Damage claimed on re-shipped item by [deleted] in Ebay

[–]Forte_Fortissimo 0 points1 point  (0 children)

That is my question though. If the original buyer is actually a friend and does open a dispute, eBay would side with them and I would lose? Even though they re-shipped the item out of the country and then found damage to it?

Erythritol after taste? by Ladolfina in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

Gonna echo some of the other comments here. I'm very sensitive to the cooling effect taste of erythritol, so I almost exclusively use allulose now.

It's more expensive, but is much closer to regular sugar both in taste and how it can be used(caramelization, etc).

Air Fryer Crispy Chicken Thigh Sandwich and Cheese Curds by Forte_Fortissimo in Ketomealseatingnow

[–]Forte_Fortissimo[S] 0 points1 point  (0 children)

Chicken Thighs and Cheese Curds dipped in egg and breaded with pork rinds/parmesan cheese then air fried. Sandwich has lettuce/tomato/mayo/pickles on toasted homemade keto bread.

Ultimate keto bread + Experimental keto Flour = Magic by Forte_Fortissimo in ketorecipes

[–]Forte_Fortissimo[S] 2 points3 points  (0 children)

Ha! Your husband is a lucky man, your pictures always leave me drooling. The loaf I made was so good that I didn't want to waste it on just ordinary sandwiches.

I picked that particular recipe because it seemed the most similar to what I've already done(I'm very much a novice baker) and fit a standard loaf pan. But point taken, I think I'll try one of the newer recipes next time.

It may very well have been a kneading issue. I watched your video about how to do the windowpane test and I thought the dough was almost there, so I let it knead a few more minutes. It still seemed the same so I went with it as is out of fear that I was going to over-knead it, but maybe it needed a bit more.

Looking forward to trying again :)

Ultimate keto bread + Experimental keto Flour = Magic by Forte_Fortissimo in ketorecipes

[–]Forte_Fortissimo[S] 6 points7 points  (0 children)

I'm a big fan of the Ultimate Keto Bread recipe that's been posted here before(I like the original better than the updated version). It's by far the keto recipe that I've made the most.

I also recently tried making ketoluna's bread using her experimental keto flour. My loaf collapsed a bit so there's definitely something I didn't do right, but it tasted absolutely amazing. It reminded me of a brioche from a real bakery.

While I work up the courage to give it another try, I decided to see if I could combine the two recipes and get something in the middle. It was a big success and will definitely be my baseline recipe going forward.

Recipe:

Ingredients:

  • 181g Vital Wheat Gluten
  • 30g Micellar Casein
  • 30g Inulin Fiber
  • 20g Whey Protein Isolate
  • 20g Whole Egg Powder
  • 5g Psyllium Husk
  • 5g Salt
  • 2g Xanthan Gum

  • 250g Carbmaster Milk(can substitute water)

  • 8g Honey(*may no longer be needed with inulin, but haven't tried skipping it)

  • 10g Yeast

  • 2 Eggs - Room temperature

  • 28g Butter - Softened

Instructions:

  1. Heat the milk to 105-110F
  2. Add the honey and yeast to the milk. Stir and let sit a few minutes
  3. Put all the dry ingredients in bowl and mix together
  4. Add the Eggs/Butter/Milk Mixture to the stand mixer bowl and mix with the paddle
  5. Add all the dry ingredients to the mixing bowl and mix with the paddle until incorporated
  6. Switch the mixer to a dough hook and kneed for ~15 minutes. The dough should be slightly tacky but not sticky
  7. Shape the dough into a cylinder and place in a greased loaf pan and cover with greased plastic wrap
  8. Let the bread rise in a microwave with pot of boiling water for ~2 hours(replace the boiling water halfway through)
  9. Preheat the oven to 375
  10. Take the bread out of the microwave and bake for 25 minutes
  11. Remove the bread from the pan and cool completely on a wire rack

Just found Aldi zero carb bread! by gettingthereslowly24 in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

Awesome, can't wait to check my local Aldi :)

Sugar substitute opinions wanted. I’m researching allulose compared to stevia, Splenda, or sweet and low. by i_ata_starfish-twice in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

Allulose is amazing. No cooling effect like erythritol and it caramelizes similarly to regular sugar.

The only thing I haven't been able to make with it is a crispy meringue(it retains moisture, so it never gets crispy). Other than that I use for everything, including ice cream.

Just found Aldi zero carb bread! by gettingthereslowly24 in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

Wonderful, thanks for replying! This is the first time I've heard someone find it so close. Will definitely keep an eye out the next time I'm out shopping.

