I picked up some uncomplicated peanut butter — the kind that consists of roasted peanuts, salt, and a jar with a lid.
It was delicious, but impossibly messy. The peanut butter was too liquid, and I couldn’t get it to stay on a knife or to not drip from a spoon.
Food science taught me the fix.
Natural peanut butter is an emulsion — peanut particles and proteins suspended in oil. If you mix in just a little water, it disrupts that oily emulsion as the water interacts with the proteins, causing them to clump together.
And just like that, my liquidy peanut butter became much more workable.
* * *
Add some water to make it more firm? I wouldn’t have guessed it.
When our intuition doesn’t track with the science, the solution will likely seem counter-intuitive.