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heard a lot about them, don't know how to make them, where to get them, what they consist of?
heard a lot about them, don't know how to make them, where to get them, what they consist of?
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Re: oopsie/revolution rolls?
i looked up the recipe on google. why is it that every low carb recipe has to include some ingredient that gets me frusterated/keeps me from enjoying it.
like wtf is cream of tartar?
and i was looking on lindas site earlier, but left, after the two things i wanted needed "carbquik" and "mini carb chocolate chips"
WHAT?!
can't there just be a recipe that includes ingredients i can just go and buy? -
Re: oopsie/revolution rolls?
cream of tartar is a common ingredient used in meringues. It is used to help stiffen the egg whites. You can buy it in the spice aisle of any grocery store.
Eric
Age: 38
Height: 6' 1"
Round 1: 6/08 - 11/08 (SW 270 / LW 223)
Round 2: July 19, 2009
SW 254.5 / CW 242 / GW 210
Keep your eyes focused on the prize!Comment
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Re: oopsie/revolution rolls?
Oopsie rolls are so much better, but I use 2 oz cream cheese, and one tablespoon mayo. Yummy!! They get a bit spongy the next day, I just toast them very lightly and they are fine again. Do you have the recipe??
Try to get 80-100 ounces a day!
Whether you think you can, or you think you can't, you're right.
5'4 33 yr old
sw170/cw155/gw135
Owl Rung 1
re-started atkins 6/22/08
Stewie Rocks!!Comment
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Re: oopsie/revolution rolls?
You can actually use a little lemon juice instead of cream of tartar. Really you just need an acid to help the egg whites stiffen. If you look at the basic induction recipe thread, both the original rolls and the oopsie variation is there. Frankly, I find myself eating 2 of these a day
Paul
Male - 35 - 5'8
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Re: oopsie/revolution rolls?
Paul is right--cream of tartar is just an acidifier. If you add cream of tartar to baking soda, you end up with baking powder. I would buy some cream of tartar and use that if you are not real familiar with beating egg whites until very stiff. That's the only way to make these rolls work. They are worth the effort, though.
You must separate the yolks from the whites, and be careful not to have even a speck of yolk in the whites, or you will never get them stiff. Your eggs should be room temperature and so should the bowl and beaters.People who say it can't be done, should not interrupt those doing it.
"Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before."
~~Herodotus
Doin' the "Real Deal" Atkins 2002 since 9/15/2005
Sunny's Secrets: My Journal
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Re: oopsie/revolution rolls?
P.S. I bought a box of Carbquik several months ago and finally got the nerve up to try it tonight--that stuff is NASTY! Ruined my loaf of bread and I only used one cup of it with a bunch of other ingredients (almond meal and flax meal).People who say it can't be done, should not interrupt those doing it.
"Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before."
~~Herodotus
Doin' the "Real Deal" Atkins 2002 since 9/15/2005
Sunny's Secrets: My Journal
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