saltines - Page 2

sungoddess · 01-05-2007, 07:46 PM

PRe-LC, I used to make homemade saltines and used baking soda. These were the ingredients.

SALTINE CRACKERS

2 c. flour
1 tsp. salt
2/3 c. milk
2 tbsp. butter
1/2 tsp. baking soda

Combine the dry ingredients, cut in the butter, then stir in the milk. Round into a ball and knead for few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay sheets on ungreased cookie sheet. Sprinkle with salt and prick with a fork. Cut into 1 1/2 inch squares with a sharp knife or pizza cutter. Bake at 375 degrees for 10 to 12 minutes or until lightly browned

Kevinpa · 01-05-2007, 08:06 PM

Quote:

Originally Posted by eshlemania

Kevin,
How do you like the new Wheat Resistance Starch? Does it compare favorably with the old one? I am getting ready to do a Nutrition order.

Thanks,
Bev

Bev, I have tried it in about 10 of my recipes so far and can see no difference to any of the end products and from what i have seen do not expect to see any either.

helper · 01-06-2007, 06:42 AM

Your ranch mix sounds like a neat idea. Seems as it might mask the CQ taste that does not appeal to some. Wonder how onion soup mix would work? Hmmm.
helper

That Girl · 01-06-2007, 01:01 PM

i say go for it. the ranch does hide that taste pretty well. today, as i was munching on a plain one,(you know, for research purposes only

) it kinda reminded me of a shortbread cookie texture. so now i am thinking about sweetning the mixture, maybe a butter scotchy, rum kinda taste. the texture the next day was very good, i had just left them out on a plate on the counter. off to experiment again....

That Girl · 01-07-2007, 05:34 PM

i just had the plain ones w/peanut butter and sf jelly. very, very, good...
these crackers (the plain ones) remind me of the crackers you get in ind serv pkgs called handi snacks,the ones w/the velveeta cheese and the little stick. they are also good w/laughing cow cheese and a slice of lunch meat. good recipe, nice meal replacement, or good for something quick on the go!

jlshields · 01-07-2007, 05:46 PM

These are great! I just had a couple with SF peanut butter. I made them according to Kevin's Saltine Round 2 recipe but I added 1/4 tsp baking soda. I rolled real thin and got 28, 2" diameter crackers. They have great flavor and crisp texture. A bit sturdier than store bought saltines. Thank you again, Kevin. What would we do without you?

clark153 · 01-08-2007, 09:37 AM

I found an article in Wikipedia about saltines, and it had a link to a recipe.

Apparently, the water, yeast and most of the flour is mixed and then fermented for 20-30 hours. The baking soda is then added to counteract the acid build up during fermentation (along with shortening and more flour). It also said that is necessary to roll the dough out and fold it over to create layers. I doubt that low carb flour incredients would be able to ferment this - even if you wanted to take the time to do it.

Here is the link to the Wikipedia article. http://en.wikipedia.org/wiki/Saltine_cracker

Jaideyes · 01-08-2007, 05:15 PM

I love saltines!
Interesting things on google answers...
http://answers.google.com/answers/threadview?id=714397

"Baking takes place at about 450° to 600°F (230° to 315°C) for 2.5 to 6
minutes. The high temperature produces steam that expands the volume
of the cracker, and the crackers move through the oven on wire mesh
that allows moisture to escape from both sides."

"Use lard instead of butter or shortening."

etc...!

Kisal · 01-08-2007, 09:37 PM

So, baking them on something like a closely woven wire cooling rack (I have 2 made of woven wires about 3/8" apart) inserted in, say, a jellyroll pan might make the crackers lighter by allowing the steam to escape from both sides?

jlshields · 01-09-2007, 07:04 AM

Great idea to bake on woven screen. I will try that for my next batch. Don't know if it is worth the trouble to ferment for a day or so then let sit again for another few hours. The ones I made are great as is.

