My Ray Peat Potato Protein Soup with added stock

kettlebell

Member
Joined
Oct 14, 2012
Messages
417
Location
UK
Hi everyone,

I wanted to post up the steps I took to make my Scrambled potato protein.

I have used a masticating juicer which works brilliantly.

http://instagram.com/p/SK4tGclDsT
My masticating juicer. Does the job just fine!

http://instagram.com/p/SK5gzAFDsz
Waste on the left and mostly protein on the right. I didnt peel the potatoes but maybe I should have done.

http://instagram.com/p/SK6QzWlDtR
This is the protein and you can clearly see the remaining white starch settling at the bottom of the container. It has the consistency of very thick glue.

http://instagram.com/p/SK65NBFDt0
I used a spoon to get the protein less the remaining starch into a separate bowl. You can see that the starch has separated even more. This only took a few minutes to get to that level of separation.

http://instagram.com/p/SK7f-SlDuG
Starch on the left and pure protein on the right ready for scrambling.

http://instagram.com/p/SLDIzdFDix/
In the pan!

http://instagram.com/p/SLDt4KlDjQ/
Cooking nicely

http://instagram.com/p/SLETXMFDjn/
Adding stock (Optional of course!)

http://instagram.com/p/SLFWhElDkS/
Finished!
 

Ami

Member
Joined
Nov 10, 2012
Messages
28
kettlebell said:
Hi everyone,

I wanted to post up the steps I took to make my Scrambled potato protein.

I have used a masticating juicer which works brilliantly.

http://instagram.com/p/SK4tGclDsT
My masticating juicer. Does the job just fine!

http://instagram.com/p/SK5gzAFDsz
Waste on the left and mostly protein on the right. I didnt peel the potatoes but maybe I should have done.

http://instagram.com/p/SK6QzWlDtR
This is the protein and you can clearly see the remaining white starch settling at the bottom of the container. It has the consistency of very thick glue.

http://instagram.com/p/SK65NBFDt0
I used a spoon to get the protein less the remaining starch into a separate bowl. You can see that the starch has separated even more. This only took a few minutes to get to that level of separation.

http://instagram.com/p/SK7f-SlDuG
Starch on the left and pure protein on the right ready for scrambling.

http://instagram.com/p/SLDIzdFDix/
In the pan!

http://instagram.com/p/SLDt4KlDjQ/
Cooking nicely

http://instagram.com/p/SLETXMFDjn/
Adding stock (Optional of course!)

http://instagram.com/p/SLFWhElDkS/
Finished!

Thanks!
 

kettlebell

Member
Thread starter
Joined
Oct 14, 2012
Messages
417
Location
UK
Hi Ami, You are welcome :):

Hi Gamestopdorito,

Pretty much all of it. In a ray peat interview he said, and I paraphrase "The potato protein soup is like egg white protein but a lot higher in quality" In other words the juice is protein and water, a very high percentage of protein.

I thought it tasted alright. I will use it to make soups with the stock in the future.
 

narouz

Member
Joined
Jul 22, 2012
Messages
4,429
kettle-
A beautiful pictorial voyage down potato soup lane!

You know, I tried it with the peel on, like you.
I was a little bummed by the brown color resulting.
I see you have some of that too.

I guess it looked a little dirty...even though it probably wasn't.
But...probably is a staining from the peels...which also kinda bummed me:
after all, the peel is the part that's supposed to have the bad stuff in it.
(I know I'm dazzling in my precision here! :oops: )

Overall, I'm still a bit staggered by the total tonnage of potatoes needed
to eak out a rather underwhelming amount of starch free, fiber free, peel free juice.
Do you ever feel that way?

The combo of broth with potato extract is a natural--gonna try that!
And I bet another cool variation would be to add a lot of cheese and perhaps some onion.
 

kettlebell

Member
Thread starter
Joined
Oct 14, 2012
Messages
417
Location
UK
Hi Narouz,

Yes you are right. You do need a bucket load (Literally) of potatoes to get a really good amount of soup but I think its worth it. Just a small amount a day, say a cupful in my opinion will have a benefit. It definitely makes my gut feel good and an hour later I feel very calm and warm. I agree that it did have a brown tinge which may not have been ideal and am now peeling when I make it.

Hi Kiran,

Any juicer will do, masticating of centrifugal (I have a masticating juicer which works very well) - The important part is letting the juice sit for long enough afterwards for the starch to settle at the bottom. I separate twice to ensure I have minimised the starch.

Here is to plenty of potato protein soup over the holidays.
 
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