Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 57

cleochatra · 05-18-2008, 08:26 AM

I leave mine out for up to three days in a ziplock bag that is slightly open. I live in a dry, essentially bugless climate so they stay on my counter. If they're going to be around for awhile, I pop them into the fridge or the freezer. In the fridge, I keep the bag slightly open to keep the oopsies from going too moist, but in the freezer, I only freeze two to a bag to keep them from all sticking together, and then just thaw as needed.

There are more frequently asked questions and answers here. I hope they'll help!

Yummy's_Girl · 05-19-2008, 07:27 AM

Quote:

Originally Posted by cleochatra

I leave mine out for up to three days in a ziplock bag that is slightly open. I live in a dry, essentially bugless climate so they stay on my counter. If they're going to be around for awhile, I pop them into the fridge or the freezer. In the fridge, I keep the bag slightly open to keep the oopsies from going too moist, but in the freezer, I only freeze two to a bag to keep them from all sticking together, and then just thaw as needed.

There are more frequently asked questions and answers here. I hope they'll help!

I freeze mine 8 to a gallon ziplock bag. Four on bottom, four on top. I put a layer of freezer paper between them to prevent sticking, then lay them flat in the freezer. Works great!

cleochatra · 05-19-2008, 07:39 AM

Great idea!

DolphinsOnMyMind777 · 05-19-2008, 08:06 AM

Yeah, gotta be careful depending on where you live. here in Illinois mine will get moldy if left out to long. I store them in a bag left slightly open for a couple days then move them on in to the fridge if I have any left...

CanadaBoy29 · 05-19-2008, 09:27 AM

My first batch ever are in the oven. But it's not looking good.

The mixture was really watery, not thick at all. I used all the ingredients exactly as listed in Cleochatra's recipe. When I saw that it wasn't thickening very well, I even added another couple of pinches of cream of tartar. Well, we'll see in half an hour how they look. If they don't spill off the cookie sheet into the oven!

Amber Colin · 05-19-2008, 09:47 AM

Quote:

Originally Posted by Madam De Leon

Cleo seems to have good luck with storing them on the counter for a few days (Cleo, you'll have to chime in with how long you're able to store them without refrigeration, because I've forgotten), but she lives in Colorado, where the air is a good bit dryer than it is here in Pa.

When I leave my oopsies out on the counter overnight to "dry out", sometimes they seem even more moist the next morning than they were the night before, because our humidity is so high in Pa. And this is in springtime... We've had a lot of rain lately, but in between storms, the humidity tends to drop way back down. Think about how much higher the humidity is in July and August, even without rain!

You could maybe store them sitting out for a couple days, if you have your AC running to take the humidity out of the air, but I would suggest just going straight to refrigerator storage soon after they've fully cooled. I've been doing that lately, then popping them in the toaster oven to dry them out a little more right before using them, since they tend to get sticky sitting in a bag in the fridge.

hello

ya here in singapore, also quite hard to even keep oopsies in the fridge... the next few days of keeping made mine smell weird and they become moist. it feels like holding two slices of fried eggs! of cos in the beginning its not eggy... storing them in the humid singapore whether, fridge or not, made them eggy! arghh

hi Cleo I've been reading ur site and recipes.... really admire your patience and your devotion in experimenting when I myself is such a lazy person. hehe! even separating eggs makes me tired. If only i could just order oopsies from u, to be shipped over here. u should really find some way to mass produce it and sell it internationally!!!

Amber

cleochatra · 05-19-2008, 09:52 AM

Canada-- Hey! If they are watery, try pouring into some shallow bread pans (greased!) and you'll end up with something that won't run all over the pans.

Amber-- Hi! If you refrigerate, take them out of the fridge before you use them. About an hour ahead. they won't be sticky. I hate sticky bread, too!

Thanks so much for your kind words! I really appreciate them

CanadaBoy29 · 05-19-2008, 09:53 AM

Yeeeeahhhh, mine didn't work. They smell fantastic, but they are as thin as a dime, and burned after 15 minutes @ 300. Not sure what went wrong!

Edit: I may know what went wrong. I need to use a more powerful mixer, I think. I used an eggbeater which normally works quite well, and I worked myself up into a sweat mixing the whites, but maybe it wasn't enough force?

cleochatra · 05-19-2008, 10:04 AM

Dude-- that sounds colossally wrong. You have had a bad oopsie day.

How stiff were the whites? Were they peaky like the nipples on a Spice Girl?

CanadaBoy29 · 05-19-2008, 10:12 AM

They weren't anything like a Spice Girl's nipples. Well, maybe Sporty's.

