Cleo: I am in the process of making the buns in the bunless burger thread!!

elyseelyse · 01-02-2008, 11:42 AM

If a picture is worth a thousand words, you sure out did yourself!!

Will keep everyone updated as to if I can pull this off.

cleochatra · 01-02-2008, 11:47 AM

Thank you, sugarboopie! I look forward to hearing/reading your success!

I just made 6 this morning and am having a Wendy's baconator tonight on a couple. I also have some other ideas for them... I'll keep you posted! My kids are now eyeing them up, the little patooties. I'll have to hide a few for myself!

The trick is to not heat the cream cheese and to keep it cold so as to not break down the egg whites when the yolk mixture is added. A neat shortcut I also use is to beat the egg whites first. Then I mix the yolks and other ingredients with the mixer. This saves on messes and cleaning the mixer blades.

Sorry for the ramble, but I think I need to update the recipe with the tips.

Let me know how yours turn out!

elyseelyse · 01-02-2008, 12:14 PM

Quote:

Originally Posted by cleochatra

Thank you, sugarboopie! I look forward to hearing/reading your success!

I just made 6 this morning and am having a Wendy's baconator tonight on a couple. I also have some other ideas for them... I'll keep you posted! My kids are now eyeing them up, the little patooties. I'll have to hide a few for myself!

The trick is to not heat the cream cheese and to keep it cold so as to not break down the egg whites when the yolk mixture is added. A neat shortcut I also use is to beat the egg whites first. Then I mix the yolks and other ingredients with the mixer. This saves on messes and cleaning the mixer blades.

Sorry for the ramble, but I think I need to update the recipe with the tips.

Let me know how yours turn out!

Well....I went and broke down those tempermental egg whites. It was more like a soup than a batter. I just filled the pan with the batter, heres to hoping for the best

. The CC was cold, and I did do the egg white thing first, just when I added the yolk part and used the mixer.....the whipped part lost its puff.

cleochatra · 01-02-2008, 12:18 PM

Sometimes it helps to immerse the white puff into a bowl of ice water to help it keep its puff. I have to verrrry slowly add in the egg yolks and cream cheese mixture and slow-motion-fold with a spoon or a good spatula. If you make the ch-ch-ch-ch noises you can even pretend you're the Bionic Woman.

elyseelyse · 01-02-2008, 12:24 PM

Quote:

Originally Posted by cleochatra

Sometimes it helps to immerse the white puff into a bowl of ice water to help it keep its puff. I have to verrrry slowly add in the egg yolks and cream cheese mixture and slow-motion-fold with a spoon or a good spatula. If you make the ch-ch-ch-ch noises you can even pretend you're the Bionic Woman.

So, skip the mixer next time when add the two portions together???

cleochatra · 01-02-2008, 12:35 PM

Quote:

Originally Posted by elyseelyse

So, skip the mixer next time when add the two portions together???

You used the mixer to add the two sides together? That definitely was the problem! You have to fold gently, like a butterfly in a morning spring rain, grasshopper.

I call this technique folding butterfly, hidden tastybun.

*poses*

What you could do is go ahead and keep what you have. Now, make another batch the butterfly way, and then slowly fold in the oopsieboopsie to the new batch. The whole thing will still be a little soupy, but they will cook into buns still!

lori121 · 01-02-2008, 12:40 PM

You've got my attention. I'm off to look for the thread.

cleochatra · 01-02-2008, 12:46 PM

I also have the recipe here.

Just remember, Fold, don't mix. Fold...

elyseelyse · 01-02-2008, 12:47 PM

Well....the sad concoxtion is done. And, it does look sad. Gonna practice that baby steps folding technique. Those puppies look too good to not give a second try.

cleochatra · 01-02-2008, 12:48 PM

I say try it again! You could make pancakes out of the batter you have now. With a little davinci's SF syrup...

elyseelyse · 01-02-2008, 12:50 PM

Quote:

Originally Posted by cleochatra

I say try it again! You could make pancakes out of the batter you have now. With a little davinci's SF syrup...

Oh, I did still cook it. I was praying for the lc food gods to save me and magically make them look like yours. All I have now is a pan in desparate need of someone to clean it.

CarolynF · 01-02-2008, 12:53 PM

I got my "eggs" and am going to have hot dogs tomorrow night with the rolls..nommie..I got Nathans so I hope I don't die from preservatives.

Hmmm..One key to mixing RRolls that I have found is to take some of the stiff whites and incorporate them into the yolk mixture..slowly..That way the whites won't get totally shocked when the yolks/cream cheese shows up..

Then you FOLD it into the whites.

HTH..

cleochatra · 01-02-2008, 12:55 PM

The best hot dogs out there are the Hebrew Nation hotdogs. Kosher, and they don't give my guys with the MSG/nitrate sensitivies migraines. Added with sauerkraut, chopped red onion and shredded cheddar, and I'm drooling already.

