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  #31   ^
Old Fri, Apr-03-20, 21:15
OgreZed OgreZed is offline
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Posts: 18
 
Plan: Keto
Stats: 650/470/240 Male 6'5"
BF:
Progress: 44%
Location: AZ
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Quote:
Originally Posted by Bonnie OFS
I've only made chaffles twice since getting the little Dash. They were fine, but when I tried to make a sandwich with one it turned very soft - almost mushy. Which I didn't care for. How do you keep the salad from turning the chaffle soft?

Are you doing layers or making a batter? I've found batters to be much flimsier. When you do the cheese layers on top and on the bottom, they kind of "crisp" up (as in cheese crisps) and make it better as a bun.

I only do batters when I am doing a sweet application, when I plan to top them with a syrup, or berries and whipped cream, or Lily's chocolate chips, or ...
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  #32   ^
Old Sat, Apr-04-20, 05:35
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Kristine Kristine is offline
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Posts: 21,179
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Quote:
Originally Posted by Bonnie OFS
How do you keep the salad from turning the chaffle soft?
Maybe Debbie can tell us what brand of mozza she's using. This seems to make a difference. For example, the first time I used cheddar, it was fine. The second time with a different brand, it was a disaster! Oil and cheese goo all over the place, and a burned eggy crusty excuse of a chaffle. I'll be keeping better notes in the future.

I did a nice chaffle burger, and it sat long enough for me to take a nice photo. I think the trick to making it less soggy was using one of Steve's recipes, which generally include almond flour, coconut flour, xanthan gum and/or whey protein isolate. (Goes to check journal) Darn, I didn't take note of which chaffle variation I made.

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  #33   ^
Old Sat, Apr-04-20, 06:45
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,520
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
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I should keep better notes, too. I don't remember if it was the cheddar or the mozz one that went soft. I do remember that I mixed the egg & cheese. I'll try with almond flour next time. And keep notes.
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  #34   ^
Old Sat, Apr-04-20, 12:49
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Merpig Merpig is offline
Posts: 6,941
 
Plan: EF/Fung IDM/keto
Stats: 375/238.4/175 Female 66.5 inches
BF:
Progress: 68%
Location: NE Florida
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I use Sargento mozzarella mainly because it's the only brand the supermarket sells that comes in a whole milk variety as opposed to part-skim which all the other brands are. I usually just eat them "as is" with a little butter, maybe cinnamon, make a touch of LC maple-flavored syrup. I don't usually make them into sandwiches, but if I do I toast them in the toaster first.
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  #35   ^
Old Sat, Apr-04-20, 21:12
OgreZed OgreZed is offline
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Posts: 18
 
Plan: Keto
Stats: 650/470/240 Male 6'5"
BF:
Progress: 44%
Location: AZ
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I typically use either a Kroger or Sargento Italian blend cheese.
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  #36   ^
Old Mon, Apr-06-20, 08:56
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Kristine Kristine is offline
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Posts: 21,179
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Wow, game-changer for me: I tried paneer as a chaffle, and it worked brilliantly. Paneer, like halloumi, is a cheese that basically doesn't melt. You can fry or grill it.

I used 2.7 oz of paneer, about 1/4 of the package. I buzzed it in the Magic Bullet until grainy, then added the egg. It formed a thick batter.

The end result was a tad dry, but very good. I'll try adding a Tbsp of butter or oil next time; that should help. It was also very bland: I might have to actually add salt, and maybe a touch of garlic powder or other spices. It would probably work well with cinnamon and splenda.

Something I'm liking about this option is that it's affordable: my rule of thumb for buying cheese is that I don't like paying more than $1 per 100 g. If a 500-g block is on sale for $4.99, that's a good price. These 350-g bricks of paneer are regularly $2.99.
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