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  1. #31
    Registered User ErikTheElectric's Avatar
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    Snagged te last one at walmart. 56.99.

    Cheapest STANDING mixer I could find ;(



    Oh well, hopefully it will work
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  2. #32
    Mr. Fluff cumminslifter's Avatar
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    pics and recipe after use^^^^^^^^^^
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  3. #33
    Registered User ErikTheElectric's Avatar
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    Originally Posted by cumminslifter View Post
    pics and recipe after use^^^^^^^^^^
    Uhhhh sure? Right away sir!
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  4. #34
    Hotspacho t12jm's Avatar
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    okay...after another fruitless search for the gums, I settled on corn starch. Turned out not quite as fluffy as it was intended, I imagine, but it was still about a liter of chocolatey goodness representing 250 calories. So not bad...

    until I can find a health food store...

    ...soon...



    edit: holy hell at the belching that follows
    Last edited by t12jm; 03-27-2012 at 06:57 PM.
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  5. #35
    Registered User gp79's Avatar
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    Originally Posted by PhiSig2298 View Post
    I make mine with frozen berries..

    2 scoops Dymatize berry
    1 cup frozen berries
    2 egg whites





    It's like flavored cool whip. So airy, hard to finish.
    Yes it is very airy which is why it's great if you want to make the hunger go away without tearing apart your pantry! Lol
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  6. #36
    Registered User jzpowahz's Avatar
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    My base recipe
    40g casein
    4 egg whites
    1/2 tspn xanthum gum
    1 cup crushed ice

    Cookies & Cream (baking flavouring)


    White Choc (baking flavouring)


    Honeycomb (baking flavouring)


    Pumpkin (100g pumpkin +cinnamon, nutmeg)


    Vanilla/peach (baking flavouring)


    Choc/musk (cocoa + musk essence)


    Maple (SF maple syrup)


    I like my fluff
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  7. #37
    Registered User apace's Avatar
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    I think the type of protein makes a big difference , also the s' berries make a difference too if they are frozen or soft ,
    i get a great fluff with SciMx Grs Protein which is a mix of casein , egg, whey , soy preotein ( 50 gr)
    100 ml to 125 mlskim milk
    250 grams frozen berries or frozen banana
    Mix on high for 4 to 5 minutes and i get a great thick fluff

    when i tried doing it with 2 egg whites it always deflated for me but
    , maybe when using egg white will try to remove skim milk
    drinu
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  8. #38
    Registered User ErikTheElectric's Avatar
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    Decided to make a fluff last night and froze it for 30 minutes.




    - Used 2 raw egg whites because my liquid egg whites weren't fluffing up for some reason. and it seemed to do the trick.
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  9. #39
    Registered User ErikTheElectric's Avatar
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    Mixer has been working great. But I've been having problems getting the eggs to "fluff" FULLY, like in the first picture on the first page.

    How many egg whites do you guys use? Are you using raw or liquid egg whites?
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  10. #40
    Registered User gp79's Avatar
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    I use raw or crystal farms 100% egg whites. Egg beaters for example are not the same and I've never tried them. I don't see it working with egg beaters..nasty too.

    Fluffing is nothing more than incorporating air into them. If you are not using a wish attachment you are not going to get fluff at all.
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  11. #41
    Mr. Fluff cumminslifter's Avatar
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    i dont use a whisk and mine fluffs good
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  12. #42
    Registered User ErikTheElectric's Avatar
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    Just want to say that ever since starting to use RAW egg whites, it fluffs WAY better than just the crystal farms liquid egg whites...


    Just eating them raw like that gives me the creeps...



    brbsalmonella lol
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  13. #43
    SweetPotatoats logarth's Avatar
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    Originally Posted by ErikTheElectric View Post
    Just want to say that ever since starting to use RAW egg whites, it fluffs WAY better than just the crystal farms liquid egg whites...


    Just eating them raw like that gives me the creeps...



    brbsalmonella lol
    usually you can find shell pasteurized eggs if it creeps you out
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  14. #44
    LvL 99 jimmy Rustler vitornoob's Avatar
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    40g Whey
    100g Milk
    150g frozen Berries

    Mix whey and milk, freeze for about 20 mins, add the mashed berries and vuala! fluff!
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  15. #45
    Registered User ErikTheElectric's Avatar
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    Originally Posted by logarth View Post
    usually you can find shell pasteurized eggs if it creeps you out

    Where is this? I thought they had to HEAT UP the bacteria in the egg in order to kill it off. I can't imagine this happening in normal/shelled eggs.. just doesnt seem possible haha.
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  16. #46
    Hotspacho t12jm's Avatar
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    Originally Posted by ErikTheElectric View Post
    Where is this? I thought they had to HEAT UP the bacteria in the egg in order to kill it off. I can't imagine this happening in normal/shelled eggs.. just doesnt seem possible haha.
    The last study I've seen referenced estimated the incidence of salmonella contamination in raw eggs in the US at 1/10,000 (on average - differs depending on location). This came up in another thread yesterday.

    So if you eat 10 raw eggs, there's a 1/1000 statistical chance of ingesting a bacteria load capable of causing salmonellosis.
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  17. #47
    Hotspacho t12jm's Avatar
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    FINALLY got it right. I was determined to do so because I love voluminous eating, like OP said.