CarolynF · 01-02-2008, 12:58 PM

I looked for them, Cleo, but they only carry the Nathan's..grrr..

cleochatra · 01-02-2008, 01:00 PM

I have heard Nathan's are supposed to also be quality, though?

lisabinil · 01-02-2008, 01:10 PM

Quote:

Originally Posted by cleochatra

The best hot dogs out there are the Hebrew Nation hotdogs. Kosher, and they don't give my guys with the MSG/nitrate sensitivies migraines. Added with sauerkraut, chopped red onion and shredded cheddar, and I'm drooling already.

Those who are sensitive to soy watch these though-they make me really sick to my stomach.

Strawberry · 01-02-2008, 01:27 PM

You inspired me too, Cleo! Your rolls looks delicious!

And I love your blog.... you are a great writer, with a wonderful sense of humor!

cleochatra · 01-02-2008, 01:28 PM

Thank you, strawberry!

I hope you like them! I feel badly now that elyse didn't fold. She ended up with batter.

(I was raised with Jewish guilt)

elyseelyse · 01-02-2008, 01:34 PM

Quote:

Originally Posted by cleochatra

Thank you, strawberry!

I hope you like them! I feel badly now that elyse didn't fold. She ended up with batter.

(I was raised with Jewish guilt)

LOL, you are so cute!!

I can not wait to have another shot at these. Never made anything with egg whites before (other than pouring egg beaters into the pan and making a cheese omlet). Although I am not sure I will ever get this *%($%*&_) pan clean. It seems to be welded on.

cleochatra · 01-02-2008, 01:37 PM

D'oh! So I'm thinking your pan cakes weren't so much on the cakey and more on the panny.

I use fat to keep my cast iron skillet clean, but it doesn't always work.

I am sure your next batch will be wonderful! I could take photos of the process if it would help.

(PS You're cuter!)

pbptm · 01-02-2008, 01:42 PM

These look delish! I'm going to make some in the morning it's late evening here.
On the mixing note. I've added dark 85% choc to egg white when making mousse and it works better if you first mix a little of the white to 'loosen' the stiffer mixture.

seb · 01-02-2008, 02:11 PM

I've been making Revolution Rolls for about a year, but I really liked this recipe, Cleo. I'm about to make another batch.

lisabinil · 01-02-2008, 04:29 PM

I make the Revolution Rolls w/mayo instead of the cream cheese and also add golden flaxmeal-makes it sturdier and taste better I think.

cleochatra · 01-02-2008, 04:44 PM

It is so nice that everyone wants to try these now! I hope you will have good luck with yours, too! They are delicious and I feel like I am having something tastier than bread but still as substantial!

I hope you like them!!

lisa-- I think there has to be changes made to the original recipe. The excess cream cheese added a suppleness and flavor to the rolls which were otherwise crumbly and dry. I think anything that helps them to be strong and delicious is the way to go!

I hope Dr A will forgive me for playing with his buns.

elyseelyse · 01-02-2008, 05:19 PM

Quote:

Originally Posted by cleochatra

It is so nice that everyone wants to try these now! I hope you will have good luck with yours, too! They are delicious and I feel like I am having something tastier than bread but still as substantial!

I hope you like them!!

lisa-- I think there has to be changes made to the original recipe. The excess cream cheese added a suppleness and flavor to the rolls which were otherwise crumbly and dry. I think anything that helps them to be strong and delicious is the way to go!

I hope Dr A will forgive me for playing with his buns.

Oh my.....that one way of looking at it!

LovesDivine · 01-02-2008, 06:19 PM

I want to see the picture! What is the title of the other post with the pic?

CurveControl · 01-02-2008, 06:33 PM

WAIT! I always fold my beaten whites into my 'other ingredients', not 'other ingredients into the whites. Is that wrong for this recipe?

01-02-2008, 11:42 AM	#1
elyseelyse Way too much time on my hands! Join Date: Oct 2005 Location: Just north of the Peoples Republic of Cambridge Posts: 12,181 Gallery: elyseelyse Stats: Still too much....grrrrrr.... WOE: Counting calories w/ a LC emphasis Start Date: Sept 2005	Cleo: I am in the process of making the buns in the bunless burger thread!! If a picture is worth a thousand words, you sure out did yourself!! Will keep everyone updated as to if I can pull this off.

01-02-2008, 11:47 AM	#2
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you, sugarboopie! I look forward to hearing/reading your success! I just made 6 this morning and am having a Wendy's baconator tonight on a couple. I also have some other ideas for them... I'll keep you posted! My kids are now eyeing them up, the little patooties. I'll have to hide a few for myself! The trick is to not heat the cream cheese and to keep it cold so as to not break down the egg whites when the yolk mixture is added. A neat shortcut I also use is to beat the egg whites first. Then I mix the yolks and other ingredients with the mixer. This saves on messes and cleaning the mixer blades. Sorry for the ramble, but I think I need to update the recipe with the tips. Let me know how yours turn out! __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

01-02-2008, 12:18 PM	#4
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Sometimes it helps to immerse the white puff into a bowl of ice water to help it keep its puff. I have to verrrry slowly add in the egg yolks and cream cheese mixture and slow-motion-fold with a spoon or a good spatula. If you make the ch-ch-ch-ch noises you can even pretend you're the Bionic Woman.

