Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 33

cleochatra · 01-28-2008, 08:22 AM

Very cool, ouizoid! I have thicknthin. I might try that sometime!

I tend to hork it for chowders, gravies and soups. I never tried it with anything else. I like thicknthin because it contains no appreciable calories or carbs, and I don't have to keep corn starch in the house any longer!

mac24312 · 01-28-2008, 09:15 AM

Do you still have some and how did it hold up doing the crust with Oopsies? I am thinking about doing me one..How did you do your SF pudding to make it LC?

Thanks and HUGS
Christina

babydollsea · 01-28-2008, 10:26 AM

I wanted to thank you Cleo for this recipe...I ended up making your recipe but followed another poster's idea with the xantham gum (since I had it on hand). I believe the oopsie was a little more sturdy. I cut it in half and made a buffalo burger! I did only make four instead of six with the mozzarella on top. Great recipe!!!

PS I love your website!

cleochatra · 01-28-2008, 10:28 AM

babydollsea-- thanks so much for your kind compliment on my site! I am so glad you stop by!

Woohoo on your oopsie success!

helens · 01-28-2008, 11:03 AM

Quote:

Originally Posted by Yolande

I thought I had it down pat but now reading your post I found that I put the 1/8 teaspoon Xantan gum in the yolks and cream cheese mixture, instead of the whites. It stayed on the surface of the whites when I went to mix it and did not dribble to the bottom. It folded very nicely and came out looking very nice. I wonder if I should keep it this way, plus doing your whites with Xantan too.

~Yolande~ That sounds like a winner, too...I'll give it a try with my next batch and see what happens. I was pretty impressed that there was no runny yolk mixture in the bottom of the bowl when I added the Xanthan Gum to the whites, but maybe you've just hit on the right way of it!

helens · 01-28-2008, 11:09 AM

Quote:

Originally Posted by ouizoid

I used Thick'nThin (which is a mixture of gums) instead of xanthan--added a half tsp to my 8 whites just as they reached the peak stage--added it to the 8 yolks and a tub of FF cream cheese--got 17 oopsies at 48 cals each--they were definitely much more substantial and puffy--I managed to slice one in half and use it as a sandwich--

~ouizoid~ Are you using ThickenThin not/Sugar or ThickenThin not/Starch?

cleochatra · 01-28-2008, 11:10 AM

I don't have runny yolks without the xanthan gum. Maybe it's the climate in Denver?

helens · 01-28-2008, 11:12 AM

~Cleo~ I was on your blog last night and was laughing so hard DH came over to see what the ruckus was about.

I sent him a link to the Ding Dong story and he was laughing pretty hard too. You are FUNNY, girl!

farley109 · 01-28-2008, 11:12 AM

How many can I eat before they become UNINDUCTION friendly??? I've made these twice now and I get 9 or 10 rolls. I cook them on my Pampered Chef stones and they NEVER stick!!

But then I eat at least 4 as soon as they've cooled!! I even had Peanut butter on one and OMG!! My DH loves them too....And of course he isn't low carbing!!

cleochatra · 01-28-2008, 11:20 AM

LOL! Well, unfortunately, there is no peanut butter on induction. If you're following '71 or 1992, there is no limits to cream cheese. On Atkins 2002, the limit is 3-4 ounces of cheese per day.

farley109 · 01-28-2008, 11:26 AM

Im kinda maintaining anyway....I still try to eat as close to induction as possible!! I LOVE my cream cheese and couldnt live without it!! But peanut butter I limit to about once a month!! Yesterday I needed something!! So I can eat pretty much all the oopsies I want right??

ouizoid · 01-28-2008, 12:54 PM

thick n thin Not Starch--I use 8 oz cream cheese and 8 eggs--1/2 tsp of TnT into the whites just as they were beginning the stiff peak stage--worked great--

shelby7851 · 01-28-2008, 03:06 PM

I have read thru these threads, and my first attempt at these, i ended up putting them in muffin pans, because they were runny, ( my first attempt at whipping frothy whites) and i just mixed some up again. What happens is that they are frothy on top, but under the frothy whites it is wet and runny. I mix in the yolks, and so i get a nice mix on top, but i scooped out a few, they look good on the pan, but as i get to the bottom of the mixture, they get runnier and runnier, and run all over the cookie sheet.

