Hmmm...peanut flour?

[dvandom]

dhw has a recent post about cookies made with almond flour, which got me intrigued. Very low carb, since it uses ground nuts instead of wheat. But I don't much care for almonds, so I went looking and found they do make peanut flour (including de-fatted varieties). It's expensive, about $6-7 a pound the places I checked, but I might consider looking into it. After all, my favorite kind of cookie is peanut butter....

Comments

[dhw.livejournal.com]

To put it in perspective, you'll get around 7-8 batches of a half dozen cookies or so out of that pound.

That drops the materials cost to $1/half-dozen cookies for the flour, and probably another 50 cents for the other materials (Splenda, Eggs, Vanilla).

So that's $0.25/cookie in materials. That isn't so bad.

[dvandom.livejournal.com]

I'd probably splurge on a carton of eggwhites, rather than mess with real eggs (having approximately zero experience with 'em, I'd have a LOT of wasted eggs initially). And I already have baking parchment around from my experiment with cheese crackers (baking grated romano cheese into crackers) picked up from Alton Brown.

[gary-williams.livejournal.com]

But I don't much care for almonds

That's one of my favorite nuts...especially when embedded in a chocolate bar.

[foomf.livejournal.com]

Removing egg yolks is trivial. Practice by preparing a three egg omelet (and removing one of the yolks, if you feel the need to do so.)

1) wash the eggs by rinsing them in chlorinated water and letting them dry. This will eliminate just about every trace of salmonella.
Period. There won't be any inside the egg; if there is it will be spoiled and you'll know it.

2) Crack the egg. Carefully (using both hands) flex open the egg along the longest crack. Do this over a bowl, and the white will drip into the bowl. You want to leave the yolk inside the shell, which will be pretty easy. You can transfer the yolk to the other half and let the white ooooze off, if you wish.

3) put the yolk into a different bowl, if you plan to use it.
Since I make my own cat food* I usually put the yolks into a bowl with a half-cup or so of water.

4) use the whites for whatever. If you have accidentally gotten a bit of yolk in there, you can remove it with a spoon.

* cat food: 2 large poached skinless chicken breasts processed to paste in a food processor, two yolks per breast for large breast halves, plus 1/2 cup water to make it nearly liquid so the cats will have enough water in their food. Generally makes 3 days worth of cat food for two cats, feeding 1-2 tbsp per cat, 2-3 times a day. Cheap as the expensive cat food I used to feed, and contains no chinese plastics.