Any talented protein cooks? Need help
- Thread starter Whacked
- Start date
wrathman10
Member
How low carb? I will make a batter out of egg whites, protein, baking powder, oats or banana, some kind of sweater and bake it in a big muffin dish and I have muffins for the week. Never used microwave though sorry
Touey
Well-known member
apb chef bob / cuisiner dylan out the cookcave sally forth upon the double
Young Gotti
Well-known member
The Solution is the protein cooking master
Touey
Well-known member
Teflon one of his favourites for cooking
Whacked
Well-known member
Whacked
Well-known member
The Solution
Legend
egg white
whey 30 g
SF/FF Pudding mix 8g
baking powder
enough water to make a sludge consistency
done
whey 30 g
SF/FF Pudding mix 8g
baking powder
enough water to make a sludge consistency
done
Whacked
Well-known member
I knew u'd show up and hook a Brutha up haha
Ps: one serving of SF/FF pudding has 8 carbs. So use just one serving right?
Pss: how much baking powder?
Thk u!
Ps: one serving of SF/FF pudding has 8 carbs. So use just one serving right?
Pss: how much baking powder?
Thk u!
Whacked
Well-known member
Sweeeeeet Thanks man!
The Solution
Legend
3g baking powder fine.
Spray a coffee mug with cooking spray
insert your batter
cook on a medium power for 2-3 minutes outside should be a bit firm and middle a touch gooey
flip onto plate
done.
could even add a touch of yogurt to help with moistness as a fat replacement or use a whole egg.
Driven2lift
Legend
Is this to be portable or eaten on the spot?
Low carb is my thing, are you aiming to get fat here as well or just a lean protein treat
Low carb is my thing, are you aiming to get fat here as well or just a lean protein treat
JudoJosh
Pro Virili Parte
I do 2 scoop whey + 1 tbsp sugar free pudding mix + 1/2 tsp baking powder. Mix with a little bit of water and nuke
Whacked
Well-known member
I get tons of (healthy/clean) fats so this for me would merely be a tasty protein treat.
Whacked
Well-known member
Dulce
Member
this was not my style ... it was dry. perhaps i did it wrong?
The Solution
Legend
Why its dry? too much dry not enough wet
You have 0 fat replacements (no eggs or any kind of added oils or things to replace them from baking) such as yogurt/applesauce etc and to find a good dry/wet ratio.
Driven2lift
Legend
This. I would add 2 tbsp applesauce.
Or my personal preference is Pumpkin puree or yogurt in chocolate, applesauce in any cinnamon or similar proteins, and plain or vanilla yogurt in vanilla powders.
I_Eat_Iron
Member
Definitely going go to be trying these out. I have some chocolate almond spread I can use as a sort of icing!
Whacked
Well-known member
Don't feel bad Dulce, my trials were dry too. These came out bad for me.
Disclaimer-All I have at home right now is Trutein's protein blend (egg, whey, caseinate) so that is a big reason why I'm sure!
That said. I tried the recipes from EBF and TheSolution and they came out awful. Haha
Not their fault. Need to try with straight whey
Disclaimer-All I have at home right now is Trutein's protein blend (egg, whey, caseinate) so that is a big reason why I'm sure!
That said. I tried the recipes from EBF and TheSolution and they came out awful. Haha
Not their fault. Need to try with straight whey
The Solution
Legend
Read above. Fat replacements
SF/FF Pudding mix = Dry
egg whites are not going to bind or hold a fat replacement haha
JudoJosh
Pro Virili Parte
Probably microwaved it too long or maybe not enough water. If you do it right it comes out almost like a lava cake.
The Solution
Legend
Isolates and concentrates rise and are better for rising products
CAsein or thick blends are better for binding agents like cheesecakes
Rice pudding
Bread pudding
Etc
Anything you want to rise you want a thinner product to let it rise
CAsein or thick blends are better for binding agents like cheesecakes
Rice pudding
Bread pudding
Etc
Anything you want to rise you want a thinner product to let it rise
Dulce
Member
Thank god cooking was not on my husband's list of marriage requirements
Whacked
Well-known member
Young Gotti
Well-known member
dusty hanshaw's wife is a good follow on instagram, she's always cooking and making awesome looking food using protean
The Solution
Legend
Thank god cooking was not on my husband's list of marriage requirements
E-Husband checking in
Of course... ive done a lot of experiementing let me tell you.
hypo
Board Supporter
Tried the basic recipe in this thread two ways, with and without egg. I didn't really notice a difference. I'm no pastry chef but I suspect the egg simply adds moisture, which some extra water can do just as well. My water-only trial was bound together just fine. What I did notice was it's very sensitive to being overcooked. Here's what I arrived at as the simplest method:
-1 scoop whey (37g)
-1 serving sugar free fat free jello pudding mix (10g)
-half teaspoon or so baking powder (haven't tried soda yet... Not sure if it makes a diff?)
