Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 46

Kissmygrits · 02-28-2008, 07:27 AM

Quote:

Originally Posted by AlliCat

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

Alli, I used both. For a regular single recipe, I probably use slightly less than 1/8th teaspoon of each.

Dedicated · 02-28-2008, 09:33 AM

Quote:

Originally Posted by AlliCat

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

I used it in addition to it and I used 1tsp...I guess it depends on how thick you want it. I had to scrape it off the blades and it didn't run at all

metqa · 02-28-2008, 10:18 AM

Quote:

Originally Posted by Mallory

I dont have Xantham gum, do you know if the not/Sugar or ThickenThin would work the same? Has anyone tried it?

I think one of the ingredients in ThickenThis is xanthan. So yeah you could use it.

Quote:

Originally Posted by AlliCat

I'm making these for the first time today. Regarding the xanthan, did you use it in addition to the COT? If so, how much did you use of each?

Yeah, what they said. The COT, is the acid that makes the walls of the bubbles more stiff, and let's it whip up stiff. the xanthan gum, is a stabilizer so the liquid won't be able to revert back to itself, so they are a great combo.
I don't know the exact science, this is just my easy explanation. I used about 1/4 - 1/2 teaspoon, and I spinkle it on after the whites have started to peak with the COT, about 2 minutes after the COT.

AlliCat · 02-28-2008, 10:50 AM

Thanks for the advice. I've never whipped egg whites before so I'm very nervous (been planning on making these for what seems like months now). I'm determined to get these right

.

Soobee · 02-28-2008, 02:00 PM

Mallory, in one of my cookbooks, the author said that xantham could be used in place of Thicknthin, but to use less xantham, maybe 1/3 of the requested amount. I use 1/4 t xantham in my oopsies. I don't think it would hurt to use more.

Cutie · 02-28-2008, 08:04 PM

where can you buy xanthum gum?

retroworx · 02-28-2008, 08:50 PM

Quote:

Originally Posted by Cutie

where can you buy xanthum gum?

Some health food stores carry it, but so does our beloved forum sponsor, Netrition:

NOW Foods Xanthan Gum Powder

HTH,

-Retroworx

Yummy's_Girl · 02-29-2008, 07:48 AM

Quote:

Originally Posted by Cutie

where can you buy xanthum gum?

Krogers (grocery store if you have that chainin your area) sells it, in the healthy foods section, so other grocers with a healthy foods section may carry it also

oct2667us · 02-29-2008, 08:55 AM

I just made my first bach. they are in the oven right now almost ready to come out...

tom_912 · 02-29-2008, 07:46 PM

Quote:

Originally Posted by Soobee

Mallory, in one of my cookbooks, the author said that xantham could be used in place of Thicknthin, but to use less xantham, maybe 1/3 of the requested amount. I use 1/4 t xantham in my oopsies. I don't think it would hurt to use more.

Don't be sure about that....lol... i added to much and the egg whites got so stiff they crawled right up my mixer....lol I always make a double batch and found that 1/2 t of xantham works great.

metqa · 03-01-2008, 09:14 AM

Quote:

Originally Posted by tom_912

Don't be sure about that....lol... i added to much and the egg whites got so stiff they crawled right up my mixer....lol I always make a double batch and found that 1/2 t of xantham works great.

Wow, that sounds like the trailer to a cooking horror movie: Night of the living egg whites

" It was horrifying!

They crawled right out of the mixer and then . . . and then . . .

AAAAAAAAAAAAAAAHHHHHHHH!!!!!!!!

"

swinglow · 03-01-2008, 12:28 PM

Quote:

Originally Posted by metqa

Wow, that sounds like the trailer to a cooking horror movie: Night of the living egg whites

" It was horrifying!

They crawled right out of the mixer and then . . . and then . . .

AAAAAAAAAAAAAAAHHHHHHHH!!!!!!!!

