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Old 01-30-2005, 06:39 PM   #31
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Linda Sue, thank you for doing that chart. I wanted to do that but never did. I concur with the amounts for sweetzfrree as well.

Scott, just to clarify, I sifted only the dry ingredients to get the clumps out, before I added the wet ingredients. I figured if the clumps were small enough they'd dissove in the wet ingredients and baking temperatures.
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Old 01-30-2005, 08:04 PM   #32
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Binki, I totally heard you wrong in the other thread, sorry.

Polyd shouldn't be that clumpy when dry (unless you leave the cover off for a while), so sifting the dry ingredients shouldn't be necessary, just a good mixing. The issue with Polyd is when it's combined with liquid. If you don't have sufficient dry ingredients keeping the polyd particles apart, it'll clump into rocks.
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Old 01-31-2005, 07:58 AM   #33
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Quote:
Originally posted by LindaSue
As far as Fiberfit goes, all I have to go by is what it says at Netrition.
LindaSue - according to the FiberFit site:

"Each teaspoon of Fiberfit has the sweetness of approximately 8 teaspoons of sugar with no unpleasant aftertaste."
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Old 01-31-2005, 10:44 AM   #34
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Thanks, dizneegirl. That gives me something to work with that's not so vague.
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Old 01-31-2005, 11:02 AM   #35
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LindaSue, I just got the sweetzfree and have not used it in recipes yet. I did have to use two drops for my cup of tea though.
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Old 01-31-2005, 04:38 PM   #36
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I updated the conversion chart today as you can see if you look back at the one I posted the other day (it's changed because the one the picture linked to has changed). I went with the higher quantity of Fiberfit to the cup because it was the safest thing and it was also the easiest to come up with even measurements.

dizneegirl, I know you can't give the link, but was there an actual Fiberfit website? I couldn't find one with Google so I used the numbers at Netrition and other sites that sell Fiberfit. They all said that one teaspoon of Fiberfit equals 4-5 teaspoons of sugar. That jived pretty well with the 3-4 tablespoons equals 1 cup too.
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Old 01-31-2005, 04:50 PM   #37
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Yes, there's an actual site. It's a dot net.
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Old 02-01-2005, 04:27 AM   #38
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I found it, dizneegirl. Thanks. I see where it says 1 teaspoon Fiberfit equals 8 teaspoons of sugar. Strange that every site I've seen that sells it says it only sweetens half that much. I wonder if that was a typo.
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Old 02-01-2005, 10:31 AM   #39
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Fiberfit is undergoing a change right now. It is doubling in sweetness, but won't be available for another month or so. I believe the 8:1 refers to the new version.
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Old 02-01-2005, 11:41 AM   #40
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Wondering--

Just what part does the "irish moss" play in these ingredients?
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Old 02-01-2005, 01:04 PM   #41
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I am not familiar with the design of Fiberfit, but Irish Moss appears to be a fiber/thickener (source of carrageenan).
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Old 02-01-2005, 01:59 PM   #42
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Thanks, Tom

My, what strange stuff we find in our food. LOL.
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Old 02-02-2005, 10:53 AM   #43
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This thread is just great. Many thanks to Scott, LindaSue and everybody.
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Old 02-13-2005, 09:38 AM   #44
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I made a coconut custard pie and had polydextrose lumping problems for the first time. I've always mixed the PD into the dry ingredients and that's worked great for me so far, but there weren't really any in this recipe, other than the coconut. In this recipe, though, the coconut doesn't really get mixed into the liquids so I didn't want to do it that way.

I poured some of the PD into the cold eggs and it was a mess. I whisked and whisked and it didn't help very much at all with the little blobs.

I poured the rest of the PD into the warm cream mixture which I was heating. It formed one giant gooey lump. I stirred and stirred and eventually the big lump melted into the cream. When I tempered and combined the eggs with the cream mixture, the smaller lumps also melted away.

So the lesson I learned is, if you have to add it to liquid, have it be warm liquid and be ready to stir it. And adding it to the dry ingredients is way better if it's at all possible.
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Old 02-26-2005, 06:23 PM   #45
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You know what sucks about polydextrose?

Running out of it! Why is this stuff not available anywhere closer than Rancho Cucamonga? I live minutes away from a huge city with plenty of restaurant and baking supply stores, and I just can't find the stuff anywhere. It is literally easier to buy heroin than polydextrose around here, and that just ain't right.

