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protein powder in sauce, soups

curvygirly911
curvygirly911 Posts: 105 Member
edited February 18 in Fitness and Exercise
Has anyone ever added whey protein powder to their spaghetti sauce or soups? I'm wondering if this would taste okay and allow me to get more protein in?

Thanks in advance

Replies

  • suremeansyes
    suremeansyes Posts: 962 Member
    I've added plain whey protein to spaghetti sauce and it worked out fine, keep in mind it'll lighten your sauce to more of a creamy sauce.

    I didn't add the powder straight to the sauce though. You have to cool some sauce down a bit, mix in the protein powder, then take a bit more of the sauce out of the pot and add that to the protein. You want to warm the protein powder up slowly so it doesn't curdle and ruin your sauce.
  • Staniel_2013
    Staniel_2013 Posts: 120 Member
    There are veggie/vegan protein powders that you could buy at some stores that may work out a little better. Some have flavors and others can be tasteless.

    Thought I would throw that out there. I tried it once to give it a shot in juices/smoothies.
  • No_Finish_Line
    No_Finish_Line Posts: 3,661 Member
    I always put strawberry protien powder in my oatmeal.

    I"ve whipped cream and added vanella powder to sweeten, that was relly good!

    never tried it in sauce or soup. i put it in my scalding hot coffee once, did not taste good but it did not clump or 'curddle'. I think whats really going on there is that for whatever reason its just not mixing well into the medium.

    They do have brands with no artifical flavors, but i wouldn't expect this means they have no flavor at all.
  • suremeansyes
    suremeansyes Posts: 962 Member
    never tried it in sauce or soup. i put it in my scalding hot coffee once, did not taste good but it did not clump or 'curddle'. I think whats really going on there is that for whatever reason its just not mixing well into the medium.

    No, it actually does curdle and there is no mixing it in at that point. The texture is way different from "not mixed in" and "curdled".

    OP, it's just like tempering eggs before adding to hot liquids so they don't cook. Also, the flavor if using plain whey protein is very minimal, think of it as adding watered down milk to whatever you are making. Here are some threads for advice.

    http://www.obesityhelp.com/forums/rny/4269445/Hot-drinks-and-curdled-protein-powder/

    http://forum.bodybuilding.com/showthread.php?t=120868311
  • curvygirly911
    curvygirly911 Posts: 105 Member
    I've added plain whey protein to spaghetti sauce and it worked out fine, keep in mind it'll lighten your sauce to more of a creamy sauce.

    I didn't add the powder straight to the sauce though. You have to cool some sauce down a bit, mix in the protein powder, then take a bit more of the sauce out of the pot and add that to the protein. You want to warm the protein powder up slowly so it doesn't curdle and ruin your sauce.

    Thanks for your input :) I am confused though about your instructions. I was thinking that I mix a bit of water and a bit of sauce and powder bit by bit?
  • suremeansyes
    suremeansyes Posts: 962 Member
    Just take a bit of sauce out, like maybe a quarter cup. Stir it so it cools a little, then stir the powder right into that slightly cooled sauce. After it's mixed in, I'll usually take a couple spoonfuls of the hot spaghetti sauce and stir in into the sauce mixed with protein powder. Then mix it all back into the main pot of spaghetti sauce.

    Watch a video on tempering eggs for sauces and pretend the protein powder is eggs.
  • curvygirly911
    curvygirly911 Posts: 105 Member
    Thanks for your explanation!!!!! so helpful
This discussion has been closed.

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