>>76475749
Its originally why I started making it actually, as a way to mask the collagen. At first I was mixing protien powder, collagen peptides and creatine into water and trying to chug it down, it was hard to dissolve and mix it all and it tasted awful. The I thought about using it in cooking and the idea came to me to mix it into a sauce, pretty much masked the flavor completely and it worked as a thickening agent.

When you add the broccoli to the sauce will determined how much crunch it has, you can withhold it until the end, mixing it in seconds before serving to maximize crunch, or you can add it early and let it dissolve into it. I happen to like both ways. Ive experimented with doing both at once, leaving the florets out until the very end to keep them crunchy while stewing the stalks directly in the sauce to infuse that broccoli flavor into the sauce, came out quite good.