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How to achieve a crackle as in Rice Krispies



 
 
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  #1  
Old November 24th, 2012, 07:08 PM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default How to achieve a crackle as in Rice Krispies

I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.

Thanks,

Jean B.
  #2  
Old November 24th, 2012, 07:49 PM posted to alt.support.diet.low-carb
Dogman
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Posts: 540
Default How to achieve a crackle as in Rice Krispies

On Sat, 24 Nov 2012 13:08:46 -0500, "Jean B." wrote:

I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.


Jean, Quest protein bars are the best. No junk, soy, etc. whatsoever.
And they are delicious.

For storm/emergency supplies, or as an occasional meal replacement,
etc, they just can't be beat.

But you should rely on REAL food for your protein, not protein bars.

Anyway, that's my opinion, and I'm stickin' to it.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman
  #3  
Old November 26th, 2012, 03:15 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default How to achieve a crackle as in Rice Krispies

Dogman wrote:
On Sat, 24 Nov 2012 13:08:46 -0500, "Jean B." wrote:

I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.


Jean, Quest protein bars are the best. No junk, soy, etc. whatsoever.
And they are delicious.

For storm/emergency supplies, or as an occasional meal replacement,
etc, they just can't be beat.

But you should rely on REAL food for your protein, not protein bars.

Anyway, that's my opinion, and I'm stickin' to it.

Yes, sure, but I was thinking of shelf-stable foods. Also, the
bars are useful if you are eating on the fly or are out and
discover you are starving. I did get many Quest bars, which I do
like, although the flavors are kind-of feeble.

  #4  
Old November 26th, 2012, 03:16 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default How to achieve a crackle as in Rice Krispies

Susan wrote:
How about a handful of puffed rice? Mostly air, not a lot of carbs,
used judiciously.

Susan


I'll look at the carb count. Thanks. (I would also hope that I
don't need to buy a huge amount, because I sure wouldn't use it up
at all quickly. Hmmm. Maybe the birds would like it?)

  #5  
Old November 26th, 2012, 05:18 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default How to achieve a crackle as in Rice Krispies

Jean B. wrote:

I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.


I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then
baked to harden in the shape of a cookie. This could be done with
little or no sweetener. It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.
  #6  
Old November 26th, 2012, 05:23 PM posted to alt.support.diet.low-carb
[email protected]
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Posts: 993
Default How to achieve a crackle as in Rice Krispies

On Nov 26, 11:18*am, Doug Freyburger wrote:
Jean B. wrote:

I am thinking about making protein bars. *I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. *(I got those as
part of my storm supplies.) *The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? *No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.


I've had chiffon cookies from Trader Joe. *Egg is whipped to a foam then
baked to harden in the shape of a cookie. *This could be done with
little or no sweetener.


Without sugar or a suitable substitute, all you'll have is
cooked egg whites. Sugar is what makes those cookies
hard. A substitute is polydextrose. But IMO, whether the
original or LC, they are not close to a substitute for protein
bars. They are like air puffs, iwth not much at all to them.





*It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.


  #8  
Old November 27th, 2012, 01:34 PM posted to alt.support.diet.low-carb
[email protected]
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Posts: 993
Default How to achieve a crackle as in Rice Krispies

On Nov 26, 5:25*pm, Doug Freyburger wrote:
wrote:
Doug Freyburger wrote:


I've had chiffon cookies from Trader Joe. *Egg is whipped to a foam then
baked to harden in the shape of a cookie. *This could be done with
little or no sweetener.


Without sugar or a suitable substitute, all you'll have is
cooked egg whites. * Sugar is what makes those cookies
hard. * A substitute is polydextrose. *But IMO, whether the
original or LC, *they are not close to a substitute for protein
bars. *They are like air puffs, iwth not much at all to them.


So their fairly low carb count per cookie was more a reflection of the
fact they weight like crunchy air than of having as little sugar as they
could get away with. *Sigh. *Thanks for the training.


I've also seen LC sugar-free versions in some supermarkets which use
polydextrose or similar. But
the problem with all of them is that it's hard to stop at
one or two. I can easily eat half a bag or more at a
time. And if you're buying them from a store, it gets
expensive quick.
  #9  
Old December 1st, 2012, 02:39 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default How to achieve a crackle as in Rice Krispies

Doug Freyburger wrote:
Jean B. wrote:
I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.


I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then
baked to harden in the shape of a cookie. This could be done with
little or no sweetener. It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.


That is certainly something to think about. Hmmm.

  #10  
Old December 1st, 2012, 02:40 AM posted to alt.support.diet.low-carb
Jean B.
external usenet poster
 
Posts: 75
Default How to achieve a crackle as in Rice Krispies

wrote:
On Nov 26, 11:18 am, Doug Freyburger wrote:
Jean B. wrote:

I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.

I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then
baked to harden in the shape of a cookie. This could be done with
little or no sweetener.


Without sugar or a suitable substitute, all you'll have is
cooked egg whites. Sugar is what makes those cookies
hard. A substitute is polydextrose. But IMO, whether the
original or LC, they are not close to a substitute for protein
bars. They are like air puffs, iwth not much at all to them.





It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.


That wouldn't be the protein bar, just one component of it.

 




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