What's Better Than Original Peanut Butter?

What's the weirdest thing science can. do to peanut butter? Let's talk about that. Good Mythical Morning! Ever since peanut butter was gloriously invented in. 1895, there's basically only been two different versions. Chunky, and smooth! And I guess there's peanut brittle, and peanut sauce, and whatever you call the stuff inside of a. butterfinger, but for the most part, the two versions.

that you're familiar with. Chunky and smooth. And you know the peanut butter boys got something to. say today cause our beloved peanut butter deserves, in. our opinion, as much culinary exploration as possible. What. other wonders is it capable of? Today we find out. It's time for You Can't Do That To Peanut Butter! Up first we have--. Oh nice!

Freeze dried peanut butter. We snort it. I knew, I knew you were gonna ask me that. right when you saw it. I predicted it! Nicole. You can try to snort it. How did you do this? So I know you guys have probably seen peanut. butter powder on the shelves of grocery stores. and stuff like that. I put it in my smoothie. I put it in my smoothie. But this is a little bit different. Um, so what we did was we took straight up peanut butter. We did a 4 to 1 mix of water and peanut butter.

We put it in a freeze dryer, which we did buy. I don't know if you guys got the P&L report, but it was expensive. You know what? I put a question mark next to that. Yeah, yeah, yeah. Sorry about that. So, um, we freeze dried it for over 24 hours, and the. difference between this and your store bought peanut. butter powder is this is full fat peanut butter. Right, because they take the fat out the fat out, exactly. But this, this, I'm not to goad you or anything, but. the second you put it in your mouth, it should dissolve like. a spoonful of peanut butter. I've already done it. Go for it. You know what, I'm gonna do spoonful time.

I just, I did lick time. I will tell you, there's a lot to say. I wanna wait for you to eat it. Whoa. Licking it off my hand, the first thing I noticed. was how soft it was. What are you experiencing? A journey. All the points of the journey. Go through them. Whop. Oh, it's different from a spoon, too. Did you say whop? Mm hmm. I did. Whop! I thought when you really like something, you.

just exclaim the whop. Get this man a bucket and a mop! Yeah, I might need it. We gotta hydrate this peanut butter. Why am I still talking about it? It is soft. It's soft and light as air. It's crazy, Nicole! And it completely forms back into peanut. butter in your mouth. What? And I have tried this with the powdered peanut.

butter that I have at home. Right. Have you done this? It's not a good idea. I put water in it and mixed it just to see what would happen. And it's noticeably missing the fat, and this is not. Is it spreadable? I mean, how, what's the application for this? Can you mix it with jelly? You can mix it with jelly, you can mix it with water. The thing is, the fat in the peanut butter, this, whenever. it touches your skin and you kind of put it in between. your fingers, it kind of turns into peanut butter. because the fat creates this emulsion with your body heat. Right. Kind of what you're doing a little bit, over there.

See, like, it's becoming just peanut butter. again, completely. Uh, this is a delight. Uh, it is a revelation. But how do you want to eat it, is my question. I think I would put it on ice cream. Yeah, cause it's, that, yeah, it I do think I might mix. it with jelly to make that. What is the, what is the peanut butter and. jelly mixed together? Goober Grape? Goober! Goober Grape. Which is fun. I think I might make my own Goober Grape. That's a fun little treat. You sold me. I mean, and the, just the mouth experience. is unlike anything I've ever had, so, this is clearly,

A Taste Wonder! Next we have fermented peanut butter. Okay, now, why? Why not? Live a little! How? I'll tell you how. So, I took raw peanuts and I submerged them in a 2 percent. salt water solution so the bacteria could lacto ferment. Now, what is lacto fermentation? Are you talking to yourself here?

No, if I were to teach a science class, this is how. I would teach my students. Now, what? Yeah. Yes, it's to intrigue. I know that. Like Blue's Clues. You could ask us. You ask the questions. So, what is lacto fermentation? Um. It's when milk... Wrong. Lacto. No, so it's lactic acid. So it's like a bacteria that exists on like fruits, vegetables, and legumes. Like peanuts. And so, um, it, it ferments in this salt water solution.

You're not very good at this. Over four days. It sat on my desk for about four days. You try. So it sat on my desk for four days, and then I roasted. three quarters of them, and then I ground them up, and. the taste should be kind of like a yeasty, salty, almost like a fermented peanut butter, hummus. like, I would say, even. You're not any good at this. Oh, I'm better than you! Well, it took you a while. It looks like applesauce. Thank you.

