Page 2 of 11 FirstFirst 123456 ... LastLast
Results 11 to 20 of 106

Thread: oopsie rolls

  1. #11

    Default

    That's better than my 5-spice, Expires end of 2003..... Oooops!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  2. #12
    Registered Guest babs4559's Avatar
    Join Date
    Jul 2010
    Location
    Greece
    Posts
    146

    Default

    Mine didn't turn out too well. They looked OK when I looked through the oven door but by the time I took them out they looked like pancakes! Maybe the cream of tartar is essential after all. Could I add a little baking powder next time or that classed as processed?

  3. #13
    Club Member Babs's Avatar
    Join Date
    May 2010
    Location
    Lincolnshire
    Posts
    981

    Default

    According to this site: http://www.wikihow.com/Substitute-Cream-of-Tartar cream of tartar helps to stabilise the whisked egg white. They suggest that a little white vinegar or lemon juice is a good substitute.
    Last edited by Babs; 8th August 2010 at 06:04 PM.

  4. #14
    Forum Guest Sue's Avatar
    Join Date
    Mar 2010
    Location
    Lanzarote
    Posts
    2,900

    Default

    I must admit that mine flopped a bit when they came out of the oven but to eat they were light and I still managed to slice through them - have you tasted them?

  5. #15
    Registered Guest babs4559's Avatar
    Join Date
    Jul 2010
    Location
    Greece
    Posts
    146

    Default

    I did taste one but wasn't impressed I think they needed a little salt. They were so thin there was no possibility of slicing through them. I'll try again with a little lemon juice as Babs suggested.

  6. #16

    Default

    Ricotta costs the earth out here - do you think that Philadelphia (full fat) would work after all? x

  7. #17
    Jenny Wren
    Visitor

    Default

    Hi Mat - why do you suggest Ricotta cheese for this recipe? Jenx

  8. #18
    Supermember 2010-14 Lird's Avatar
    Join Date
    Feb 2010
    Location
    Norwich, UK
    Posts
    2,552

    Default

    Maybe you could test it out for us splodge!

  9. #19

    Default

    Will do with pleasure - even managed to find cream of tartar in the supermarket today so will buy some philli in the morning and report back! x

  10. #20

    Default


    Quote Originally Posted by Jenny Wren View Post
    Hi Mat - why do you suggest Ricotta cheese for this recipe? Jenx
    It is less processed than Philly! and I find it a lot creamier!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Single Sign On provided by vBSSO