No egg whites in protein fluff

Yo!

I've been trying to get this protein fluff thing down over the past few days, I have had 1 half success, 1 blunder, and 1 success!

My first two attempts we're based off a recipe from these boards -

3 Egg Whites
1/2 Cup skim milk
1 scoop protein

First batch fluffed nicely (I added frozen strawberries to it), but it fell over night.

The second batch never fluffed at all, it just stayed a liquid (addedd bananna, no frozen anything).

The third batch was as follows -

140(g) frozen strawberries
1 scoop protein
1/2 cup skim milk

This batch fluffed in no time, and was EPIC. I could barely finish it.

My question is... what role do egg whites play in the various protein fluff recipes? I can't seem to get the egg white recipes to fluff, is there a trick to it?

How do you guys make it? With or without egg whites?

just tried your "recipe" without egg whites and it turned out like this...


[IMG]http://i839.photobucket.com/albums/zz312/Guitaaaftw/94b9a310.jpg[/IMG]
/fail..

What brand of protein powder are you using OP?

[QUOTE=ErikTheElectric;862870541]just tried your "recipe" without egg whites and it turned out like this...


[IMG]http://i839.photobucket.com/albums/zz312/Guitaaaftw/94b9a310.jpg[/IMG]
/fail..

What brand of protein powder are you using OP?[/QUOTE]you tried HIS recipe?
Since when are strawberries yellow?

[QUOTE=determined4000;862872451]you tried HIS recipe?
Since when are strawberries yellow?[/QUOTE]

Added 8g SF Jello mix TO the protein powder while it was mixing in with the milk. But adding strawberries wouldn't effect the "fluff" part so it doesn't even matter.

This is the second thread you've made about fluff right? And no pics? You didn't whisk the egg whites enough.

Why not just post this in the existing fluff thread? Variations of the same recipe should all be in the same thread.

[QUOTE=ErikTheElectric;862877711]Added 8g SF Jello mix TO the protein powder while it was mixing in with the milk. But adding strawberries wouldn't effect the "fluff" part so it doesn't even matter.[/QUOTE]yes they do

[QUOTE=determined4000;862881881]yes they do[/QUOTE]

How so?


Other than making it "defluff" from the extra volume.

[QUOTE=ErikTheElectric;862882751]How so?


Other than making it "defluff" from the extra volume.[/QUOTE]

I use ON 100% Whey, Vanilla.

In regards to the no pictures comment, I thought about taking a pic of my victory tonight... but then I didn't =D.

Erik - I'm pretty sure the frozen strawberries are why I was successful. I don't know why, but the frozen fruit seems to help the fluff process.

On my failed attempts, I beat the egg whites to super fluffy peaks. I had 3 egg whites at like 4x their volume, looking like a bowl of whip cream. Once I added the dry ingredient and the milk, the whole thing collapsed. As I stated, I've only been successful leaving the egg whites out.


Tomorrow I'm going to try with egg whites again, but this time add the whites + the milk + the protein + the fruit, get it all to a nice paste using a hand blender, then whip the crap out of it with a mixer. I will post pics this time.


**** Also - just saw that the fluff recipe on leangains leaves whites out. I'm apparently not the only one that has issued with egg whites =P. ****

[QUOTE=braddavis2004;862884221]I use ON 100% Whey, Vanilla.

In regards to the no pictures comment, I thought about taking a pic of my victory tonight... but then I didn't =D.

Erik - I'm pretty sure the frozen strawberries are why I was successful. I don't know why, but the frozen fruit seems to help the fluff process.

On my failed attempts, I beat the egg whites to super fluffy peaks. I had 3 egg whites at like 4x their volume, looking like a bowl of whip cream. Once I added the dry ingredient and the milk, the whole thing collapsed. As I stated, I've only been successful leaving the egg whites out.


Tomorrow I'm going to try with egg whites again, but this time add the whites + the milk + the protein + the fruit, get it all to a nice paste using a hand blender, then whip the crap out of it with a mixer. I will post pics this time.[/QUOTE]

inb4 a 4th thread tomorrow for new pics

I guess I just fail to see how adding strawberries would "help" the fluff process. Maybe it's the protein powder.. but who cares I guess. lol


whatever works for the OP I guess, next time snap a pic for us breh!

[QUOTE=ErikTheElectric;862882751]How so?


Other than making it "defluff" from the extra volume.[/QUOTE]I honestly have no idea why some stuff works and others dont
I just know what does and doesnt

[QUOTE=determined4000;862886721]I honestly have no idea why some stuff works and others dont
I just know what does and doesnt[/QUOTE]


lol... alrighty then.

[QUOTE=t12jm;862885831]inb4 a 4th thread tomorrow for new pics[/QUOTE]

haters gunna hate.

Does my leaving egg whites out offend you sir? Or perhaps it's my completely forum wide disrupting creation of this second thread, that has undoubtedly hindered the way you use and enjoy these boards?

[QUOTE=ErikTheElectric;862887731]lol... alrighty then.[/QUOTE]

Erik -

My wife is a pretty ridiculous chef and baker. She has no idea why my first two failed, and she is like iron chef status. She also has no idea why the strawberries worked, as she was confident that the water content in the frozen berries would collapse my fluff.

