"Functional" cooking?

[lastresort]

anyone here experiment with functional ingredients in cooking, aiming to make what you eat a bit healthier?

for 8 years I've been tinkering with low carbohydrate baked goods....cookies, cake, pizza, sandwich bread, foccacia, whatever you can think of. rewarding (and EXPENSIVE!) experiences, since I loathe those 'healthy' recipes. my taste is too picky to settle. not long ago I baked bread with 60% starch reduction and have been handing them out to friends to gauge how good they are. they're literally telling me to start a tiktok bakery, but my full time job already keeps me busy.

what do you guys do?

 

[WLBLD]

lastresort said:

anyone here experiment with functional ingredients in cooking, aiming to make what you eat a bit healthier?

for 8 years I've been tinkering with low carbohydrate baked goods....cookies, cake, pizza, sandwich bread, foccacia, whatever you can think of. rewarding (and EXPENSIVE!) experiences, since I loathe those 'healthy' recipes. my taste is too picky to settle. not long ago I baked bread with 60% starch reduction and have been handing them out to friends to gauge how good they are. they're literally telling me to start a tiktok bakery, but my full time job already keeps me busy.

what do you guys do?

Whenever there's a dish we enjoy, I do my best to come up with a healthier take on it. Thinking back on it makes me laugh — when I was in my late teens and early 20s, my grandmother wanted to know which magazine she should get me as a gift, and my pick was Cooking Light Magazine.

 

[sheilarae74]

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

 

[WLBLD]

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

 

[Smiter]

lastresort said:

anyone here experiment with functional ingredients in cooking, aiming to make what you eat a bit healthier?

for 8 years I've been tinkering with low carbohydrate baked goods....cookies, cake, pizza, sandwich bread, foccacia, whatever you can think of. rewarding (and EXPENSIVE!) experiences, since I loathe those 'healthy' recipes. my taste is too picky to settle. not long ago I baked bread with 60% starch reduction and have been handing them out to friends to gauge how good they are. they're literally telling me to start a tiktok bakery, but my full time job already keeps me busy.

what do you guys do?

In my case, a separate factor rendered your concern moot. Because of the circumstances of my birth, I've grown accustomed to eating food that has flavor. Unflavored food of any other kind is something I can't consume. It makes me severely sick. Yet conversely, what would seem like an absurdly boring salad is, to me, far from boring. I possess ingredients capable of making even wool delicious.

 

[lastresort]

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

 

[lastresort]

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

 

[Smiter]

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

 

[sheilarae74]

lastresort said:

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

Keto bread options have improved a lot compared to earlier days. Once I began reta, I quit all of that and switched to Ezekiel 4:9 items. Even now, I occasionally enjoy making carnivore flatbread and microwave muffin cups. After all, I still need to put all my cooking equipment to use, lol.

 

[WLBLD]

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

 

[WLBLD]

sheilarae74 said:

lastresort said:

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

Keto bread options have improved a lot compared to earlier days. Once I began reta, I quit all of that and switched to Ezekiel 4:9 items. Even now, I occasionally enjoy making carnivore flatbread and microwave muffin cups. After all, I still need to put all my cooking equipment to use, lol.

The wraps available these days are excellent and pack a ton of fiber!!

On top of that, I bake sourdough completely from scratch multiple times every week.

 

[Smiter]

WLBLD said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

Fellow connoisseur, our paths cross once more!!!!

 

[RetCurious]

WLBLD said:

sheilarae74 said:

lastresort said:

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

Keto bread options have improved a lot compared to earlier days. Once I began reta, I quit all of that and switched to Ezekiel 4:9 items. Even now, I occasionally enjoy making carnivore flatbread and microwave muffin cups. After all, I still need to put all my cooking equipment to use, lol.

The wraps available these days are excellent and pack a ton of fiber!!

On top of that, I bake sourdough completely from scratch multiple times every week.

If that entered my kitchen, I'd be done for — proper sourdough is the one thing I can't resist.

/What San Francisco is actually famous for.

 

[Llanitox]

lastresort said:

anyone here experiment with functional ingredients in cooking, aiming to make what you eat a bit healthier?

for 8 years I've been tinkering with low carbohydrate baked goods....cookies, cake, pizza, sandwich bread, foccacia, whatever you can think of. rewarding (and EXPENSIVE!) experiences, since I loathe those 'healthy' recipes. my taste is too picky to settle. not long ago I baked bread with 60% starch reduction and have been handing them out to friends to gauge how good they are. they're literally telling me to start a tiktok bakery, but my full time job already keeps me busy.

what do you guys do?

A Ninja Creami is what you need — the ice cream I make every day has 30g protein and roughly 105 calories.

 

[lastresort]

Smiter said:

WLBLD said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

Fellow connoisseur, our paths cross once more!!!!

Flavor's three-part combo

 

[Smiter]

lastresort said:

Smiter said:

WLBLD said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

Fellow connoisseur, our paths cross once more!!!!

