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Old 02-15-2008, 06:48 AM   #1111
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Old 02-15-2008, 06:55 AM   #1112
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Old 02-15-2008, 07:01 AM   #1113
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You are too funny! I'm pretty sure DH will want to name our next child "Cleochatra" after I make him these, especially the french toast version. Will let you know how it goes!
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Old 02-15-2008, 07:38 AM   #1114
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My neighbors had a dog named "Cleopatra". For the longest time, whenever they'd yell, "Cleeeeoooooooooooo!" I'd pop my head out of the door. I'm telling you-- it's an easy mistake.

Right?!
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Old 02-15-2008, 07:52 AM   #1115
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Old 02-15-2008, 08:47 AM   #1116
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Old 02-15-2008, 09:12 AM   #1117
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Cleo - When you take them out of the freezer, how long does it take for them to thaw out?
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Old 02-15-2008, 10:40 AM   #1118
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Quote:
Originally Posted by cleochatra View Post
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)
I used 1 tsp which has 3 carbs so an extra 1/2 carb per roll. Or you could make your own sugar free mix.
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Old 02-15-2008, 10:57 AM   #1119
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Linda Sue has one on her site. Here ya go:

RANCH-STYLE SALAD DRESSING MIX
1 tablespoon buttermilk powder
1 packet True Lemon *
1/2 teaspoon granular Splenda
1/8 teaspoon xanthan gum
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dill
1 teaspoon freeze-dried chives
Pinch cayenne
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Old 02-15-2008, 11:34 AM   #1120
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Quote:
Originally Posted by greannmhar View Post
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
Thanks Babs. By the way, what do you mean by fat-free bowl?
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Old 02-15-2008, 05:31 PM   #1121
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By the way, what do you mean by [COLOR=red]fat-free bowl[/COLOR]?
Iwas wondering this too....
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Old 02-15-2008, 05:32 PM   #1122
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By the way, what do you mean by [COLOR=red]fat-free bowl[/COLOR]?
I was wondering this too....
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Old 02-15-2008, 05:49 PM   #1123
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Originally Posted by greannmhar View Post
Can you overbeat the egg whites for Oopsies? I have an old Kenwood Major mixer with a giant whisk and it fairly whomps my egg whites into a poofy heap I have difficulty fitting the rolls onto the tray - could easily make 8 rather than 6. The texture is a little weak when baked, though - like savoury candy floss! Still great!
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Hey, there, Babs! You can overbeat them but the result is not giant floofy egg whites but sort of curdly looking egg whites, and they start to break down again...

I'm thinking it just might be your tray size...I use what's called a halfsheet commercially, though it fills up my good sized oven from side to side. I make 6 very wide ones, and then just keep stacking up the foam (it will collapse eventually). I also cook them for at least 35m in my (tested, I trust no one and nothing) 300F oven....have no idea what that is in gas marks, but it should be ~149C (ok, 150C will do nicely); that ensures they are fully cooked through and dry-ish...which they need to be.

Hope this helps!

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Last edited by theislandgirl; 02-15-2008 at 05:50 PM..
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Old 02-15-2008, 05:54 PM   #1124
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Originally Posted by Big Red View Post
I was wondering this too....
A fat free bowl means basically a squeaky clean metal or glass bowl, because plastic tends to hold onto oils or fats a bit, no matter how hard you try, and sometimes having a bit of yolk or other fat or oil touching the whites makes them beat up less or even not at all.
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Old 02-15-2008, 07:31 PM   #1125
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Yes, what she said for fat-free . But my bowl IS plastic and I make sure it's free of any kind of greasy residue.

Thanks Jude - well at least I know I'm not overbeating now, as they bake fine and I'm really pleased with Cleo's take on the recipe. I made the revolution rolls in the past and was VERY disappointed with the result. I like the whey protein in them too. They are indeed huge and I might make them smaller in future - your description sounds like what I do - and yes, 150 is the temp I use, though I find I have to turn it down towards the end to prevent them burning. Probably because it's a fan oven?

