Today, I made another batch of keto burgers. I didn't use all of the oh-so-secret method I had hinted at before I left for the States—only part of it: I radically reduced the amount of batter (it's not really a dough) for each bun, taking the time to weigh the buns this time. They were 94-96 g apiece, which meant I could make more buns than just four. In fact, I ended up with seven buns, and they all came out looking a bit better, less rumpled, this time. Had I done the complete trick that I'd been planning to do, I'd have used an oil-sprayed square of shrink wrap to smooth out the top of every bun, with the oil spray preventing the shrink wrap from sticking to the buns. With the diminished amount of batter going into each bun, though, the smoothing seemed unnecessary, so I gambled that I wouldn't need to do that. And I think I was right. The new buns still look a bit lumpy, but they also look way more reasonably sized for each burger. There's much less bread to eat through now. Eating the burgers has become a much more enjoyable experience. Next step: keto hot-dog rolls to make chili dogs, lobster rolls, etc.
 |
| six of the seven buns |
 |
| burger patties and cheese, 'waved and ready for placement |
 |
| buns prepped with mayo, pepper, and pickles |
 |
| Avengers, assemble! |
 |
| a little keto BBQ sauce |
The result was damn tasty. I'm about to have another one. And that, plus some diet soda, will likely be my food for the day. It's good to be back to a low/no-carb regime.
Keto bread will never not look weird to me. But I'm glad you enjoyed it.
ReplyDelete