Schools
How Do You Make the Perfect PB&J?
As school starts up, lunch boxes are once again filled with peanut butter and jelly sandwiches. We've got tips for the way to create the best PB&J.
Crunchy vs. creamy. Crusty vs. crusts cut off. Grape vs. strawberry.
These are the age-old dilemmas associated with making the perfect peanut butter and jelly sandwich. Thankfully, the folks at Kitchen Daily have broken it down to a science.
Among their tips:
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Use a 2:1 ration of peanut butter to jelly.
Don’t toast the bread. The crispness will overwhelm the more important creaminess of the peanut butter.
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When spreading either ingredient, start in the middle of the bread and spread evenly into each corner.
Avoid pungent breads, like rye or focaccia. (Well, duh.)
Also, for those who want to know the history of the iconic lunchbox meal, the article offers some fascinating trivia, such as the fact that peanut butter was invented by a physician in 1890 as a way for people with bad teeth to eat peanuts. (Those of us with our teeth intact thank you, too, doctor!)
To read more about creating the perfect sandwich and learn about its history, read the full story from Patch’s friends at Kitchen Daily.
Do you have a favorite way of making a PB&J? Or have you come up with a good peanut butter substitute for schools that ban peanuts? Let us know in the comments section below.
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