01-02-2008, 12:40 PM	#7
lori121 MAJOR LCF POSTER! Join Date: Mar 2006 Posts: 1,666 Gallery: lori121 Stats: 184/177/145 WOE: Atkins Start Date: Restart Aug 11, 2008	You've got my attention. I'm off to look for the thread.

01-02-2008, 12:46 PM	#8
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I also have the recipe here. Just remember, Fold, don't mix. Fold...

01-02-2008, 12:47 PM	#9
elyseelyse Way too much time on my hands! Join Date: Oct 2005 Location: Just north of the Peoples Republic of Cambridge Posts: 12,181 Gallery: elyseelyse Stats: Still too much....grrrrrr.... WOE: Counting calories w/ a LC emphasis Start Date: Sept 2005	Well....the sad concoxtion is done. And, it does look sad. Gonna practice that baby steps folding technique. Those puppies look too good to not give a second try.

01-02-2008, 12:48 PM	#10
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I say try it again! You could make pancakes out of the batter you have now. With a little davinci's SF syrup...

01-02-2008, 12:53 PM	#12
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,578 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I got my "eggs" and am going to have hot dogs tomorrow night with the rolls..nommie..I got Nathans so I hope I don't die from preservatives. Hmmm..One key to mixing RRolls that I have found is to take some of the stiff whites and incorporate them into the yolk mixture..slowly..That way the whites won't get totally shocked when the yolks/cream cheese shows up.. Then you FOLD it into the whites. HTH..

01-02-2008, 12:55 PM	#13
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	The best hot dogs out there are the Hebrew Nation hotdogs. Kosher, and they don't give my guys with the MSG/nitrate sensitivies migraines. Added with sauerkraut, chopped red onion and shredded cheddar, and I'm drooling already.

01-02-2008, 12:58 PM	#14
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,578 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I looked for them, Cleo, but they only carry the Nathan's..grrr..

01-02-2008, 01:00 PM	#15
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I have heard Nathan's are supposed to also be quality, though?

01-02-2008, 01:27 PM	#17
Strawberry MAJOR LCF POSTER! Join Date: Nov 2005 Posts: 1,588 Gallery: Strawberry	You inspired me too, Cleo! Your rolls looks delicious! And I love your blog.... you are a great writer, with a wonderful sense of humor!

01-02-2008, 01:28 PM	#18
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Thank you, strawberry! I hope you like them! I feel badly now that elyse didn't fold. She ended up with batter. (I was raised with Jewish guilt)

01-02-2008, 01:37 PM	#20
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	D'oh! So I'm thinking your pan cakes weren't so much on the cakey and more on the panny. I use fat to keep my cast iron skillet clean, but it doesn't always work. I am sure your next batch will be wonderful! I could take photos of the process if it would help. (PS You're cuter!)

01-02-2008, 01:42 PM	#21
pbptm MAJOR LCF POSTER! Join Date: Aug 2004 Location: U.K Posts: 1,331 Gallery: pbptm Stats: maintaining WOE: high fat Start Date: 2003	These look delish! I'm going to make some in the morning it's late evening here. On the mixing note. I've added dark 85% choc to egg white when making mousse and it works better if you first mix a little of the white to 'loosen' the stiffer mixture.

01-02-2008, 02:11 PM	#22
seb Big Yapper!!!! Join Date: Aug 2002 Location: Washington State Posts: 7,689 Gallery: seb Stats: 205/171/140 5'6" 48 WOE: The Feeding Tube Plan Start Date: Restart on 1-29-07	I've been making Revolution Rolls for about a year, but I really liked this recipe, Cleo. I'm about to make another batch.

01-02-2008, 04:29 PM	#23
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 8,773 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins Start Date: SBD 3/5/07,Atkins 4/18/07	I make the Revolution Rolls w/mayo instead of the cream cheese and also add golden flaxmeal-makes it sturdier and taste better I think.

01-02-2008, 04:44 PM	#24
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,721 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	It is so nice that everyone wants to try these now! I hope you will have good luck with yours, too! They are delicious and I feel like I am having something tastier than bread but still as substantial! I hope you like them!! lisa-- I think there has to be changes made to the original recipe. The excess cream cheese added a suppleness and flavor to the rolls which were otherwise crumbly and dry. I think anything that helps them to be strong and delicious is the way to go! I hope Dr A will forgive me for playing with his buns.

01-02-2008, 06:19 PM	#26
LovesDivine MAJOR LCF POSTER! Join Date: Sep 2006 Location: Tampa Posts: 2,299 Gallery: LovesDivine Stats: 162/somewhere in between/130 WOE: Low Carb Start Date: restart again 9/27/08	I want to see the picture! What is the title of the other post with the pic?

01-02-2008, 06:33 PM	#27
CurveControl Formerlychubchick Join Date: Sep 2004 Location: Ohio Posts: 38,945 Blog Entries: 5 Gallery: CurveControl Stats: 197/ 191 /135 WOE: moderate carb, 30-60 grams Start Date: 3/25/08 sigh	WAIT! I always fold my beaten whites into my 'other ingredients', not 'other ingredients into the whites. Is that wrong for this recipe?