Babs

PS - I never managed to find pickling spice, so I couldn't make the shirataki noodles form the recipe you supplied on the other forum I'm just back on LC after a looooong walk on the wild side - but contrary to other people's experience, I enjoyed the ride and needed the rebellion (though not the results).
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Old 02-15-2008, 07:42 PM   #1126
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1st, you can MAKE shirataki noodles?

2nd, I have my attempt at making a loaf of oopsie bread in the oven right now. Keep your fingers crossed it comes out good!
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Old 02-15-2008, 08:13 PM   #1127
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Jude gave me a recipe for shirataki noodles months ago - I tracked down the glucomannan flour but not the pickling spice that was needed. I don't think Jude has actually made them herself - why bother when you can buy them locally, I suppose I can't get them here and was dying to try making them myself - I did buy them from an online store in the UK (twice actually), but felt iffy about the water in the bag and the fact that they were obviously unrefrigerated in transit so I threw them out

Good luck with the oopsie bread

Babs
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Old 02-15-2008, 08:24 PM   #1128
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I would love the recipe! I can buy them here but only at Whole Foods which is a once amonth trip for us due to distance and cost. It would be great to be able to make them at home! If you still have the recipe please do pass it on or Jude, could you please pass it on? Thanks a bunch!

The loaf came out well just a little smaller then I would like. I think next time I will use my bigger loaf pan and double the recipe. It sliced wonderfully and I have it in an open baggie on the counter till they cool. Then I will put in the fridge for tomorrow. I used 4 eggs and 4 Oz cream cheese for this batch. I'm used to using 3 eggs with 4 Oz of cream cheese so I hope these come out as good.
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Old 02-16-2008, 12:15 AM   #1129
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Quote:
Originally Posted by greannmhar View Post
Yes, what she said for fat-free . But my bowl IS plastic and I make sure it's free of any kind of greasy residue.

Thanks Jude - well at least I know I'm not overbeating now, as they bake fine and I'm really pleased with Cleo's take on the recipe. I made the revolution rolls in the past and was VERY disappointed with the result. I like the whey protein in them too. They are indeed huge and I might make them smaller in future - your description sounds like what I do - and yes, 150 is the temp I use, though I find I have to turn it down towards the end to prevent them burning. Probably because it's a fan oven?

Babs

PS - I never managed to find pickling spice, so I couldn't make the shirataki noodles form the recipe you supplied on the other forum I'm just back on LC after a looooong walk on the wild side - but contrary to other people's experience, I enjoyed the ride and needed the rebellion (though not the results).

Definitely a fan oven ("convection") works more efficiently. I believe the rule of thumb over here is to drop the temperature by 25 degrees F at least. Same rule for glass dishes, too...they really hold and intensify the heat. So yep, I'd say you need to turn 'em down a bit or turn off the fan (if possible).

Couldn't find pickling lime (calcium hydroxide) over there? Believe it or not, I think it's also in aquarium supply. Calcium Chloride and Sodium Chloride are also usable, I believe, though it's a calcium (pH changing) that's the most common for the gelation. Maybe that will help.

Ah, sigh, I do know of what you speak, I've been walking (trotting?) on the wild side all too often. Weak. Frustrated. Self-flagellating!

Nice to hear you back....

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Old 02-16-2008, 12:20 AM   #1130
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Quote:
Originally Posted by greannmhar View Post
Jude gave me a recipe for shirataki noodles months ago - I tracked down the glucomannan flour but not the pickling spice that was needed. I don't think Jude has actually made them herself - why bother when you can buy them locally, I suppose I can't get them here and was dying to try making them myself - I did buy them from an online store in the UK (twice actually), but felt iffy about the water in the bag and the fact that they were obviously unrefrigerated in transit so I threw them out