Kevinpa · 01-09-2007, 07:25 AM

Saltine 3rd and last Round
(not sure I could get texture and taste much better than this)

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
1/4 t. baking soda
2 T. shortening
4 or 5 T. half/half

I followed the original directions again and cooked on a cooling rack(I wil be buying a mesh one real soon) on top of cookie sheet.

I found the cracker I'll be sticking with.
Light flakey and well it tastes like a saltine......

Enjoy!

OH! I am sorry I forgot, cooking them on the rack took almost 5 mins off the baking time.

boss lady · 01-09-2007, 01:50 PM

Those look awesome Kevin. What's funny is I just printed round two yesterday!

Then here you go, perfecting it again. Thank you!!

jackieba · 01-11-2007, 08:54 AM

These crackers are really good. Thanks Kevin.

lcmiller461 · 01-11-2007, 01:20 PM

Are we still looking at one carb per cracker?

Kevinpa · 01-11-2007, 01:38 PM

I got 24 crackers for round 3 so yes....the more crackers you get the less carbs.

silversunfire · 01-11-2007, 04:24 PM

HI Kevin! What part of the 'Burgh are you in?
I'm coming to your house for dinner from now on!!!

(I'm in Washington County)

Kevinpa · 01-11-2007, 04:34 PM

Quote:

Originally Posted by silversunfire

HI Kevin! What part of the 'Burgh are you in?
I'm coming to your house for dinner from now on!!!

(I'm in Washington County)

I'm also in Washington county close to the river.

silversunfire · 01-12-2007, 05:19 AM

Quote:

Originally Posted by Kevinpa

I'm also in Washington county close to the river.

WOW! Me too! But remember, the river runs the length of the county!

Tweaker Geek · 01-13-2007, 05:26 PM

Kevin - on version 3, did you salt the tops after "forking" and brushing with half and half?

These are another thing on my list to make tomorrow!

Kevinpa · 01-13-2007, 05:38 PM

yes I did tweaker.

BarbT95 · 01-13-2007, 09:23 PM

I so appreciate all of you for all these wonderful cracker tips! And, Kevin, you should write a cookbook!
Barb

Maggy · 01-14-2007, 08:16 AM

I'm so glad to see this...am planning on making clam chowder soon..and would love a few saltines with it. Sounds like another winner Kevin.!

nurseypoo5 · 01-14-2007, 10:16 AM

how are you guys with portion control, 1 carb a piece..are they the same size as a reg saltine? i can consume about 5 of these with no trouble which for a meal wouldnt be to bad with things low carb on them

thanks

Tweaker Geek · 04-02-2007, 05:10 PM

Kevin, Jeanne, Bella, Jackie - anyone who can help me here - I made the saltines again yesterday. When I get them rolled thin enough so that I think they'll make a crisp cracker they're too thin to lift off the counter and put on a rack to bake. I ended up re-rolling the dough a couple of times to get it right but the crackers are a bit thick, not bad but I'd like them to be thinner and a bit crisper. Kevin, yours look thinner than mine, how do get them to the rack? Some ingenious kitchen gadget that I don't have? And how do you cut yours. I used a pastry wheel. Guess I don't have a steady hand cause they are different sizes, was trying to make them the size of saltines.

I cooked this batch a bit too long, they're kinda dark colored, but the first batch I made was way too light. Maybe the third time will be the charm and I'll finally get them just right.

Kevinpa · 04-02-2007, 05:25 PM

After I rolled and cut the shapes with a floured cutter I used a very thin metal spatula to get under them then just flipped it over on to the baking rack.

Tweaker Geek · 04-02-2007, 06:16 PM

That's what I tried to do Kevin, but when the dough was rolled thin enough it tore when I put the spatula under it. I poked the holes in them and brushed with the milk before I put them on the rack. Maybe if I left them dry they'd move better, but then I wonder about trying to poke the holes with them on the rack - I just used a regular baking rack, don't have mesh one. Minor problems I know, but I'd like to get them right.

