So I have a pretty severe peanut allergy which means Ive never purposely ate a peanut and have therefore never tasted one without being in panic mode. People have told me that they taste like regular nuts which just makes me more confused. If you were given a selection of other nuts like cashews and almonds, what would compel you to go out of your way for peanuts? A lot of my friends who like them can't even explain why they like them.
I know that most people like them salted or roasted. Is it just a fidget exercise when you eat them plain?
Peanuts taste creamier than other nuts which aren't very substance-filled by comparison; ironically this might explain how peanut allergies work.
I think cashews might just take that award.
I think this is why cashew based dairy-free cheese is better than every other type of fake cheese, in that it behaves the most like real cheese (it actually melts)
Hello again.
When I was in one of my pizza-making phases a few years back, I bought some cashews, roasted and ground them in to butter, and got everything else ready. One taste of the cashew butter and the plans were quickly scuttled, with me having a load of calories to work off in the following weeks. Never did find out about the melting. >_<
The thing that tastes "creamy" is the saturated fat, the same type of fat in butter and cheese. Peanuts are around 6.3% saturated fat by mass, and cashews are 7.9%.
So you're right on: cashews are creamier.
Interesting, Dr Cog, but isn't it also possible that it's more than just sat fat at work?For example-- let's say we placed three equal mixtures of sat fat side-by-side, each symbolically representing peanuts, cashews, and 'brand X.'
Now, via the mixture application of esters, aromatic compounds, and whatever else, would it not be possible to mix up one candidate as 'creamier' than the other? And if so, then wouldn't that tend to suggest that sat fat wasn't the only player in the 'creaminess equation?'
NOTE: Not trying to be argumentative or assholery, here. I appreciate the knowledge you brought, but I want to understand better as a cook with as much science aid as possible.
Oh, it's definitely likely to be more than just saturated fats at play. My post was a) a gross oversimplification, and b) probably missing some nuance that I'm not informed on. My doctorate is in cognitive psychology, not nutrition science :)
Oh, hey! Is that still a thing? I.e. the 'Penn School approach?' Bahh… I have my local pride, after all, yet still… Cheesesteaks! :D