Then replace that oil with honey. Mix by hand; the advantage is that it does *not* separate again!
Vernon, May 09 2012
  

       Yummy solution.
blissmiss, May 09 2012
  

       This shaky 'bake is a much-needed solution in our kitchen, where real peanut butter is the LAW.
Alterother, May 09 2012
  

       //replace that oil with honey// but the whole point of peanut butter, shirley, is that it's nutty and salty but not sweet?
MaxwellBuchanan, May 09 2012
  

       What is called for here is some small level of explosives. Where is [8th] for a professional recommendation regarding food grade explosives, methods and dosage?
normzone, May 09 2012
  

       While waiting for the explosives experts, I'd mildly suggest selling peanut butter in a squeeze tube like a baker's bag for piping icing or even just like a tube of toothpaste. Needed non-separated PB? Knead it first.
AusCan531, May 09 2012
  

       I was thinking ground up peanuts and silicone gel as a dry mixture, take the cover off, shake onto bread, wait five minutes as the silica absorbs atmospheric moisture...   

       I know your thinking bah, silica, but shirley that's an old church style with a nave, two or four side aisles, a semicircular apse, and a narthex.
not_morrison_rm, May 09 2012
  

       //I know your thinking bah, silica, but shirley that's an old church style with a nave//   

       Oh dear that was bad. Good for religous nuts no doubt.
bigsleep, May 09 2012
  

       // Oh dear that was bad.   

       I try my best.   

       //Needed non-separated PB? Knead it first.   

       As M asks Bond to make two sandwiches for the MI6 picnic, Bond asks..and gets the "Sorry old chap, that's on a knead two now basis"
not_morrison_rm, May 12 2012
  

       [n_m_r] I hope you get peanutbutter on your keyboard for that one mate.
AusCan531, May 12 2012
  
      
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