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Cooking with whey

Spaniard said:
Dammit lol

"Thanked"

To be honest I've never made sludge. I found a pretty decent ice cream recipe I'm going to make for my girl and son tonight. Looks pretty decent. I'll prob just have to go with Muscle Milk tonight. Can't beat the flavor of good ol muscle milk :)
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Muscle Milk might come in pepperoni flavor after the Hormel purchase lol
 
AntM1564 said:
Also, for sludge, you could use pudding mix to help thicken. I also find that making it ahead of time and letting it sit in the fridge (minus the mixins) allow it to thicken up nicely. I will usually whip up a bowl and cover it while I train.
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What i do as well mine is made the day before. Super Thick. Same with overnight oats.

Spaniard said:
What have you guys found to be the best protein as far as easiest to work with, taste etc?
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Whey for baking/cooking
Casein for cheescakes, bread/rice pudding and any thick binding agent and sludge

Spaniard said:
Dammit lol

"Thanked"

To be honest I've never made sludge. I found a pretty decent ice cream recipe I'm going to make for my girl and son tonight. Looks pretty decent. I'll prob just have to go with Muscle Milk tonight. Can't beat the flavor of good ol muscle milk :)
Click to expand...

Ice cream = 1 scoop protein and 1 cup almond milk in ice cream maker.
Simple.
 
Just from what i have found over LOTS of time in the kitchen and experimenting

- Casein for thick agents (Sludge) or Binding products (Cheesecakes, Bread/Rice Puddings)
- Whey to help final product rise to its peak (Muffins, Cakes, Breads etc...)
Oats will dry the final product (Cakes or whatever you bake with it) due to density always best to use flour or complete pancake mix
Things like SF/FF Pudding mix aid in final product moisture/texture
PB2 or PB lean (what i prefer) helps with overall flavor and also texture, i really love the my oatmeal PB lean for the diverse flavors.
 
Started trying to work cream of rice/wheat into baked goods, still getting a hold on ratios, as bad as or worse than oats for absorbing all the wet ingredients but I need the lower sodium option now and most pancake mixes have a fair amount
 
I know its good been craving it like a madman

Doctors orders
 
The Solution said:
Oh do you have a severe medical issue?
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Its an ongoing thing at the moment yeah. Hopefully diagnosed & treated soon

Nephrologist has me sticking to absurdly low sodium, it helps with lessening symptoms

Day it is fixed I'm having the saltiest cheat meal I can find
 
As said above cuisine-art is good to go, there is no need to shell out extra cash for an expensive one, works great
 
My version is older but can still be found at some retailers & amazon

But this looks like the new equivalent
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Can make a single serving or a whole lot
 
Any of you have the problem with their cuisinart where the ice cream comes out great but there's a layer that's frozen to the sides? My problem with this is:
1) I'm loosing what feels like 15% of the ice cream
2) I have to wait for it to melt before I can rinse, which means a full 24h in the freezer (if it's half frozen I've been able to get away with 15 ish)
 
Bob taught me to take a bit of milk/almond milk and swish it around the frozen bowl to coat the sides. Solved the problem for me.
 
If you plan on using it a lot consider the cuisinart ICE-100 ice cream maker. I had the freezer bowl one but got tired of waiting to refreeze the bowl so my wife bought me this one. I use it daily and can make continuous batches with no wait time.
 
jim k said:
If you plan on using it a lot consider the cuisinart ICE-100 ice cream maker. I had the freezer bowl one but got tired of waiting to refreeze the bowl so my wife bought me this one. I use it daily and can make continuous batches with no wait time.
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I looked into those, and would buy in a heartbeat if 1) I weren't broke 2) I had somewhere to put it in my new dorm next year.
 
Bob do you eat a specific number of meals or do aim to just hit your macros?
 
The Solution said:
Depends on day, my schedule, and work schedule. Life > Meal frequency
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Doesn't answer my question.

Do you try to hit certain macros? Sounds like from what you said.. Some days you under eat, over eat and eat at maintenance depending on schedule?

I eat when I'm hungry, but won't go over my macros for the day.
 
tyga tyga said:
Bob do you eat a specific number of meals or do aim to just hit your macros?
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Calories in vs out is what matters IMO (while hitting macros of course). If I'm hungry, I'll eat. Most the time I'll eat anywhere front 4-7 meals a day. Just depends.
 
kbayne said:
Calories in vs out is what matters IMO (while hitting macros of course). If I'm hungry, I'll eat. Most the time I'll eat anywhere front 4-7 meals a day. Just depends.
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We said the same thing just different wording.
 
tyga tyga said:
Doesn't answer my question.

Do you try to hit certain macros? Sounds like from what you said.. Some days you under eat, over eat and eat at maintenance depending on schedule?

I eat when I'm hungry, but won't go over my macros for the day.
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I hit my macros everyday except for the day i have a cheat meal.

I always hit my macors and i dont miss them either. I am always on point even when i travel.
 
The Solution said:
I hit my macros everyday except for the day i have a cheat meal. I always hit my macors and i dont miss them either. I am always on point even when i travel.
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That answers it.

