The Test Kitchen - SeriousKeto Forum

Odd egg reaction

BlainS — Thu, 09 Dec 2021 15:53:55 +0000

CORRECTION:

I used Mango Chilli LMNT not Lemon Jalapeño.

Had something odd happen to egg in my cold brew this morning. The cold brew was room temperature. I added two eggs and about a Tablespoon of unmelted butter. The only new component was Lemon Habanero LMNT. I mixed as usual in the blender on low.

The eggs foam seems to have scrambled. Is it possible that the lemon in the LMNT caused them to cook?

Isn't there a cooking technique involving lemon or lime juice?

"It's like bacon cheesecake!"

Defining.Sarah — Mon, 06 Sep 2021 01:33:21 +0000

Made bacon jam and smoked cream cheese (triple batches of both) for a birthday party today. To go with, we had the InnoFoods Keto Crackers, Maria Emmerich's Best Keto Bread rolled into donut hole sized balls then cut in half, and three flavors of Brad's Veggie Crisps (which I get at Sprouts but can't freakin find on their site!). My cousin put a little bit of the smoked cream cheese on an InnoFoods keto cracker, topped it with bacon jam, and took a bite. Eyes rolled back, she exclaimed, "It's like Bacon Cheesecake!!"

GIANT win, Steve!

Smoked Cream Cheese

JoeyK — Tue, 17 Aug 2021 03:51:54 +0000

299

Did a double smoke today as I made some of the Keto Maple Bacon and some smoked cream cheese. My wife found a Bourbon Maple syrup from Birch Benders and I tried that. Got the Nod Of Approval. The cream cheese didn’t crack like on the video, but the smoke penetrated well into the cheese. Used Philly (right) and Organic Valley (left) Philly was smooth, but I just tested the corner. The Organic Valley is going into a batch of pimento cheese spread.

298

Mustard Pickles

emmamark43 — Mon, 28 Jun 2021 23:45:37 +0000

Made 9 bottles of mustard pickles this week, with some cukes fresh out of the garden. Delicious! Taste just like the ones my mother and grandmother used to make. May have to lock it up to ensure there are some left to have with fresh venison.

Still have some dills and bread & butter to make yet too.

Nothing goes with venison like some homemade pickles, or chow!

BBQ

AngelaB — Sun, 18 Oct 2020 17:34:31 +0000

I made the kabobs and my entire non keto family devered them. Thank you so much for sharing. {hands}:clapping: {hands}:clapping:

Diedre's bread

Steve @ SeriousKeto — Thu, 03 Sep 2020 19:02:15 +0000

I've been playing around with Diedre's bread (the most often imitated/copied low carb bread on YouTube). It's a really solid bread and I've tried the lupin flour variation by I Don't Sugar Coat and another version that a viewer from Australia sent me.

I believe this is something that if we decided to divide and conquer, we might be able to develop a new "best ever keto bread" recipe (or as keto as you can get, given that it has vital wheat gluten). If you'd like to help out on this, let me know. I'll share what I've learned so far and we can figure out what variations we want to try with it.

Help With Mustard Chicken

CalgaryGuy — Wed, 19 Aug 2020 14:42:02 +0000

I m working on a recipe for chicken thighs in a mustard sauce. I used Dijon and french whole grain mustard but found that the sauce was slightly bitter. The issue seems to be in my choice of whole grain mustard and I was wondering if anyone had a recommendation?

Marsha, Marsha, Marshmallow

Steve @ SeriousKeto — Mon, 10 Aug 2020 18:25:05 +0000

I'm trying to create a keto "rice krispie" treat with the Promix protein puffs. Step 1 is to make a keto marshmallow. I took this recipe from All Day I Dream About Food (one of those websites with loads of text, pop-ups and other garbage). It tastes pretty good, but the question is how it will hold up to melting and then re-constituting.

This is an 8"x8" marshmallow brick:

102

Help with an Almond Flour Keto Pancake Recipe

Aaron Bailey — Thu, 23 Jul 2020 02:51:50 +0000

Hello everyone,

Steve and I are working on a keto pancake recipe that’s close. But it’s tough to test all the versions with just the 2 of us. Here’s what we have so far.

Fluffy Almond Flour Keto Pancakes
1 cup almond flour
3 Tbsp cup oat fiber
1/4 cup whey protein isolate
1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon (optional)
1 1/2 Tbsp bocha sweet
2 eggs
2 Tbsp avocado oil or ghee
1/4 cup sour cream
6 Tbsp Almond milk (or milk alternative of choice)
1 1/2 tsp vanilla extract

This morning I tried substituting the oat fiber for coconut flour and it wasn’t great. I also tried doing half oat fiber and half coconut flour and it was just way too thick and I had to add so much almond milk that it diluted all the other flavors. If anyone is willing to try to find better ratios or a better combo it would be greatly appreciated. Or we may just find out that it doesn’t get any better 😉. I also found that a blender works best for me and letting the batter rest for about 10 minutes before cooking. But feel free to play with other methods. Thanks!

Psyllium Husk Powder Mystery

Steve @ SeriousKeto — Tue, 21 Jul 2020 18:50:10 +0000

I am absolutely perplexed by what causes psyllium husk powder to sometimes turn purple when baking. This will be the thread where we can share our experiences and hopefully we can find the cause behind this odd and unpredictable behavior.

Here's what I know so far:

Some people claim that baking powders that contain aluminum can cause psyllium husk powder to turn purple.
I have used the NOW brand psyllium husk powder for over a year and had not had anything turn purple until my last batch of tortillas, which turned VERY purple despite not containing baking powder.
Using that same bag of powder, I just made my McGriddle buns and the did not turn purple, despite containing baking powder.

If you do a recipe and it turns out purple, please share any details you think might be pertinent. Maybe we can figure this out...