The spatula I use is long and thin. I think it's actually called a spreader - for frostings and such. It's very flexible.

Kevinpa · 04-02-2007, 06:48 PM

maybe go a tad lighter on the liquid your dough maybe slightly too wet. I'm guessing but maybe a little extra flour on your rolling surface might help.

Tweaker Geek · 04-02-2007, 07:32 PM

The dough does stick to the counter. I used Carbalose on the counter to roll the dough out. I may try a glass cutting board with flour next time. The dough texture seemed right when I rolled it out, when it was wet was when I brushed it with the milk so I still may try brushing with the milk after I've transferred the crackers to the rack to bake.

Thanks Kevin. I won't need to make these again for awhile but I'll let you know how they come out next time.

Nigel · 04-02-2007, 08:13 PM

Tweaker Geek, I wonder if rolling them out on parchment paper would work? Then you could just put the parchment paper w/the saltines on the baking pan. I don't know if that will affect the crispness of the end product, but might be worth trying.

01-05-2007, 07:46 PM	#31
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,195 Gallery: sungoddess Start Date: not soon enough	PRe-LC, I used to make homemade saltines and used baking soda. These were the ingredients. SALTINE CRACKERS 2 c. flour 1 tsp. salt 2/3 c. milk 2 tbsp. butter 1/2 tsp. baking soda Combine the dry ingredients, cut in the butter, then stir in the milk. Round into a ball and knead for few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay sheets on ungreased cookie sheet. Sprinkle with salt and prick with a fork. Cut into 1 1/2 inch squares with a sharp knife or pizza cutter. Bake at 375 degrees for 10 to 12 minutes or until lightly browned __________________ May 2, 2003 began with Atkins and lost 40 pounds. Changed to Paleo /Atkins and lost 75 more. August 2005, switched to Rosedale and lost 13 more. Timelines: Lost #100 pounds in 16 months (9-8-04) Lost an additional 28 pounds but have trouble keeping those off and losing more. 12-19-07 back on track! 128 pound weight loss!

01-06-2007, 06:42 AM	#33
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 717 Gallery: helper	That Girl-- Your ranch mix sounds like a neat idea. Seems as it might mask the CQ taste that does not appeal to some. Wonder how onion soup mix would work? Hmmm. helper

01-07-2007, 05:34 PM	#35
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,447 Gallery: That Girl	i just had the plain ones w/peanut butter and sf jelly. very, very, good... these crackers (the plain ones) remind me of the crackers you get in ind serv pkgs called handi snacks,the ones w/the velveeta cheese and the little stick. they are also good w/laughing cow cheese and a slice of lunch meat. good recipe, nice meal replacement, or good for something quick on the go! Last edited by That Girl : 01-07-2007 at 05:36 PM.

01-09-2007, 07:25 AM	#41
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,526 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Saltine 3rd and last Round (not sure I could get texture and taste much better than this) 7 T. carbalose 7 T. carbquik 2 T. resistant wheat starch 75 1 1/2 t. polyD 1/4 t. salt 1/4 t. baking soda 2 T. shortening 4 or 5 T. half/half I followed the original directions again and cooked on a cooling rack(I wil be buying a mesh one real soon) on top of cookie sheet. I found the cracker I'll be sticking with. Light flakey and well it tastes like a saltine...... Enjoy! OH! I am sorry I forgot, cooking them on the rack took almost 5 mins off the baking time. __________________ Success is a journey, Not a destination. So stop running. Recipe Page Last edited by Kevinpa : 01-09-2007 at 07:34 AM. Reason: baking time