-packet of sweet n low (prob will depend on your protein)
-water until it's somewhat thinner than regular brownie batter. About the consistency of cold chocolate syrup or warmed sundae topping.
I'm still playing around with the microwave time also but somewhere around 2 minutes at half power. You'll see it "breathing" as the microwave turns on and off. When it stops breathing it's probably already overdone.
I'll have to take one for the team and make this recipe several more times to perfect it
-1 scoop whey (37g)
-1 serving sugar free fat free jello pudding mix (10g)
-half teaspoon or so baking powder (haven't tried soda yet... Not sure if it makes a diff?)
-packet of sweet n low (prob will depend on your protein)
-water until it's somewhat thinner than regular brownie batter. About the consistency of cold chocolate syrup or warmed sundae topping.
I'm still playing around with the microwave time also but somewhere around 2 minutes at half power. You'll see it "breathing" as the microwave turns on and off. When it stops breathing it's probably already overdone.
I'll have to take one for the team and make this recipe several more times to perfect it
The Solution
Legend
Whacked
Well-known member
hypo
Board Supporter
Ok guys, think I've got this brownie down. Major thanks to the guys who posted their recipes!
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My recipe:
-0.5 scoop chocolate whey powder, 19g (I use the Walmart brand. EAS I think?)
-1 serving cook n serve jello fat free sugar free pudding, 10g (no idea if instant vs cook makes a diff, it's what I had on hand)
-0.5 serving PB2
-0.5 packet sweet n low
-0.5 tsp baking powder
-water mixed in until it's about chocolate syrup consistency
-drizzle of sugar free chocolate syrup (after it's done cooking)
pour into coffee mug sprayed with cooking spray. I found 1:20 on 60% power was perfect in my microwave! you may have to experiment and it may be different if you use instant pudding, no PB2, etc. but this one came out perfectly moist all the way through.
Macros: 17g protein, 15g carbs (14 if you subtract fiber like I do), 2g fat.
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My recipe:
-0.5 scoop chocolate whey powder, 19g (I use the Walmart brand. EAS I think?)
-1 serving cook n serve jello fat free sugar free pudding, 10g (no idea if instant vs cook makes a diff, it's what I had on hand)
-0.5 serving PB2
-0.5 packet sweet n low
-0.5 tsp baking powder
-water mixed in until it's about chocolate syrup consistency
-drizzle of sugar free chocolate syrup (after it's done cooking)
pour into coffee mug sprayed with cooking spray. I found 1:20 on 60% power was perfect in my microwave! you may have to experiment and it may be different if you use instant pudding, no PB2, etc. but this one came out perfectly moist all the way through.
Macros: 17g protein, 15g carbs (14 if you subtract fiber like I do), 2g fat.
I_Eat_Iron
Member
No egg? I tried it this morning with a whole egg and the taste was peculiar. I Didn't do a good job haha
hypo
Board Supporter
No sir, I tried it both ways and didn't notice a difference, except that water was easier (one less thing to get and measure).
be sure to weigh the protein powder though. My scoop can weigh anywhere between .5 to 1 serving depending on how tightly packed it is. That's why real cake recipes etc either call by weight or specify sifted flour (so everyone is on the same page as far as compaction)
I_Eat_Iron
Member
Ok much thanks man!
sheepdog.tx
Member
Youtube " buff dudes 5 Min Protein Coffee Cup Cake Recipe ". FTW homes. Check its out then rep a brotha.
Whacked
Well-known member
I_Eat_Iron
Member
Thanks guys for the suggestions. Finally got it to look and taste pretty decent. Added some honey on top! Also any tips on keeping it from rising too high?
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Driven2lift
Legend
Cook it on a lower power for longer, I've made my fair share of overflow messes lol
I_Eat_Iron
Member
Haha my first attempt was all over the place. Definitely will do this, thanks!
The Solution
Legend
Dulce
Member
this looks SO different than mine did! so many ingredients :bigeyes2: thanks for the detailed instructions. I may attempt this again...