Why am i getting froth on top and water on the bottom? i am pretty sure i didnt get any yolks in the white mixture, i do one white at a time, making sure they dont mix...

snaggle · 01-28-2008, 03:37 PM

I am so excited. My first batch is in the oven and lookin' exactly like the picture. The only thing that scares me at all is that I didn't have splenda packets, just the big yellow bag which I know is fluffier. I put in a rounded tsp. Hope that works. I am now just trying to figure out what I want to make and put on it for my late lunch/early dinner.
OOOOHHH baby, I can't wait !!

Thanks so much cleo.

LovesDivine · 01-28-2008, 04:33 PM

Never mind, found it on the 'uses for oopsies' thread...3rd post, I am such a blonde. Forgive...

Big Red · 01-28-2008, 05:19 PM

Quote:

Originally Posted by cleochatra

If you're following '71 or 1992, there is no limits to cream cheese. On Atkins 2002, the limit is 3-4 ounces of cheese per day.

The Dr. Atkins Diet revolution that I have that was copyright 1972 says on cheese :
"CHEESE: four ounces a day for any hard aged cheese. NO cream cheese or cheese spreads."

I wonder if you have the same book I do?

So if you are doing a strict induction on the Atkins 72 plan you really shouldn't have these...

thankfully I am doing the 1992 Updated Dr. Atkins NEW Diet Revolution...It allows you 3-4 oz of cheese, which includes cream cheese.

So Thank You Cleo for the OOpsie in your kitchen!!!

Karin

Tecnokitty · 01-28-2008, 05:27 PM

Thank goodness my A72 induction is long since over! I made these today and cut them in half. Put Almond butter and 0 carb jelly on them. Man o man it was GOOOOOD! I did not care for them at all when just out of the oven tho. Had to leave them in the ziplock in the fridge for a couple hours and then they were delish! Thanks Cleo

qbu · 01-28-2008, 06:52 PM

I just made the cream puff with these...OMG!!! It was soooooo good. That's only going to be a special occasion thing for me. I can see it getting out of control really fast!

Thanks again, Cleo for all of the ideas for use for these!

ReneeD70 · 01-28-2008, 07:02 PM

Quote:

Originally Posted by shelby7851

I have read thru these threads, and my first attempt at these, i ended up putting them in muffin pans, because they were runny, ( my first attempt at whipping frothy whites) and i just mixed some up again. What happens is that they are frothy on top, but under the frothy whites it is wet and runny. I mix in the yolks, and so i get a nice mix on top, but i scooped out a few, they look good on the pan, but as i get to the bottom of the mixture, they get runnier and runnier, and run all over the cookie sheet.

Why am i getting froth on top and water on the bottom? i am pretty sure i didnt get any yolks in the white mixture, i do one white at a time, making sure they dont mix...

Sometimes it can take 7-8 minutes of your mixer being at high speed to get your egg whites stiff. Stiff meaning you seriously can hold the bowl upside down and they do not move. They also take on a pearlescent sheen that only comes when they are in stiff peak stage. Once you see them that way, you'll know.
If they are anything less than that then are not ready. Are you adding your cream of tartar, or some kind of acid? I used 1/2 capful of vinegar.
Plus I stress enough to gently fold....I do it so slow and with the lightest touch possible.
Hope this helps.
And "frothy" is only the beginning stage of whipping them eggies.

Good luck!

weasel! · 01-28-2008, 08:22 PM

It takes me less than a minute to beat egg whites all the way to stiff peaks.

I use a hand-cranked rotary beater. It's from a thrift store. I don't even know if they make 'em any more! The blades are flat.

My handheld electric mixer takes about five minutes or more to get the same results, even at the highest speed. Same with my beloved KitchenAid. I don't use them for beating white stiff anymore. Even a hand whisk is faster than that.

theislandgirl · 01-29-2008, 02:16 AM

Quote:

Originally Posted by LeighDear

..I cook a LOT....I've folded egg whites into so many things, not losing volume...it just seemed that the egg yolk/cream cheese mixture was too liquid for the amount of stiff whites....

I didn't soften my cream cheese....though it was from a tub, rather than a block..I weighed it instead of cut it....Maybe that's the problem...

Is there more liquid in tub cream cheese than brick cream cheese?
...

Yes, the tub cream cheese is much more soft and that can and will change the texture of the end product. I like the tub spreadable, but this does happen almost every time.

