My Ray Peat Potato Protein Soup with added stock

Discussion in 'Potatoes, Sweet Potatoes, Ray Peat Potato Protein ' started by kettlebell, Nov 18, 2012.

  1. kettlebell

    kettlebell Member

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    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!
     
  2. Ami

    Ami Member

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    Thanks!
     
  3. Dorito Loyalist

    Dorito Loyalist Member

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    Any idea about how much of the protein ends up in the juice?
     
  4. OP
    kettlebell

    kettlebell Member

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    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.
     
  5. narouz

    narouz Member

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    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.
     
  6. kiran

    kiran Member

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    I need a juicer damnit, that sounds tasty.
     
  7. OP
    kettlebell

    kettlebell Member

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    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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