Yeah that's definitely the issue with the shellfish. I'm just more surprised the allergen is sufficiently different from the smell that they are disconnected in peanuts.
replyMolecules responsible for smells tend to be small, on the order of 100-300 Daltons—otherwise they aren’t able to diffuse easily in the air.
replyThe vast majority of allergens, on the other hand, are proteins, with the very smallest proteins being on the order of 1 kiloDalton. Large proteins get up into hundreds to thousands of kDa.
I suspect that peanut boiling in a pot would also be problematic. The oil and water vapor and would provide a carrier.
replyI also suspect there's not much reason to boil peanuts in water outside of the very specific (and delicious) snack called boiled peanuts. I can't really think of any other dish that uses them as a normal ingredient. Most of the time you'd toast them in oil for dishes or use peanut oil afaik.
replyBoiled peanuts are staples at baseball games in the south. They are so good.
replyIn Indian Cuisine, peanuts are sometimes boiled, and are indeed delicious
reply