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  #11  
Unread 05-19-2011, 12:44 AM
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So I did it with 125g frozen raspberries, 1 scoop (30g) of whey isolate and 120mL of 1% milk. Mixed it for a few minutes (got impatient, but texture didn't seem to be changing much at that point so I couldn't be bothered waiting for 10 mins), and ate it. The volume expanded dramatically, as you would expect when you beat air into it. It tasted fine, and was quite satiating, definitely a good base to then tweak to personal preference. So although I haven't done it with casein to compare, I'd agree whey works fine.
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  #12  
Unread 06-08-2011, 10:06 PM
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i just tried it today with 40g (20w/20c) protein, 200g frozen strawberries, 50ml skim milk

after about 10 minutes of mixing it with an electric hand mixer it looked pretty darn fluffy, so i put it in the freezer to make it more of a sorbet texture (worked with just casein mixture, on previous attempts), but when i took it about 45 minutes later it was pretty much just protein soup

some notes
-it was eas whey, not sure if it's just the brand but for me, whey doesn't work
-i added water to the berries and blended them before mixing with the milk+protein, this may have added too much liquid to the mixture as well

just my two cents
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  #13  
Unread 06-09-2011, 06:19 AM
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You really don't need berries or milk at all and the kind of powder doesn't really matter much either. The ones that work better seem to have more xanthan gum. You can make a 100% protien one as I do utlizing egg whites and xanthan gum.

3 cups 100% Whites (or equivalent)
2-3 tsp xanthan gum
whip in mixer with wisk attatchment until you reach stiff peaks
add 2-3 scoops of powder (I use Cytosports vanilla caesin)
whip until well mixed

I also add either cinnamon or unsweetened cocoa powder and 1/3 cup gandular spenda. However, the more additives like this you add the less volume of fluff you'll have at the end.

I usually freeze it for at least 2 hours and it's friggin awesome.
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  #14  
Unread 06-09-2011, 06:49 AM
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Last time I tried this I used the recipe from Martins site and it was TOO satiating. I don't think I even finished the whole thing. I can see why Martin likes it.
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  #15  
Unread 06-09-2011, 09:34 AM
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Quote:
Originally Posted by Gillette1 View Post
I also add either cinnamon or unsweetened cocoa powder and 1/3 cup gandular spenda. However, the more additives like this you add the less volume of fluff you'll have at the end.
is this when added only prior to fluffing?

Also, i forgot to mention that it was about 100 degrees in jersey yesterday and my house doesn't have air conditioning so the berries prob melted by the time it hit the freezer, explaining the soupiness.
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  #16  
Unread 06-10-2011, 06:13 AM
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Quote:
Originally Posted by zewski View Post
is this when added only prior to fluffing?

Also, i forgot to mention that it was about 100 degrees in jersey yesterday and my house doesn't have air conditioning so the berries prob melted by the time it hit the freezer, explaining the soupiness.

Good catch. I didn't add that part. Add it after the fluffing. I've found that adding anything until you reach stiff peaks on the fluff makes it not fluff nealry as well and sometimes not at all.
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  #17  
Unread 06-10-2011, 11:29 AM
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nice that's a good point, I actually remember my prof. mentioning how non-nutritive sweeteners actually have some type of reaction when used in cooking (thought it was only when being heated though, but than again i didn't pay much attention)

Also i tried using an all casein fluff and it worked much better this time around. Thanks for the tips!

Anyone have pics of their fluff success/failures to have an idea of how it should look? I've seen the pics on leangains, but im not about to drop $100 on a blender to use solely on fluff, so some other pics would be nice.
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  #18  
Unread 06-10-2011, 12:36 PM
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Quote:
Originally Posted by zewski View Post
nice that's a good point, I actually remember my prof. mentioning how non-nutritive sweeteners actually have some type of reaction when used in cooking (thought it was only when being heated though, but than again i didn't pay much attention)

Also i tried using an all casein fluff and it worked much better this time around. Thanks for the tips!

Anyone have pics of their fluff success/failures to have an idea of how it should look? I've seen the pics on leangains, but im not about to drop $100 on a blender to use solely on fluff, so some other pics would be nice.
40g ON Double Rich Chocolate Caesin, 200g frozen strawberries, 2oz almond milk

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  #19  
Unread 06-10-2011, 10:04 PM
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I put a jar of jam and a banana in mine and got the post workout 200 grams of carbo-whey recommended for UD2.

If you have a problem making it grow, i found putting an ice pack under the container you mix it into helps, like with whipping cream. This if you use a hand-held mixer, if you use a standalone thing you should put the container and beaters in the fridge before for a while.
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  #20  
Unread 06-11-2011, 12:04 AM
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Quote:
Originally Posted by dipdap View Post
If you have a problem making it grow, i found putting an ice pack under the container you mix it into helps, like with whipping cream. This if you use a hand-held mixer, if you use a standalone thing you should put the container and beaters in the fridge before for a while.
This is to help keep it cold im assuming? or is there some other voodoo involved that im unaware of?
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