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Old 07-16-2005, 03:34 PM   #1021
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Ok thanks for replying. Maybe that is why my "other" high carb baking mixes always have hard lumps in them!!!!!
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Old 07-16-2005, 04:35 PM   #1022
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Just made the Cheddar Bay Biscuits. OH MY GOSH!!!!!!!! THey are delicious!!!!!!!
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Old 07-16-2005, 04:41 PM   #1023
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Can you make those biscuits in microwave or would that be nasty. The reason I ask is that we've had a week of over 100 degree weather here AND the air conditioning isnt work, so cant use the oven right now!
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Old 07-16-2005, 04:54 PM   #1024
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I don't know about the microwave, but you might try the toaster oven. I made them in the oven. It is usually that hot here, but it is getting ready to rain so it has cooled off a bit this evening to 82.
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Old 07-16-2005, 08:14 PM   #1025
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On the Carbquik recipe homepage (http://recipes.carbquik.com ) we have a section of microwaveable Carbquik recipes.
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Old 07-17-2005, 11:35 AM   #1026
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Thankyou Psigna and TovaRep!
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Old 07-17-2005, 03:01 PM   #1027
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You are welcome. I am looking for more recipes for Carbalose flour. I have three bags ofit in my freezer. What is the advantage of using it over Carbquick, or vice versa?

I am going to make chicken fried chicken with the carbalose. I saw it on another low carb site.

I want a batter for fish like they use at Long John Siilver or Captain D's,, but without beer. I have tried beer battered mushrooms before but I did not like them.
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Old 07-22-2005, 11:51 PM   #1028
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Hi! It's my first time here and was reading up on your 2004 posts on Carbquick and then saw Carbalose mentioned here on the last page . Where can I find more info on Carbalose? I was also wondering if you are losing wt while using either? Thanks IA, if you reply....
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Old 07-24-2005, 09:29 PM   #1029
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Quote:
Originally Posted by Sandisp
Hi! It's my first time here and was reading up on your 2004 posts on Carbquick and then saw Carbalose mentioned here on the last page . Where can I find more info on Carbalose? I was also wondering if you are losing wt while using either? Thanks IA, if you reply....
There's a whole thread (discussion like this one) with the subject of Carbalose, just check back on the LowCarb Recipe Help & Suggestions main index:
http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/

Enjoy!

ps: I think the main difference is that CarbQuik is like Bisquik and CarbaLose is like plain flour....
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Old 07-31-2005, 12:59 AM   #1030
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Quote:
Originally Posted by Chefgreg
Hello everyone. Here is a tip for those of you that have not had the best of luck with biscuits and for those of you looking to add bread crumbs to a recipe.

Save those biscuits. Let them dry and use as bread crumbs. I have a stuffing recipe that I use these in that is to die for.

Just a tip....

Chef Greg
Do you have the recipe posted on here somewhere? If so, can you direct me to it or send me a link? If not, would you mind posting it? I'd love a stuffing recipe to go with turkey. Thanks in advance.
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Old 08-01-2005, 04:56 PM   #1031
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Worth the money

My husband loves it and it's worth the money.
I cook him --fried chicken--fried cube steak
squash and he saids he can't tell the diffrent
between it and flour--220/140/130 Linda
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Old 09-12-2005, 11:42 AM   #1032
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ok i would supposes everyone here is a ladie. k im a college guy 20 years old learning how to cook. hes my question. when i try and use carbquick as a breading for chicken as soon as i stick it in the fryer all the coating just floats off and take forever to brown. i do one egg mixed with seasoning sipp it in carbquick seems right any advice i love chicken strips i miss them
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Old 09-12-2005, 12:12 PM   #1033
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TripDa, trying using just the eggwhite, beaten til it's frothy. Wash and thoroughly dry the chicken first. Dip your chicken in the eggwhite, then into the seasoned Carbquik, and use plenty of it - I kind of press it into the chicken. Then let it sit about 20 minutes before you fry it. That should help!

Char

Last edited by Charski; 09-12-2005 at 12:13 PM..
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Old 09-12-2005, 12:43 PM   #1034
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oooh thank u babe cant wait to try it
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Old 09-12-2005, 02:13 PM   #1035
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Another trick is to lightly dust the chicken with the carbquick first then in the egg then back in the carbquick. The light coating helps the egg hold on and if you let your chicken coating dry on a bit before frying you may get a better result.
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Old 09-13-2005, 12:24 AM   #1036
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k ill try a combination of both, anyone know what temp and how long to cook some strips for?
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Old 09-13-2005, 12:31 AM   #1037
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and would sticking it in the fridge help it dry?
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Old 09-13-2005, 05:46 AM   #1038
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It would be a good idea to refrigerate them TripDaStation03. Restaurants alwaya do this because it helps the coating adhere to the food better. I don't use a thermometer so I am not sure what temp - good and hot, but not smoking. Fry them till they are nicely brown - by then chicken cut into strips should be done.
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Old 09-13-2005, 09:35 AM   #1039
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350* is a good frying temp. I usually do a little lower than I would have previously because the LC ingredients tend to brown faster than regular flour does.
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Old 09-13-2005, 11:43 AM   #1040
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wow i made them and they came out perfect i thought there was something wrong with my mix lol. thank u all i feel like im cheating!!!
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Old 09-13-2005, 02:01 PM   #1041
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For larger pieces of chicken and chicken fried steaks someone else mentioned browning them in the oil then finishing them off in the oven. That way they won't get too browned and will cook through and be crispy.
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Old 09-13-2005, 02:05 PM   #1042
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another question will i still continue to loose if i eat these strips often?
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Old 09-13-2005, 03:36 PM   #1043
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Ah, the $64K question! Unfortunately only YOU can answer that one for yourself - depends how much weight you still have left to lose, what else you eat during the day, and whether or not that stuff will slow or stall you!

