Kosher Dosher...“I am a culinary Heretic"

  Carnivore Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt Steps to make Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butter, Cream-Cheese and Yolk Mixture to the dry mixture. 7- Fold in Egg Whites; do not over-mix, or the Whites will deflate. Make sure all the ingredients are well incorporated.  8- Pour into a nonstick pan, sheet, o

  Carnivore Dough 340g of Cream Cheese (Room Temp) 180g of Salted Melted butter 40 Grams of Parmesan Cheese 340g Mozzarella Cheese 5 Eggs Separated (Room Temp) 120g of Egg White Protein Powder 1/4 Tsp. Baking Soda 2 Tsp. Baking Powder 1/2 Tsp. Xanthan Gum  1/4 Tsp. Cream of Tartar 1.25 Tsp. of Seasoned RedBoat Salt Steps to make Dough 1- Weigh out all your ingredients. (Mis en Place) 2- Combine & mix all the Dry ingredients.  3- Separate the Egg Whites from the Yolks and beat the Egg Whites until stiff peaks form. 4- Thoroughly blend the cream cheese and butter using a handheld mixer.  5-After butter and Cream cheese are thoroughly mixed, add egg yolks and cream. You will know when it is thoroughly combined and when it appears homogenous.  6- Mix thoroughly with the Butter, Cream-Cheese and Yolk Mixture to the dry mixture. 7- Fold in Egg Whites; do not over-mix, or the Whites will deflate. Make sure all the ingredients are well incorporated.  8- Pour into a nonstick pan, sheet, or