saltines - Page 3

Tweaker Geek · 04-03-2007, 06:25 AM

Thanks Nigel and Bella, both good ideas.

I don't know how the parchment would work for baking them on the rack. But baked cookies get crisp/cooked on the bottom on parchment so maybe.

Spraying with pam, hum!, it may just work.

As I've thought about this more, I do think that by brushing them with the milk before I moved them to the rack had a lot to do with them being too soft.

rosethorns · 12-24-2007, 01:55 PM

I just made these crackers. All I can say is DELISH. I used 2 pieces of wax paper to roll out the dough , then cut them into strips with a knife, then cut them into squares with kitchen sisscors. I put them on wire racks and baked at 375 for about 8 minutes . The crackers are lightly golden and crispy. WOW WOW

I got 60---- 1" by 1 1/2 "

Thank you so much Kevin and jackieba.
Ess

Panda120 · 12-26-2007, 01:09 PM

FWIW, here's a post on how soda crackers were originally made.

Tweaker Geek · 03-05-2008, 11:57 AM

Kevin - have you tried making the saltines with the flour blends or do you think it's best to use the 7 T. each of Carbalose and C-Q? I'm going to be making some this afternoon and wondered about subbing one of the blends. I don't want to ruin a good thing though so I'll bow to your expertise.

Today's baking is saltines and graham crackers, love 'em both!

Barbo · 03-05-2008, 01:22 PM

I tried them and mine turned out lousy. I will be anxious to hear how
yours turned out. Let us all know please.

Kevinpa · 03-05-2008, 01:32 PM

Quote:

Originally Posted by Tweaker Geek

Kevin - have you tried making the saltines with the flour blends?

No, but I might try a batch tomorrow or Friday as a test. I finally got my mess racks.

Panda120 · 03-05-2008, 01:37 PM

Mess racks???

Kevinpa · 03-05-2008, 01:47 PM

Quote:

Originally Posted by Panda120

Mess racks???

oops, mesh cooling racks that you can bake on.

Tweaker Geek · 03-05-2008, 03:22 PM

Barbo - I used the third recipe today and they came out just perfect. Which flour blend did you use?

Kevin - I'll be watching for your results. I'm very happy with the crackers I made today but if I can use one of the blends I'm all for it. I was chicken to try a blend today because I really needed the crackers and I knew that recipe #3 would be perfect.

Barbo · 03-05-2008, 04:03 PM

Can you post #3 recipe for me? I used the first one.

Kevinpa · 03-05-2008, 04:42 PM

This was the final 1 Barb.

Quote:

Originally Posted by Kevinpa

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.

Tweaker Geek · 03-05-2008, 05:55 PM

What Kevin said!

jlatislaw · 03-05-2008, 06:57 PM

Kevin: What brand rack did you get? Amazon has a Wilton x-lg. (14.5 x 20) rack that looks like mesh. Is this close to what you got?

Amazon.com: Golda's Kitchen - Cooling Racks / Baking Tools & Accessories: Kitchen & Dining

Kevinpa · 03-05-2008, 07:05 PM

Yes, I don't think that is the brand, but they look very similar. I got a few of the nonstick and a few of the stainless steel.

jlatislaw · 03-05-2008, 08:25 PM

Thanks, Kevin. I think I'll order it.

12-24-2007, 01:55 PM	#62
rosethorns Senior LCF Member Join Date: Oct 2002 Location: washington Posts: 840 Gallery: rosethorns Stats: 252/161/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I just made these crackers. All I can say is DELISH. I used 2 pieces of wax paper to roll out the dough , then cut them into strips with a knife, then cut them into squares with kitchen sisscors. I put them on wire racks and baked at 375 for about 8 minutes . The crackers are lightly golden and crispy. WOW WOW I got 60---- 1" by 1 1/2 " Thank you so much Kevin and jackieba. Ess Last edited by rosethorns : 12-24-2007 at 02:10 PM.

03-05-2008, 01:22 PM	#65
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,160 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Twealer G I tried them and mine turned out lousy. I will be anxious to hear how yours turned out. Let us all know please.

03-05-2008, 04:03 PM	#70
Barbo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 1,160 Gallery: Barbo Stats: 225/149/140 WOE: Low Carb Diabetic Plan Start Date: August 2005	Tweaker Can you post #3 recipe for me? I used the first one.

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04-03-2007, 06:25 AM	#61
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,698 Gallery: Tweaker Geek	Thanks Nigel and Bella, both good ideas. I don't know how the parchment would work for baking them on the rack. But baked cookies get crisp/cooked on the bottom on parchment so maybe. Spraying with pam, hum!, it may just work. As I've thought about this more, I do think that by brushing them with the milk before I moved them to the rack had a lot to do with them being too soft.

12-26-2007, 01:09 PM	#63
Panda120 Senior LCF Member Join Date: Oct 2006 Location: Saratoga County, NY Posts: 191 Gallery: Panda120 WOE: Low Carb Start Date: May, 2000	FWIW, here's a post on how soda crackers were originally made.

03-05-2008, 11:57 AM	#64
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,698 Gallery: Tweaker Geek	Kevin - have you tried making the saltines with the flour blends or do you think it's best to use the 7 T. each of Carbalose and C-Q? I'm going to be making some this afternoon and wondered about subbing one of the blends. I don't want to ruin a good thing though so I'll bow to your expertise. Today's baking is saltines and graham crackers, love 'em both!

03-05-2008, 01:37 PM	#67
Panda120 Senior LCF Member Join Date: Oct 2006 Location: Saratoga County, NY Posts: 191 Gallery: Panda120 WOE: Low Carb Start Date: May, 2000	Mess racks???

03-05-2008, 03:22 PM	#69
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,698 Gallery: Tweaker Geek	Barbo - I used the third recipe today and they came out just perfect. Which flour blend did you use? Kevin - I'll be watching for your results. I'm very happy with the crackers I made today but if I can use one of the blends I'm all for it. I was chicken to try a blend today because I really needed the crackers and I knew that recipe #3 would be perfect.

03-05-2008, 05:55 PM	#72
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,698 Gallery: Tweaker Geek	What Kevin said!

03-05-2008, 06:57 PM	#73
jlatislaw Senior LCF Member Join Date: Jul 2002 Location: SW Mich Posts: 915 Gallery: jlatislaw	Kevin: What brand rack did you get? Amazon has a Wilton x-lg. (14.5 x 20) rack that looks like mesh. Is this close to what you got? Amazon.com: Golda's Kitchen - Cooling Racks / Baking Tools & Accessories: Kitchen & Dining

03-05-2008, 07:05 PM	#74
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Yes, I don't think that is the brand, but they look very similar. I got a few of the nonstick and a few of the stainless steel.

03-05-2008, 08:25 PM	#75
jlatislaw Senior LCF Member Join Date: Jul 2002 Location: SW Mich Posts: 915 Gallery: jlatislaw	Thanks, Kevin. I think I'll order it.