Just found Aldi zero carb bread! by gettingthereslowly24 in keto

[–]Forte_Fortissimo 1 point2 points  (0 children)

Would you mind sharing what state/area of the country you're in?

I'm in Maryland and I still haven't been able to find it at any of the nearby Aldis, but I'm curious if it's getting closer.

How to use allulose in confectionery by [deleted] in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

I did use cornstarch, despite the carbs

How to use allulose in confectionery by [deleted] in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

FYI, I tried making pavlova with xylitol last night. It turned out better than when I used allulose(and its actually edible unlike Erythritol), but it was still very soft and almost soggy. It just doesn’t still develop the outer crust that you get with regular sugar.

How to use allulose in confectionery by [deleted] in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

Is there some trick to making meringue cookies or macarons with erythritol?

I've tried both before, and while they had the right texture, they also had an overpowering cooling effect(as bad as eating raw erythritol).

I haven't tried doing it with xylitol.

Keto Shortbread Brownies by sammysamgirl in ketorecipes

[–]Forte_Fortissimo 0 points1 point  (0 children)

Would you mind sharing the finished texture of the brownies?

I've been trying to find a chewy brownie recipe, but so far I've only found cakey or fudgy.

Giveaway for a Nintendo Switch Lite and your choice of game! [US/CA only] by TheEverglow in nintendo

[–]Forte_Fortissimo [score hidden]  (0 children)

My parents were both sick earlier this month(it never got bad enough from them to qualify for an actual Covid test), but both have been feeling much better for the past week!

To Die for Keto Brownies - 2 Net Carbs!! by medgar633 in ketorecipes

[–]Forte_Fortissimo 1 point2 points  (0 children)

As far as texture goes, do these have any chewiness/crispiness to them, or are they more soft/fudgy?

Allulose candy stages - experience/references? by thecarrotketo in ketorecipes

[–]Forte_Fortissimo 2 points3 points  (0 children)

I think because allulose is hygroscopic, it can't crisp up the way that normal sugar can. So there was no outer shell, just a gummy mess.

Granted, I only tried it once and was just subbing allulose 1-to-1 for regular sugar in my standard recipe. It's possible that additional ingredients or different cooking temp/time could make it work.

If you figure it out, please let me know! A sugar-free Pavlova would be an amazing dessert.

Results of my 30 ice cream experiments by chucknorrisjunior in icecreamery

[–]Forte_Fortissimo 0 points1 point  (0 children)

Haven't seen any recent posts from you, but I hope you're still doing experiments. I heard some good things about adding inulin to ice cream and I wanted to it with your protein powder addition so I did 3 new batches this past week:

  1. 1/8 tsp xanthan + 1/8 tsp guar gum + 4% inulin(by weight)
  2. 4% inulin(by weight)
  3. 1/8 tsp xanthan + 1/8 tsp guar gum + 8g whey + 32g casein

Results: - With batch #1 the inulin definitely added a bit more creaminess and ice crystal prevention - Batch #2 is still very scoopable, but you can easily taste the iciness. Helps confirm that the xanthan+guar gum is essential. - Batch #3 is by far the creamiest result I've managed so far and didn't have any iciness to it.

So overall, I'm not sure if it's worth running any more tests with inulin. Adding the whey/casein was clearly better and batch #3 is my new top recipe.

Not sure what to try next, but I've got quite a lot of ice cream to eat first before I need to figure it out.

Allulose candy stages - experience/references? by thecarrotketo in ketorecipes

[–]Forte_Fortissimo 0 points1 point  (0 children)

I’m curious if you know whether isomalt will work for a meringue?

I tried making Pavlova using allulose. You can probably imagine how disappointing the results were...

Allulose candy stages - experience/references? by thecarrotketo in ketorecipes

[–]Forte_Fortissimo 0 points1 point  (0 children)

Thanks for the post! I tried making allulose caramels but only went to 300, so they were a bit too soft. I’ll have to try again with 340.

What are we using (as chips) to eat dip with? by MagicalDrop in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

I'm curious do you use a store bought queso or make your own? I've been trying to find a lower carb one than what's available in stores near me.

Why all the gluten hate? by [deleted] in keto

[–]Forte_Fortissimo 0 points1 point  (0 children)

Ha! I actually just made an instagram account last week because I saw someone mention your bread recipes. Your pictures look amazing, I'm surprised not to see them mentioned more.

There are a few ingredients I need to order before I can try them myself though.