Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 2

lisabinil · 01-04-2008, 05:35 PM

Quote:

Originally Posted by haystar

Hmm both....but we were too busy making stupid pillows in home ec rather than learning to fold egg whites!

I made one too-ugliest thing you ever saw. Still can't sew.

elyseelyse · 01-04-2008, 05:36 PM

Quote:

Originally Posted by cnklove38

Why are mine all watery?? No way I could put them on a cookie sheet

Yeah, no do not do that. Well, unless you want an upper arm workout. I have some new muscles popping from scrape scrape scrape. I did still bake it after I made the mess. I was hoping some magic genie fairy would save them in the oven. AH, no that did not happen, twice.

haystar · 01-04-2008, 05:36 PM

Quote:

Originally Posted by lisabinil

I made one too-ugliest thing you ever saw. Still can't sew.

I think I made an ice cream cone...

AllisonB · 01-04-2008, 07:47 PM

Here's a tip for stiff egg whites. When I beat egg whites I put a glass bowl and my beaters in the freezer for a while. Not long enough for the bowl to get frosty (you don't want any moisture inside the bowl), but long enough to get really cold. And I try to get my eggs to room temp. before beating. The egg whites are stiff and fluffy in no time.

ReneeD70 · 01-04-2008, 07:59 PM

What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

CarolynF · 01-04-2008, 08:02 PM

Quote:

Originally Posted by cnklove38

This is harder than I thought,

The KEY to whipping egg whites is to making sure you get NO yolk in them..otherwise forget about whipping them..

Many peeps break the eggs and one at a time put the whites in a custard cup in case some yolk falls in by accident..(then you can save that white for an omelette later). Do one egg at a time.in the custard cup..then drop in the large bowl.

The whites have to be so stiff that you can hold the bowl upside down and they won't move..

Cream of tartar helps them "hold up"

marymc · 01-04-2008, 08:14 PM

It's supposed to help make it fluffier!

Quote:

Originally Posted by ReneeD70

What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

LovesDivine · 01-04-2008, 08:40 PM

Quote:

Originally Posted by haystar

Hmm both....but we were too busy making stupid pillows in home ec rather than learning to fold egg whites!

OMG those stupid pillows. I still get the willies when I think of them.

i quit Home Ec after the sewing debacle.

lisabinil · 01-05-2008, 04:45 AM

Quote:

Originally Posted by ReneeD70

What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

It's a stabilizer for the egg whites-helps them hold their peaks. You can also use white vinegar. I've never used either-never had a problem whipping them.

JKat · 01-05-2008, 06:02 AM

Quote:

Originally Posted by weasel!

Has anyone tried making these with no sweetener?

I make mine with garlic powder and onion powder. I also use sour cream instead of cream cheese.

SugarDoll · 01-05-2008, 08:40 AM

those look good.. who wants to make me some?

signed,

cooking impaired

helens · 01-05-2008, 12:48 PM

An easy way to separate eggs is to crack the egg and let it drop into your clean hand, letting the white slide into the bowl from between slightly spready fingers...messy, but works well and keeps the yolk from breaking.

You'll get better volume if the eggs are at room temperature, and make sure the bowl is completely dry. A copper bowl will produce the best volume.

If there's even the slightest bit of oil or grease or fat of any sort in the bowl the whites will break down and won't get very stiff. They can also break down if you overbeat them, making them runny.

Cutie · 01-05-2008, 01:30 PM

my mom and i have been making the rolls this way for about two years now, though we never use sweetener.

i'm with carolyn...you can't beat the muffin top pan for perfect "bun size" and it's fun to experiment with different seasonings etc.

for example, it really takes on a "hamburger bun" taste & texture when you add sesame seeds to the batter.

LibertyJen · 01-05-2008, 01:42 PM

Okay, Okay ... I gotta get me a muffin top pan ...

These sound delish!!!

cleochatra · 01-05-2008, 02:02 PM

Sour cream has more carbs in it, so adjust for that in your carb numbers!