I like that. Hummus like, even. Don't think of applesauce. Think of, yeah, think of hummus. It looked wet, but it's so dry. I know, I know. It's a trip. Why is it so dry? But it's the wettest looking dry thing I've ever tasted. This is so much like something. D. A. P. Tahini? Well, tahini is sesame paste, so they're like. cousins, I guess, peanut butter and sesame paste. This is a thing. This could easily be a thing. Like, it's very strong and I wouldn't suggest.

just eating spoonfuls of it like we just did. Hewoo, yeah. But as a topping? Like it has that tahini flavor, but shifted. to the peanut side. What am I tasting? Am I tasting? The lacto fermentation. That's what you're tasting. The fermentation. The lactic acid fermenting. In the milk. Is this good? Yes. For the gut? Yeah, so good. I'm sure it's good for your microbiome and all that stuff. You sure it is? You know, I'm not a scientist, but if I were, I'd say yes.

A little bit better that time. Uh, I think you have created a new product. It's weird. It's weird and wonderful. But what would you, like, put it? What would you use it for? I would use it in the same I think I would put it into. some, um, like a stir fry. Okay. I think if you had, like, a hot, like a hot Asian stir fry. You put a little bit of this in there. Mm hmm. I like when my stir fries are hot and Asian too. Yeah, that's right.

So, can we market this as probiotic peanut butter? Yes, we are going to do that. Alright, then I'll say it's a taste wonder. Great! Next we have foam peanut butter. Oh no, oh no, oh no. Okay, let's take a pause. All right, Link. I can't remember. The last time you dealt with this. machine, you created one of the more iconic moments in.

the history of this show. Which, just so you know, you can't recreate it. because you didn't know what was gonna happen. I didn't know what was gonna happen. Now that I know that it could happen, I'm gonna back away. I don't even know how I don't remember what. I was supposed to do. Was it shake it? Use your intuition. Is it pump it? You shake it as hard as you can. And then you say I shake it as hard as I can. Okay, that's good. Okay, there's some stuff coming out. It went into your hair. Look left. Okay.

Did I get some of that on my this? It went onto your collar. Oh, whoa. Upper collar. Oh, and here and here. Okay. So then I just take this and. I feel like I need a tarp. Yeah. Oh, would you like some of this on your that? See? Would you like some of this on your that? Oh, that was so satisfied. That's what I'm talking about. That's yours. You know what this reminds me of? I'm wanna fill mine up.

There was only, there was one of these. Yeah. There was only one of these. Yeah. The fact that we have two of 'em really changed. Right. We have two of these. We have two of those. I don't know. Hey, you're better off if you don't know what. we're talking about. I mean, if this isn't triggering a memory, then. uh, I'm not gonna, I'm not gonna create one for you. Okay, now I'm gonna have trouble eating it.

I'll eat it. Gonna feed me. Oh, I get it. Ew. Yeah, yeah, yeah, yeah. Sick. Um, ew. Uh, so, uh, I would like some of this on my that. Tell me what I did. Yeah. So I took peanut butter and a touch of cream and water. Oh. And then I put it in that ISI canister and it foamed all up. Oh my goodness, this is so good. Don't they already have this?

Yeah, isn't this already had? Where? Show me the receipts! Peanut butter Cool Whip. You know what they do have, I think, maybe. Peanut butter Cool Whip. They might have peanut butter flavored Cool Whip, but this. is different because this is actually. This is like. 95 percent peanut butter. This is like foamed peanut butter. They would never do this. Can you make this at home if you're. Sure you can. If you're a noob? Sure you can. God, this is my favorite thing so far. Yep. You're making it hard for me to enjoy it. Or you're slurping that cup up like that. I know, I'm doing that just to show you how great it is.

Oh God. Also, I don't think it, I think it's, you. can't, you can't buy it. Yeah, you're right. From the searching I'm doing. You've created another product, Nicole. Well, what can I say? This is so good. I mean, this is, this would be great on the ice cream. It would also just be great by itself with. other toppings on it. Or, like, inside of a Pfft! Donut. Yes! Yes!

Pfft! Peanut butter cream filled. This could also be, uh, just straight into the mouth. That's what we're doing today. Yep. We were talking about two girls, one cup. I know. This is a taste wonder. This is a taste wonder. Next up we have Spherorized? Peanut butter? Spherorized. Spherorized. Oh, it's like Dippin Dots. No. Not at all. Not at all. Not at all like Dippin Dots.

So Dippin Dots are made with, with nitrogen, like liquid nitrogen. But these, we used an agar agar solution, and. then we dropped it in oil. Agar agar? That's right. Which is kind of like a coagulant similar to. gelatin, I would say. Or blood. I don't think there's blood in there. We put an agar agar solution in with the peanut butter, and then we are able to make pearls, drop them. into oil, fish them out, and then you get this. wonderful jelly like caviar made out of peanut butter. How do you suggest we eat this? Just put your mouth on the spoon.

