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saltnpeppa
Fri, Aug-29-03, 20:17
has anyone tried this? I'm thinking the chocolate whey protein powder has a lot less carbs, plus if it's more versatile, then it's better for the budget, which is already strained.
THanks
wabi_sabi
Fri, Aug-29-03, 23:41
The thing I have noticed about cooking with Whey Protein, is that it makes the recipe VERY dry. So, if ever I use it, I'm sure to add extra fat to the mixture. This works well with muffins, etc.

I'd say it depends on what you're using it for.

Good luck!
Karen
Sat, Aug-30-03, 01:24
The two are not interchangeable. You would need a lot of whey powder to replace the depth and flavour of chocolate in certain recipes. What you can do to replace chocolate is use 3 Tbsp. of cocoa and 1 Tbsp. butter per ounce of chocolate. This works in items like brownies or muffins where there are other "grainy" ingredients but would not work well in something where you need a smooth texture like truffles or a chocolate mousse.

Karen
saltnpeppa
Mon, Sep-01-03, 20:27
thanks. I'll make a note of your idea.