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  #21 (permalink)  
Old 09-27-2013, 04:31 AM
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Quote:
Originally Posted by phani View Post
i will give it a try.
thanks chef.
have you taken pics? want to make sure it wud come up just like yours


Will make this next week again and take pics!
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  #22 (permalink)  
Old 09-27-2013, 06:53 AM
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going to pick up some egg beaters tonight...my wife will make some within the next day or so and I'll have her take a picture.
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  #23 (permalink)  
Old 09-28-2013, 04:25 AM
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So, my wife attempt as shown. My comments are it more like a meringue. It's a consistency thing for me. It is not creamy.

What she did was the following:
1) whip egg whites until stiff peak formed
2) folded in cream of tarter
3) folded in chopped fresh strawberries instead of liquid sweetener
4) folded in four scoop of protein scoop by scoop.
5) this made six 8 ounce ramekins.

I noticed in by the morning, some of them separated...so I'm not sure what she did wrong.
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  #24 (permalink)  
Old 09-29-2013, 05:05 PM
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When it comes to egg whites etc its really about folding method not mixing. Mixing will make the meringue collapse it has to be gently folded through. I will make this week and take pics of stages and show the final product.
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  #25 (permalink)  
Old 09-29-2013, 09:22 PM
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Quote:
Originally Posted by BigChef View Post
Will make this next week again and take pics!
thanks chef
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  #26 (permalink)  
Old 09-30-2013, 06:41 AM
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Thanks! Looking forward to see how it's supposed to look like. I think mine was a big fail...lol
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  #27 (permalink)  
Old 12-31-2013, 08:42 PM
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I need to order some of this synthapure stuff . Sounds good
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  #28 (permalink)  
Old 03-29-2014, 12:18 AM
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Thanks for sharing this recipe. my pals in the gym will love it.
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  #29 (permalink)  
Old 03-29-2014, 10:45 PM
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Any new recipes chef?
You are very creative with healthy foods
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  #30 (permalink)  
Old 04-04-2014, 03:03 AM
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Tried your recipe and I must say that is fantastic man.
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  #31 (permalink)  
Old 04-05-2014, 05:10 AM
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Sounds good!!
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  #32 (permalink)  
Old 12-18-2014, 09:49 PM
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Quote:
Originally Posted by BigChef View Post
Welcome to my MasterChef class, I have been experimenting making ice cream at home and wanted to indulge in delicious, creamy ice cream, no matter how “clean” you’re eating!

Here’s how and it's very easy to follow and to make -

Ingredients:

8 Egg Whites, whipped stiffly (whip your egg whites longer) that's the key to make this Ice Cream
4 scoops Synthepure
2 tbsp Sugar-Free Syrup (Maple, Strawberry, Blueberry, Chocolate, Vanilla, or any flavor would work)
Pinch of Cream of Tartare


Method

Whip the egg whites with a mixer until stiff. Continue whipping as you begin to add the Synthepure to the egg whites, one scoop at a time. Once the Synthepure's added, add the sugar free maple syrup.

Continue mixing until all is well combined (the mixture texture should be like thick cream). Pour into four ramekins and freeze.


Voila!
What ever happened to Big Chef? Wasn't he putting together a Synthepure ebook some time back?
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  #33 (permalink)  
Old 01-16-2015, 01:41 AM
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Hopefully will get to try this one out soon! Thank you!
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  #34 (permalink)  
Old 02-21-2015, 12:34 AM
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Sounds good
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  #35 (permalink)  
Old 04-26-2016, 08:49 PM
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Ice cream is very tasty for me. So i am going to save this recipe, thanks
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  #36 (permalink)  
Old 05-15-2017, 11:21 AM
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this sounds very good. will definitly be giving it a shot soon, thanks for sharing this with us.
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  #37 (permalink)  
Old 04-16-2018, 03:49 AM
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Sometimes it's hard to find them, but some grocery stores carry pasteurized eggs, which are safe to eat raw. They'll probably be better than Egg Beaters if you can find them. I use them when I make Tiramisu, which calls for raw egg yolk.
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  #38 (permalink)  
Old 04-16-2018, 06:26 AM
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Ice cream is my favorite sweetness. Thank you
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  #39 (permalink)  
Old 04-16-2018, 06:45 AM
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Sounds good. I need it
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  #40 (permalink)  
Old 06-07-2018, 02:43 AM
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I have to g o to the store and grab some of these ingredients to try this ASAP!
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