04-02-2007, 05:10 PM	#54
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,646 Gallery: Tweaker Geek	Kevin, Jeanne, Bella, Jackie - anyone who can help me here - I made the saltines again yesterday. When I get them rolled thin enough so that I think they'll make a crisp cracker they're too thin to lift off the counter and put on a rack to bake. I ended up re-rolling the dough a couple of times to get it right but the crackers are a bit thick, not bad but I'd like them to be thinner and a bit crisper. Kevin, yours look thinner than mine, how do get them to the rack? Some ingenious kitchen gadget that I don't have? And how do you cut yours. I used a pastry wheel. Guess I don't have a steady hand cause they are different sizes, was trying to make them the size of saltines. I cooked this batch a bit too long, they're kinda dark colored, but the first batch I made was way too light. Maybe the third time will be the charm and I'll finally get them just right. __________________ HAPPY TO BE A LOW-CARBER

01-06-2007, 01:01 PM	#34
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,447 Gallery: That Girl	i say go for it. the ranch does hide that taste pretty well. today, as i was munching on a plain one,(you know, for research purposes only ) it kinda reminded me of a shortbread cookie texture. so now i am thinking about sweetning the mixture, maybe a butter scotchy, rum kinda taste. the texture the next day was very good, i had just left them out on a plate on the counter. off to experiment again....

01-07-2007, 05:46 PM	#36
jlshields MAJOR LCF POSTER! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,393 Gallery: jlshields Stats: 225/154/145 WOE: Crack the Fat Loss Code Start Date: 7/21/08	These are great! I just had a couple with SF peanut butter. I made them according to Kevin's Saltine Round 2 recipe but I added 1/4 tsp baking soda. I rolled real thin and got 28, 2" diameter crackers. They have great flavor and crisp texture. A bit sturdier than store bought saltines. Thank you again, Kevin. What would we do without you?

01-08-2007, 09:37 AM	#37
clark153 Senior LCF Member Join Date: May 2006 Posts: 68 Gallery: clark153	I found an article in Wikipedia about saltines, and it had a link to a recipe. Apparently, the water, yeast and most of the flour is mixed and then fermented for 20-30 hours. The baking soda is then added to counteract the acid build up during fermentation (along with shortening and more flour). It also said that is necessary to roll the dough out and fold it over to create layers. I doubt that low carb flour incredients would be able to ferment this - even if you wanted to take the time to do it. Here is the link to the Wikipedia article. http://en.wikipedia.org/wiki/Saltine_cracker

01-08-2007, 05:15 PM	#38
Jaideyes Senior LCF Member Join Date: May 2004 Location: South Florida Posts: 229 Gallery: Jaideyes Stats: 140/110 44 y.o. 5'4" WOE: Moderate Carbs / Maintenance Start Date: 1998	I love saltines! Interesting things on google answers... http://answers.google.com/answers/threadview?id=714397 "Baking takes place at about 450° to 600°F (230° to 315°C) for 2.5 to 6 minutes. The high temperature produces steam that expands the volume of the cracker, and the crackers move through the oven on wire mesh that allows moisture to escape from both sides." "Use lard instead of butter or shortening." etc...!

01-08-2007, 09:37 PM	#39
Kisal Senior LCF Member Join Date: Nov 2006 Location: Oregon Posts: 814 Gallery: Kisal Stats: 350/255.8/160 WOE: Atkins '72 Start Date: October 15, 2004	So, baking them on something like a closely woven wire cooling rack (I have 2 made of woven wires about 3/8" apart) inserted in, say, a jellyroll pan might make the crackers lighter by allowing the steam to escape from both sides?

01-09-2007, 07:04 AM	#40
jlshields MAJOR LCF POSTER! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,393 Gallery: jlshields Stats: 225/154/145 WOE: Crack the Fat Loss Code Start Date: 7/21/08	Great idea to bake on woven screen. I will try that for my next batch. Don't know if it is worth the trouble to ferment for a day or so then let sit again for another few hours. The ones I made are great as is.

