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2davidc8's avatar

What do you think of using Metamucil as a thickener for soups and sauces?

Asked by 2davidc8 (10127points) October 3rd, 2017

Trying to add more fiber to my diet.
I noticed that Metamucil makes liquids thicker, so I was wondering if anyone has tried using it to thicken sauces and soups (instead of flour or cornstarch).
Also, it seems that it might work as a binder in pancakes and meatballs as an alternative to eggs.
Or, when mixed with a bit of water, maybe it could be used instead of eggs to bind breadcrumbs (or panko) to fish or chicken. Has anyone tried this?

(And, no, I don’t work for the manufacturer of Metamucil, nor am I being paid by them.)

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5 Answers

CWOTUS's avatar

For soups – at least, the kind that I prefer – I sometimes use barley or rice to thicken. A little goes a long way.

zenvelo's avatar

Psyllium, which is the main ingredient in Metamucil, is used as a thickener. But it sure wouldn’t be desirable in soups or sauces. It gets slimy, like okra, and a little goes a long way.

And, half an hour after having soup with it, you’d be cramping and spending the next few hours on the toilet.

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