I did it!!! I found a use for MQ's 3T!!!!

Damn!

Never thought I'd find a use for this stuff! I was caught in the middle of that truencated Triple Threat scandle. I was sent replacement tubs, and chucked the originals in the trash.

Anyways....with Cornholio's second testing of the new batch, I was not inclined to bother with the replacements either. Until I got inspired with serveral "cake mix" protein powder comments, that I recalled.

........so this stuff has been sitting around in the basement, and I thought " what the fuck ". It cost me a shitload of my money.

Triple Threat Cake Recipe:

- 1/2 cups skim milk
- 4 scoops chocolate Triple Threat

Place in banana loaf pan/cookie sheet.
Preheat oven to 350 degrees and bake for 20 mins.

I laughed my ass off. This stuff actually rose and had the qualities of a chocolate cake! It actually tasted pretty good too! With the sucess of this test batch, I'm inclined to use the surplus I have rotting in the basement.

I kid you not. Give this a try, if you have any of those questionable batches left over. They might not be the protein content that you were looking for, but surely it has to be better than Betty Crocker? Right...........?

Wouldn't cooking the protein at 350 degrees denature it and render it worthless.

I mean, if you were gonna toss the old batch in the trash anyway, then no big deal, but you probably shouldn't use new quality protein to do this.

I've heard yes, and no.......

Be cool to hear from somebody that knows. Anybody?

I am still waiting on a definitive answer to this as well....

I cook with protein powder alot, seems to work well. It doesnt denature Soy protein so why the others?

......still hearing of a lot of ppl cooking with protein powders. Does anybody know about the heat vs protein issue?

heat denatures protein, yes. but denaturing protein does not change the primary structure of it, ie. it's amino acid composition.

so i don't see how denaturing protein can result in it being worthless, but i'm not sure about this.

i did a little searching and it seems that many think denaturing of whey results in reducing it's bioavailability some, which may mean the body can't use as much and you lose a little of the protein.

on a side note, from what i gather denaturing doesn't seem to be a problem with milk and egg proteins.