01-09-2007, 01:50 PM	#42
boss lady Senior LCF Member Join Date: Jun 2002 Location: Utah Posts: 633 Gallery: boss lady Stats: 257/171/120 WOE: Atkins Start Date: Aug. 99/restart May 15, '06	Those look awesome Kevin. What's funny is I just printed round two yesterday! Then here you go, perfecting it again. Thank you!!

01-11-2007, 08:54 AM	#43
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,362 Gallery: jackieba WOE: Atkins Start Date: October 2005	These crackers are really good. Thanks Kevin.

01-11-2007, 01:20 PM	#44
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 351 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	Are we still looking at one carb per cracker?

01-11-2007, 01:38 PM	#45
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,526 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I got 24 crackers for round 3 so yes....the more crackers you get the less carbs.

01-11-2007, 04:24 PM	#46
silversunfire MAJOR LCF POSTER! Join Date: Dec 2006 Location: Pittsburgh, PA Posts: 2,040 Gallery: silversunfire Stats: 213(Jan 7, 2007)/????/180(at first) WOE: Off and on...hopefully getting back on again soon!	HI Kevin! What part of the 'Burgh are you in? I'm coming to your house for dinner from now on!!! (I'm in Washington County)

01-13-2007, 05:26 PM	#49
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,646 Gallery: Tweaker Geek	Kevin - on version 3, did you salt the tops after "forking" and brushing with half and half? These are another thing on my list to make tomorrow!

01-13-2007, 05:38 PM	#50
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,526 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	yes I did tweaker.

01-13-2007, 09:23 PM	#51
BarbT95 Junior LCF Member Join Date: Nov 2006 Location: Massachusetts Posts: 6 Gallery: BarbT95 WOE: Atkins	I so appreciate all of you for all these wonderful cracker tips! And, Kevin, you should write a cookbook! Barb

01-14-2007, 08:16 AM	#52
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,462 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	I'm so glad to see this...am planning on making clam chowder soon..and would love a few saltines with it. Sounds like another winner Kevin.!

01-14-2007, 10:16 AM	#53
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,757 Gallery: nurseypoo5 Stats: 270/185/160 WOE: just keeping it on the low down >50 carbs per day Start Date: start 2001 restarted a few times since hehe	how are you guys with portion control, 1 carb a piece..are they the same size as a reg saltine? i can consume about 5 of these with no trouble which for a meal wouldnt be to bad with things low carb on them thanks

04-02-2007, 05:25 PM	#55
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,526 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	After I rolled and cut the shapes with a floured cutter I used a very thin metal spatula to get under them then just flipped it over on to the baking rack.

04-02-2007, 06:16 PM	#56
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,646 Gallery: Tweaker Geek	That's what I tried to do Kevin, but when the dough was rolled thin enough it tore when I put the spatula under it. I poked the holes in them and brushed with the milk before I put them on the rack. Maybe if I left them dry they'd move better, but then I wonder about trying to poke the holes with them on the rack - I just used a regular baking rack, don't have mesh one. Minor problems I know, but I'd like to get them right. The spatula I use is long and thin. I think it's actually called a spreader - for frostings and such. It's very flexible.

04-02-2007, 06:48 PM	#57
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,526 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	maybe go a tad lighter on the liquid your dough maybe slightly too wet. I'm guessing but maybe a little extra flour on your rolling surface might help.

04-02-2007, 07:32 PM	#58
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,646 Gallery: Tweaker Geek	The dough does stick to the counter. I used Carbalose on the counter to roll the dough out. I may try a glass cutting board with flour next time. The dough texture seemed right when I rolled it out, when it was wet was when I brushed it with the milk so I still may try brushing with the milk after I've transferred the crackers to the rack to bake. Thanks Kevin. I won't need to make these again for awhile but I'll let you know how they come out next time.

04-02-2007, 08:13 PM	#59
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,120 Gallery: Nigel	Tweaker Geek, I wonder if rolling them out on parchment paper would work? Then you could just put the parchment paper w/the saltines on the baking pan. I don't know if that will affect the crispness of the end product, but might be worth trying.