The whites weren't stiff at all, actually. I did add extra tartar but to no avail. I think the mixer was the problem. I'll try again later.

cleochatra · 05-19-2008, 10:48 AM

Ahhh. You're going to have to whip those peaks for at least 3-5 with an electric mixer. If you're going at it by hand, look for closer to 5-7 minutes! It sounds like you got to Frothyland but didn't make it to Sportyville.

CanadaBoy29 · 05-19-2008, 10:53 AM

Quote:

Originally Posted by cleochatra

Ahhh. You're going to have to whip those peaks for at least 3-5 with an electric mixer. If you're going at it by hand, look for closer to 5-7 minutes! It sounds like you got to Frothyland but didn't make it to Sportyville.

We're still talking about eggs, right?

cleochatra · 05-19-2008, 11:15 AM

Bwahhh!!!

Ah, yeah.

CanadaBoy29 · 05-19-2008, 11:18 AM

OK, I thought so.

Yes, I will give them another shot with the mixer until they become the glasscutters you promised.

lowcarblulu · 05-19-2008, 12:49 PM

CanadaBoy - you might also be careful to use a scrupulously clean glass or metal bowl (not plastic) and clean beaters to whip your egg whites. Any fat (or any tiny bit of egg yolk) will prevent the whites from foaming. Best of luck!

skg · 05-19-2008, 04:43 PM

I made my first batch Sunday morning and they turned out great, I used a muffin top pan. I hadn't realized they needed to stay out so long so I took them back out of the baggies and left them air out over night. I did however take two of them to Red Robin with me for dinner that night, I ordered the burger wrapped in lettuce so I didn't waste a good bun them just used some of that with my sandwich - yummy. Thank you so much for the recipe and advice on storage.

Adream · 05-21-2008, 08:50 AM

I'm having a problem with my Oopsie rolls - I can't seem to keep any extra because I just keep eating them!

I used them for rolls for a home-made version of a fast-food fish sandwich (leftover parmesean crusted haddock, nuked + mayo and dill relish on 2 Oopsies...good stuff.) Then I heated 2 more in the toaster oven and topped them with melted coconut oil and s.f. caramel syrup...voila, dessert. At dinner, I had 2 as 'dinner rolls.' I just can't keep these things around! Next time, I'm making a triple batch!

Oh! This last batch I made had a 'sourdough' flavor because I used homemade yogurt cheese instead of cream cheese. The texture was perfect and the bit of sourdough taste was very nice.

As far as any egg white issues - My KitchenAid stand mixer with whisk attachment whips those egg whites until stiff in no time. They almost turn into a ball, then I know they're ready.

Madam De Leon · 05-21-2008, 09:48 AM

One thing I"ve noticed the last couple times I've made oopsies is that at some point while whipping the egg whites, it will suddenly feel a little more difficult to move the mixer around in the bowl of egg whites (I use a hand held electric mixer). If you're not watching for it, you might not notice it though. Anyhow, this is when I know they're stiff enough. I still check to make sure they form very stiff peaks, and that they don't move at all when I turn the bowl upside down though.

ChiefApache · 05-22-2008, 03:50 PM

I just made my first batch....they are cooking now! Let's see how things look in about 25 minutes!

rachellypoo · 05-22-2008, 04:12 PM

These things are making this WOE SO much easier for me! the one thing I missed most of all was sandwiches. I have made regular oopsies, sweet oopsies, and oopsie pizza crust, and they all turned out wonderful.. the best part is just grabbing a quick sandwich when I am hungry like I used to do when I didn't have time to cook. Cleo, you ROCK for sharing this, and I am so grateful for all the variations I have found. However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

ChiefApache · 05-22-2008, 05:33 PM

SUCCESS!!!! They turned out awesome. My first time to do egg whites too!!!

Can't wait to have french toast tomorrow morning, and a hamburger for lunch!

skg · 05-24-2008, 08:49 PM

However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

cleochatra · 05-24-2008, 10:10 PM

I make two long buns as a hotdog bun and then sammich it in that way. I haven't tried slicing bread in half. Some make the circles on pans and then wrap them.

wishbone · 05-25-2008, 06:15 PM

Cleo - luv the new avi!!
JAN

cleochatra · 05-25-2008, 07:45 PM

Ha ha! Thank you. I was being silly. I love my low-carb books.

metqa · 05-26-2008, 07:04 AM

Quote:

Originally Posted by skg

However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

When I have flat oopsies, they curve around a dog just fine. I cant imagine it would work with a fluffy oopsie. I guess you could make a batch of oopsies ad deliberately beat down the batter on the last two scoops and then pour a flatter, more bendable oopsie. Or you could make a regular fluffy oopsie and scoop out the middle like I did for the danishes, that leaves room for a dog to sit inside.

