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  #76   ^
Old Sun, Feb-20-05, 06:48
Noura80's Avatar
Noura80 Noura80 is offline
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Posts: 543
 
Plan: Atkins
Stats: 198/198/121.2 Female 5"1
BF:
Progress: 0%
Location: United Arab Emirates
Unhappy Help me!!!

I did exactly everything that's been written in the recipe. How come my egg whites never got stiff? I've beaten those darn egg whites until I couldn't feel my arms. Instead they looked so 'foamy'. Can any one help?
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  #77   ^
Old Sun, Feb-20-05, 15:34
PJB PJB is offline
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Posts: 26
 
Plan: Protein Power
Stats: 174/138/135
BF:
Progress: 92%
Location: Brandon, MB
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Tried this recipe and am happy with the taste. I baked mine in a "Muffin Top" pan. It worked very well, no dark or crispy edges, and the buns actually look like a hamburger bun -- just thinner--so you still need to use two to make your burger, sandwich, whatever.
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  #78   ^
Old Sun, Mar-13-05, 14:40
maimesge maimesge is offline
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Posts: 6
 
Plan: Atkins
Stats: 187/182.5/140 Female 62
BF:
Progress: 10%
Location: Orangevale, CA
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gramngramp,
Thanks for a diet saver. I just feel the need for a sandwich when I'm in a hurry. Made this yesterday and knew I had a keeper. Thanks Again,
maimesge
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  #79   ^
Old Mon, Jul-11-05, 11:31
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ManOnMoon ManOnMoon is offline
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Posts: 198
 
Plan: Atkins
Stats: 347/280/200 Male 6 feet 1 inch
BF:
Progress: 46%
Location: Stillwater, OK
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OK, I fell stupid for asking. But, is cream of tartar the same thing as tartar sauce?
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  #80   ^
Old Mon, Jul-11-05, 11:44
sjkling sjkling is offline
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Posts: 510
 
Plan: atkins
Stats: 220/190/160 Female 5'10
BF:
Progress: 50%
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no. cream of tartar is...well, i am not sure. it is in the spice section and looks more like baking soda.
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  #81   ^
Old Mon, Jul-11-05, 13:43
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scthgharpy scthgharpy is offline
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Posts: 1,958
 
Plan: Atkins
Stats: 254/215/150 Female 64"
BF:C198/T126/H53/L120
Progress: 38%
Location: San Francisco Bay Area
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Look in any recipe book for meringue and youll see how cream of tartar used.

Curious tho...what IS it made of?
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  #82   ^
Old Wed, Jul-13-05, 10:13
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WyoDiva WyoDiva is offline
Clueless. ODAAT.
Posts: 10,845
 
Plan: Intuitive Eating
Stats: 290.6/290.6/180 Female 5'10"
BF:I do not care!
Progress: 0%
Location: Helena Montana USA
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For storage, how about using 'cut to size' wax paper? When I've made a recipe similar to this, I used wax paper chunks between slices. I also kept them refrigerated and/or frozen. It worked...the slices didn't stick together or crumble as long as I stored them flat!
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  #83   ^
Old Wed, Jul-13-05, 12:16
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teddymom1 teddymom1 is offline
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Posts: 515
 
Plan: SB
Stats: 205/176/150 Female 5'1"
BF:
Progress: 53%
Location: Edmonton
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Here's the definition I found on Cream of Tartar:


white crystalline powder. Chemically it is potassium hydrogen tartrate; the acidic potassium salt of tartaric acid . It is used as the leavening agent in baking powders. An impure form, called tartar or argol, forms naturally during the fermentation of grape juice into wine and crystallizes in the wine casks

Sue
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  #84   ^
Old Sun, Jul-17-05, 15:22
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lonewolf lonewolf is offline
Senior Member
Posts: 874
 
Plan: Restarted LCHF 1/22/17
Stats: 288.8/160.2/135 Female 5' 1.5"
BF:66.1%/33.5%/24%
Progress: 84%
Location: Florida
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I'm giving these a try today. They are in the oven now, actually. It looked very meringue-like though...i don't see how that makes it bread-like. LOL