So overall macros is your goal. Meal frequency is irrelevant
 



Cellucor Chocolate Chip Cookie Dough Cupcakes

[video=youtube;dVVSfLvxh34]http://www.youtube.com/watch?v=dVVSfLvxh34[/video]
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Recipe

Dry:

60g Low-Carb Dixie Diner Pancake Mix (8 Servings)
40g Complete Pancake Mix
30g Cellucor Chocolate Chip Cookie Dough Whey
3g Splenda
Baking Powder (5g)
8g SF/FF Pudding Mix (Vanilla)

Wet:

2 Egg Whites (Stiffened to Firm Peak)
1/2 Cup Milk (I used almond) Around 90g
50g Greek Yogurt

Frosting:

20g Cellucor Molten Chocolate Whey
100g Greek Yogurt
30g Cream Cheese


Directions:

Combine all Dry (Whey, Pancake Mix, Baking Powder, SF/FF Pudding Mix, and Splenda)

in a separate bowl mix the two egg whites and churn with a hand blender or stand up blender for 3-5 minutes on a high power until a stiff peak is formed.

Combine Greek Yogurt + milk + Stiffened Egg Whites into dry and then fold the product until batter is formed.

Pre-heat oven to 350 degrees and then spray with cooking spray to prevent sticking of the cupcakes.

Transfer the mixture to the Muffin/Cupcake Pan and bake for 12 minutes, use a toothpick to check Muffins/Cupcakes if they are finished (it will come out with no residue on the toothpick)

Allow to cool for 5-10 minutes

Mix Frosting: Cream Cheese, Yogurts + Molten Chocolate Whey and transfer to a plastic bag and cut a small hole in the bottom corner. Use this to spread on top of muffins once they are cooled or else the final frosting will melt right off the cupcake (since they are not cooled).

Put finished product in fridge to cool/set or eat right away!

Macros:

For The Cupcakes:

Calories -- 635
Protein – 60g
Carbs -- 65g
Fat -- 4g

For The Frosting:

Calories -- 635
Protein – 28g
Carbs -- 10g
Fat -- 2g


Everything:

Calories -- 635
Protein – 90g
Carbs -- 75g
Fat -- 6g

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Cellucor Cor-Fetti Cake Batter Protein Brownie

[video=youtube;WX4iJv7t9xg]http://www.youtube.com/watch?v=WX4iJv7t9xg[/video]
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Recipe

Dry:
30g Cellucor Cor Fetti Cake Batter Whey
30g Complete Pancake Mix (Extra Fluffy)
8g SF/FF Pudding Mix
TBSP Splenda (3g)
Dash Baking Powder (3-5g)

Wet:
25g Greek Yogurt
1 Egg Whites
1/3 Cup Water (To help make batter)

Frosting:

50g Greek Yogurt
10g Cor-Fetti Whey

Directions

In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)

Crack in egg white, add yogurt, and use enough water to make a batter like consistency. (1/3 Cup Water)

Transfer to a Small square Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3 minutes on a medium powder

Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.

Transfer to Plate and Enjoy!
Add Cor-Fetti Frosting (Yogurt + Whey) to give the finished product a nice topping!


Macros:


Cals : ~340
Fat: ~ 3g
Carb: ~ 35g
Pro: ~ 43g

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Cellucor Cor-Fetti Cake Batter Protein Brownie

[video=youtube;WX4iJv7t9xg]http://www.youtube.com/watch?v=WX4iJv7t9xg[/video]
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Recipe

Dry:
30g Cellucor Cor Fetti Cake Batter Whey
30g Complete Pancake Mix (Extra Fluffy)
8g SF/FF Pudding Mix
TBSP Splenda (3g)
Dash Baking Powder (3-5g)

Wet:
25g Greek Yogurt
1 Egg Whites
1/3 Cup Water (To help make batter)

Frosting:

50g Greek Yogurt
10g Cor-Fetti Whey

Directions

In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)

Crack in egg white, add yogurt, and use enough water to make a batter like consistency. (1/3 Cup Water)

Transfer to a Small square Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3 minutes on a medium powder

Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.

Transfer to Plate and Enjoy!
Add Cor-Fetti Frosting (Yogurt + Whey) to give the finished product a nice topping!


Macros:


Cals : ~340
Fat: ~ 3g
Carb: ~ 35g
Pro: ~ 43g

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Cellucor Peanut Butter Chocolate Chip Cookie Dough No Bake Oatmeal Balls

[video=youtube;2JsXgbJbFSQ]http://www.youtube.com/watch?v=2JsXgbJbFSQ[/video]
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Recipe

Dry:

80g of Oatmeal (I used MyOatmeal.com Cookie Dough)
10g PB LEAN (I used from MyOatmeal.com) or PB2
25g Cellucor Chocolate Chip Cookie Dough Whey
25g of Cellucor Peanut Butter Marshmallow Whey
3g Splenda
20g Peanut Butter Chocolate Chips

Wet:
20g of Peanut Butter
10g of Honey
75g Banana (Mashed)

Directions

To make the balls: Mix all Dry in a large bowl until well combined.
In Separate Bowl Mash Banana , add peanut butter, and top with honey and mix to form a gel like consistency
Combine The wet with dry and mix together with a spoon to get a very thick consistency and sprinkle on Chocolate/Peanut Butter Chips and continue to mix until everything is stirred together.

Scoop 1/8 cup mixture into hands and roll into a ball (or use a spoon). Continue until batter is gone. Place protein balls in a Tupperware container and store in the fridge for up to 2 weeks, you can even put them in the freezer.

Also -→: This batter can also be made into no bake protein bars. Simply press batter into a 9×9 pan sprayed with cooking spray. Freeze for about 30 minutes, and cut into 8 bars. Wrap each bar individually and store in the fridge or freezer. Take the bar and wrap them into tin foil and push down to a bar form and easy to take on the go.


Macros

For Entire Recipe:

Calories: ~ 900
Protein: ~ 55g
Carbs: ~ 125g
Fat: ~ 20g

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