Every body reacts differently to these things - some of us have to watch calories as well as carbs and that's NOT a low-cal kind of thing so if you're eating a LOT of it and you stop losing - that might be a spot you'll want to cut back!
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Old 11-01-2005, 12:55 PM   #1044
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Quote:
Originally Posted by argo2d
theres quite a few... but the one that caught my eye was 'hydrogenated oil'... i avoide products with transfats at all costs... i'm already paying more to get these kind of lc products... i wont pay to have my health damaged as well!!
I read somewhere that only partially-hydrogenated oils were considered trans fat. But I read somewhere else that both hydrogenated and partially-hydrogenated oils are trans fats. So I'm confused.
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Old 11-01-2005, 12:58 PM   #1045
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its amazing how many products claim that butr STILL have hydrogenated oils in their ingredients!
The ad on the web site that says "no trans fats" is referring to Carbolose flour in general, not the bake mix. I just ordered a 5-pound box, but when I found out it does contain trans fat, I cancelled my order. For a company like Netrition to be concerned about health and ignore the danger of trans fats is rather ridiculous.
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Old 11-01-2005, 01:01 PM   #1046
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Quote:
Originally Posted by Nutri_Nut
The ad on the web site that says "no trans fats" is referring to Carbolose flour in general, not the bake mix. I just ordered a 5-pound box, but when I found out it does contain trans fat, I cancelled my order. For a company like Netrition to be concerned about health and ignore the danger of trans fats is rather ridiculous.
I thought they took the trans-fats out of the bake mix?


Kelly
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Old 11-01-2005, 01:15 PM   #1047
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Quote:
Originally Posted by Nutri_Nut
The ad on the web site that says "no trans fats" is referring to Carbolose flour in general, not the bake mix. I just ordered a 5-pound box, but when I found out it does contain trans fat, I cancelled my order. For a company like Netrition to be concerned about health and ignore the danger of trans fats is rather ridiculous.
There is no trans fat in any version or size of Carbalose or Carbquik.

There never was any trans fat in these products since Netrition started carrying them.

Carbquik contains the following: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein. Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artifical Flavors.
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Old 11-01-2005, 03:58 PM   #1048
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Quote:
Originally Posted by Tom
There is no trans fat in any version or size of Carbalose or Carbquik.

There never was any trans fat in these products since Netrition started carrying them.

Carbquik contains the following: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein. Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artifical Flavors.
I didn't read all the posts in the entire thread, so I obviously missed this information! Thanks! I was going to refuse delivery of the product in the next few days and have it returned to Netrition, but now I will anxiously await its delivery! I made garlic cheese biscuits with this mix, and everyone in the house loved them. They taste awesome.
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Old 11-01-2005, 04:00 PM   #1049
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5cats4me,

If you plan on subbing the evaporated milk you would need to use something like heavy whipping cream or increase your eggs. Regular milk even Carb Countdown just won't work.



Quote:
Originally Posted by 5cats4me
Pumpkin Dump Cake
Servings: 12

1 can pumpkin
1 can evaporated milk (do not substitue)
3 eggs
1 teaspoon Cinnamon
1/2 teaspoon ginger
1/2 cup Splenda
3 cups Carbquik
2 sticks butter
3 eggs
1/3 cup oil

This recipe needs some tweaking still. I made it tonight and it was way too sweet. This is what I did...
I mixed the first 6 ingredients, poured it in the 9 X 13 pan, sprinkled 1 cup of Carbquik over the top and drizzled 1 stick of melted butter over the top. I baked it for 45 minutes, but it only needed 30 I think. Next time I make this I will use only 3/4 cup of splenda instead of 1 1/2 cups and I will dilute the evaporated milk to lessen the carbs. When it was done baking, I wasn't sure how to proceed, so I just made a mix of 1 cup carbquik, 2 eggs, 1/2 cup splenda, 1 cup carb countdown, and 1/3 cup oil to try and duplicate cake mix. It didn't work. I'd rather just eat it after the first baking and skip the 2nd part all together. My variation also added alot of carbs to the recipe. I'll let you know if I find the right combo of ingredients to make this yummy AND lowcarb!
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Old 11-02-2005, 11:15 AM   #1050
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Quote:
Originally Posted by Nutri_Nut
I read somewhere that only partially-hydrogenated oils were considered trans fat. But I read somewhere else that both hydrogenated and partially-hydrogenated oils are trans fats. So I'm confused.
Just to clarify, the hydrogenated part is what matters, so if it's fully OR partly hydrogenated, it's going to contain manufactured trans fats, just more or less of them.
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