    My take on it (without the gums, because I'm still too lazy to find a health food store):

    150 g egg whites
    16 g fat free/sugar free jell-o (white chocolate here)
    150 g frozen strawberries
    0.5 cups skim milk

    250 cals, 40 g carbs, 25 g protein, fat free

    My hypothesis is that the inclusion of ANY fat whatsoever necessitates the use of the gums to keep the volume/fluff. I think OP alluded to this effect earlier in the thread. Since I don't currently have any fat free protein powder, I just cut it out and replaced it with the jell-o mix. It was amazing, thanks all for the ideas.
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  18. #48
    Registered User ErikTheElectric's Avatar
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    Does anyone know if fluff makes a good "icing" or not? I made a protein cake tonight (Egg beaters, coco powder, stevia) and topped it with fluff and popped it in the freezer.. waiting now, just curious.. heh.
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  19. #49
    Registered User ErikTheElectric's Avatar
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    Originally Posted by ErikTheElectric View Post
    Does anyone know if fluff makes a good "icing" or not? I made a protein cake tonight (Egg beaters, coco powder, stevia) and topped it with fluff and popped it in the freezer.. waiting now, just curious.. heh.
    lol looks like I answered my own question..

    like I said I made a bit of an "icing", to my protein cake tonight... came out pretty damn good.



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  20. #50
    Registered User ErikTheElectric's Avatar
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    bump for more fluff p0rnz and recipes
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  21. #51
    Eating Laszlo's Avatar
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    will this work with gelatin instead of the xana gum stuff? make like a fluff/jello concoction
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  22. #52
    Hotspacho t12jm's Avatar
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    Originally Posted by Laszlo View Post
    will this work with gelatin instead of the xana gum stuff? make like a fluff/jello concoction
    I've managed to make it work without any gums, corn starch, or any other volume product. The egg whites provide enough volume I think, just have to keep it cold.
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  23. #53
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    Originally Posted by Laszlo View Post
    will this work with gelatin instead of the xana gum stuff? make like a fluff/jello concoction
    Egg whites, gelatin and jello powder make an awesome batch of marshmallow
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  24. #54
    Registered User ErikTheElectric's Avatar
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    Originally Posted by Laszlo View Post
    will this work with gelatin instead of the xana gum stuff? make like a fluff/jello concoction
    I've actually found that it works BETTER. Without xanthan gum. Just pure egg whites, powder... pop in the freezer and bam.
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  25. #55
    Registered User braddavis2004's Avatar
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    Originally Posted by ErikTheElectric View Post
    I've actually found that it works BETTER. Without xanthan gum. Just pure egg whites, powder... pop in the freezer and bam.
    You can also use cream of tar tar or two pinches of salt to help keep volume.

    Someone said earler that they mixed the milk and the protein, then froze it for 20 minutes before mixing in the berries. I'm going to try that today I think =D.

    Just to clarify for others, fluff works perfectly fine without casein - the trick with whey fluff is frozen berries or crushed ice.
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  26. #56
    Registered User leibowski's Avatar
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    I posted this in another thread recently but I'll post it here too....I'm able to make incredible fluff with only frozen strawberries, water, and trutein. I haven't had a need for egg whites or anything else.

    Try this:

    1 scoop trutein
    140g frozen strawberries
    2 fl oz water
    splenda to taste (I usually use 1/8 cup or so)

    Mix on high for about 8 minutes in a stand mixer. I use a cuisinart.

    Works with blueberries too but you won't need the added water.

    I'd post a pic but not enough posts yet to do so.
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    Re-reading this page. HOW THE FUARK do you all have the patience and money to spend on all these damn egg whites.


    I hate taking the time to crack and separate the egg whites, so I pretty much drop by the store... buy a small container of liquid egg whites and consume the entire thing for my bowls of fluff for the night.

    Before when I was using egg whites I would go through about 48 eggs in 4 days. :/

    lol
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    Originally Posted by leibowski View Post
    I posted this in another thread recently but I'll post it here too....I'm able to make incredible fluff with only frozen strawberries, water, and trutein. I haven't had a need for egg whites or anything else.

    Try this:

    1 scoop trutein
    140g frozen strawberries
    2 fl oz water
    splenda to taste (I usually use 1/8 cup or so)

    Mix on high for about 8 minutes in a stand mixer. I use a cuisinart.

    Works with blueberries too but you won't need the added water.

    I'd post a pic but not enough posts yet to do so.
    Have you tried with 200g+ of blueberries with the same 1 scoop of protein? I had always though the skim milk is what made the whey fluff, but if you're getting fluff using no milk or water, just berries and protein... thats interesting. I'm on a mission to figure out the cheapest way (kcal as a currency) to make a fluff out of 1 scoop of whey. I'l going to be cutting in a few months, and I am a mean sumbish when I'm hungry.
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    Originally Posted by ErikTheElectric View Post
    Re-reading this page. HOW THE FUARK do you all have the patience and money to spend on all these damn egg whites.


    I hate taking the time to crack and separate the egg whites, so I pretty much drop by the store... buy a small container of liquid egg whites and consume the entire thing for my bowls of fluff for the night.

    Before when I was using egg whites I would go through about 48 eggs in 4 days.

    lol
    48 eggs in 4 days O_O

    You eat 4 servings of protein fluff every day? (Assuming 3 whites in each)
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    Originally Posted by braddavis2004 View Post
    Have you tried with 200g+ of blueberries with the same 1 scoop of protein? I had always though the skim milk is what made the whey fluff, but if you're getting fluff using no milk or water, just berries and protein... thats interesting. I'm on a mission to figure out the cheapest way (kcal as a currency) to make a fluff out of 1 scoop of whey. I'l going to be cutting in a few months, and I am a mean sumbish when I'm hungry.
    The problem for you is most likely that you are using whey instead of casein or a whey/casein blend. I've never gotten it to fluff using just fruit and whey. Also I noticed better results using a stainless bowl vs a glass bowl.
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