Spanish Peanuts
Vegetable or Peanut oil. Depends on the type of cooking you are doing.
Most places use a peanut butter from a can, that has a higher oil content that makes it creamier.
Peanut oil is hi temp
That depends on the type of canola oil and the type of peanut oil. If the canola is refined and the peanut is unrefined, the smoke point will go down. If they're both refined, the smoke point will go up, but not by very much.
Lou Ana oil is peanut oil, they have own site...Louana.com I think...but definitely peanut oil. Mmmm, southern food!
olive
increases the shelf life of the peanut butter.
Peanut butter is not an oil, but it does contain oil. It contains peanut oil, of course.
Not really. It will greatly change the consistency and baking abilities, as one is a solid while peanut butter is more fluid and has a higher oil content.
Peanut oil is a good substitute in frying for a couple reasons. First, it has a higher smoke point. You can fry at higher temperature by using peanut oil. Second, peanut oil has better fat content, more transfat as opposed to saturated fats. Third, perhaps is the taste. Peanut oil imparts a naturally nutty flavor to foods in which it is fried.
Peanut, Soybean and Canola oils all have very high smoke points.
It does not dissolve, it is a much more rough process, the peanut butter gets loose, and then it erodes after hours.