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?
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Thread: No egg whites in protein fluff
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04-08-2012, 10:55 PM #1
No egg whites in protein fluff
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04-08-2012, 11:15 PM #2
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04-08-2012, 11:21 PM #3Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
my day:http://forum.bodybuilding.com/showthread.php?t=156294333
Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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04-08-2012, 11:37 PM #4
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04-08-2012, 11:40 PM #5
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.America's Team Always - Dallas Cowboys
"Who is wise? He who learns from every man."
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04-08-2012, 11:49 PM #6Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
my day:http://forum.bodybuilding.com/showthread.php?t=156294333
Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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04-08-2012, 11:52 PM #7
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04-08-2012, 11:57 PM #8
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. ****Last edited by braddavis2004; 04-09-2012 at 12:03 AM.
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04-09-2012, 12:03 AM #9
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04-09-2012, 12:04 AM #10
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04-09-2012, 12:06 AM #11Founder of MMDELAD
"Micros Matter Dont Eat Like A Dumba**" (hydrogenated oils, shortening, mono and di-glycerides don't fit in my macros)
Does Not Count Macros Crew
"Think in terms of limits and the result is limitation
Think in terms of progress and the result is progression"
my day:http://forum.bodybuilding.com/showthread.php?t=156294333
Training Philosophy to be strong: 1. Pick Weights up off the ground 2. Squat them 3. Push them over your head
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04-09-2012, 12:10 AM #12
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04-09-2012, 12:11 AM #13
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04-09-2012, 12:13 AM #14
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.
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04-09-2012, 12:20 AM #15
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04-09-2012, 12:24 AM #16
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04-09-2012, 12:26 AM #17
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04-09-2012, 12:32 AM #18
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04-09-2012, 12:33 AM #19
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.
America's Team Always - Dallas Cowboys
"Who is wise? He who learns from every man."
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04-09-2012, 12:48 AM #20
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04-09-2012, 06:40 AM #21
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.
Learning something new here every single day... and I'm still not sure if I understand : /
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04-09-2012, 08:12 AM #22
- Join Date: Jan 2012
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04-09-2012, 08:41 AM #23
- Join Date: Apr 2012
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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.
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04-09-2012, 10:39 AM #24
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?
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08-24-2012, 08:41 AM #25
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08-24-2012, 08:43 AM #26
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!
Fred
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