I'll let y'all know how they turn out.
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  #85   ^
Old Sun, Jul-17-05, 15:47
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lonewolf lonewolf is offline
Senior Member
Posts: 874
 
Plan: Restarted LCHF 1/22/17
Stats: 288.8/160.2/135 Female 5' 1.5"
BF:66.1%/33.5%/24%
Progress: 84%
Location: Florida
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OK, it's done! OMG!!!!!!!!!!. OK, by itself, it really tastes like about nothing. I had a TERRIBLE time getting it off the cookie sheet though! I lined my cookie sheet with tin foil and sprayed that liberally with Pam, but it still stuck, and i lost the bottom layer of each piece. I did it as one big sheet though. I only had one cookie sheet, and figured the egg white mixture would fall while i was cooking the first half. That's a lot of eggs, and i didn't want to waste any.

At any rate, i see what y'all mean about hwo they stick to everything! Yipes! They stuck to my wire rack as well! I don't think i'll have to worry about them getting soggy in the fridge - i don't think they'll last long enough to make it to the fridge! LOL.

With a little cinnamon and splenda on this bread, it tastes JUST like the cinnamon toast my mom used to make me when i was not feeling well. COMFORT FOOD!
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  #86   ^
Old Sun, Jul-17-05, 15:56
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lonewolf lonewolf is offline
Senior Member
Posts: 874
 
Plan: Restarted LCHF 1/22/17
Stats: 288.8/160.2/135 Female 5' 1.5"
BF:66.1%/33.5%/24%
Progress: 84%
Location: Florida
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Oh, i made mine into 8 "slices" and after plugging it all into fitday, i got 0.73g carbs per slice. You can't beat that!
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  #87   ^
Old Mon, Jul-18-05, 20:54
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ManOnMoon ManOnMoon is offline
New Member
Posts: 198
 
Plan: Atkins
Stats: 347/280/200 Male 6 feet 1 inch
BF:
Progress: 46%
Location: Stillwater, OK
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I am having trouble getting the softened cream cheese to blend in well. Do you guys use a hand mixer to blend it in, then fold the yolks in? That is all I could think of.
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  #88   ^
Old Thu, Aug-11-05, 15:46
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WyoDiva WyoDiva is offline
Clueless. ODAAT.
Posts: 10,845
 
Plan: Intuitive Eating
Stats: 290.6/290.6/180 Female 5'10"
BF:I do not care!
Progress: 0%
Location: Helena Montana USA
Lightbulb Non-stick baking idea...

Quote:
Originally Posted by lonewolf
I had a TERRIBLE time getting it off the cookie sheet though! I lined my cookie sheet with tin foil and sprayed that liberally with Pam, but it still stuck, and i lost the bottom layer of each piece.


Try lining your pans with parchment paper instead of sprayed foil. I'm a huge fan of parchment paper - nothing EVER sticks to it and it cleans up easy - ya throw it out! To find it, check the baking section or tin foil/waxed paper aisle of your store, or, if not there, see if they have a craft section with cake-decorating supplies. As a last resort, I've also seen/bought parchment paper in health food stores or specialty kitchen stores (though it costs a heck of a lot more there!)
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  #89   ^
Old Sun, Oct-02-05, 00:26
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zesty zesty is offline
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Posts: 128
 
Plan: bfl
Stats: 179/119/120 Female 5'6
BF:
Progress: 102%
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sound good thanks for the recipe
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  #90   ^
Old Thu, Jan-12-06, 21:33
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sassy03 sassy03 is offline
Senior Member
Posts: 2,990
 
Plan: atkins
Stats: 299/292/267 Female 5'7"
BF:
Progress: 22%
Location: Orlando
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I think I'll be trying these in the morning. Maybe make some egg sandwiches or have it as toast. Or made a nice blt for lunch. Thanks for posting.
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