proteinpowReason 5 (for trying unflavored protein - whey, pea, or any!)
Unflavored protein, especially one without soy lecithin, gums, and other emulsifiers is far easier to cook and bake with 👍 I've found this out after decades of cooking with all big brands of protein. I actually have a funny story for you:
A couple of years ago, back when I used other brand's protein powders at our Pow workshops, a big brand sent some new whey they brought out for us to use. We ended up using that at the workshop to make cakes and cheesecakes and... 😬😬😬😬 It was a disaster - everything came out like rubbery shoe soles!!!!!!!! 👎
I realised far too late the reason why that happened is because the whey was FULL of xanthin gum! Have you had xanthin gum? If you use too much of it oy, you end up with toothpaste-textured stuff 😑 Great for shakes, sure, 👍 but for cooking and baking? 👎No gracias! 😬
Unless... ❤️️👞???? Hehehe 😝
- designed2eat🙌 🙌 🙌
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