She recomended I try a pinch of salt or cream of tartar next time, since both are used to stabalize the protien fluff used in morang frostings. I also live in San Diego, maybe we should start a Brotein Fluff food truck =P.

[QUOTE=braddavis2004;862887971]haters gunna hate.

Does my leaving egg whites out offend you sir? Or perhaps it's my completely forum wide disrupting creation of this second thread, that has undoubtedly hindered the way you use and enjoy these boards?[/QUOTE]

It did to me - one of the reasons I negged you

[QUOTE=braddavis2004;862888561]Erik -

My wife is a pretty ridiculous chef and baker. She has no idea why my first two failed, and she is like iron chef status. She also has no idea why the strawberries worked, as she was confident that the water content in the frozen berries would collapse my fluff.

She recomended I try a pinch of salt or cream of tartar next time, since both are used to stabalize the protien fluff used in morang frostings. I also live in San Diego, maybe we should start a Brotein Fluff food truck =P.[/QUOTE]

Hmmm, well in that case. I'll be giving the berries a shot tomorrow.

I'm more than down for a
"Bro truck" we could serve nothing but brown rice, chicken, broccoli.... and of course... "fluff" trolololool.


Which part do you live in breh?

[QUOTE=ErikTheElectric;862891941]Hmmm, well in that case. I'll be giving the berries a shot tomorrow.

I'm more than down for a
"Bro truck" we could serve nothing but brown rice, chicken, broccoli.... and of course... "fluff" trolololool.


Which part do you live in breh?[/QUOTE]

Right on the border of La Mesa and San Diego. You know where the Grossmont Shopping Center is? Right there.

[QUOTE=SOJA;862893951]Erik's partner in crime. "The Cabbage Patch Boys, jacking one gram of cabbage at a time!"[/QUOTE]

Who would do such a thing!?!?! Terrible veggie thieves now a days!

the point is there is already a 5-star, multiple page thread dedicated to all things "fluff". you made a thread like 2 days ago about fluff, and now this one. It's redundant. Consolidated=better. Just post in the other thread FFS.

[QUOTE=SOJA;862897531]Haha. How's Gas Lamp these days?[/QUOTE]

[B]terrible.[/B] Wouldn't step foot anywhere NEAR downtown. *sigh*

Frozen fruit helps alot.. Take protein and milk and blend it.. See what happens. Then do the same but add some frozen strawberries.. It fluffs up so bad that sometimes the lid on my blender cup gets stuck from the pressure.

[QUOTE=ErikTheElectric;862886221]I guess I just fail to see how adding strawberries would "help" the fluff process. Maybe it's the protein powder.. but who cares I guess. lol


whatever works for the OP I guess, next time snap a pic for us breh![/QUOTE]
Something to do with the temperature definately influences the fluffing process, Think of how many recipies call for crushed ice in the absence of frozen berries. That's probably what it is.

I can make a perfect fluff every time with just this recipe:

1 scoop casein, or 1/2 whey 1/2 casein mix -- all whey never fluffed for me.
140g frozen strawberries (do not thaw)
2 fl oz water
1/8 cup splenda

mix on max setting on a cuisinart stand mixer for ~8 minutes and its amazing.

Also what type of bowl are you using? I previously had trouble fluffing in a glass bowl but stainless has never failed me.

[QUOTE=leibowski;863027111]I can make a perfect fluff every time with just this recipe:

1 scoop casein, or 1/2 whey 1/2 casein mix -- all whey never fluffed for me.
140g frozen strawberries (do not thaw)
2 fl oz water
1/8 cup splenda

mix on max setting on a cuisinart stand mixer for ~8 minutes and its amazing.

Also what type of bowl are you using? I previously had trouble fluffing in a glass bowl but stainless has never failed me.[/QUOTE]

I'm using 100% Whey and skim milk in place of water and it fluffs perfectly also :).

I've done all my mixing in a huge stainless bowl, using a higher-end hand mixer. My issue with egg whites may very well be that my hand mixer isnt powerful enough. Headed to costco in a bit to pick up some mixed berries, perhaps come Xanthan gum, to try some more variants.

Leibowski - how is the taste with water?

Casein fluffs best - egg whites aren't good because while they do fluff at first, after you add the casein and frozen fruit it collapses soon after - also MANGO fruit fluffs best!

Try adding a pinch of Xanthan to it

[QUOTE=braddavis2004;863083191]I'm using 100% Whey and skim milk in place of water and it fluffs perfectly also :).

I've done all my mixing in a huge stainless bowl, using a higher-end hand mixer. My issue with egg whites may very well be that my hand mixer isnt powerful enough. Headed to costco in a bit to pick up some mixed berries, perhaps come Xanthan gum, to try some more variants.

Leibowski - how is the taste with water?[/QUOTE]

Its not the mixer - I use an Artisan Professional Mixer and my egg whites still collapse after the whipping is done - don't get me wrong the egg whites and rest of ingredients do fluff but the fluff goes away quicker if I use the egg whites - I just do 1/3 cup Skim, Casein and Frozen Mango's - its great!