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  #21  
Unread 06-11-2011, 12:05 AM
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zewski zewski is offline
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@Uziel, looks good! how big is the bowl? just to get an idea of the volume
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  #22  
Unread 06-11-2011, 08:35 AM
Uziel Uziel is offline
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Um, I guess that bowl would hold a few cups of popcorn? Pretty big. It usually takes tons of food to fill me up and this does a great job at 200 calories.
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  #23  
Unread 06-11-2011, 01:58 PM
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Quote:
Originally Posted by zewski View Post
This is to help keep it cold im assuming? or is there some other voodoo involved that im unaware of?
Something about avoiding making butter.
Quote:
crucial that the fat remains partially crystallized to prevent the coalescence of the total cells in a single mass, and therefore it is necessary to operate at low temperature.
Sauce
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  #24  
Unread 06-12-2011, 12:49 PM
cubby2112 cubby2112 is offline
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Anyone know if beaten egg whites are made easier to digest? I know pasteurized egg whites in and of themselves are not easier, but I'm wondering if the process of whipping the whites changes the protein structure as to not give horrible gas/digestion issues?
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  #25  
Unread 06-12-2011, 08:15 PM
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today i made some bangin banana protein ice cream

one medium banana (136g)
40g casein (i used cytosport)
2 tbsp skim milk
*I also froze the banana before doing this

slice up the banana and blend it (i used a hand mixer) with the milk until its basically a paste. then just add in the casein and whip it up! Throw it in the freezer if you want it to get a little thicker

it doesn't fluff up much but it turns into a delicious ice cream/frosting type texture. it was great!
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Current Log: http://forums.lylemcdonald.com/showt...ewpost&t=11478

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  #26  
Unread 06-16-2011, 09:33 PM
Vali Vali is offline
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Can we use a blender to fluff this up? or must it be a mixer (hand held or the big one?)

I want to make this, but need to buy the blender/mixer, and since I hate having a ton of useless crap I never use in the chicken, thinking of buying the "Ninja Master Prep Pro Food & Drink Maker" (similar but bigger than the magic bullet).

Question is, will it fluff with this thing?
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  #27  
Unread 06-17-2011, 07:29 AM
ptnguyen71 ptnguyen71 is offline
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I'm usually a little short on protein requm'ts at the end of the day and add one egg white per scoop of casein with some crushed ice and water - whips up perfectly every time.
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  #28  
Unread 06-17-2011, 11:58 AM
easyrhino easyrhino is offline
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i was wondering about egg whites in there, since meringue is pretty much just whipped egg whites.

Although once I had some meringue starting to go pretty well, added some whey, and it totally collapsed.
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  #29  
Unread 06-17-2011, 01:14 PM
Gillette1 Gillette1 is offline
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Quote:
Originally Posted by easyrhino View Post
i was wondering about egg whites in there, since meringue is pretty much just whipped egg whites.

Although once I had some meringue starting to go pretty well, added some whey, and it totally collapsed.
The egg whites in cartons generally "fluff/whip" waker than egg whites that you separate yourself becasue they've been pasturized. Most white packages will advise against using them for meringues for that reason. Xanthan gum is usually them best way to get around this issue.
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  #30  
Unread 06-18-2011, 02:46 AM
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zewski zewski is offline
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http://proteinfluff.com/index.php
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Current Log: http://forums.lylemcdonald.com/showt...ewpost&t=11478

My RFL Log: Completed 6/18/11 (162lbs.-149lbs.)
http://forums.lylemcdonald.com/showthread.php?t=10952
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