AGBeer
Lost in Thought
Ive read that the off the shelf shit isnt the best for making things like firecrackers and PB cookies. It has been suggested to use something like Nutella or something with a high fat content.
Is this SATURATED fat, or just fat in general that is the winner here? It seems that almost all of the commercial PBs had high fat contents ~15g per serving. Saturated fat was ~3g
Some of the other 'au naturel' had contents up to 18g and the almond and cashew butters had pretty high fat contents as well. But the saturated fats were pretty consistent at around the 3g.
What am I looking for when making my selection to use my ABV for cooking?
Thanks
Is this SATURATED fat, or just fat in general that is the winner here? It seems that almost all of the commercial PBs had high fat contents ~15g per serving. Saturated fat was ~3g
Some of the other 'au naturel' had contents up to 18g and the almond and cashew butters had pretty high fat contents as well. But the saturated fats were pretty consistent at around the 3g.
What am I looking for when making my selection to use my ABV for cooking?
Thanks