"

cleochatra · 03-01-2008, 04:53 PM

OK. The crawling egg whites makes me think of those 60's Sci-Fi movies with hoards of people running away, shrieking.

It came from his beater...

ollie · 03-01-2008, 09:43 PM

I never really liked the revolution rolls, these sound much better.

Yummy's_Girl · 03-02-2008, 12:31 AM

Quote:

Originally Posted by ollie

I never really liked the revolution rolls, these sound much better.

I didn't care for the revolution rolls either, but these are great!

Soobee · 03-02-2008, 03:35 AM

Sweetened up, these make the best strawberry shortcake. I have a freezerful of oopsie ( I make 4 batches at a time) just for this purpose.

cleochatra · 03-02-2008, 10:44 AM

ollie-- I REALLY like these much better than the RR's! It's not that there's anything inherently wrong with RR's, but they're eggier and they seem to be less supple and fall apart? The oopsies are strong enough to hold a Red Robin guacamole cheeseburger (a HUGE gourmet cheeseburger). They have also fared really well with those VAST Carls Jr $6 burgers.

Soobee-- do you make them in the muffin top pan or on a cookie sheet?

Soobee · 03-02-2008, 03:06 PM

I use a cookie sheet with a silpat liner. I don't have a muffin top pan. Do they come made of silicone? I am a huge silicone fan for baking, because I am hugely lazy about clean-up.

Itsanewme · 03-03-2008, 04:40 AM

Quote:

Originally Posted by Soobee

I use a cookie sheet with a silpat liner. I don't have a muffin top pan. Do they come made of silicone? I am a huge silicone fan for baking, because I am hugely lazy about clean-up.

I got a silicone muffin top pan at a store called Le Gourmet Chef. They have stores in the malls around here. Mine was only $7.95 for one that bakes 4 muffin tops. I love it for baking muffins in the microwave too. Clean up is a breeze.

JMS1 · 03-03-2008, 05:41 AM

Cleo, can I use whipped cc instead of the brick?
Juanita

Soobee · 03-03-2008, 06:29 AM

I'm not Cleo, but I think it would work as long as you used the same number of ounces. After all, you whip up the cream cheese with the yolks anyway.

cleochatra · 03-03-2008, 08:57 AM

You're right, soobee! As long as the number of ounces is the same, it's the same!

Thanks for all of the information regarding the muffin top pans! I think netrition should start selling them for us.

AlittleStar · 03-03-2008, 10:26 AM

I followed the original recipe for the oopsies and mines taste funny. Like maybe too much cream of tartar? but I need this for the egg whites to be stiff

Not sure what went wrong. I will try again...

swinglow · 03-03-2008, 10:27 AM

Quote:

Originally Posted by AlittleStar

I followed the original recipe for the oopsies and mines taste funny. Like maybe too much cream of tartar? but I need this for the egg whites to be stiff

Not sure what went wrong. I will try again...

Is the taste kind of metallicy? If so, then it was the cream of tartar. I did this my first time, as well. You really only need a smidgen in order to do the trick. Literally, like a dash will whip those egg whites into attention.

AlittleStar · 03-03-2008, 11:03 AM

Yes thats the taste. Ok so should cut back. I did use a pinch but perhaps it was a big pinch. Thanks for responding. I was wondering...should these taste like this? Most people say they really just taste like air so I had a feeling something was wrong on my end. I will retry later, after getting more eggs. Thanks again

02-28-2008, 10:50 AM	#1354
AlliCat Junior LCF Member Join Date: Jan 2005 Location: Middle Tennessee Posts: 51 Gallery: AlliCat Stats: 226/220/120 WOE: Atkins Start Date: February '08	Thanks for the advice. I've never whipped egg whites before so I'm very nervous (been planning on making these for what seems like months now). I'm determined to get these right .

