it's so weird, they are light and fluffy and absolutely delicious - with no eggy/cheesy taste - what a difference whisking properly makes!!
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I have made them twice, first time by whisking by hand, they turned out flat but tasted really good. Second time I used food processor, they STILL turned out flat and tasted eggy so not as good as the first.
:confused:hope this is not a blonde question (no offence to blondes) can you cook the oopsie rolls in the omlette maker? just curious thanksWhen one door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.
I'm going to try making them in the omlette press tonight so I'll let you know.
I made my psyllium pancakes in it this morning and they turned out so perfectly I almost took a photo but I would have been late for work!! Really fluffy - much fluffier than when I cook em usual style in the fry-pan.
:DHi Lou4dogs, i would be very interested in hearing how they turned out. did you get the pancake recipe of this site? thank
annetteWhen one door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.
yep Annette, the one off here but tweaked a bit:
2 tbspn psyllium husks
1 tbspn vanilla protein powder
1 large egg
1 tbspn cottage cheese
1 tbspn cream
2 tbspn water
1 teaspoon splenda
YUMMY and VERY filling!
has anybody tried recipes using flavored yogurt?
I have quite a few little ones I woud like to use up
I just made the rolls ..they are ok but I need to do them again I think mine could have been better.
I'm going to try and make these tomorrow night!
I'm sorry to sound stupid, but what's cream of tartare? Is that just cream (the kind you whip) or tartare sauce? LOL
I'm not that good in the kitchen!
I have no idea what it does but you will find it somewhere near the baking powder, its a powder, along the flour aisle and stuff like that.
They are yummy with cream and fruit mmm
Its a powder, you know the section where they essences, bicarb, baking powder etc? You will find it there in a little round container,
What and Where is Cream of Tartar?
Please tell me what cream of tartar is and where I can find it?
Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Now, before you get all jittery about the thought of cooking with an acid, it's worth noting that lettuce, brown sugar, steak, plums, and just about every other food we eat is acidic. In fact, egg whites, baking soda, and milk are the only non-acidic (alkaline) foods we have.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine. (The journal Nature reported some years ago that traces of calcium tartrate found in a pottery jar in the ruins of a village in northern Iran are evidence that wine was being made more than 7,000 years ago.)
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
Now, if they were making cream of tarter 7,000 years ago in Iran (or at least if cream of tartar was making itself), don't you think you can find the small plastic or glass bottles it comes in among the hundreds of other small jars and bottles in the spice section of your grocery store? Or you can get it in almost any quantity online.
Potassium bitartrate crystallises in wine casks during the fermentation of grape juice. In wines bottled before they are fully ripe, it can precipitate on the side of the bottle in a sort of crust, thus forming what is called "crusted wine".
This crude form (known as beeswing) is collected and purified to produce the white, odorless, acidic powder used for many culinary and other household purposes.
Well there ya go interesting.
Fantastic! Thats for all the info ladies.
I was looking at the ingredients and going, "Huh?" LOL
Just remember if they end up flat on the baking tray like mine always do, cook them anyway, they still taste good or if you can tell its too runny before putting them on the tray just pop them in egg rings or in a muffin pan and cook that way
I actually prefer mine flat and big as they are easier to work with eg Pancakes,piklets,sandwich bread and burger buns.
Have to make up a new batch myself and freeze them.Current weight or lowest weight when im not being bad weight:D
10 kilo goal by September
I made Oopsie rolls last night! I recruited my other half to help me gather all ingredients and help me decipher the recipe to make sureI don't stuff it up - and what do you know? He was awesone! He found me the cream of tartare in under 2 min flat! LOL My beatiful man
I have a pic to attach, hope this works!
PS: I took a photo with my phone. I actually made them into little "muffins" and also had 2 nice flat rolls as well, which I ate on the spot.