NGJ26 · 01-30-2008, 06:49 AM

First, thank you Cleo for sharing. I made your recipe and it is AWESOME, even my DBF likes them. I've been experimenting with a "multi-grain" OOPSIE and will post when I get it down packed

In the meantime, here is what I do and my egg whites are very stiff, very quickly.... keep in mind FAT (i.e. oils) are the ENEMY when it comes to whipping up your whites, and NO plastic anything during whipping (i.e. bowls, whisks)

1)Seperate your eggs and let them come to room temp if you have time. You may want to give the bowl you are placing your whites into a vinegar wipe first (see step 3) And yes the older the eggs the better. BTW this is also true for easy peel boiled eggs. I know someone who buys eggs and lets them sit for a week in the fridge, then boils them.. the shells NEVER stick. I digress...

2) If using 3 egg whites, add 1/4 tsp Cream of Tartar to whites and lightly beat, just to distribute the Cream of Tartar. Let eggs sit for at least 5 minutes

3) Grab a paper towel, wet it with vinegar (preferably white, but cider will work and so will lemon juice). Now wipe off the inside of your bowl and your beaters, be careful not to touch the inside of the bowl with your fingers and ditto for the beaters, remember your hands have natural oils.

4)If you are using it, get but don't add your thickening agent (Xanthum, Thickenthin, Not Sugar, Guar Gum, etc...) I have mine in a shaker top bottle, but someone recommended 1/8 of a tsp. ( I use 2 generous shakes )

5) Begin Whipping your eggs ( I have a cheapo hand held model, like $5.99). When the eggs get very frothy, continue whipping but shake in your Thickening agent.... BAMM .. your eggs should get stiff quick. Beat until all the moisture is gone - don't be afraid to tilt and turn your bowl. Using the gum my eggs are usually done ( can tip bowl over with no fear) in about 3 minutes or less.

If you are not using the gum, your eggs should be done in about 5 - 7 minutes, keep in mind you can OVER BEAT and break down the whites you just whipped up, so if your beating longer than 8 minutes or so, there was probably some oil or residue on your instruments.

My disclaimer: This is what I do and it works for me, I sincerely hope it works for you

HaleysNana · 01-30-2008, 06:54 AM

Just have to add....I melted butter and sugar free honey on one last night for a sorta-sopapilla! Boy was that good!!! Thanks again Cleo!!! You've single-handedly saved my diet from another fall under that darned wagon!!

FatFatnomore · 01-30-2008, 07:14 AM

Quote:

Originally Posted by HaleysNana

Just have to add....I melted butter and sugar free honey on one last night for a sorta-sopapilla! Boy was that good!!! Thanks again Cleo!!! You've single-handedly saved my diet from another fall under that darned wagon!!

sugar free honey???? I miss honey soooooo much! Where can I find the sugar free kind?

HaleysNana · 01-30-2008, 07:24 AM

Quote:

Originally Posted by FatFatnomore

sugar free honey???? I miss honey soooooo much! Where can I find t

01-28-2008, 03:06 PM	#973
shelby7851 Senior LCF Member Join Date: Jul 2005 Location: Illinois Posts: 887 Gallery: shelby7851 Stats: 246/226/199(mini) Start Date: 3/1/07 (again)	I have read thru these threads, and my first attempt at these, i ended up putting them in muffin pans, because they were runny, ( my first attempt at whipping frothy whites) and i just mixed some up again. What happens is that they are frothy on top, but under the frothy whites it is wet and runny. I mix in the yolks, and so i get a nice mix on top, but i scooped out a few, they look good on the pan, but as i get to the bottom of the mixture, they get runnier and runnier, and run all over the cookie sheet. Why am i getting froth on top and water on the bottom? i am pretty sure i didnt get any yolks in the white mixture, i do one white at a time, making sure they dont mix... __________________ My Journal My Blog

01-28-2008, 04:33 PM	#975
LovesDivine MAJOR LCF POSTER! Join Date: Sep 2006 Location: Tampa Posts: 2,507 Gallery: LovesDivine Stats: 165/165/130 WOE: Low carb Start Date: restart again 11/28/08	pizza Never mind, found it on the 'uses for oopsies' thread...3rd post, I am such a blonde. Forgive... Last edited by LovesDivine : 01-28-2008 at 04:52 PM.