It's fun hearing how people are tweaking the recipe!

emitch · 01-05-2008, 05:34 PM

Quote:

Originally Posted by helens

An easy way to separate eggs is to crack the egg and let it drop into your clean hand, letting the white slide into the bowl from between slightly spready fingers...messy, but works well and keeps the yolk from breaking.

.

This is how I do it

cleochatra · 01-05-2008, 06:06 PM

Quote:

Originally Posted by emitch

This is how I do it

I learned how to separate eggs that way. The hilarious thing is that I learned the technique on Three's Company when Jack went to culinary school!

Cutie · 01-05-2008, 06:15 PM

Quote:

Originally Posted by cleochatra

I learned how to separate eggs that way. The hilarious thing is that I learned the technique on Three's Company when Jack went to culinary school!

omg! me too!!

cleochatra · 01-05-2008, 06:16 PM

Cutie · 01-05-2008, 06:17 PM

wow, we really are two peas in a pod...how scary!!! lol

cleochatra · 01-05-2008, 06:19 PM

Scary and yet delightful. Or just scary. Or so delightful it's scary. Or scary.

LowCarbSleepyToast · 01-05-2008, 06:19 PM

You guys separate the eggs with your hands? Eeeeeww....lol.. All you have to do is gently crack the egg in half, then dump the white out of the half that doesnt have the yolk.. then dump the yolk into the empty half...and repeat until all the white is in the bowl...

I made some with mayo.. I still consider them more of 'oopsie' rolls than traditional revolution rolls because I used alot more mayo than recomended, about 5-6 tbsp probably.

They were pretty good, but unfortunantly, I ate all but one tonight

So I might have to take out the sweetener..or just not make them.

cleochatra · 01-05-2008, 06:22 PM

I think the light excesses of the fatty addition really do make the rolls more supple! Mayonnaise does have slight amounts of sugar in it, so the sugar in addition to the Splenda could be the issue.

I use the trick of using the egg shell to capture the yolk and moving the yolk back and forth. That's what Jack Tripper taught Cutie and me.

Cutie · 01-05-2008, 06:23 PM

lisabinil · 01-05-2008, 06:24 PM

Quote:

Originally Posted by cleochatra

I think the light excesses of the fatty addition really do make the rolls more supple! Mayonnaise does have slight amounts of sugar in it, so the sugar in addition to the Splenda could be the issue.

I use the trick of using the egg shell to capture the yolk and moving the yolk back and forth. That's what Jack Tripper taught Cutie and me.

You'll never make me admit I remember Three's Company-uh uh no way!

cleochatra · 01-05-2008, 06:31 PM

We were young then, so we're ok! I had to beg to stay up past my bedtime to score a Fantasy Island episode after Love Boat.

01-05-2008, 12:48 PM	#42
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 174 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	An easy way to separate eggs is to crack the egg and let it drop into your clean hand, letting the white slide into the bowl from between slightly spready fingers...messy, but works well and keeps the yolk from breaking. You'll get better volume if the eggs are at room temperature, and make sure the bowl is completely dry. A copper bowl will produce the best volume. If there's even the slightest bit of oil or grease or fat of any sort in the bowl the whites will break down and won't get very stiff. They can also break down if you overbeat them, making them runny. __________________ Positive thoughts are required for success, so keep that upper lip stiff enough that you can't get negative carbs past it! ************************** Helen

01-05-2008, 06:19 PM	#52
LowCarbSleepyToast Senior LCF Member Join Date: Sep 2007 Location: Kentucky Posts: 361 Gallery: LowCarbSleepyToast WOE: Atkins Start Date: 9-8-07	You guys separate the eggs with your hands? Eeeeeww....lol.. All you have to do is gently crack the egg in half, then dump the white out of the half that doesnt have the yolk.. then dump the yolk into the empty half...and repeat until all the white is in the bowl... I made some with mayo.. I still consider them more of 'oopsie' rolls than traditional revolution rolls because I used alot more mayo than recomended, about 5-6 tbsp probably. They were pretty good, but unfortunantly, I ate all but one tonight So I might have to take out the sweetener..or just not make them. __________________ , Cheri 219-->170--> 160 ((Exersize Goal: 3x/week))