Some enterprising store needs to jump on this bandwagon quick. While I'm waiting for my order to wend its way here from the West Coast (a.k.a. JONESING,) I'd pay a pretty penny for a pound or two to get me through.
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Old 02-26-2005, 06:27 PM   #46
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Quote:
Originally posted by binki
Some enterprising store needs to jump on this bandwagon quick. While I'm waiting for my order to wend its way here from the West Coast (a.k.a. JONESING,) I'd pay a pretty penny for a pound or two to get me through.
Someone needs to come up with a knock-off of CQ, too. I wonder if the plant at Rancho Cucamonga would do that? I can't afford $11/box + shipping (not when I am using a box every 2-3 weeks) and it makes me that Sam's (where it is/was under $7) is discontinuing carrying it before they even had it at my nearby store.

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Old 02-26-2005, 06:43 PM   #47
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I can't afford $11/box + shipping (not when I am using a box every 2-3 weeks) >>

Yes, this is why I haven't bought more. If we get to used to it, that's alot for a 3lb. box.



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Old 02-27-2005, 06:23 AM   #48
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i still havent opened my 10pds of poly, since the bag haddust or something on it and it made my hands itch, i wiped it off with a damp rag, and ive eaten it in minicarb bars i know im fine,but im hesitant, silly i knw. as far as carb quick, i know the thingsare more expensive but shipping is good andi can eat yummy things -and still lose weight! i look at it as pre lc, lots of bad restaraqunts and drivethru i paid for ,far exceeds the money im paying now for the nice things that i m trying, ya figure 5 bucks for lunch a week or 1 lunch and a dinner at a restaraunt on a saturday, and its paid for sorry your jonesing, i get like that too!
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Old 02-27-2005, 06:23 AM   #49
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cocamunga?
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Old 02-27-2005, 07:00 AM   #50
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Picture this poor underprivileged, overnourished Canadian I pay like $50.oo (or more userly), for delivery only-- plus, of course, price of product.
I have often felt jealous of Americans, but since Low Carbing I am positivly GREEN.
By the way, I wish a pox on all politicians. I wonder if they are the source of all frustration???
Well, this is me, Sunday Morning Comming Down.
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Old 02-27-2005, 07:46 AM   #51
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Sososo, I've been thinking about Canadians and the exorbitant shipping costs they pay to recieve stuff from the states. Isn't the price jacked up because it's going through a commercial entity? I mean, if an individual sends a package to another individual, is the shipping cost that high?

I know that not every Canadian has a friend in the U.S., but for those that do, wouldn't they able to send the friend a check and have the friend buy it/ship it? It's a huge pain in the rear, but I think the shipping cost would be considerably lower.
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Old 02-27-2005, 08:11 AM   #52
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Good Idea, Scott. Unfortunately, for me, I have no such friend. I am gratefull when the American companies will take the trouble to ship product to me. It seems to be a Canadian Customs/Canadian Gov't responsible for problems. In Canada we are constantly urged to lose weight but, hindered form using the tools which make the process more enjoyable. I believe Canada no longer allows advertizing of Low Carb Products, for example. I thought "Free Trade" ment we could purchase items without a lot of intervention.
ThanX for listening to this tamtrum.
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Old 02-27-2005, 12:51 PM   #53
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Old 04-27-2005, 05:38 AM   #54
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Old 04-27-2005, 10:08 AM   #55
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In the "Thread Tools" menu, you can subscribe to a thread. You don't have to post to a thread to subscribe.
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Old 04-27-2005, 10:24 AM   #56
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Old 05-16-2005, 08:32 AM   #57
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Is there a "formula" to adding polyd to a recipe?
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Old 05-16-2005, 10:55 AM   #58
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Mre, there is no formula yet, persay, but there are some guidelines.

Starting off small is usually a safe bet. If you're recipe contains a cup of sweetener, then a 1/2 C. of polyd is pretty safe. You may need to increase the liquids, though, to get the same consistency batter/dough.

Eventually you want to add enough polyd so that sweetness adds up to bulk. In other words, if you've got a cup of post-synergy sweetness, you want a cup's worth of bulk, be it from SAs or polyd.

Polyd, because it raises the temps proteins set at, requires lower temps/longer cooking times so the middle gets done.
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Old 06-16-2005, 06:08 PM   #59
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Scott, thanks a million for this great post. I've recently started adding PolyD to my fiber intake. I drink a lot of decaf green tea and I found if I sprinkle a tsp of PolyD in the hot tea it disolves no problem. However, I tried to put some PolyD in some coconut oil bark I made (basically, CO, cocoa, and sweetener that hardens in the fridge like chocolate candy) and even though I heated the oil it didn't all disolve. Guess PolyD in hot oil doesn't work as well as in hot tea .

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Old 06-17-2005, 06:39 AM   #60
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Netrition does sell PolyD now as well as Resistant Corn Starch 260. I don't know if that's the same as the stuff someone asked about earlier in this thread though.
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