Mike Nolan

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  • in reply to: What are you Cooking the Week of May 26, 2024? #42845
    Mike Nolan
    Keymaster

      We had some of the leftover chicken on some of the leftover keto test rolls, and I had a salad as well.

      in reply to: Chocolate chips #42844
      Mike Nolan
      Keymaster

        From the World Wide Chocolates site:

        Couverture chocolate is classified as a higher-quality baking chocolate due to it containing a higher percentage of cocoa solids and cocoa butter.

        I've seen couverture grade chocolate available in chip form, in callets (essentially larger chips), in chunk form, in small bar form and in large bar form. There are some advantages to each shape, depending on what you're doing with it. If you're melting them, the shape really doesn't matter except that it might speed up the process of melting them.

        in reply to: Has Anyone Streamed Kitchen Glow-Up? #42831
        Mike Nolan
        Keymaster

          As far as I can tell, this show is only available on Philo and Sling, neither of which we have.

          in reply to: Has Anyone Streamed Kitchen Glow-Up? #42829
          Mike Nolan
          Keymaster

            Haven't heard of it. I will say that I've read far too many articles on kitchen design that were full of terrible advice.

            Commercial kitchens and home kitchens seldom share design characteristics for both practical and aesthetic reasons, and I'm trying to remember who the chef was, but he was able to help design the kitchen layout for a newly built restaurant, and he did some things that are seldom done. One of them was he put the area where dirty dishes are taken when bussing tables just inside the door to the kitchen. I've been in my share of commercial kitchens, the dirty dish area is often towards the back of the kitchen, requiring the staff to walk back and forth across the kitchen with each load of dirty dishes.

            IMHO one of the worst trends ever in commercial kitchen design was the 'open kitchen' concept, where the 'pass' is little more than a half-wall or counter and you can see and hear what's going on in the kitchen. This is part of what contributes to restaurants being so noisy that people have to shout at each other while sitting across from each other. (And I don't want to hear the staff swearing at each other, either, even if it is in Spanish.)

            in reply to: What are you Baking the Week of May 26, 2024? #42827
            Mike Nolan
            Keymaster

              I did make keto-friendly cheesecake filling last night, 11 custard cups with about 100 grams each (under 5 carbs.)

              in reply to: What are you Cooking the Week of May 26, 2024? #42825
              Mike Nolan
              Keymaster

                We had the 2nd half of the lahvosh pizza I made last night, and I also had a salad. The lahvosh reheated easily and was possibly even crisper than last night.

                in reply to: What are you Cooking the Week of May 26, 2024? #42816
                Mike Nolan
                Keymaster

                  We did a lavosh pizza for the first time in several months, but because lavosh is kind of high in carbs we only ate half of it tonight, which added up to about 37 carbs.

                  in reply to: What are you Cooking the Week of May 26, 2024? #42808
                  Mike Nolan
                  Keymaster

                    I'm making a batch of baked custard tonight.

                    in reply to: What are you Cooking the Week of May 26, 2024? #42807
                    Mike Nolan
                    Keymaster

                      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.

                      in reply to: What are you Cooking the Week of May 26, 2024? #42804
                      Mike Nolan
                      Keymaster

                        Joan, I'd add deviled eggs and potato salad to your list of perfect cookout foods.

                        in reply to: What are you Baking the Week of May 26, 2024? #42801
                        Mike Nolan
                        Keymaster

                          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

                          rolls.test_

                          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:

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                          in reply to: What are you Cooking the Week of May 26, 2024? #42799
                          Mike Nolan
                          Keymaster

                            We're having leftovers tonight, and will try some of the keto test rolls.

                            in reply to: What are you Cooking the Week of May 26, 2024? #42793
                            Mike Nolan
                            Keymaster

                              We had a beef and broccoli stir fry with cauliflower rice.

                              in reply to: What are you Baking the Week of May 19, 2024? #42787
                              Mike Nolan
                              Keymaster

                                I may try to make some kind of keto-friendly carrot cake, but that could be challenging.

                                in reply to: What are you Cooking the Week of May 19, 2024? #42786
                                Mike Nolan
                                Keymaster

                                  I picked up a rotisserie chicken and we had that plus some strawberries for supper.

                                Viewing 15 posts - 616 through 630 (of 7,487 total)