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Originally Posted by kfisherx
Okay so packed pumpkin versus pumpkin pie filling? I just use cannned pumkin when making pies. Is that the same stuff?
Also wrt cooking with protein powder... I keep hearing that it de-natures the protein to cook with the stuff. What do you think?
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Just regular old pumpkin - no extra ingredients in the pumpkin which is what pumpkin pie filling has.
As far as denaturing goes... every protein you cook denatures to some extent - this is what causes the whites in eggs to change color as they heat and meat to become firm when you cook it. I don't think it's that big of an issue in the grand scheme of things.