Zombie Research Institute
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Zombie Research Institute
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The Pancake Experiments
For the record, I hate to cook. I also hate washing dishes. This is the first time in a long time it’s been worth it.
Hypothesis- If I could make gluten-free low-carb pancakes out of whey protein powder, there must be some way to make french toast. I have missed french toast most of all.
Materials and Methods- I used Nature's Best Perfect Isopure Whey Protein Isolate, zero carb. It's gluten free. Bought it online from Netrition.com. I do not like the vanilla flavor alone, it’s too sweet and the flavor is too strong. The unflavored is a bit sour. So I came up with this ratio. It’s pretty neutral.
Protein Baking Mix: 5 scoops unflavored whey protein 3 scoops vanilla whey protein 2 tsp guar gum mix together, keep in a dry place.
(Modified from Jenny Ruhl's book Blood Sugar 101. Nice woman. She even read my diabetes paper...)
Mix dry ingredients. Mix up egg in a small side dish. Add wet ingredients to dry one at a time, in that order. Use fork for liquid and egg. Wait for about 20 seconds before adding egg. Once the egg is mixed right, batter will turn deep yellow. Large spoon after that. Don't know why, but it makes a difference.
1 Tbs of cream in the mix is nice too. Add one carb. BP=baking powder. Sweetener/Syrup= DaVinci/Torani Sugar Free Sweetener/syrups Carb count is total recipe.
Use nonstick metal pans only. I have been using butter flavor spray oil. Wait until baked goods are cool. They change taste.
These seem to keep their softness if wrapped and refrigerated. But so far everything has gotten eaten pretty quick. I haven’t made any large batches yet.
Preliminary Results:
If you cook the batter without any egg or oil you get something that looks really good, but after a couple hours has the general properties of that expanding spray foam that we used to seal the cracks around our house.
Bread Grilling gives it a breadier taste and texture. Baking always turns out like cake. Grills are easy to get at the thrift store. I bought every kind I could find- these work best. They only have one heating element though. Wait until the ready light turns on, then turn bread over and cook a little longer. It isn't perfect. Kind of like a hamburger bun. Needs butter or mayo. But is an acceptable vehicle for sandwiches and such.
This is the Proctor-Silex 25401. That recipe fits this machine perfectly. This looks like the same thing.
Easy pizza crust ala Foreman grill:
This probably would have worked better if I used the drip dish to prop up the front legs instead. Duh.
Check this out. Hot Pockets.
Those are kind of tricky, but this grill also makes good dinner rolls. Thin the batter a bit before using this one.
Waffle irons work too. Use the pancake recipe though. I still need to find and test a tortilla maker. This grill is on my list too.
Muffins Basically they are flavored sponge cake, but they're not rubbery like other low carb muffins. Jeff really likes them.
So far: Lemon is good. Banana is good. Gingerbread is good. Pumpkin Pie is bad.
The syrup makes the mix bubble and puff up real nice. Apply butter liberally.
Sponge Cake The recipe does make a regular mini loaf . I make 1/2 regular loaf for a reason. It's the...
French Toast of the Future (thanks to Dan for the name)
Make sponge cake, cook until dry, let cool. Trim edges, cut into 8 pieces.
2 eggs 1T cream ½ t vanilla ¼ t cinnamon 3 T sweetener
mix together in flat dish. soak cake pieces in egg mixture for a while. Fry in !/2 inch of hot oil. (add 3 carbs)
This also has coffeecake possibilities. I have to work on the streusel topping.
Update: Further experimentation has shown that deep frying this batter is awesome. Cinnamon and splenda on top. It's better than the french toast. A lot like churros. I don't know why I bothered with all the other cooking. I just gotta figure out a way to shape it. So far I can only make funnel cakey type things. (turn heat way down, it works much better.) Crispy clouds of joy.
Bonus Result: I am deep in ketosis and have lost about 4 pounds eating my research for the past week.
Experimenter Note: It's about time all that college chemistry came in handy. (I hate to admit it, but you were right Dad, it finally did.)
Conclusions: 1. It is possible for an amateur to make a pretty good low-carb french toast substitute in about a day of experimentation. (French toast was first.) 2. There is something seriously wrong with our food industry. (Yo Starbucks, Krispy Kreme- Protein donuts and coffee = Zombie Health Food. Rock our world.) 3. I'm going to remodel my kitchen now.
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Possible Future Experiments- Crackers/Chips. Mmmmm. Donuts. Faux apple fritters. Corn bread- the cake texture is pretty close. Someone have a no-carb suggestion for flavor? Yeast bread. I don't know if this is possible. Sorry, I don't do chocolate.
Comments? Please put them on this blog post. Thanks.
(Geeky trivia: in classification science, this collection is a typology.) |
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