Fast Easy Bread Pure Liquid Soy Lecithin (Food Grade): Better Than Lecithin Granules as an Emulsifier Providing a Smoother and Larger Volume Finished Dough

I see on the label that this product is used in baking, but I bought it on the recommendation of Modernist Cuisine at Home, the cookbook by Nathan Myhrvold and Maxime Bilet, where it is used in the recipe for vinaigrette salad dressing and other sauces. Making a salad dressing emulsion stable may be a small problem in the grand scheme of things, but it can be quite annoying when a dressing breaks. Sure enough, just a few drops of Liquid Soy Lecithin in the mixture of vinegar and oil and flavorings is enough to make it stably emulsify with very little effort, and hold for...well, I don't know...I always use it within an hour. Best of all, it doesn't affect the flavor or color of the dressing, as other emulsifiers can. I've used this product a couple of times and it works very well. The pour spout on the bottle is nice - the liquid is very thick and sticky; you don't want to measure it in spoons. The order arrived promptly as expected. Very satisfied.

As a serious hobby cook for more than 45 years, I became acquainted with lecithin and its uses along the way. Until now, I have always used powdered lecithin, either soy or sunflower. Most of the time the powders work fine, especially in baking where I mix the powder with the flour. However, when making emulsified salad dressings, sauces and the like, it is sometimes awkward to get the powder to dissolve smoothly, even when I mix it with the aqueous components first. Enter Pure Liquid Soy Lecithin! This has been such a time saver with near limitless applications to emulsify. I especially like it in salad dressings. Just a little squirt and no more separation of dressing components.. A quality product with many uses.

I have been making whole wheat bread by grinding my own grains and using a mixer to knead the bread for over 40 years. The one unhealthy thing I had to do was use Crisco to grease the pans; vegetable oil just didn't do the job. A short time ago I purchased a whole-wheat breadmaking book and in the back of the book under the topic "Grease" I found this great tip. She wrote, " We kept a can of solid white vegetable shortening to use only for greasing--until our friend and baking wizard Manuel Freedman suggested this alternative, which works beautifully. Buy some lecithin and mix 1/2 cup lecithin and 1 cup liquid vegetable oil. Keep it in the refrigerator. Use this for greasing anything--it works like magic." I bought this Liquid Soy Lecithin and followed these directions. My bread fell out of the pans like magic. I will never use Crisco again for greasing. Yeah! What a great and healthy tip. Bon Appetite. . . . Cheryl

Apparently, the products works great, though I don't really have much direct evidence. I use egg replacer in a crepe batter, like enough for 4 to 6 eggs, and want to add the amount of soy lecithin to match. The only directions I found was to add a quarter sized dollop to a dough mix starting with 5 cups of flour. Now that takes us back to the bad old days pinches of this and that, and heaping cups of whatever that appeared in our great grandmother's recipes. The big revolution in baking was to express measurements in cups and teaspoons and weights in grams, etc. So, I am not going to give this product a 5 star rating until they present us with an amount of their product for 4 eggs, in teaspoons, and I'll wing it from there.

We use it in a sprayer to oil a hot grill. Lecithin oil isn't flammable, so it doesn't flare when you spray the hot grill.