In the Kitchen with Krause #5
Even the simplest “recipes” can be improved with excessive illustration, as I wish to demonstrate here with my play-by-play of the making of a peanut butter sandwich.
Peanut Butter Sandwich
Ingredients:
- 2 slices of bread
- 1–2 Tbsp. peanut butter
- 1–2 Tbsp. honey
Directions:
- Place two slices of bread next to each other on a plate.
- With a knife spread 1–2 Tbsp. of peanut butter evenly on one slice of bread.
- After wiping the knife clean on the second slice of bread, spread about 1 Tbsp. of honey on the second slice of bread.
- Place the two slices together.
Play-by-Play:
The first decision to be made is, how many sandwiches to make. For the sake of this demonstration, I am limiting myself to one sandwich. Next one needs to gather the ingredients and tools. In this case, I am using plain white bread, imported peanut butter, and discount brand honey. A plate is recommended, although a cutting board works just as well, as does a saucer. A butter knife is the only utensil necessary.
Open the peanut butter and honey containers. “All Natural” peanut butter is the best option, though when it comes to brands, I prefer Jif, perhaps because it is what I grew up with. I could never stand Skippy. I can buy sugar-enhanced peanut butter here in Berlin, but I prefer going to my local Asienmarkt and picking up a 500g container of peanut paste, which works well as a dense peanut butter. It contains only roasted peanuts, salt, a little oil, and a little sugar, but no corn syrup, etc. I do not recommend using only peanut butter; the sandwich will be too dry, though in a pinch it is an option. There are many types of honey, and I do not really think it matters which type one uses. Instead of honey, jam or jelly, or bananas, are good substitutes, but honey has the advantage that it does not spoil and can thus sit on the shelf for years on end.
Once the preparation is completed, the rest of the process goes quickly. Lay the slices next to one another on the plate. Again, in this case I am using white bread, but most any other yeast bread works as well. Thinly sliced rye bread is especially good, but whole wheat and the rest are equally good. I do not recommend baguettes or “French Bread,” because the crust is too hard and does not make for a good sandwich.
With the butter knife spread one or two loaded knives of peanut butter on one of the slices. Any extra peanut butter can be spread on the other slice, thus cleaning the knife. Then spread a similar amount of honey on the other slice. Some prefer to put in on top of the peanut butter—the honey mixes nicely with the peanut butter, but by putting it on the empty slice it can soak into the bread and crystalize, which results in an excellent texture and taste experience.
—July 1 2006