Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions > Recipe Forum Sticky Threads
Register FAQ Search Today's Posts Mark Forums Read


 
 
LinkBack Thread Tools Display Modes
Old 02-14-2008, 01:38 AM   #1081
Major LCF Poster!
 
Yummy's_Girl's Avatar
 
Join Date: Aug 2006
Location: Ohio
Posts: 1,933
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
I dont find them dry or a weird after taste at all. I dont think you can make them much mositer than they already are or they woudnt hold up
Yummy's_Girl is offline  

Sponsored Links
Old 02-14-2008, 04:47 AM   #1082
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
Quote:
Originally Posted by stormy911 View Post
Has anyone else been bothered by the dryness & kinda wierd after taste?? I can't seem to get past that after taste.

Is there anyway to make them moister without them breaking down?
You may be skimping on the fat, there stormy. My first rev oopsies were kinda dry and brittle. I hadn't added enough cream cheese. I added a tablespoon of mayo to the yolks for the next batch and that cleared right up! Oh, and the first time, I used too much cream of tar tar which left a funky after taste.

Fine out of the oven; better the next day and DELISH from then after.

As I'm typing this I'm eating a chicken breast sandwhich with cheese and mustard and the most moist, supple bun. mmmmmmmmm This one with an added tablespoon of mayo is also more flexible then my first batch. I could easily fold it around a hot dog where my last batch would have crumbled.

Lovin the rev oopies! Hope they work out for you.
__________________
Denise

"Love is just a word until someone comes along and gives it meaning" - Anonymous

Last edited by swinglow; 02-14-2008 at 04:50 AM..
swinglow is offline  
Old 02-14-2008, 04:50 AM   #1083
Way too much time on my hands!
 
Determinedtolose's Avatar
 
Join Date: Jul 2007
Posts: 13,409
Gallery: Determinedtolose
I'm going to try you version of the Oospie tonight Denise. It sounds goods! I would like to use roll to make a sandwich, although using 2 was good to. I just don't want to use them up to fast.

Thanks for the tweak!!
Determinedtolose is offline  
Old 02-14-2008, 05:15 AM   #1084
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
Quote:
Originally Posted by Determinedtolose View Post
I'm going to try you version of the Oospie tonight Denise. It sounds goods! I would like to use roll to make a sandwich, although using 2 was good to. I just don't want to use them up to fast.

Thanks for the tweak!!
Go for it, Determined! Yeah, I know exactly what you mean. At this point, it's not that 2 are a problem for my diet, I just don't want to run out of them before I have to!
swinglow is offline  
Old 02-14-2008, 07:06 AM   #1085
Major LCF Poster!
 
shadowzip's Avatar
 
Join Date: Nov 2004
Posts: 2,809
Gallery: shadowzip
WOE: M & E/Low Carb
Start Date: 2/2005
I made a batch last night with all mayo and no cream cheese, they are really soft, almost too soft. They also need to bake longer than 30 min, at least 45 min. Just FYI in case anyone was thinkking of using mayo. I know some people have a problem with cream cheese stalling them. Maybe I'll try a mixture next time like you did swinglow, I think I'll try 1/2 mayo and 1/2 CC.
shadowzip is offline  
Old 02-14-2008, 08:00 AM   #1086
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,974
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by shadowzip View Post
I made a batch last night with all mayo and no cream cheese, they are really soft, almost too soft. They also need to bake longer than 30 min, at least 45 min. Just FYI in case anyone was thinkking of using mayo. I know some people have a problem with cream cheese stalling them. Maybe I'll try a mixture next time like you did swinglow, I think I'll try 1/2 mayo and 1/2 CC.
I make mine with mayo and never have this problem-just bake them longer.
lisabinil is offline  
Old 02-14-2008, 08:46 AM   #1087
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
How much mayo do you use per batch, Lisabinil?
swinglow is offline  
Old 02-14-2008, 08:52 AM   #1088
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,974
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by swinglow View Post
How much mayo do you use per batch, Lisabinil?
3-4 tbls per 3 egg batch.
lisabinil is offline  
Old 02-14-2008, 09:02 AM   #1089
Senior LCF Member
 
bprieto's Avatar
 
Join Date: Mar 2006
Location: Way Out There (Just Left of Center!)
Posts: 802
Gallery: bprieto
Stats: BM Huh??/BMI 28.5 /BMI 21.7
WOE: Modified - OWL
Start Date: Re-inducted 1/23/12
I tried the all Mayo recipe... They looked pretty, they held up ok, but I really couldn't take the flavor.

Still might use the combo recipe especially if I add in savory type ingredients.
bprieto is offline  
Old 02-14-2008, 09:03 AM   #1090
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
Thank you for sharing, Lisabinil.
swinglow is offline  
Old 02-14-2008, 09:17 AM   #1091
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,974
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by bprieto View Post
I tried the all Mayo recipe... They looked pretty, they held up ok, but I really couldn't take the flavor.