01-30-2008, 06:49 AM	#982
NGJ26 Junior LCF Member Join Date: Nov 2007 Posts: 54 Gallery: NGJ26	My tips for stiff egg whites First, thank you Cleo for sharing. I made your recipe and it is AWESOME, even my DBF likes them. I've been experimenting with a "multi-grain" OOPSIE and will post when I get it down packed In the meantime, here is what I do and my egg whites are very stiff, very quickly.... keep in mind FAT (i.e. oils) are the ENEMY when it comes to whipping up your whites, and NO plastic anything during whipping (i.e. bowls, whisks) 1)Seperate your eggs and let them come to room temp if you have time. You may want to give the bowl you are placing your whites into a vinegar wipe first (see step 3) And yes the older the eggs the better. BTW this is also true for easy peel boiled eggs. I know someone who buys eggs and lets them sit for a week in the fridge, then boils them.. the shells NEVER stick. I digress... 2) If using 3 egg whites, add 1/4 tsp Cream of Tartar to whites and lightly beat, just to distribute the Cream of Tartar. Let eggs sit for at least 5 minutes 3) Grab a paper towel, wet it with vinegar (preferably white, but cider will work and so will lemon juice). Now wipe off the inside of your bowl and your beaters, be careful not to touch the inside of the bowl with your fingers and ditto for the beaters, remember your hands have natural oils. 4)If you are using it, get but don't add your thickening agent (Xanthum, Thickenthin, Not Sugar, Guar Gum, etc...) I have mine in a shaker top bottle, but someone recommended 1/8 of a tsp. ( I use 2 generous shakes ) 5) Begin Whipping your eggs ( I have a cheapo hand held model, like $5.99). When the eggs get very frothy, continue whipping but shake in your Thickening agent.... BAMM .. your eggs should get stiff quick. Beat until all the moisture is gone - don't be afraid to tilt and turn your bowl. Using the gum my eggs are usually done ( can tip bowl over with no fear) in about 3 minutes or less. If you are not using the gum, your eggs should be done in about 5 - 7 minutes, keep in mind you can OVER BEAT and break down the whites you just whipped up, so if your beating longer than 8 minutes or so, there was probably some oil or residue on your instruments. My disclaimer: This is what I do and it works for me, I sincerely hope it works for you

01-28-2008, 08:22 AM	#961
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Very cool, ouizoid! I have thicknthin. I might try that sometime! I tend to hork it for chowders, gravies and soups. I never tried it with anything else. I like thicknthin because it contains no appreciable calories or carbs, and I don't have to keep corn starch in the house any longer!

01-28-2008, 09:15 AM	#962
mac24312 MAJOR LCF POSTER! Join Date: Jun 2007 Location: SW Virginia Posts: 1,542 Gallery: mac24312 Stats: 250/133/140 WOE: Stella Style/Maintenance Start Date: October 07 2006	Do you still have some and how did it hold up doing the crust with Oopsies? I am thinking about doing me one..How did you do your SF pudding to make it LC? Thanks and HUGS Christina

01-28-2008, 10:26 AM	#963
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	I wanted to thank you Cleo for this recipe...I ended up making your recipe but followed another poster's idea with the xantham gum (since I had it on hand). I believe the oopsie was a little more sturdy. I cut it in half and made a buffalo burger! I did only make four instead of six with the mozzarella on top. Great recipe!!! PS I love your website!

01-28-2008, 10:28 AM	#964
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	babydollsea-- thanks so much for your kind compliment on my site! I am so glad you stop by! Woohoo on your oopsie success!

01-28-2008, 11:10 AM	#967
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I don't have runny yolks without the xanthan gum. Maybe it's the climate in Denver?

01-28-2008, 11:12 AM	#968
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	~Cleo~ I was on your blog last night and was laughing so hard DH came over to see what the ruckus was about. I sent him a link to the Ding Dong story and he was laughing pretty hard too. You are FUNNY, girl!

01-28-2008, 11:12 AM	#969
farley109 MAJOR LCF POSTER! Join Date: Nov 2004 Location: Oklahoma Posts: 1,750 Gallery: farley109 Stats: 174/142/145 5'5 37 yrs WOE: all of the above...mainly 20 carbs or less per day Start Date: October 4, 2004 And Again 1/8/06 and again 9/10/07	How many can I eat before they become UNINDUCTION friendly??? I've made these twice now and I get 9 or 10 rolls. I cook them on my Pampered Chef stones and they NEVER stick!! But then I eat at least 4 as soon as they've cooled!! I even had Peanut butter on one and OMG!! My DH loves them too....And of course he isn't low carbing!!

