How would you like a little help from a Chef?

**RaginCajun** · 07-03-2013, 08:03 AM

Originally Posted by lstbred

There are several things you can try, do you have a hand mixer? or a table top? or just a whip? All are fine it's just a matter of ease.Try this:
Put all the ingredients together except the eggs.
Add a bit more water or milk or a combo of the two until it comes to a "pancake" type consistency. This is gonna vary, you'll have to play with it.
In a seperate bowl whip the egg whites to soft peaks (video how-to attached)
Fold (not stir) in the eggs to the other ingredients (video how-to attached)

This is a little more time consuming/work, say 5 extra minutes, but it should be worth it. They might rise a little so only fill your cups/pan 3/4 of the way. I have never made protien bars, cakes but as a general rule this should work. This is the same way meringue, mousse, souffle get their "airyness". Give it a try and let me know how it goes.

Eggs beat to peaks by machine:
How To Beat Egg Whites - YouTube
Eggs beat to peaks by hand:
How To Whip Egg Whites - YouTube
Folding egg whites into something:
å¦‚ä½•æ‹Œå‹»è›‹ç™½éœœ How To Fold-in Egg Whites - YouTube

gotcha and understand. was having a brain fart! I have a whisk and hand mixer.

I was mixing everything together first! SHOT!

I will be trying again this weekend

thanks!

**pawn master** · 07-05-2013, 09:21 PM

Really. I have learned most of my cooking skills by watching the food network like Bobby Flay's BBQ addiction. I am definitely no chef but I cook non stop and eat mostly meats and these methods have worked for me. Before I started watching I over cooked my meats and they were dry and taste less. Thanks for the link. So many opinions I guess you need to find what works best for you.

**lstbred** · 07-06-2013, 11:10 AM

If it works for you, do it, screw it. I'm the type that doesnt really follow the culinary rules anyway ( I know them but dont always follow them) "you cant put cheese and fish together" really? I can take a shit in a hot dog bun if I wanted! not a great idea but I COULD do it, dont tell me I cant lol

**pawn master** · 07-06-2013, 12:29 PM

lol I do not eat cheese but I do come up with some weird combos myself. I cannot stop drinking milk so my dairy intake is already to high to enjoy other dairy products.

**lstbred** · 07-16-2013, 12:53 PM

Two new lentil recipes added to Lstbred's Recipes

**RaginCajun** · 07-17-2013, 09:27 AM

just wanted to say thanks again for the egg whipping advice. I can't believe I forgot about that simple key aspect!

my muffins came out very airy and soufflé like.

will be doing this again really soon!

**lstbred** · 07-17-2013, 01:27 PM

Glad it worked and that I could help out! I should have some more time soon and I'm going to try putting together some videos

**lstbred** · 07-21-2013, 06:30 PM

3 new recipes added to LSTBRED Recipe Thread

**lstbred** · 07-27-2013, 04:14 PM

Add FOUR new chicken-turkey recipes to Lstbreds Recipe thread!!

**jaydoyle** · 07-31-2013, 06:25 AM

Hi how's things mate just wondering would you be able to help us out? Looking to cut weight and tone up any ideas the basic foods to stay away from and to go for. I know the normal stay away from white food bread ect just looking for a program that suits me wanna try a month of cutting and training cheers irish !

**lstbred** · 08-03-2013, 06:59 PM

I'm no nutrionist, I cant tell you any specific "diet" that fits, were all different. The best way to start is find out what your TDEE is and the macro break down. Once you have that down and have an idea of what you should/can have, after that there are tooonnss of recipes on here to choose from and we/I can give out specific recipes. Hope that helps. ouichef

**basketballfan22** · 09-01-2013, 11:26 AM

Originally Posted by lstbred

The whole "room temp" thing and "searing to save juice" has been proven wrong, there is no discernable difference. I believed that too for along time but in reality it doesnt do anything. Leaving the skin on your chicken while cooking imparts a lot of flavor but when it's done you can take the skin off and get rid of most of the fat, sounds like a good deal to me lol.

Heres one link
The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away | Serious Eats

That link is awesome. My cooking knowledge is very limited, so it's funny how I subscribed to most of those myths. It's funny how so many professionals still preach most of those myths. Damn you Food Network!

I need to seriously spend more time in this part of the forum. I have been cooking pretty regularly now (≈2 months, lol), and it gets difficult searching for recipes every week.

I don't have much time to cook during the week, and my super fast metabolism forces me to eat around 4500-4700 Calories/day. This makes it VERY difficult to cook every day; instead I spend the weekend researching recipes, buying the food, and cooking most of my meals for the week. What this means is that I eat the same thing for a week, then I change it up the next week. Eating the same thing for a week isn't bad at all, but changing it up the next week is pretty much mandatory.

I always have the same 1887 Calories (218 g carbs, 60 g fats, 117 g protein), so every week I try and come up with the remaining ≈3000 Calories (207 g carbs, 81 g fats, 205 g protein).