Still might use the combo recipe especially if I add in savory type ingredients.

I don't add any Splenda in when I make them with mayo-I like a savory roll.
lisabinil is offline  
Old 02-14-2008, 10:00 AM   #1092
Senior LCF Member
 
Need2LoseNow's Avatar
 
Join Date: Dec 2006
Posts: 601
Gallery: Need2LoseNow
Stats: 439/434/199
WOE: low carb
Start Date: today
do you guys really taste the splenda in your rolls?? i dont dont at all...
Need2LoseNow is offline  
Old 02-14-2008, 10:56 AM   #1093
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
I don't taste the Splenda at all.
cleochatra is offline  
Old 02-14-2008, 11:33 AM   #1094
Senior LCF Member
 
Big Red's Avatar
 
Join Date: Jan 2008
Location: Washington State
Posts: 257
Gallery: Big Red
Stats: 5'8 tall, 47 years young, 174/165/145
WOE: ATKINS
Start Date: Started Atkins 2003- Re-started induction 01/03/08
I didn't taster the Splenda either so I quit putting it in there to save the carb...
Big Red is offline  
Old 02-14-2008, 11:49 AM   #1095
Senior LCF Member
 
bprieto's Avatar
 
Join Date: Mar 2006
Location: Way Out There (Just Left of Center!)
Posts: 802
Gallery: bprieto
Stats: BM Huh??/BMI 28.5 /BMI 21.7
WOE: Modified - OWL
Start Date: Re-inducted 1/23/12
Quote:
Originally Posted by lisabinil View Post
I don't add any Splenda in when I make them with mayo-I like a savory roll.
Thanks for the tip, I'll try that next.
bprieto is offline  
Old 02-14-2008, 11:56 AM   #1096
Junior LCF Member
 
Join Date: Jan 2008
Posts: 7
Gallery: terrioso
Third times the charm

I made them again last night and whipped the whites in the Kitchen while I beat the yolks in a different bowl with a hand mixer. Much better than having to transfer whites to different bowl so I can mix the yolks. My problem is not with the whites getting stiff enough, but I tend to over fold. NOT THIS TIME! I just folded 9 or times and they came out great. After reading through this thread I decided they were not supposed to come out very thick- 3/4 inch or so, but instead they are meant to rise in the oven and then kind of deflate. Mine look just like the wonderful pictures--finally!

BTW--I had one last night on a Italian saugage I grilled and it was delish. It was great to eat a "hot dog" without using a knife and fork.

Im going to make another batch this week and and maybe a batch with choc.
terrioso is offline  
Old 02-14-2008, 12:06 PM   #1097
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Way to go, terrioso!!!

I just made these today...
cleochatra is offline  
Old 02-14-2008, 12:24 PM   #1098
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,768
Gallery: Dreamchaser
Cleo - Your V-day pepperoni hearts are so cute! I just can't believe how much weight you've lost in such a sort period of time. Man, girl, you are just melting away!
Dreamchaser is offline  
Old 02-14-2008, 12:30 PM   #1099
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Thank you, Dreamchaser! you are so sweet! I love the little fondant cutters. They make teeny tiny hearts, too!

I've lost even more, but I wait until Mondays to confirm the fat is in my hips and not in my head.
cleochatra is offline  
Old 02-14-2008, 12:31 PM   #1100
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,768
Gallery: Dreamchaser
Quote:
Originally Posted by greannmhar View Post
Thanks, Cleo - I added some whey protein to my last batch and that helped the texture a lot. My whites get really HUGE - I add a little vinegar with the COT, maybe that's why. I never have a problem with the fold part. I think it helps to temper the yolks with a bit of the beaten white beforehand - works for me.
Great recipe
Babs
Babs - Did you add the whey protein to the whites or the yolks? And how much vinegar did you use the with COT? I want HUGE whites too!
Dreamchaser is offline  
Old 02-14-2008, 12:35 PM   #1101
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,768
Gallery: Dreamchaser
Quote:
Originally Posted by cleochatra View Post
Thank you, Dreamchaser! you are so sweet! I love the little fondant cutters. They make teeny tiny hearts, too!

Cool!

