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We had Reubens tonight.
I had a salad with Thousand Island dressing and some ham. Diane had some cheese and fruit, she's a bit tired of salads.
The bottom of the latest batch of peanut butter cookies are overbaked and the centers are underbaked. I think it has to do with the browning temperature of allulose, which appears to be a lot lower than that of sucrose. Glucose and fructose have the same chemical formula as allulose C6H12O6, sucrose is C12H22O11.
Here are the browning (caramelization) temperatures usually given for various sugars:
Fructose: 221F
Glucose: 302F
Galactose: 320F
Sucrose: 338F
Maltose: 360FI've only found one source for the browning temperature of allulose, but it say it is 300F, which would mean using allulose is going to require changes in oven temperature and baking time, among other things. (Not using a dark baking surface is probably another requirement, I might have to use an airbake pan instead of a silpat.)
For the time being, I'm going to go back to the original recipe, they're under 10 carbs each and if I make them a little smaller they'd be even lower.
I'm making custard this evening and possibly a small batch of peanut butter cookies using a different recipe than the one I tried the other day, a simpler one.
I had a ham sandwich, Diane is having a salad.
We had salads with fresh Thousand Island dressing. Diane had tuna on hers, I had some ham with mine.
I made a batch of peanut butter cookies using vital wheat gluten instead of flour and allulose instead of sugar, adding a tablespoon of molasses to give it a 'brown sugar' taste.
They got brown faster than the original recipe, I don't know if that's due to the allulose or the VWG, possibly both. I'll update this note when they're cool enough to test.
They're overbaked on the bottom, I should have taken them out sooner, but the bigger problem is that you can't taste the peanut butter--at all! This one was a failure, I don't know if increasing the peanut butter would improve them, but I'm not likely to try it again very soon. Might need something lighter than VWG, like maybe some bamboo fiber. I don't know if some whey isolate would help by adding lightness. Another possibility is that it may need the sweetness of sugar to bring out the peanut butter taste, and allulose is only 75% as sweet as sugar. (I used 1-1 in the recipe.)
I had the last of the stir fry tonight, Diane had a takeout burrito but didn't eat most of the tortilla to save on carbs.
Assorted leftovers here, lots to work with and use up.
Dinner tonight was a stir fry with broccoli, I didn't bother with cauliflower rice today.
The two primary causes are something on the rim and improper head space (too much or too little can both cause a failure to seal.) I've had one that was caused by a defective lid, so now I do look at the lids before using them.
We had salads, Diane had tuna on hers and I had leftover chicken on mine.
Tonight I had a ham sandwich on the keto rye bread I made last week, I put most of it in the freezer but put some slices in the refrigerator, where they softened a bit. I also had a small salad. Diane had a ham-and-cheese omelet.
I also had a scoop of the ice cream I made yesterday, it had hardened up a bit more overnight and was even better today than yesterday. Because it was made with a lot of cream, it is very rich, one of the best vanilla ice creams I've had in years, and under 2 carbs.
After the first batch of banana muffins was in the oven, I realized I had only used a half cup of sugar instead of the whole cup. (This batch was not made using keto-friendly ingredients at my wife's request.) I added some sugar to the rest of the batter and got another 2+ trays of mini-muffins, 80 in all. The less-sweet ones are pretty good, I might just cut back on the sugar next time around, though that makes only 1 carb difference per muffin (7 carbs vs 8), the bananas and the flour contribute more carbs than the sugar.
Supper tonight was tuna salad, mine on lettuce with a small tomato from the garden, and a small bowl of the keto-friendly vanilla ice cream (1 carb per scoop) I made, which was very good but needs to harden off a bit more, and topped with some home-made 'hot fudge' sauce that was more like a chocolate sauce but still under 5 carbs. (The candymaker in me suspects you can't make hot fudge without heating at least part of the mixture to about 235 degrees, and this was done on a double boiler and never got over 150.)
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