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

[AlliCat]

Originally Posted by janeybravo

Behold, the oopsie.

Ooooh, looks yummy! Good job !

[katlj]

Janeybravo - Peeeeeerrrrrty!

I made a a double batch last week and tried something I thought I'd share: I was watching Alton Brown last week and he said the correct proportion of Cream of Tartar to egg whites was 1/8 tsp. per egg white. So I made a batch with 6 egg whites and 6/8 (or 3/4) tsp. of Cream of Tartar. As always, I whipped the h--- out of the egg whites, but this time they became much stiffer and held up MUCH better, as did the rolls themselves!

So, for the original recipe using 3 eggs, you would use 3/8 tsp. Cream of Tartar instead of 1/8.

Of course, it could be that the planets were aligned correctly, or I'd been a really good girl that day to have things turn out so well...

[BikerAng]

I use both cream of tartar in the very beginning (add it to the whites when I put them in the kitchen aid about 1/8 - 1/4 tsp for 3 eggs) then when they get frothy soft-ish peaks I sprinkle in the xanathan gum (about 1/8 tsp). Then beat the living h*ll out of 'em! :-) Your oopsies look perfect Janeybravo!

Katlj - did you notice any funky taste with using that quantity of COT? I read somewhere in this huge thread that someone could taste a "off flavor" when they used a larger amount of COT, but I think they used a whole teaspoon for 3 eggs. I'll have to try the proportions you listed above for my next batch! :-) Thanks for the tip!

[katlj]

Originally Posted by BikerAng

I use both cream of tartar in the very beginning (add it to the whites when I put them in the kitchen aid about 1/8 - 1/4 tsp for 3 eggs) then when they get frothy soft-ish peaks I sprinkle in the xanathan gum (about 1/8 tsp). Then beat the living h*ll out of 'em! :-) Your oopsies look perfect Janeybravo!

Katlj - did you notice any funky taste with using that quantity of COT? I read somewhere in this huge thread that someone could taste a "off flavor" when they used a larger amount of COT, but I think they used a whole teaspoon for 3 eggs. I'll have to try the proportions you listed above for my next batch! :-) Thanks for the tip!

Hmmm....no. No off taste. Post back and let me know if it makes a difference.

[skeeweeaka]

Originally Posted by janeybravo

Behold, the oopsie.

Beautiful, that's how mine come out too.... They are so pretty....

TJ

[AlliCat]

Originally Posted by BikerAng

I'll have to try the almond flour, haven't done that yet but will for my next batch!

I'd love to hear about the results when you try it.

[AlliCat]

I am watching Alton Brown's Good Eats episode "Honey I Shrunk The Cake". If you can catch it now or when it re-airs later this evening I strongly recommend it. He talks about separating egg whites (no longer believes they have to be warm), cream of tartar, and how to fold in egg whites.

[jenna...]

Originally Posted by AlliCat

I am watching Alton Brown's Good Eats episode "Honey I Shrunk The Cake". If you can catch it now or when it re-airs later this evening I strongly recommend it. He talks about separating egg whites (no longer believes they have to be warm), cream of tartar, and how to fold in egg whites.

Alton.... btw... so far it makes no difference if my eggs are cold or warm, I tried the 1/8 tsp cream of tarter per egg. I use 8 eggs and 8 oz cream cheese. My whites were stiffer with only a healthy pinch. I put in a large spoon of whites to the yoke batter, mix, add another large spoon of whites, stir and then the rest of the eggs are stirred/folded in. I use a very large kitchen spoon for the fold/stirring.

I hope I can catch Alton. How does he do the fold?

[AlliCat]

Originally Posted by jenna...

Alton.... btw... so far it makes no difference if my eggs are cold or warm, I tried the 1/8 tsp cream of tarter per egg. I use 8 eggs and 8 oz cream cheese. My whites were stiffer with only a healthy pinch. I put in a large spoon of whites to the yoke batter, mix, add another large spoon of whites, stir and then the rest of the eggs are stirred/folded in. I use a very large kitchen spoon for the fold/stirring.

I hope I can catch Alton. How does he do the fold?

I am very worried about increasing the amount of COT since people have reported a funky taste if they use too much. As far as how he folds...he divides the batch into 3's. He pretty much stirs in the first batch, then does the typical folding method by carefully folding the 2nd and 3rd batches...3rd batch he's much more careful with. He did mention that seeing streaks in the final product was just fine.

[jenna...]

Originally Posted by AlliCat

I am very worried about increasing the amount of COT since people have reported a funky taste if they use too much. As far as how he folds...he divides the batch into 3's. He pretty much stirs in the first batch, then does the typical folding method by carefully folding the 2nd and 3rd batches...3rd batch he's much more careful with. He did mention that seeing streaks in the final product was just fine.

Thanks! I probably fold mine in a tad more than Alton.

COT... yep using the 1 teaspoon for 8 eggs did give mine a slightly funky sourer taste not uneatable though. Next time I'm back to a healthy pinch.

[AlliCat]

Originally Posted by jenna...

COT... yep using the 1 teaspoon for 8 eggs did give mine a slightly funky sourer taste not uneatable though. Next time I'm back to a healthy pinch.

I have to wonder if the funky taste is masked when adding flour. I think I'll stick with my 1/8th tsp for 6 eggs. Maybe one day I'll become adventurous and try adding more. Right now I'm trying to get courageous enough to experiment with almond flour .

[crazywoman-n-wy]

I use 6 eggs & 6 oz cream cheese (or Ricotta or ricotta & sour cream), and I use 1/4 tsp of cream of tartar. No funky aftertaste from the COT.

[Josuanna]

My mother wanted to start making oopsies and I gave all my cream of tartar to her and forgot to order another. So I uses a little Vitamin C - and THAT had a funky aftertaste!

