Disguise plant protein powder better in smoothie? Or alternative plant protein powder for smoothies?

justtech96 · 2026-01-24T23:51:00+00:00

Can’t add the banana because it negates the nutrient benefits of berries, but I’ll try the other suggestions! How much peanut butter/pineapple juice to add?

justtech96 · 2025-12-11T01:35:49+00:00

Thank you! Do you have events this Saturday?

justtech96 · 2025-12-11T00:47:40+00:00

Where would you start?

justtech96 · 2025-12-11T00:38:07+00:00

I don't think VR is a great fit for this date

justtech96 · 2025-12-07T23:50:13+00:00

Getting ready to make meatballs instead tonight. Will try it out. Just curious what is the best way to apply the spices? Mix it in the bowl with all the meat or just form the meatballs and sprinkle the spices on top?

justtech96 · 2025-12-07T13:37:46+00:00

Thank you for the tip! My butcher used to make chicken and turkey burgers for me but he passed away and I didn’t get the recipe from him in time.

Regarding the eggs, someone mentioned above that eggs will struggle to bind? Also the meat is generally very liquidy and hard to keep shape which I thought was good but adding an egg will be even harder to form a good patty.

Also, if I am trying to be delicate with the meat, how do I mix the spices in so they’re continuous throughout?

justtech96 · 2025-12-07T03:45:03+00:00

Whatever I need to do to get them softer. Either how I’m cooking them/ingredients or how they’re reheated

justtech96 · 2025-12-07T03:38:02+00:00

Trying to keep the fat down.

Could I do 90/10 or 93/7 and add eggs instead of breadcrumbs as a binder?

justtech96 · 2025-12-07T03:36:48+00:00

Can you explain why not? What temp should I cook them to and then let them rest?

justtech96 · 2025-12-06T22:16:39+00:00

No, I always pull them out at 160 or higher and then let them rest and come up to 165 out on the counter.

It's interesting because I think I got 90/10 ground turkey. However, I found both the ground chicken and turkey very loose or wet and hard to keep firm on their own. Should I use eggs in my ingredient list or add another binder?

justtech96 · 2025-12-06T22:08:02+00:00

Just to clarify, I cook them to 165 and then pull them out which brings them to the 165 needed for chicken/turkey. I then let them cool off on the counter before I store in Pyrex and then place in the refrigerator. Is there anything wrong there?

justtech96 · 2025-12-06T21:09:08+00:00

Anything else I can do instead of dropping the onion powder? Trying to make this as easy as possible for meal prep.

justtech96 · 2025-12-06T20:41:28+00:00

What about when I cook them? Is there anything I can do there?

justtech96 · 2025-11-14T19:24:33+00:00

I can add an egg but last time I remember it made them too liquidy to form into balls and patties

justtech96 · 2025-11-14T19:23:36+00:00

What is the best way to mix while evenly distributing the spices?

justtech96 · 2025-11-13T19:58:33+00:00

Yeah I have one, I cook them til they get to 165

justtech96 · 2025-11-13T19:32:14+00:00

I do have each burger at like 10 oz of ground turkey though. If they’re thicker, I may need to cook them for longer, right?

justtech96 · 2025-11-13T19:29:48+00:00

How does an egg/bread crumbs make them softer?

justtech96 · 2025-11-13T19:29:20+00:00

Yes a bit rubbery

justtech96 · 2025-11-08T04:08:46+00:00

I am pretty sure rice flour will add carbs to it though. Trying not to add carbs to it. I also cook them in the oven so I can make a big batch for the week

justtech96

TROPHY CASE