Babs
What were you thinking?! They have like a year shelf life, min 6 months unrefrigerated...the iffy water is the calcium chloride (or whatever), it's a lovely chemical smell that goes away when rinsed thoroughly -- and there's technically nothing edible in there, even for beasties, just gelled soluble fibers ! I think various health agencies make those refrigeration rules just to be on the paranoid side...

ps: pickling spice is a combination of mustard seed and bay leaf and peppercorns and such, used to flavour pickles, etc...if that's what you were looking for, well, it wouldn't have helped any, dear Babs!
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Old 02-16-2008, 12:22 AM   #1131
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I'm sure Babs still has the links/recipe somewhere, but hey, this is a tricky kind of chemistry lab crossed with molecular gastronomy thing...I wouldn't think it's worth making the noodles except for curiosity's sake, it's not a home cooking kind of job and the ingredients cost more than the noodles and still mail order, if not actually pharmacy supply or some such (they come in large volumes, generally).
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Old 02-16-2008, 08:34 AM   #1132
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A few questions...

I made oopsie rolls last night - DH had a sandwich with them and was very pleased! Thanks!

Here are my questions (sorry if they've already been answered in this thread)... my rolls were very brown at 23 minutes. Does that mean they were done? They were a little spongy - is that the right consistency, or should I have cooked them longer?

And how smooth should the yolk/cream cheese mixture be? Do I mix it until the lumps are gone, or should it be lumpy?

Thanks again... looking forward to trying french toast and other variations!!
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Old 02-16-2008, 09:07 AM   #1133
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i take mine out when they're brown...spongy is the right consistency

as for yolk/cream cheese mixture...i think they're better with some clumps & that the clumps add to the "body" of the buns (along with the whites being properly peaked of course). i think when the mixture is "too smooth," the buns tend to be flatter.

that's my opinion anyway...that one might be a "YMMV" thing
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Old 02-16-2008, 11:26 AM   #1134
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Hi, I want to be able to put these in my food diary, does anyone have the fat and protein count by any chance?I thought I saw 86 cals per roll and less than 2 grams. Is that right?
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Old 02-16-2008, 11:34 AM   #1135
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Hi Elaine, I do not have the counts but you could always enter everything in ******.com and get the totals
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Old 02-16-2008, 12:44 PM   #1136
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Hi, I want to be able to put these in my food diary, does anyone have the fat and protein count by any chance?I thought I saw 86 cals per roll and less than 2 grams. Is that right?
ew1: This is what somone sent me to put in ******. Hope this helps. It is for 1 Oopsie Roll....

Serving Size: 1
Amount per Serving:
Calories 87 Calories from Fat 63
% Daily Value *
Total Fat 7g 11%
Saturated Fat 0g, 0%,
Cholesterol 122mg, 41%,
Sodium 121mg, 5%,
Total Carbohydrate 1g, 0%,
Dietary Fiber 0g, 0%,
Protein 4g, 8%

Est. Percent of Calories from:
Fat 72.4% Carbs 4.6% Protein 18.4%
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Old 02-16-2008, 01:29 PM   #1137
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Perfect! Thanks!!!
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Old 02-16-2008, 03:17 PM   #1138
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I have been making oopsies for a while now but they were always sticky. Tonight I subbed Mayo (Duke's...my new obsession) for the cream cheese and volia no more sticky rolls!!
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Old 02-16-2008, 04:23 PM   #1139
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If you have plastic bowls and worry about them being "fat free", try pouring a capful of vinegar into the bowl and swishing it all around. Pour it out and let the bowl dry before putting your egg whites in. Or you could just take a paper towel with a splash of vinegar and wipe down the inside of the clean bowl. It seems to negate the invisible evil oils that may linger in the pores.

I just got new melamine bowls but I still do this as a habit.
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Old 02-16-2008, 04:25 PM   #1140
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I have been making oopsies for a while now but they were always sticky. Tonight I subbed Mayo (Duke's...my new obsession) for the cream cheese and volia no more sticky rolls!!
How much mayo did you use? 3 Tbs. or 3 oz? Could you tell the difference in the taste?
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