Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Thanks, Debbie 40- cd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Thanks, Debbie 40- cd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 At 09:41 PM 3/14/2010, you wrote: Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Eggs, or more specifically, egg yolk, acts as an emulsifier. As a consequence, if you want to make arecipe in which the egg is an emulsifier, you can often use lecithin. The lecithin that I use is a thick, sticky, oily liquid. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 At 09:41 PM 3/14/2010, you wrote: Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Eggs, or more specifically, egg yolk, acts as an emulsifier. As a consequence, if you want to make arecipe in which the egg is an emulsifier, you can often use lecithin. The lecithin that I use is a thick, sticky, oily liquid. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks. Thanks, Debbie > At 09:41 PM 3/14/2010, you wrote: >>Can someone explain how lecithin can be subbed for eggs in dressings? >>Is it liquid or powder? Can it go in anything that needs thickening? > > Eggs, or more specifically, egg yolk, acts as an > emulsifier. As a consequence, if you want to make > arecipe in which the egg is an emulsifier, you can often use lecithin. > > The lecithin that I use is a thick, sticky, oily liquid. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks. Thanks, Debbie > At 09:41 PM 3/14/2010, you wrote: >>Can someone explain how lecithin can be subbed for eggs in dressings? >>Is it liquid or powder? Can it go in anything that needs thickening? > > Eggs, or more specifically, egg yolk, acts as an > emulsifier. As a consequence, if you want to make > arecipe in which the egg is an emulsifier, you can often use lecithin. > > The lecithin that I use is a thick, sticky, oily liquid. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 At 05:49 AM 3/15/2010, you wrote: Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks. Eggs, especially free-range eggs, are an excellent food. A couple weeks ago, btw, I was making remoulade sauce, and was so busy getting all the rest of the ingredients in the machine that I forgot the egg. Guess what. The mustard served as an emulsifier, and the remoulade turned out just fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 At 05:49 AM 3/15/2010, you wrote: Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks. Eggs, especially free-range eggs, are an excellent food. A couple weeks ago, btw, I was making remoulade sauce, and was so busy getting all the rest of the ingredients in the machine that I forgot the egg. Guess what. The mustard served as an emulsifier, and the remoulade turned out just fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 It's not very expensive on Amazon. Next time I order something, I may try it. I hope it's not like the oil you are supposed to take with omega 3 and 6 that's refrigerated. I couldn't take it. One thing, my mom used to take a type of lecithin in the '70s that made everything green. That's about all I remember about it. Debbie houston cd I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 It's not very expensive on Amazon. Next time I order something, I may try it. I hope it's not like the oil you are supposed to take with omega 3 and 6 that's refrigerated. I couldn't take it. One thing, my mom used to take a type of lecithin in the '70s that made everything green. That's about all I remember about it. Debbie houston cd I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Thanks, is there a way to make zucchini noodles pretty? Love them with lots of garlic but need something prettier to look at--besides drying them. Even though I may try drying them (my fingers still burn from last summer!) Debbie houston cd On Mon, Mar 15, 2010 at 1:38 PM, Wizop Marilyn L. Alm wrote: At 05:49 AM 3/15/2010, you wrote: Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks.Eggs, especially free-range eggs, are an excellent food. A couple weeks ago, btw, I was making remoulade sauce, and was so busy getting all the rest of the ingredients in the machine that I forgot the egg. Guess what. The mustard served as an emulsifier, and the remoulade turned out just fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Thanks, is there a way to make zucchini noodles pretty? Love them with lots of garlic but need something prettier to look at--besides drying them. Even though I may try drying them (my fingers still burn from last summer!) Debbie houston cd On Mon, Mar 15, 2010 at 1:38 PM, Wizop Marilyn L. Alm wrote: At 05:49 AM 3/15/2010, you wrote: Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks.Eggs, especially free-range eggs, are an excellent food. A couple weeks ago, btw, I was making remoulade sauce, and was so busy getting all the rest of the ingredients in the machine that I forgot the egg. Guess what. The mustard served as an emulsifier, and the remoulade turned out just fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 At 01:53 PM 3/15/2010, you wrote: Thanks, is there a way to make zucchini noodles pretty? Love them with lots of garlic but need something prettier to look at--besides drying them. Even though I may try drying them (my fingers still burn from last summer!) Define " pretty " .... <grin> Mostly when I'm making them for myself, I just use a peeler. When I'm being a little fancier, I use a mandolin. There are also spiral slicers which make " angel hair " and so forth, but I don't yet have one of those. