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We had leftover rotisserie chicken on the small buns/rolls from the keto ingredients test.
The base recipe, which uses vital wheat gluten, was good, it tastes a lot like a wheat bread but with far less carbs. A 25 gram roll is about 4 carbs total. 25 grams of wheat bread would be more like 12 carbs.
There are two eggs in the original recipe, which makes about 24 ounces of dough, but it doesn't taste 'eggy'.
Of the 'extra' ingredients that I tested, I liked the sesame seed and the oat fiber ones best. I wonder if they pair well together?
I couldn't find my pecan meal so I used walnut meal, and the walnut taste is a bit too assertive for a sandwich bread. Might be good in a keto-friendly carrot cake, or maybe with some cream cheese.
I didn't try the almond flour and sunflower flour ones this evening. Diane didn't like the sunflower one much.
The flax one confirmed what I have suspected about keto recipes that use flax, it adds a flavor that I don't think complements the other keto-friendly ingredients. I suspect it's there because it's 'healthy'. The whey protein isolate may also be another 'healthy' ingredient, to be honest I don't know what whey protein isolate is, other than the health food stores have a lot of it on the shelf. Maybe it has a role in baking I'm not aware of that wasn't obvious in this test.
Joan, I'd add deviled eggs and potato salad to your list of perfect cookout foods.
Here's the set of keto ingredient breads.
3 of each in the pan, from top left they are:
Base recipe - Golden Flax
Oat Fiber - Almond Flour
Whey Protein - Sunflower Flour
Sesame Flour - Walnut Flour
The separate silicone cups are the extra dough from 6 of the variants.
I wrote about the results of this test on my cooking post for today:
Attachments:
You must be logged in to view attached files.We're having leftovers tonight, and will try some of the keto test rolls.
We had a beef and broccoli stir fry with cauliflower rice.
I may try to make some kind of keto-friendly carrot cake, but that could be challenging.
I picked up a rotisserie chicken and we had that plus some strawberries for supper.
We taught our other cats, most of whom we got when they were small, not to jump up on the table or kitchen counters by using a spray bottle of water.
Whether that training method will work on an older cat is uncertain. The vet said he's probably 2-3 years old.
He has apparently lived on his own outdoors since last August according to my sister-in-law's neighbors. He wants to go outside, too, but that's not going to happen anytime soon, mostly because right now we're not sure he'd come back in or even stay in the neighborhood. And my wife doesn't want him hunting her birds. (The foxes may get some birds, I'm pretty sure I heard one get a rabbit the other day, and we've seen a fox chasing squirrels. The Cooper's hawk gets some birds, too , though I haven't seen him lately.)
We had a thunderstorm roll through overnight, with nearly an inch of rain, and at one point the cat tried to jump on the table and knocked several things off, setting off the glass break alarm at 4:30 AM. Nothing broke but it took us a while to get everything picked back up again.
So the new cat is causing us to do some reorganization in the family/informal dining room, as he has not yet learned not to jump on the table. (That might be a hard lesson since he's about 2 years old.)
We are also doing some reorganization in the kitchen, swapping some things between two sets of lower cabinets and getting stuff the cat might get into or knock over put away, even though we're currently keeping the cat out of the kitchen entirely. That probably won't last forever, I used toddler gates to build a wall between the kitchen and the butler's pantry, but it means we have to go the long way around for everything, which will get old in a hurry. The one serious mistake we made when designing the house was we didn't put a pocket door on both kitchen doorways.
We had sirloin steak, sauteed mushrooms, steamed broccoli and a small salad tonight.
I think I'll pass on the chicharone pizza.
I think we're going to do mozzarella crust pizzas tonight.
I can tell you from decades of baking chocolate chip cookies that the brand and variety of the chocolate chip does make a difference in side-by-side tests. In terms of the grocery store name brands, I prefer Hershey's over Nestles.
If you're going to melt them and use them in something like a cake, that might make them a little harder to tell apart, especially if you're also adding cocoa powder.
Milk chocolate chips are very different from semi-sweet chips The dark chocolate chips have a higher percentage of cocoa solids, and usually less sugar.
I stay away from the really cheap house brands, they taste waxy, probably because they scrimp on the actual cocoa products in the chip and use cheaper oils. (Some of the cheap ones can't legally call themselves chocolate.)
The size can make a difference, too. The mini chips seem to almost disappear into the cookie, the big chunk ones will usually become a soft pocket of chocolate in the cookie, hardening a bit over time.
I tend to keep Callabaut couverture callets (semi-sweet and milk chocolate) on hand, but that's because I buy them in large bags. (I'm afraid to find out what an 11 pound bag of them will cost now!)
Valhrona and Scharffenberger are good couverture grade chocolates as well; Guittard and Ghiradelli are OK but I think they're a step down from the couverture grade chocolates.
We had hot dogs and I had a salad. I think Diane's going to finish off the keto cheesecake tonight.
We had some chickens when I was young, I'm content buying them from others, too. Our next door neighbor's youngest son is interested in agriculture and is raising some chickens again this year. Last year he had both chickens and ducks. The fox might have gotten some, but I think their dogs got most of them, so this year they bought a coop that ought to keep both types of animals away from the chickens.
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