Monday, 26 November 2012

Cooking with Protein: Tip #1

When cooking with protein, the kind of protein you use makes a big difference.  If your attempt at a recipe doesn't come out quite right, don't give up on it... it could just be the kind of powder you're using and you may need to experiment to find the right one.  From my experience, finer, more "powdery" powders bake the best. The powders that I've been less satisfied with tend to be more "grittier" in texture and are also the ones that don't blend quite as well in a shaker.

So don't be discouraged if it seems like your muffins, cake, or bread didn't come out right.  Try again using a different brand and you might have a more enjoyable outcome!!  :)

Happy Monday!  Start the week off on the right foot and the rest of your week will be a walk in the park!!  


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