Madam De Leon · 05-26-2008, 07:10 AM

I don't have any problem curving a "fluffy" oopsie around a hot dog, but I always do it with oopsies that have completely cooled and have been stored for a while, so they're really soft. Even if I put them in the toaster oven to reduce the exterior moisture, they're still soft enough to wrap around a hot dog.

This may again come back to the amount of humidity in the air - Other than right as they come out of the oven, my oopsies are really not brittle at all. After cooling on a rack for a

05-18-2008, 08:26 AM	#1681
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 leave mine out for up to three days in a ziplock bag that is slightly open. I live in a dry, essentially bugless climate so they stay on my counter. If they're going to be around for awhile, I pop them into the fridge or the freezer. In the fridge, I keep the bag slightly open to keep the oopsies from going too moist, but in the freezer, I only freeze two to a bag to keep them from all sticking together, and then just thaw as needed. There are more frequently asked questions and answers here. I hope they'll help! __________________ 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!

05-19-2008, 08:06 AM	#1684
DolphinsOnMyMind777 MAJOR LCF POSTER! Join Date: Apr 2007 Location: Chi Town Area, USA Posts: 1,814 Blog Entries: 7 Gallery: DolphinsOnMyMind777 Stats: I am FAT WOE: Atkins 289/ 188/ 193.5 as of 9-27-08 /135 Start Date: July 10, 2008	Yeah, gotta be careful depending on where you live. here in Illinois mine will get moldy if left out to long. I store them in a bag left slightly open for a couple days then move them on in to the fridge if I have any left... Last edited by DolphinsOnMyMind777 : 05-19-2008 at 08:07 AM.

05-19-2008, 09:53 AM	#1688
CanadaBoy29 Senior LCF Member Join Date: Sep 2007 Location: Toronto area Posts: 76 Gallery: CanadaBoy29 WOE: Atkins	Yeeeeahhhh, mine didn't work. They smell fantastic, but they are as thin as a dime, and burned after 15 minutes @ 300. Not sure what went wrong! Edit: I may know what went wrong. I need to use a more powerful mixer, I think. I used an eggbeater which normally works quite well, and I worked myself up into a sweat mixing the whites, but maybe it wasn't enough force? Last edited by CanadaBoy29 : 05-19-2008 at 09:58 AM.

05-19-2008, 07:39 AM	#1683
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	Great idea!

05-19-2008, 09:27 AM	#1685
CanadaBoy29 Senior LCF Member Join Date: Sep 2007 Location: Toronto area Posts: 76 Gallery: CanadaBoy29 WOE: Atkins	My first batch ever are in the oven. But it's not looking good. The mixture was really watery, not thick at all. I used all the ingredients exactly as listed in Cleochatra's recipe. When I saw that it wasn't thickening very well, I even added another couple of pinches of cream of tartar. Well, we'll see in half an hour how they look. If they don't spill off the cookie sheet into the oven!

05-19-2008, 09:52 AM	#1687
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	Canada-- Hey! If they are watery, try pouring into some shallow bread pans (greased!) and you'll end up with something that won't run all over the pans. Amber-- Hi! If you refrigerate, take them out of the fridge before you use them. About an hour ahead. they won't be sticky. I hate sticky bread, too! Thanks so much for your kind words! I really appreciate them

05-19-2008, 10:04 AM	#1689
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	Dude-- that sounds colossally wrong. You have had a bad oopsie day. How stiff were the whites? Were they peaky like the nipples on a Spice Girl?

05-19-2008, 10:12 AM	#1690
CanadaBoy29 Senior LCF Member Join Date: Sep 2007 Location: Toronto area Posts: 76 Gallery: CanadaBoy29 WOE: Atkins	They weren't anything like a Spice Girl's nipples. Well, maybe Sporty's. The whites weren't stiff at all, actually. I did add extra tartar but to no avail. I think the mixer was the problem. I'll try again later.

05-19-2008, 10:48 AM	#1691
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	Ahhh. You're going to have to whip those peaks for at least 3-5 with an electric mixer. If you're going at it by hand, look for closer to 5-7 minutes! It sounds like you got to Frothyland but didn't make it to Sportyville.

05-19-2008, 11:15 AM	#1693
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	Bwahhh!!! Ah, yeah.

05-19-2008, 11:18 AM	#1694
CanadaBoy29 Senior LCF Member Join Date: Sep 2007 Location: Toronto area Posts: 76 Gallery: CanadaBoy29 WOE: Atkins	OK, I thought so. Yes, I will give them another shot with the mixer until they become the glasscutters you promised.