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 At 01:53 PM 3/15/2010, you wrote: Thanks, is there a way to make zucchini noodles pretty? Love them with lots of garlic but need something prettier to look at--besides drying them. Even though I may try drying them (my fingers still burn from last summer!) Define " pretty " .... <grin> Mostly when I'm making them for myself, I just use a peeler. When I'm being a little fancier, I use a mandolin. There are also spiral slicers which make " angel hair " and so forth, but I don't yet have one of those. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Actually the lecithin that was available back in the 70's was usually made from egg yolk. It's hard to find egg yolk lecithin now unless you get it in capsule form. Most lecithin these days comes from soy and you can easily find it in capsules, granules or oil (It's a sludge byproduct of soy processing but there is no soy left in it). The oil is often used as an emulsifier in cooking. I've never tried the granules, but I've heard they can be used as a thickener. I've done a lot of research on lecithin lately and my son is taking egg lecithin supplements to help with his cognitive problems and chronic fatigue after chemotherapy since it rebuilds the cell membranes or white matter of the brain. If you're interested, I found this reference helpful on the general benefits of lecithin http://www.vitaminstuff.com/supplements-lecithin.html To: BTVC-SCD Sent: Mon, March 15, 2010 1:39:54 PMSubject: Re: Re:Sub for Eggs It's not very expensive on Amazon. Next time I order something, I may try it. I hope it's not like the oil you are supposed to take with omega 3 and 6 that's refrigerated. I couldn't take it. One thing, my mom used to take a type of lecithin in the '70s that made everything green. That's about all I remember about it. Debbie houston cd On Mon, Mar 15, 2010 at 11:45 AM, My-Stitches <My-Stitches@ comcast.net> wrote: I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Actually the lecithin that was available back in the 70's was usually made from egg yolk. It's hard to find egg yolk lecithin now unless you get it in capsule form. Most lecithin these days comes from soy and you can easily find it in capsules, granules or oil (It's a sludge byproduct of soy processing but there is no soy left in it). The oil is often used as an emulsifier in cooking. I've never tried the granules, but I've heard they can be used as a thickener. I've done a lot of research on lecithin lately and my son is taking egg lecithin supplements to help with his cognitive problems and chronic fatigue after chemotherapy since it rebuilds the cell membranes or white matter of the brain. If you're interested, I found this reference helpful on the general benefits of lecithin http://www.vitaminstuff.com/supplements-lecithin.html To: BTVC-SCD Sent: Mon, March 15, 2010 1:39:54 PMSubject: Re: Re:Sub for Eggs It's not very expensive on Amazon. Next time I order something, I may try it. I hope it's not like the oil you are supposed to take with omega 3 and 6 that's refrigerated. I couldn't take it. One thing, my mom used to take a type of lecithin in the '70s that made everything green. That's about all I remember about it. Debbie houston cd On Mon, Mar 15, 2010 at 11:45 AM, My-Stitches <My-Stitches@ comcast.net> wrote: I haven't done this but I think it might work. Liquid lecithin is very very thick. Almost sludgy! If you want to try it I would suggest substituting about the same amount as an egg yolk, which would be what, 2 tablespoons? But try a small batch of something first. I used to take it as a liquid (some doctor had me do it, it wasn't voluntary!) and I don't remember the taste as very good or neutral. Can someone explain how lecithin can be subbed for eggs in dressings? Is it liquid or powder? Can it go in anything that needs thickening? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Thanks, I will check it out. Debbie 40 cd > > Actually the lecithin that was available back in the 70's was usually made > from egg yolk. It's hard to find egg yolk lecithin now unless you get it in > capsule form. Most lecithin these days comes from soy and you can easily > find it in capsules, granules or oil (It's a sludge byproduct of soy > processing but there is no soy left in it). The oil is often used as an > emulsifier in cooking. I've never tried the granules, but I've heard they > can be used as a thickener. > > I've done a lot of research on lecithin lately and my son is taking egg > lecithin supplements to help with his cognitive problems and chronic fatigue > after chemotherapy since it rebuilds the cell membranes or white matter of > the brain. > > If you're interested, I found this reference helpful on the general > benefits of lecithin http://www.vitaminstuff.com/supplements-lecithin.