01-28-2008, 11:20 AM	#970
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,885 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	LOL! Well, unfortunately, there is no peanut butter on induction. If you're following '71 or 1992, there is no limits to cream cheese. On Atkins 2002, the limit is 3-4 ounces of cheese per day.

01-28-2008, 11:26 AM	#971
farley109 MAJOR LCF POSTER! Join Date: Nov 2004 Location: Oklahoma Posts: 1,750 Gallery: farley109 Stats: 174/142/145 5'5 37 yrs WOE: all of the above...mainly 20 carbs or less per day Start Date: October 4, 2004 And Again 1/8/06 and again 9/10/07	Im kinda maintaining anyway....I still try to eat as close to induction as possible!! I LOVE my cream cheese and couldnt live without it!! But peanut butter I limit to about once a month!! Yesterday I needed something!! So I can eat pretty much all the oopsies I want right??

01-28-2008, 12:54 PM	#972
ouizoid Senior LCF Member Join Date: Nov 2007 Posts: 255 Gallery: ouizoid Stats: 225/165/145	thick n thin Not Starch--I use 8 oz cream cheese and 8 eggs--1/2 tsp of TnT into the whites just as they were beginning the stiff peak stage--worked great--

01-28-2008, 03:37 PM	#974
snaggle Senior LCF Member Join Date: Feb 2004 Location: seattle Posts: 647 Gallery: snaggle Stats: 202/168/148 WOE: read them all, use them all Start Date: back on induction 9/1/08	I am so excited. My first batch is in the oven and lookin' exactly like the picture. The only thing that scares me at all is that I didn't have splenda packets, just the big yellow bag which I know is fluffier. I put in a rounded tsp. Hope that works. I am now just trying to figure out what I want to make and put on it for my late lunch/early dinner. OOOOHHH baby, I can't wait !! Thanks so much cleo.

01-28-2008, 05:27 PM	#977
Tecnokitty Very Gabby LCF Member!!! Join Date: Oct 2003 Location: Anna, Texas Posts: 3,473 Gallery: Tecnokitty Stats: Before: 222/125/150 After baby/Now:241/161/160-165 WOE: Atkins 72 Maint., I'm 5'7", 34 years old Start Date: restarted 6/22/07. In a size 6 jeans now!	Thank goodness my A72 induction is long since over! I made these today and cut them in half. Put Almond butter and 0 carb jelly on them. Man o man it was GOOOOOD! I did not care for them at all when just out of the oven tho. Had to leave them in the ziplock in the fridge for a couple hours and then they were delish! Thanks Cleo

01-28-2008, 06:52 PM	#978
qbu Senior LCF Member Join Date: May 2005 Location: PA Posts: 677 Gallery: qbu Stats: Never again/getting there/finally! WOE: Atkins Start Date: April 5, 2005	I just made the cream puff with these...OMG!!! It was soooooo good. That's only going to be a special occasion thing for me. I can see it getting out of control really fast! Thanks again, Cleo for all of the ideas for use for these!

01-28-2008, 08:22 PM	#980
weasel! Senior LCF Member Join Date: Dec 2001 Location: Madison, Wisconsin Posts: 854 Gallery: weasel! Stats: 153/141/125; 5'7", small frame WOE: EFGT/WAPF/whole foods Start Date: restarted March 11, 2007	It takes me less than a minute to beat egg whites all the way to stiff peaks. I use a hand-cranked rotary beater. It's from a thrift store. I don't even know if they make 'em any more! The blades are flat. My handheld electric mixer takes about five minutes or more to get the same results, even at the highest speed. Same with my beloved KitchenAid. I don't use them for beating white stiff anymore. Even a hand whisk is faster than that.

01-30-2008, 06:54 AM	#983
HaleysNana The Cute WIT Join Date: Jan 2003 Location: In the Land of Detox! Posts: 8,669 Gallery: HaleysNana WOE: Sugar Free...one day at a time! Start Date: 4/12/04	Just have to add....I melted butter and sugar free honey on one last night for a sorta-sopapilla! Boy was that good!!! Thanks again Cleo!!! You've single-handedly saved my diet from another fall under that darned wagon!!