05-19-2008, 12:49 PM	#1695
lowcarblulu Senior LCF Member Join Date: Nov 2007 Location: San Diego, CA Posts: 294 Gallery: lowcarblulu WOE: Protein Power Start Date: this time: October 2007	CanadaBoy - you might also be careful to use a scrupulously clean glass or metal bowl (not plastic) and clean beaters to whip your egg whites. Any fat (or any tiny bit of egg yolk) will prevent the whites from foaming. Best of luck!

05-19-2008, 04:43 PM	#1696
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 585 Gallery: skg Stats: 220/178/140 WOE: Low carbing Start Date: March 31, 2008	I made my first batch Sunday morning and they turned out great, I used a muffin top pan. I hadn't realized they needed to stay out so long so I took them back out of the baggies and left them air out over night. I did however take two of them to Red Robin with me for dinner that night, I ordered the burger wrapped in lettuce so I didn't waste a good bun them just used some of that with my sandwich - yummy. Thank you so much for the recipe and advice on storage.

05-21-2008, 08:50 AM	#1697
Adream Junior LCF Member Join Date: Apr 2008 Location: South (Jersey) Beach Posts: 54 Gallery: Adream Stats: 158/150/135 WOE: South Beach Start Date: April 10, 2008	I'm having a problem with my Oopsie rolls - I can't seem to keep any extra because I just keep eating them! I used them for rolls for a home-made version of a fast-food fish sandwich (leftover parmesean crusted haddock, nuked + mayo and dill relish on 2 Oopsies...good stuff.) Then I heated 2 more in the toaster oven and topped them with melted coconut oil and s.f. caramel syrup...voila, dessert. At dinner, I had 2 as 'dinner rolls.' I just can't keep these things around! Next time, I'm making a triple batch! Oh! This last batch I made had a 'sourdough' flavor because I used homemade yogurt cheese instead of cream cheese. The texture was perfect and the bit of sourdough taste was very nice. As far as any egg white issues - My KitchenAid stand mixer with whisk attachment whips those egg whites until stiff in no time. They almost turn into a ball, then I know they're ready.

05-21-2008, 09:48 AM	#1698
Madam De Leon Senior LCF Member Join Date: Jul 2007 Posts: 528 Gallery: Madam De Leon	One thing I"ve noticed the last couple times I've made oopsies is that at some point while whipping the egg whites, it will suddenly feel a little more difficult to move the mixer around in the bowl of egg whites (I use a hand held electric mixer). If you're not watching for it, you might not notice it though. Anyhow, this is when I know they're stiff enough. I still check to make sure they form very stiff peaks, and that they don't move at all when I turn the bowl upside down though.

05-22-2008, 03:50 PM	#1699
ChiefApache Senior LCF Member Join Date: May 2008 Location: Fairport Harbor OH Posts: 109 Gallery: ChiefApache Stats: 248.4/246.1/160 WOE: Atkins Start Date: Restart 11/12/08	I just made my first batch....they are cooking now! Let's see how things look in about 25 minutes!

05-22-2008, 04:12 PM	#1700
rachellypoo Junior LCF Member Join Date: Apr 2008 Location: Charleston, West Virginia Posts: 15 Gallery: rachellypoo WOE: Atkins	These things are making this WOE SO much easier for me! the one thing I missed most of all was sandwiches. I have made regular oopsies, sweet oopsies, and oopsie pizza crust, and they all turned out wonderful.. the best part is just grabbing a quick sandwich when I am hungry like I used to do when I didn't have time to cook. Cleo, you ROCK for sharing this, and I am so grateful for all the variations I have found. However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

05-22-2008, 05:33 PM	#1701
ChiefApache Senior LCF Member Join Date: May 2008 Location: Fairport Harbor OH Posts: 109 Gallery: ChiefApache Stats: 248.4/246.1/160 WOE: Atkins Start Date: Restart 11/12/08	SUCCESS!!!! They turned out awesome. My first time to do egg whites too!!! Can't wait to have french toast tomorrow morning, and a hamburger for lunch!

05-24-2008, 08:49 PM	#1702
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 585 Gallery: skg Stats: 220/178/140 WOE: Low carbing Start Date: March 31, 2008	However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that. I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

05-24-2008, 10:10 PM	#1703
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 make two long buns as a hotdog bun and then sammich it in that way. I haven't tried slicing bread in half. Some make the circles on pans and then wrap them.

05-25-2008, 06:15 PM	#1704
wishbone Senior LCF Member Join Date: Dec 2007 Location: Iowa Posts: 375 Gallery: wishbone Stats: 260/158/160 WOE: low carb my weigh	Cleo - luv the new avi!! JAN

05-25-2008, 07:45 PM	#1705
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	Ha ha! Thank you. I was being silly. I love my low-carb books.