[theislandgirl]

I just give the inside of the bowl (very clean, stainless steel) a swipe with a bit of lemon juice; adds JUST enough acidity...

[Neecy08]

Oopsies are a slice of heaven. Having them makes Atkins 1000x easier. Tonight I had a meatloaf sandwich as a snack and oh-so-good! When I make a batch, I separate them with the kind of parchment paper used to separate hamburger patties. Keeps them from sticking together and I can put 6 in a large ziploc bag.

[ksbw10]

So I can never get mine to get stiff ( I know sounds like a personel problem) so I ended up pouring the batch into a bread pan, and sliced them. It worked pretty good, so they were like bread slices. I cannot figure out why they will not stiffen up. I use the cream of tarter????????????

[Charski]

Originally Posted by ksbw10

So I can never get mine to get stiff ( I know sounds like a personel problem) so I ended up pouring the batch into a bread pan, and sliced them. It worked pretty good, so they were like bread slices. I cannot figure out why they will not stiffen up. I use the cream of tarter????????????

Snicker!! Thanks, that was funny...

The whites will not beat up stiff unless the bowl and beaters you are using are scrupulously clean and fat-free and you have to make sure that you don't get any of the yolk in with the whites. Beat, beat, beat some more - about 5 minutes.

I do the whites with my big Kitchenaid stand mixer, and the yolks with my handheld Kitchenaid. I get them both done at the same time that way and then very carefully fold a bit of the whites into the yolks, then a bit more, then pour the yolks over the rest of the whites and fold in gently. Some streaks are OK.

Looks like you have a good workaround though!

[Madam De Leon]

Originally Posted by ksbw10

So I can never get mine to get stiff ( I know sounds like a personel problem) so I ended up pouring the batch into a bread pan, and sliced them. It worked pretty good, so they were like bread slices. I cannot figure out why they will not stiffen up. I use the cream of tarter????????????

Are you getting any of the yolk into the egg whites when you separate them? Break your eggs into a separate bowl, then separate the yolk (you can just scoop under it with your cupped and slightly spread fingers and let the white drain through your fingers). Put the yolk in a different mixing bowl, and pour the white into the large perfectly clean and grease free mixing bowl. Repeat for each egg - you don't want to risk contaminating a bunch of perfectly separated egg whites with a broken yolk!

Are you using an electric mixer? How long are you whipping the egg whites? Some people have tried using a blender to whip the egg whites - it doesn't work. They'll never get stiff enough using a blender. Unless you're really handy and experienced with a wire whisk, it could take *ages* to get the egg whites stiff without an electric mixer. I set my electric mixer on the highest speed, and it still takes about 5 minutes or more for them to get stiff enough to stay put when I turn the bowl upside down.

Do you have a 2nd set of clean beaters to use on the egg whites? Alternately, do you beat the egg whites first, before starting on the yolk and cream cheese mixture? You don't want to get any of the yolk and cream cheese into the egg whites while you're whipping the egg whites, so if you don't have a 2nd set of beaters, whip the egg whites first, then you can use the same beaters on the yolk/cream cheese mixture without having to clean them first.

Is your egg white mixing bowl perfectly clean and grease free? How about the beaters? Any grease, fats or oils on your equipment could prevent the egg whites from getting stiff. If you're not sure they're completely clean and grease free, wash them again in soapy water, and when you rinse them, check for that squeaky clean sound when you rub your fingers over them. Then dry the bowl and beaters with a clean cloth before using.


When you're ready to mix in the yolk and cream cheese mixture, make sure to fold it in by hand (don't be taken in by the "fold" setting on the mixer) with a spoon or flexible spatula, gently, so as not to deflate the whites.

Hope this helps!

[ksbw10]

Wow thanks for all the advice. I did not know that everything has to be so sterile. And 5 minutes to beat them. So I will try again tonight. You guys rock. I am using hand beaters.

[Charski]

I gotta ask - is KSBW a local station to you?

Cuz we have KSBW here which is OUR favorite local station!

Yeah, those buggers take longer than you THINK they will to really beat up - the whites should pretty much not move in the bowl when you're done - in fact you should be able to turn the bowl upside down and have 'em stay in place!

[Madam De Leon]

Originally Posted by ksbw10

Wow thanks for all the advice. I did not know that everything has to be so sterile. And 5 minutes to beat them. So I will try again tonight. You guys rock. I am using hand beaters.

Wow, if you're using hand beaters (I'm assuming you mean the hand crank, non-electric kind), it'll probably take way longer than 5 minutes. Just keep beating until you have them very, very stiff!

As Charski said, they should be so stiff that they don't move - not even when you turn the bowl upside down.

I wouldn't say everything has to be sterile, as such - but you definitely want to make sure there's no greasy residue on your bowl or beaters. If you're using a plastic mixing bowl, that's the most difficult kind to make sure it's grease-free. You can use a baking soda paste to scrub off any greasy residue though.

[theislandgirl]

I just stay away from plastic bowls altogether; plastic and an oily film are SO difficult to separate.

Clean beaters, clean metal or glass or ceramic bowl, yolk-free whites, cream of tartar...

Bingo.

[Erica L. Butler]

Our oven has died-- , and it may be some time before we can replace our stove or fix the problem. I'd like to make oopsies-- but all I have is a toaster oven and a bread machine.

Any suggestions?

[BikerAng]

You could try 1 egg and 1 ounce of cream cheese and make 1 or 2 oopsies from that in your toaster oven to see if it would work (instead of trying a whole batch). I don't think this recipe would in a bread machine because it would beat down the egg whites too much. Good luck!

[theislandgirl]

Definitely not a bread machine. A toaster oven is just a smaller oven, that should work fine. Cut the recipe down to size but all the directions are the same.