A few burning questions

[goodgal]

Hi all. I've been on atkins for two years this time. My problem, (and I hope this is the correct place to ask) is knowing what items can be substituted. I'm not talking about potatoes - use califlower.

I bought some quar gum, and now I see recipies that use thin-starch ( may have wrong name.) Can guar gum be substitued in a recipee? I never buy leeks or scallions, and I assume I can use onion. I happen to have fibermyalgia and live alone and need to make stuff on good days.

how many envelopes of splenda makes 1/2 cup on the granulated kind? These are a few burning questions.

btw, I made a ticker tape of my weight, but can't figure how to put it into my posts.

Goodgal

[Georgiana]

Re: A few burning questions

I bought some quar gum, and now I see recipies that use thin-starch ( may have wrong name.) Can guar gum be substitued in a recipee? I never buy leeks or scallions, and I assume I can use onion.

You can substitute guar gum with xanthan gum (in 1:1 ratio), but I'm not sure what thin-starch is... Do you mean pre-gel starch?

how many envelopes of splenda makes 1/2 cup on the granulated kind?

To keep the carbs the same, twelve.

btw, I made a ticker tape of my weight, but can't figure how to put it into my posts.

Copy the BB code from the page where you did your ticker (you have only copied the link to the image, i.e. blahblah.png). Then go to Quick Links >> Edit Signature and paste the BB code into the window you'll see. Then click save and you should be done.

[goodgal]

Re: A few burning questions

I'm back again.

Measurements question. Cottage cheese and sour cream are packed by liquid volume. Initally I thought 2 cups was a whole container. Do you use dry measure or liquid

Thanks for the imput.

goodgal

[liv]

Re: A few burning questions

A cup is always a cup.
Or is there something I am not getting?

[goodgal]

Re: A few burning questions

A reg cup vs a liquid cup is a different amount. I was dividing some ricotta to freeze. I hadn't thought about it yet, but I used a dry measure. I ended up with a lot left. To get the carb count right, you have to know how much. lol
my mother forgot about it the other day, and I reminded her.

try testing with some food, and you'll see I'm correct.
[IMG]file:///D:/DOCUME%7E1/Sandi1/LOCALS%7E1/Temp/moz-screenshot-6.jpg[/IMG][IMG]file:///D:/DOCUME%7E1/Sandi1/LOCALS%7E1/Temp/moz-screenshot-7.jpg[/IMG]
Goodgal[IMG]file:///D:/DOCUME%7E1/Sandi1/LOCALS%7E1/Temp/moz-screenshot-8.jpg[/IMG]

[liv]

Re: A few burning questions

That must be an American thing
I am sorry but I am not getting it. It is just making me giggle.
There are 8 ounces (liquid) in a cup. This is not going to change.
Maybe there is something wrong with your cups.
Or maybe someone else can throw some light on this mystery.

[goodgal]

Re: A few burning questions

hmmmmmm....giggling is good! Maybe I'm crazy.
goodgal

[goodgal]

Re: A few burning questions

I just checked with a friend who is a caterer. She says the measurements are different depending on what you're measuring.

goodgal

[Georgiana]

Re: A few burning questions

A reg cup vs a liquid cup is a different amount. I was dividing some ricotta to freeze. I hadn't thought about it yet, but I used a dry measure. I ended up with a lot left.

One regular (dry) cup is about 1.16 of a liquid cup. So if the volume of your ricotta cheese was, let's say, 1 dry cup, then you were left with ~1/6 liquid cup of ricotta when you tried to fit this volume into a liquid cup.

Megs wrote a sticky thread explaining how to measure foods. Here's the link to it: http://www.atkinsdietbulletinboard.c...-properly.html

[planetclaire]

Re: A few burning questions

The difference between a dry measure and a liquid measure is negligible, but if it really makes a difference to you, invest in liquid and solid measuring cups. Problem solved!