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 Thanks, I will check it out. Debbie 40 cd > > Actually the lecithin that was available back in the 70's was usually made > from egg yolk. It's hard to find egg yolk lecithin now unless you get it in > capsule form. Most lecithin these days comes from soy and you can easily > find it in capsules, granules or oil (It's a sludge byproduct of soy > processing but there is no soy left in it). The oil is often used as an > emulsifier in cooking. I've never tried the granules, but I've heard they > can be used as a thickener. > > I've done a lot of research on lecithin lately and my son is taking egg > lecithin supplements to help with his cognitive problems and chronic fatigue > after chemotherapy since it rebuilds the cell membranes or white matter of > the brain. > > If you're interested, I found this reference helpful on the general > benefits of lecithin http://www.vitaminstuff.com/supplements-lecithin.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 I use a peeler also but they do not look like noodles, they kind of look like vegetable peels but they do hold up well no matter how you cook them which I love. Maybe I will try some other way to do them, just to make them look more appealing for other people. I don't have a mandolin or anything like that--I have a ricer thing. I usually peel until it's too hard to go further then I penny slice. They do not caramelize or brown at all no matter how long I cook them. I just wondered if I'm doing it right. Thanks, Debbie 40 cd > Define " pretty " .... <grin> > > Mostly when I'm making them for myself, I just > use a peeler. When I'm being a little fancier, I > use a mandolin. There are also spiral slicers > which make " angel hair " and so forth, but I don't yet have one of those. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 I use a peeler also but they do not look like noodles, they kind of look like vegetable peels but they do hold up well no matter how you cook them which I love. Maybe I will try some other way to do them, just to make them look more appealing for other people. I don't have a mandolin or anything like that--I have a ricer thing. I usually peel until it's too hard to go further then I penny slice. They do not caramelize or brown at all no matter how long I cook them. I just wondered if I'm doing it right. Thanks, Debbie 40 cd > Define " pretty " .... <grin> > > Mostly when I'm making them for myself, I just > use a peeler. When I'm being a little fancier, I > use a mandolin. There are also spiral slicers > which make " angel hair " and so forth, but I don't yet have one of those. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 They have a noodle make at digestivewellness.com My son loved it ST Thanks, is there a way to make zucchini noodles pretty? Love them with lots of garlic but need something prettier to look at--besides drying them. Even though I may try drying them (my fingers still burn from last summer!) Debbie houston cd On Mon, Mar 15, 2010 at 1:38 PM, Wizop Marilyn L. Alm wrote: At 05:49 AM 3/15/2010, you wrote: Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks.Eggs, especially free-range eggs, are an excellent food. A couple weeks ago, btw, I was making remoulade sauce, and was so busy getting all the rest of the ingredients in the machine that I forgot the egg. Guess what. The mustard served as an emulsifier, and the remoulade turned out just fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 They have a noodle make at digestivewellness.com My son loved it ST Thanks, is there a way to make zucchini noodles pretty? Love them with lots of garlic but need something prettier to look at--besides drying them. Even though I may try drying them (my fingers still burn from last summer!) Debbie houston cd On Mon, Mar 15, 2010 at 1:38 PM, Wizop Marilyn L. Alm wrote: At 05:49 AM 3/15/2010, you wrote: Sounds appetizing ;-). Just looking at alternatives. I do go through a lot of eggs every couple of weeks.Eggs, especially free-range eggs, are an excellent food. A couple weeks ago, btw, I was making remoulade sauce, and was so busy getting all the rest of the ingredients in the machine that I forgot the egg. Guess what. The mustard served as an emulsifier, and the remoulade turned out just fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2010 Report Share Posted March 15, 2010 At 05:45 PM 3/15/2010, you wrote: They have a noodle make at digestivewellness.com My son loved it I have that one. It does work well, but I found I had to stick a skewer through a zucchini to get it to work correctly, and that got tedious, since my husband and I can each easily eat 3-4 zucchinis. I mean to try that particular noodle maker on, say, a butternut squash. Not sure what sauce I'd put on the butternut, but.... — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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