Flavor's three-part combo

nah, only the base... it's a pyramid

 

[WLBLD]

RetCurious said:

WLBLD said:

sheilarae74 said:

lastresort said:

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

Keto bread options have improved a lot compared to earlier days. Once I began reta, I quit all of that and switched to Ezekiel 4:9 items. Even now, I occasionally enjoy making carnivore flatbread and microwave muffin cups. After all, I still need to put all my cooking equipment to use, lol.

The wraps available these days are excellent and pack a ton of fiber!!

On top of that, I bake sourdough completely from scratch multiple times every week.

If that entered my kitchen, I'd be done for — proper sourdough is the one thing I can't resist.

/What San Francisco is actually famous for.

Provided it's just 1 small piece and you factor it into your cal, it's Ok (particularly for the gut, ha ha)

 

[WLBLD]

We make

Smiter said:

WLBLD said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

Fellow connoisseur, our paths cross once more!!!!

Here we prepare a wide variety of dishes from different cultures. If it doesn't taste good, I won't bother eating it, ha ha. Chinese, Jamaican, Indian, Italian, Korean, and so on. Flavor is a must—no bland meals in this house!! ha ha

 

[Smiter]

RetCurious said:

WLBLD said:

sheilarae74 said:

lastresort said:

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

Keto bread options have improved a lot compared to earlier days. Once I began reta, I quit all of that and switched to Ezekiel 4:9 items. Even now, I occasionally enjoy making carnivore flatbread and microwave muffin cups. After all, I still need to put all my cooking equipment to use, lol.

The wraps available these days are excellent and pack a ton of fiber!!

On top of that, I bake sourdough completely from scratch multiple times every week.

If that entered my kitchen, I'd be done for — proper sourdough is the one thing I can't resist.

/What San Francisco is actually famous for.

Interesting... sourdough is something I've never actually tasted. What makes it stand out?

WLBLD said:

We make

Smiter said:

WLBLD said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

Fellow connoisseur, our paths cross once more!!!!

Here we prepare a wide variety of dishes from different cultures. If it doesn't taste good, I won't bother eating it, ha ha. Chinese, Jamaican, Indian, Italian, Korean, and so on. Flavor is a must—no bland meals in this house!! ha ha

Alright alright, so you can read minds as well, and my thoughts are an open book to you. lol

By the way, have Sumac, Zataar, star anise, bay leaf, rose water, white poppy seeds, mace, and similar things ever been on your list to try?

 

[RetCurious]

Smiter said:

RetCurious said:

WLBLD said:

sheilarae74 said:

lastresort said:

sheilarae74 said:

Back when I was on keto, I did this frequently. It costs a lot, but it pays off, since you're able to create dishes that taste every bit as good as the high carb ones.

I remember the early days of keto becoming a thing in diet culture. People were attempting bread with every imaginable substitute...coconut flour, psyllium husk, soy fiber, flax seed, and so on. None of them worked for me. It genuinely frustrates me that keto bread brands are still putting out such terrible-tasting products.

After a lot of trial and error, I've landed on 4 ingredients that each bring different fiber profiles plus added glutens, and together they give me the best appearance and taste.

Keto bread options have improved a lot compared to earlier days. Once I began reta, I quit all of that and switched to Ezekiel 4:9 items. Even now, I occasionally enjoy making carnivore flatbread and microwave muffin cups. After all, I still need to put all my cooking equipment to use, lol.

The wraps available these days are excellent and pack a ton of fiber!!

On top of that, I bake sourdough completely from scratch multiple times every week.

If that entered my kitchen, I'd be done for — proper sourdough is the one thing I can't resist.

/What San Francisco is actually famous for.

Interesting... sourdough is something I've never actually tasted. What makes it stand out?

WLBLD said:

We make

Smiter said:

WLBLD said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

Smiter said:

lastresort said:

WLBLD said:

For cream- or mayo-style sauces and dressings, Greek yogurt works really well as a base.

I used to bake sweet potato brownies that turned out great. It's been ages since I last made them.

For chicken salad, I've discovered that replacing 50% of the mayo with sour cream works just as well. The mild tang actually lightens things up by balancing out the heaviness of the mayo.

green cardamom, zaatar, sumac, hungarian sweet paprika, spring onion oil, curry leaf...you can thank me later

Greek yogurt works as a replacement for the sour cream as well. Cabot is the one I like best (it has a milder flavor and a very thick texture).

Yum! Scallions, garlic & cilantro are great additions too!!

Fellow connoisseur, our paths cross once more!!!!

Here we prepare a wide variety of dishes from different cultures. If it doesn't taste good, I won't bother eating it, ha ha. Chinese, Jamaican, Indian, Italian, Korean, and so on. Flavor is a must—no bland meals in this house!! ha ha

Alright alright, so you can read minds as well, and my thoughts are an open book to you. lol

By the way, have Sumac, Zataar, star anise, bay leaf, rose water, white poppy seeds, mace, and similar things ever been on your list to try?

Taste and mouthfeel — the Bay Area's microorganisms come out on top.

Why San Francisco does sourdough best



Home bakers around the globe are driving a boom in artisan bread, yet San Francisco remains the place where sourdough's core truly lives.

www.bbc.com