Oh, see, and look, I mean. Take all the balls in your mouth at one time? Yes, yes, it's like a little It's like a. little Hershey Kiss. Yeah. Oh, I would like to be able to just--. And they're hard. That's right. Yeah, the agar solution kind of jellifies them, and it makes them into these like little ball. like peanut butter balls. It's a little peanut butter kiss. It tastes very oily. Mm, yeah. Huh. Maybe they're good in groups. Uh, we've been doing some peanut butter. experimentation at home. I'll open my freezer and there will be a ramekin, like this,

filled with peanut butter. Lando, gotta love him. He, he has, he has done peanut butter, he's doing what you do. Oh, what does he do? Well, he freezes peanut butter and then eats it. Creative. I mean, not as creative as what you're doing, but. Does he want a job at the Mythical Kitchen? Yes, and I do recommend that. I mean, frozen peanut butter is just it's, it's good. You bite it like a bar?

It doesn't get super, super hard. Now, this one didn't really get me going, Link. Too, too, too much, too much oil to make this. a reality, I think. I also just like to eat more at a time. Sure. I don't like little, little things. If I'm gonna eat something, I really wanna eat it. So I, you know what, they, they all can't be winners. It's, it's, lightning doesn't strike twice here, you know, with the, that didn't work. Yeah, right. This doesn't work either. Uh, we're calling this a disgraced blunder.

This episode's really taking a turn. I think Nicole, Nicole has completely disgraced. herself with this blunder. I'm surprised. She's erased all of the wonderful work. If I was you, I wouldn't even keep watching. She's done up into this point. And finally we have Peanut butter flambé. Oh, flambé! Don't touch. No. What? What? You are not the flambe. She is the flam bearer. I am the flambe. Okay. We're flam. I flambe before we're the flambe.

So for you guys, we have a flambe peanut butter. We have a dish of peanut butter, expertly flattened out. Very nice. And then we're going to add some navy strength gin, which. Navy strength? That's right. And the botanicals in the gin work incredibly. well with the creaminess of the peanut butter. It's gonna caramelize a little bit when I light it on fire. So if you guys don't mind. Stepping back just for a second. You wanna be up in the action? Step a little flum back. Step a little flum back. I'm gonna go ahead and pour the gin. You can be our flum bae.

Aw, thanks. Okay. Go ahead and turn my torch on. It's wobbly. She's wobbly. It's because you touched it. No, it's okay. It's a flamblank. And if we can get the lights off, please? Oh! Oh, my goodness. Oh, my goodness! Can you see what is happening? Our peanut butter is on fire! Everyone in the restaurant is looking at us! We're the cool people.

It's not even my birthday! Confetti is falling! Hold on. How did that happen? And it almost went into our peanut butter. From like months ago. Who knows, it could be years ago. Look, there's some, there's just confetti. teetering up there. But the, but the flames disturbed it. Hot air rises. Hot air rises. I've heard that before! That's right. Yeah. Peanut butter.

Other boys, peanut butter. Other boys. Don't touch it until the flame is completely dis, dissipated. And then you can take a spoonful. Should, I don't. Don't blow it because blow. No, don't blow it. Because we want the alki to go away. That's right. Okay. Let's bring the lights back up. As you can see, is it hot? It should be warm. Yeah, it should be warm. So, I mean, it's basically--. Oh, oh, oh! I'm getting a little bit of this char. Burnt peanut butter?

It got real silky. Mm hmm. The heat from the flambé. Is it hot? Made it nice and warm. Huh. Well, it seems that we're eating burnt peanut butter. But it's, you know, those caramelized notes that, like. Think of it like this, though. Smokey. I like it smoky. It's not, it doesn't taste smoky, it tastes burnt. No, you just don't like burnt things. Don't tell me what I don't like. I don't like burnt things though. The consistency completely changed because it melted. it, and then it added this like, smokiness to it.

Like almost like, you don't like a burnt. marshmallow, right? No, I don't like a burnt marshmallow. A lot of people do. A lot of people do. And so I think that this is, for those of you who. like, your sweets a little bit burnt from time to time. This is a taste wonder. For those of you who don't. like your sweets burnt, this is a disgrace blunder. I know I wouldn't call it a disgrace blunder. Oh, well, it sounds like that's what you want to say I. think for those who like burnt tasting stuff is it is they. taste one of those wonder and I think for those who don't. it's just a and It's a it's an abstinence the type of thing.

You're trying to sell abstinence. Yeah. Yeah. Yeah. It's the best way to prevent STIs, but it's not really fun. I'm gonna go ahead and tell you that. It's the least fun. There's gotta be a middle ground. Yeah. Well, peanut butter boys had fun today. Yep. Our flambe was excellent. Thank you, Nicole. My pleasure guys. Thanks. Um, and thank you for commenting and.

sharing this video. You know what time it is. Hi, I am Zach. I'm from the United States. I'm Aliya. I'm from the Philippines. She just had her wisdom teeth removed and it's time to. spin the Wheel of Mythicality. Ha. You feeling the pains one of these. is Aaliyah's wisdom teeth. Which one? Actually, these are from different animals, and. we're gonna play a game in Good Mythical More to. figure out if we can tell where they come from. And to find out where the Wheel of. Mythicality's gonna land. Get the March pin of the month now at mythical.

com, available for only 24 hours.