02-28-2008, 02:00 PM	#1355
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	Mallory, in one of my cookbooks, the author said that xantham could be used in place of Thicknthin, but to use less xantham, maybe 1/3 of the requested amount. I use 1/4 t xantham in my oopsies. I don't think it would hurt to use more.

02-28-2008, 08:04 PM	#1356
Cutie happy girlie girl! Join Date: Nov 2005 Location: TX Posts: 6,251 Gallery: Cutie Stats: lost 110lbs. 245-135; maintaining 135-140 :) WOE: IE w/mostly low GL foods	where can you buy xanthum gum?

02-29-2008, 08:55 AM	#1359
oct2667us MAJOR LCF POSTER! Join Date: Jan 2006 Location: maine but I am from louisiana Posts: 1,102 Gallery: oct2667us Stats: 295/285/199 WOE: Atkins Start Date: restarted 4/9/08	I just made my first bach. they are in the oven right now almost ready to come out...

03-01-2008, 04:53 PM	#1363
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	OK. The crawling egg whites makes me think of those 60's Sci-Fi movies with hoards of people running away, shrieking. It came from his beater...

03-01-2008, 09:43 PM	#1364
ollie Junior LCF Member Join Date: Nov 2005 Location: Illinois Posts: 55 Gallery: ollie Stats: 185/162/135 WOE: Atkins '72 Start Date: 09/05/2006	I never really liked the revolution rolls, these sound much better.

03-02-2008, 03:35 AM	#1366
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	Sweetened up, these make the best strawberry shortcake. I have a freezerful of oopsie ( I make 4 batches at a time) just for this purpose.

03-02-2008, 10:44 AM	#1367
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	ollie-- I REALLY like these much better than the RR's! It's not that there's anything inherently wrong with RR's, but they're eggier and they seem to be less supple and fall apart? The oopsies are strong enough to hold a Red Robin guacamole cheeseburger (a HUGE gourmet cheeseburger). They have also fared really well with those VAST Carls Jr $6 burgers. Soobee-- do you make them in the muffin top pan or on a cookie sheet?

03-02-2008, 03:06 PM	#1368
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	I use a cookie sheet with a silpat liner. I don't have a muffin top pan. Do they come made of silicone? I am a huge silicone fan for baking, because I am hugely lazy about clean-up.

03-03-2008, 05:41 AM	#1370
JMS1 Junior LCF Member Join Date: Feb 2008 Location: Florida Posts: 26 Gallery: JMS1 Stats: 175/165/135 WOE: Atkins Start Date: February, 2008	Cleo, can I use whipped cc instead of the brick? Juanita

03-03-2008, 06:29 AM	#1371
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 944 Gallery: Soobee WOE: Atkins Start Date: September 2000	I'm not Cleo, but I think it would work as long as you used the same number of ounces. After all, you whip up the cream cheese with the yolks anyway.

03-03-2008, 08:57 AM	#1372
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	You're right, soobee! As long as the number of ounces is the same, it's the same! Thanks for all of the information regarding the muffin top pans! I think netrition should start selling them for us.

03-03-2008, 10:26 AM	#1373
AlittleStar Senior LCF Member Join Date: Oct 2003 Location: Philadelphia, PA Posts: 739 Gallery: AlittleStar Stats: fullfat/lowfat/nonfat WOE: Atkins	I followed the original recipe for the oopsies and mines taste funny. Like maybe too much cream of tartar? but I need this for the egg whites to be stiff Not sure what went wrong. I will try again...

03-03-2008, 11:03 AM	#1375
AlittleStar Senior LCF Member Join Date: Oct 2003 Location: Philadelphia, PA Posts: 739 Gallery: AlittleStar Stats: fullfat/lowfat/nonfat WOE: Atkins	Yes thats the taste. Ok so should cut back. I did use a pinch but perhaps it was a big pinch. Thanks for responding. I was wondering...should these taste like this? Most people say they really just taste like air so I had a feeling something was wrong on my end. I will retry later, after getting more eggs. Thanks again