I've lost even more, but I wait until Mondays to confirm the fat is in my hips and not in my head.
WOW!
Dreamchaser is offline  
Old 02-14-2008, 01:21 PM   #1102
Way too much time on my hands!
 
lisabinil's Avatar
 
Join Date: Apr 2007
Location: suburbs of Chicago
Posts: 17,974
Gallery: lisabinil
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
Quote:
Originally Posted by Dreamchaser View Post
Babs - Did you add the whey protein to the whites or the yolks? And how much vinegar did you use the with COT? I want HUGE whites too!
Always put additions in the yolk mixture-try 1/4 tsp vinegar in your egg whites-too much and the flavor will be noticeable.
lisabinil is offline  
Old 02-14-2008, 02:14 PM   #1103
Junior LCF Member
 
Join Date: Jul 2005
Posts: 35
Gallery: greannmhar
Quote:
Originally Posted by Dreamchaser View Post
Babs - Did you add the whey protein to the whites or the yolks? And how much vinegar did you use the with COT? I want HUGE whites too!
I added 35gms (1 scoop?) of whey protein to the yolks and then tempered the yolk mix with some of the beaten whites before folding all together.
My whites get really woofy for a couple of reasons - fat-free bowl, eggs at room temp, vinegar - but mainly because of my very powerful Kenwood Chef mixer and the giant whisk attachment. It just whacks them so well that clump in a ball around the whisk for dear life I have to prise them out of it in slices!
Babs
greannmhar is offline  
Old 02-14-2008, 02:49 PM   #1104
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
Quote:
Originally Posted by greannmhar View Post
My whites get really woofy for a couple of reasons - fat-free bowl, eggs at room temp, vinegar - but mainly because of my very powerful Kenwood Chef mixer and the giant whisk attachment. It just whacks them so well that clump in a ball around the whisk for dear life I have to prise them out of it in slices!
Babs
See, this is exactly what mine does!!! Sooo thick and only takes a couple minutes for it to get to this state. I only have a hand mixer though, but that fat free bowl is priceless. Oh, and all of the utensils being coming straight from the freezer. LOL
swinglow is offline  
Old 02-14-2008, 04:06 PM   #1105
Major LCF Poster!
 
shadowzip's Avatar
 
Join Date: Nov 2004
Posts: 2,809
Gallery: shadowzip
WOE: M & E/Low Carb
Start Date: 2/2005
Quote:
Originally Posted by lisabinil View Post
3-4 tbls per 3 egg batch.

Maybe that was why mine were too soft, I weighed out 3 oz. like the cream cheese. And I agree they were fine after being baked longer.
shadowzip is offline  
Old 02-14-2008, 04:13 PM   #1106
Senior LCF Member
 
swinglow's Avatar
 
Join Date: Sep 2007
Location: Goldsboro, NC
Posts: 576
Gallery: swinglow
Stats: 247.6/236.6/195
WOE: Simeon's R1P2 til May 15, 2010
Start Date: March 28, 2010
How was the taste shadowzip?
swinglow is offline  
Old 02-14-2008, 06:54 PM   #1107
Major LCF Poster!
 
shadowzip's Avatar
 
Join Date: Nov 2004
Posts: 2,809
Gallery: shadowzip
WOE: M & E/Low Carb
Start Date: 2/2005
Quote:
Originally Posted by swinglow View Post
How was the taste shadowzip?
I liked them, I added some garlic powder and ranch seasoning mix--no splenda. I could taste the mayo though, but that is ok cause I love it.
shadowzip is offline  
Old 02-14-2008, 07:20 PM   #1108
Way too much time on my hands!
 
s1mon3's Avatar
 
Join Date: Jan 2005
Location: Southern California
Posts: 14,606
Gallery: s1mon3
Stats: 220/168/145
WOE: Clean Eating/Cal & Carb Cycling
Start Date: July 2013
Quote:
Originally Posted by shadowzip View Post
I liked them, I added some garlic powder and ranch seasoning mix--no splenda. I could taste the mayo though, but that is ok cause I love it.
Ooohhh ranch seasoning mix!! That sounds good!
s1mon3 is offline  
Old 02-15-2008, 06:32 AM   #1109
Junior LCF Member
 
Join Date: Feb 2008
Posts: 23
Gallery: MrsLowCarb
Stats: DH has lost over 20 lbs!
WOE: DH is doing Atkins
printable oopsie roll recipe

I can't get the oopsie recipe on Cleochatra's website to print (the last part gets cut off...) anyone have a link to a printable version?

Yes, I'm lazy. I'm going to make them today for hubby.
MrsLowCarb is offline  
Old 02-15-2008, 06:44 AM   #1110
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
I wish I could eat mayonnaise without gacking... I just start making that cat-hack noise prior to furballing when I think of it.

Ranch seasoning has carbs and sugar in it, doesn't it? (Just trying to make sure over here. I don't want to miss anything... lol)

MrsLowcarb-- here you go. My husband loves these and isn't a low-carb eater generally...

Cleochatra's Best Ever Revol-Oopsie Rolls


3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

Storage and freezing:

I store them in a zip lock bag with the bag open partially (this way they breathe and don't go over moist and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more 'dry' and less sticky.

As for freezing, I tried freezing and they do freeze. This time you want to close the ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can 'dry' out slightly for use.

Makes 6@ about 85 calories a piece, >1 carb per
__________________
Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.
cleochatra is offline  
 


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 04:49 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.