I got this great idea to make almond butter today. So I did.
First I roasted the almonds. I put them in the oven for about 5 minutes, stirred them around a little, and put them back in. I set the timer for 2 minutes and sat back down. A few minutes later I realized the timer never went off. I looked at the timer and it had moved up to almost 4 minutes! Whose timer moves backwards?? Mine, obviously. But the almonds were fine.
Next it was into the food processor, and at first it looked like it was going really well.
But then once it was all in small pieces, it stopped blending. You know when you're making a milkshake and it's so thick that the blades create a big hole in the middle of the shake and don't do a thing? Same thing, only with almonds. No matter what I did, they would not budge. I pushed them down with a fork--the blades just created a new void. I shook it while the blades were running--nothing. I was so frustrated. So I broke down and added some oil. It still took a long time, but it eventually started mixing again. Next time I'll have more patience and try to do it without any oil.
Holy cow. It took forever. I even took a break to go work in my "garden" so that the food processor could cool down. Then another break to clean the kitchen. Man. Who knew?
I finally got tired of holding the button down (it's more of a pulse kind of button, doesn't stay down on its own), so I rigged it with tape. Ahhh. So much nicer. And I'm a snob when it comes to peanut butter. I like it smooth as smooth can be. So I'm letting that baby run as long as possible.
Y por fin, almond butter! Mmmmm.
1 week ago