Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Bread & Baked Goods
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #31   ^
Old Wed, Feb-20-08, 16:05
scousie scousie is offline
New Member
Posts: 13
 
Plan: SB then Atkins
Stats: 242/226/154 Female 66 inches
BF:
Progress: 18%
Location: Liverpool, UK
Default

Can someone advise exactly how much Splenda to use??
Reply With Quote
Sponsored Links
  #32   ^
Old Thu, Feb-21-08, 05:12
Try4Me's Avatar
Try4Me Try4Me is offline
Senior Member
Posts: 1,464
 
Plan: Protein Power
Stats: 178/000/145 Female 5ft. 4in.
BF:
Progress: 539%
Location: Kentucky
Default

Use one little yellow packet of the splenda or 2 teaspoons of the spoonable splenda.

Hope this helps.
Reply With Quote
  #33   ^
Old Thu, Feb-21-08, 05:51
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
Default

You can also elect to not use Splenda and instead use other savory spices. I can't even taste the Splenda.
Reply With Quote
  #34   ^
Old Thu, Feb-21-08, 07:12
scousie scousie is offline
New Member
Posts: 13
 
Plan: SB then Atkins
Stats: 242/226/154 Female 66 inches
BF:
Progress: 18%
Location: Liverpool, UK
Default

Thanks for the help Try4me!

What sort of spices would you use Cleo?

I can't wait to try this!!
Reply With Quote
  #35   ^
Old Thu, Feb-21-08, 08:37
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
Default

The last time I made oopsies, I used dry mustard and dill. It was really delicious!
Reply With Quote
  #36   ^
Old Wed, Feb-27-08, 19:07
behin behin is offline
New Member
Posts: 2
 
Plan: Atkins
Stats: 340/255/180 Male 66 inches
BF:
Progress:
Default seperating n stiffening

One note, I substituted the cream of tarter with vinegar.


As for the seperating the eggs, I used a pasta strainer, and it worked fine. I've also heard of cracking the egg then reaching in with a spoon and pulling out the yoke.

As for stiffening the eggs, the eggs actually seperate better cold, but stiffen better at room temperature.


Lastly, a tip from my grandma, if you don't have a mixer, you can use the shaking method. Just put the egg whites into a container, only fill it about a quarter of the way full of egg whites max, because they expand and you need room to shake. Put a lid on the container and start shaking! This works in jars, tupper-ware, etc. I successfully used a similar recipe to this for about 60 servings of diabetic rolls, and I used a 2 gallon gatorade jug. Be creative! Not to mention, this is good exercise, and kids love to shake it! Just make sure the lid is on TIGHTLY.

Ohh, and to boot, I used splenda brown sugar and it was great!
Reply With Quote
  #37   ^
Old Wed, Feb-27-08, 19:31
rodmick's Avatar
rodmick rodmick is offline
Senior Member
Posts: 9,425
 
Plan: ?????
Stats: 239.9/196/145 Female 64
BF:
Progress: 46%
Default

Quote:
Originally Posted by behin
One note, I substituted the cream of tarter with vinegar.


As for the seperating the eggs, I used a pasta strainer, and it worked fine. I've also heard of cracking the egg then reaching in with a spoon and pulling out the yoke.

As for stiffening the eggs, the eggs actually seperate better cold, but stiffen better at room temperature.


Lastly, a tip from my grandma, if you don't have a mixer, you can use the shaking method. Just put the egg whites into a container, only fill it about a quarter of the way full of egg whites max, because they expand and you need room to shake. Put a lid on the container and start shaking! This works in jars, tupper-ware, etc. I successfully used a similar recipe to this for about 60 servings of diabetic rolls, and I used a 2 gallon gatorade jug. Be creative! Not to mention, this is good exercise, and kids love to shake it! Just make sure the lid is on TIGHTLY.

Ohh, and to boot, I used splenda brown sugar and it was great!



I used vinegar also and it seemed to whip up MUCH faster.
Reply With Quote
  #38   ^
Old Fri, Feb-29-08, 14:20
vavcon's Avatar
vavcon vavcon is offline
Senior Member
Posts: 1,079
 
Plan: LC, HF, PP
Stats: 214/188.2/140 Female 5 feet, 6 inches
BF:
Progress: 35%
Location: NE OH
Default

Vinegar? How much?

Also, for the mayo rr's - how much mayo per egg? Is the mayo the substitute for cream cheese?
Reply With Quote
  #39   ^
Old Fri, Feb-29-08, 14:25
pennink's Avatar
pennink pennink is offline
Senior Member
Posts: 12,781
 
Plan: Atkins (veteran)
Stats: 321/206.2/160 Female 5'4"
BF:new scale :(
Progress: 71%
Location: Niagara Falls, ON
Default

um, isn't brown splenda partly real sugar?
Reply With Quote
  #40   ^
Old Fri, Feb-29-08, 14:30
deb34 deb34 is offline
Senior Member
Posts: 1,902
 
Plan: IF/Keto OMAD
Stats: 236.9/214.1/199 Female 66 inches
BF:Why yes/it/is !!!
Progress: 60%
Default

yep, at least half sugar
Reply With Quote
  #41   ^
Old Fri, Feb-29-08, 14:32
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
Default

I never knew that about the Brown Sugar Splenda until someone told me. How disappointing is that! I was always looking forward to trying it someday!
Reply With Quote
  #42   ^
Old Fri, Feb-29-08, 14:39
pennink's Avatar
pennink pennink is offline
Senior Member
Posts: 12,781
 
Plan: Atkins (veteran)
Stats: 321/206.2/160 Female 5'4"
BF:new scale :(
Progress: 71%
Location: Niagara Falls, ON
Default

brown sugar twin is all fake. and it's good!
Reply With Quote
  #43   ^
Old Fri, Feb-29-08, 14:50
cleochatra cleochatra is offline
Great seller! A+++++
Posts: 1,374
 
Plan: mine
Stats: 123/456/789 Female 2'3"
BF:
Progress: 50%
Default

Realllllly?

Have I told you I love you today?
Reply With Quote
  #44   ^
Old Fri, Feb-29-08, 14:51
pennink's Avatar
pennink pennink is offline
Senior Member
Posts: 12,781
 
Plan: Atkins (veteran)
Stats: 321/206.2/160 Female 5'4"
BF:new scale :(
Progress: 71%
Location: Niagara Falls, ON
Default

no! dammit... what's taken you so long?, huh? huh?

geeeezzzzz
Reply With Quote
  #45   ^
Old Fri, Feb-29-08, 17:21
rightnow's Avatar
rightnow rightnow is offline
Every moment is NOW.
Posts: 23,064
 
Plan: LC (ketogenic)
Stats: 520/381/280 Female 66 inches
BF: Why yes it is.
Progress: 58%
Location: Ozarks USA
Default

behin, I had no idea the 'shaking' method would work for egg whites! And to think, all this time I was waiting on an expensive copper bowl to make it work, when I could have been Shakin' to the Oldies with Oopsies!

PJ
Reply With Quote
Reply

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

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 17:26.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.