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 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 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 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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