is phase8 the best protein to cook with?

[bigtones74]

I always snag some of this when the BOGO free deal is going on and out of all the proteins I've used it's deff the best to cook with for me. i make pancakes, mix it with oatmeal or sludge its pretty much the best. I'm just wondering if anybody knows of any other kind thats good to cook with or have the thick texture of phase8 when you mix it up. I tried mixing syntha6 isolate with oatmeal and it just doesnt come out as good as phase8.

[BlueRev]

I wouldn't say there is a "best" and anyone who tells you differently is just trying to push a brand.

The top 3 in my eyes on bb.com for cooking are
Phase8
xf 2.0
Pronom23

Those are all blends, blends cook better than wheys.
Although bob makes whey work pretty well, i stick to blends.

[wakingmalice]

who cares what bob does. I wouldn't model any of my behavior after him.

Even making whey "pancakes" or whatever.

That being said, I've found the consistency of Phase8 to be good in many instances.

[bigtones74]

who cares what bob does. I wouldn't model any of my behavior after him.

Even making whey "pancakes" or whatever.

That being said, I've found the consistency of Phase8 to be good in many instances.

I wouldn't say there is a "best" and anyone who tells you differently is just trying to push a brand.

The top 3 in my eyes on bb.com for cooking are
Phase8
xf 2.0
Pronom23

Those are all blends, blends cook better than wheys.
Although bob makes whey work pretty well, i stick to blends.

yea with phase8 being a belnd i should have realized it will blend or mix better then whey.

[waddlez]

Cellulor seems to be extremely good as well

[emergency]

tried cooking with different brands of whey and it just never worked out. I prefer blends hands down for cooking or just drinking

[Swuuu]

Never tried with Phase8 but Isatori's Eat Smart cooks very well and is quite filling.

All the folks who cook SES PRIME protein all say it's very good.

You can check out the logs for both those proteins for proof! Hope you find something you like!

[lauhpurush]

who cares what bob does. I wouldn't model any of my behavior after him.

Even making whey "pancakes" or whatever.

Unaware

[The Solution]

Whey's in general will rise better and be more beneficial for rising agents (those wanting to grow/rise) such as muffins, loaves, pancakes etc
Blends are more beneficial for binding agents like cheescakes, bread puddings, rice puddings or things that need to be molded or held down (thick), due to the thickness of the powder and consistency it will not allow the final product to rise to its peak (even with adding baking powder/soda etc) this is due to the makeup/texture of the product.

Try making a pancake with a casein product and a straight whey product (which is much lighter) you will see the difference in texture and how the different in the final product will rise using the same recipe (all other ingredients the same but the change in whey / casein or thicker protein) .

Now Blends can work, but will they rise the most? Possibly not, just depends on what you are cooking and what you are looking to do with the protein powder in the end. Anything can cook or work with a protein powder, just depends on what you are looking to make. They all have their parts, just like how every supplement plays a small role on top of our diet/training. benefits to them all.

[BlueRev]

Whey's in general will rise better and be more beneficial for rising agents (those wanting to grow/rise) such as muffins, loaves, pancakes etc
Blends are more beneficial for binding agents like cheescakes, bread puddings, rice puddings or things that need to be molded or held down (thick), due to the thickness of the powder and consistency it will not allow the final product to rise to its peak (even with adding baking powder/soda etc) this is due to the makeup/texture of the product.

Try making a pancake with a casein product and a straight whey product (which is much lighter) you will see the difference in texture and how the different in the final product will rise using the same recipe (all other ingredients the same but the change in whey / casein or thicker protein) .

Now Blends can work, but will they rise the most? Possibly not, just depends on what you are cooking and what you are looking to do with the protein powder in the end. Anything can cook or work with a protein powder, just depends on what you are looking to make. They all have their parts, just like how every supplement plays a small role on top of our diet/training. benefits to them all.

See but that is where i would argue blends are superior to just whey's because of its versatility in terms of cooking.
It won't rise etc as much as a 100% whey but with whey being in the product it rises just fine.

[The Solution]

See but that is where i would argue blends are superior to just whey's because of its versatility in terms of cooking.
It won't rise etc as much as a 100% whey but with whey being in the product it rises just fine.

again depends on the MPI/Casein content which will hold a product back from rising to its peak. (for a rising agent product) or to binding to make a thicker final product (Pudding, cheesecake etc)

Again they all have their benefits (whey/Blend/Casein) and depending on what you want to make/cook with it, they both have their + & -'s

Think about a whey and making fluff, not so much
Casein and making fluff yes.. but for a pancake eh not so much
Blend could work absolutely but maybe not very well, just depends again on the makeup of the formula/product and amounts of different makesups of the protein.

[chemo29]

It's true blends are better for cooking. Experimenting around a bit I have found that blends containing soy (ie metaforce and dymatize elite xt) make the moistest cakes
Actually I take no credit for that discovery. It has been known for a while that soy protein isolate is a highly swelling protein (ie potent texture enhancer). It's one of the reasons it is so prevalent in foodstuff these days (and $$ of course)

Soy isolate functionality in baked products includes moisture binding, improvement of moistness of the product, and protein fortification. The loaf of bread made with added soy isolate contained additional water and was softer than a standard bread

(Zayas, J. F. (1997), Functionality of Proteins in Foods)

[Dewey99]

There is no best protein for every type of recipe. That being said, Phase8 is a solid all-around option because it is pretty versatile.