01-05-2008, 06:23 PM	#54
Cutie happy girlie girl! Join Date: Nov 2005 Location: Austin, TX Posts: 5,919 Gallery: Cutie Stats: lost 110lbs. 245-135; maintaining 135-140 :) WOE: IE w/mostly low GL foods	. Last edited by Cutie : 01-05-2008 at 06:24 PM.

01-04-2008, 07:47 PM	#34
AllisonB Blabbermouth!!! Join Date: Oct 2002 Posts: 6,140 Gallery: AllisonB	Here's a tip for stiff egg whites. When I beat egg whites I put a glass bowl and my beaters in the freezer for a while. Not long enough for the bowl to get frosty (you don't want any moisture inside the bowl), but long enough to get really cold. And I try to get my eggs to room temp. before beating. The egg whites are stiff and fluffy in no time.

01-04-2008, 07:59 PM	#35
ReneeD70 Senior LCF Member Join Date: Sep 2007 Location: South Central Ohio Posts: 681 Gallery: ReneeD70 Stats: nunya :D WOE: low carb Start Date: 9-10-07	What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

01-05-2008, 08:40 AM	#41
SugarDoll princess of power Join Date: Sep 2003 Location: Missouri Posts: 17,581 Gallery: SugarDoll WOE: stop dieting, start living! Start Date: every day is a winding road	those look good.. who wants to make me some? signed, cooking impaired

01-05-2008, 01:30 PM	#43
Cutie happy girlie girl! Join Date: Nov 2005 Location: Austin, TX Posts: 5,919 Gallery: Cutie Stats: lost 110lbs. 245-135; maintaining 135-140 :) WOE: IE w/mostly low GL foods	my mom and i have been making the rolls this way for about two years now, though we never use sweetener. i'm with carolyn...you can't beat the muffin top pan for perfect "bun size" and it's fun to experiment with different seasonings etc. for example, it really takes on a "hamburger bun" taste & texture when you add sesame seeds to the batter.

01-05-2008, 01:42 PM	#44
LibertyJen Senior LCF Member Join Date: Sep 2006 Location: Northern Kentucky / Cincinnati Posts: 540 Blog Entries: 34 Gallery: LibertyJen Stats: 230 HW/ 197 (06/05/08) / 145 Age: 35 WOE: Wise Carb Eating with Nutritional Response Testing Start Date: Happy New Year 2008!	Okay, Okay ... I gotta get me a muffin top pan ... These sound delish!!!

01-05-2008, 02:02 PM	#45
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Sour cream has more carbs in it, so adjust for that in your carb numbers! It's fun hearing how people are tweaking the recipe!

01-05-2008, 06:16 PM	#49
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008

01-05-2008, 06:17 PM	#50
Cutie happy girlie girl! Join Date: Nov 2005 Location: Austin, TX Posts: 5,919 Gallery: Cutie Stats: lost 110lbs. 245-135; maintaining 135-140 :) WOE: IE w/mostly low GL foods	wow, we really are two peas in a pod...how scary!!! lol

01-05-2008, 06:22 PM	#53
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I think the light excesses of the fatty addition really do make the rolls more supple! Mayonnaise does have slight amounts of sugar in it, so the sugar in addition to the Splenda could be the issue. I use the trick of using the egg shell to capture the yolk and moving the yolk back and forth. That's what Jack Tripper taught Cutie and me.

01-05-2008, 06:31 PM	#56
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,296 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	We were young then, so we're ok! I had to beg to stay up past my bedtime to score a Fantasy Island episode after Love Boat.