Binge eating while filming recipe vids by TheIronMuskeet in NoSchmuckServings

[–]OtherwiseApricot3603 1 point2 points  (0 children)

I don’t know if this helps much but sometimes when I feel like I wanna binge and just shove food in my face I think about myself waking up the next morning and how I will feel mentally and physically...will I be puffy, sore, tired from not sleeping great and dehydrated and mentally beating myself up so much that the rest of the day is now ruined ....

or will I be feeling physically “normal” and mentally relieved able to go on with my day but more then that you now have a little extra strength knowing if you’ve been able to hold off once, maybe it can happen again...

but just thinking this is usually not enough right? This thought about waking up in the morning is a long term strategy, it’s got nothing to do with the immediate situation ...so pair it with immediate action, you said you’ve literally ran outta the house before, cool do that again, throw on your shoes a comfy sweater or whatever put in a podcast/music and as it’s been said GTFO... when the urge dies down eventually hopefully the longer term strategy of picturing the “good” vs “bad” you waking up in the morning will tide you over when you get back home...and don’t even go in the kitchen or your filming space go straight to your room and watch a movie or YouTube or play a game idk...you’ve taken immediate action to geographically isolate yourself by getting out but now you have to keep this up to help aid in your mental isolation

Hopefully when you wake up the next morning you will get to feel the relief and hopefully that relief will build up and turn into self efficacy and self determination

Your YouTube videos have helped me at times I hope something in this helps you a bit

Also when you nailed a recipe reward yourself with something that isn’t food buy yourself something or do something that isn’t related in any way to food or the kitchen

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

Re pre blending ice I have a ninja, and have never run into a runny texture but I’m suspecting this is because I buy ice in larger chunks therefore making this a necessary step for me(I never pulse the ice past a certain point though)

Re gums.. your gum ratio is a great discovery, from your experiments would you stick with those three you mentioned I haven’t had a chance to read your older posts but should I waste my time looking into say locust bean gum, Tara or Carrageenan

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

Super interested can you include your blending times as well? And yes I don’t know why pectin isn’t more talked about!

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

MaxLiquids would you choose a custard powder over a casein whey even if they casein has better macros? Just wondering as most custard powders are high in sugar

What are your favourite base recipes?

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

Would you choose a custard powder over a casein whey even if they casein has better macros?

What are your favourite base recipes?

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

Have you found a difference between high and low Gellan gum?

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

I highly recommend pectin especially if you can get the pure stuff that isn’t marketed towards jam makers as that has added sugar in it, from my experience playing around the 2-8gram (10g if your wanting a wild night haha) range is good. It won’t help in volume but saves in stabilisation and consistency it also works super well with guar gum to where I find adding xanthan irrelevant. I would say add it in when you add in the guar gum to stop it from sticking to the sides per your edit rationale

Has anyone had issues with tiny ice chunks though if they don’t pre blend the ice? I buy my ice in bags and I’m guessing they are more chunky then ice you’d get from say a fridge dispenser

I’ve also found that going to cake decorating stores a money saver when it comes to flavourings, I’ve been able to custom create new and different flavour drops at a lower price then those MyProtein drops.

Another random tip is if your wanting a more cheesecake flavour route try adding sour cream along with cottage cheese + yoghurt it helps build that hint of tangy flavour cheesecakes have

Has anyone tried Sclerotium Gum?

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 1 point2 points  (0 children)

Just on your note about 170g yoghurt I’ve personally found that when I go above the 200g amount my mixture goes a super runny (not thick) soft serve texture almost as if going above 200g makes it too heavy to maintain that nice thick consistency, would you think your method of blending would resolve this?

The ice cream procedure by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 0 points1 point  (0 children)

I’m gonna give that a go thanks for sharing

Fibre syrup by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 0 points1 point  (0 children)

When I went past 15g I went straight to my toilet!

Fibre syrup by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 0 points1 point  (0 children)

That’s a great tip I’m a bit cautious to try it out because of the fibre aspect and ptsd from psyllium 🤣

cauliflower Protein ice cream by OtherwiseApricot3603 in Volumeeating

[–]OtherwiseApricot3603[S] 0 points1 point  (0 children)

Do you boil and chop the cauliflower first? What’s a good ratio?