My tip for zoodles: use a potato ricer to squeeze out extra water. A fair amount of pressure can be applied using this gadget and clean up is easy. The raw zoodles are too firm to go through the holes.
I do this with raw, unsalted zoodles being eaten uncooked or being used as an ingredient in a cooked dish.
I also use this method with shredded zucchini or steamed cauliflower.
If you are a fan of thin homemade crackers or pizza crust being even, give rolling pin bands a try. There are many versions these bands available; here is one:
https://www.amazon.com/Evendough-rolling-pin-bands-sets/dp/B004QP5EME?ie=UTF8&dpID=41ZHz32V8dL&dpSrc=sims&preST=AC_UL160_SR160%2C160
Shredding cooked boneless chicken with a hand or stand mixer - totally works!
http://homemakersdaily.com/hate-shredding-chicken-dont-have-a-kitchen-aid-this-is-for-you/
Low carb slow cooker/crock pot cakes - how the heck do you serve/get out of the container without destroying the cake? I tried parchment paper; it is a PIA (pain in the a**).
I realized a 7-cup glass Pyrex bowl fits perfectly in the Instant Pot, nice to serve from, and easy storage.
http://alldayidreamaboutfood.com/2014/08/low-carb-slow-cooker-chocolate-cake.html
Kale chips. Yum!
The blow dryer method for drying leaves for kale chips works well. Try using a pillow case or a large or a deep mixing bowl to corral the kale, which has a tendency to blow away, especially if you want to rush this step (like me, lol). Using low heat from a blow dryer does make a difference.
So I plan to make the dark choc cake today but I dont have any whey protein powder? Whats the purpose of the protein powder other than adding protein to the recipe? Will the lack of affect the density or anything else of the cake?
I am pretty sure protein powder gives low carb baked goods a lighter/fluffier texture. For sure, do not overmix. I had a Soul Bread recipe disaster from over mixing lol.
Perhaps you could substitute whipped egg whites but this is just a guess.
The articles below don’t address your question directly but may be helpful.
http://tryabouttime.com/baking-with-whey-protein/
http://amyshealthybaking.com/protein-powder-recipes-tips-faq/
I’ve got one of those from the old days of mashed potato and sweet potato. Good tip.
