Sunday, February 26, 2012

Non Stick Spray The Healthy Way

Mix together
5 TB oil
1 TB Liquid Lecithin

I keep mine in a small half pint size jar. I use a BBQ brush to apply to my pans. Works great! And no yucky stuff. Like Dimethyl Silicone, ewwww!
A very special Thank You to Patty LaVanture at Country Life Natural Foods. Where would I be if I hadnt taken your class? Thank You.


Joann said...

What is soy lecithin?

Anonymous said...

Can you turn Lecithin granules into liquid Lecithin?

Life at Purple Gate Farm said...

Hi Joan, Hope this helps.Where does lecithin come from?

After asking what lecithin is, you want to know where it is found. Lecithin that contains phosphatidyl choline is produced mainly from vegetable sources, although it may also be found in animal and microbial sources. Majority of commercial lecithins sold in the market today come from soybean (mostly), sunflower, and grape seed. When talking about plant lecithins, the most common source is soybean.

When Maurice Gobley, the French scientist discoverer of lecithin, found lecithin in egg yolk in 1950, egg yolk was the sole source of lecithin used by the commercial food industry. However, by the 1930s, the time when soybean lecithin was discovered, egg yolk no longer held its former place of being the major source of lecithin for commercial use. Today, it is not even a major source of lecithin in nutritional supplements. The reason may be that lecithins that come from plants are GRAS or generally regarded as safe

Life at Purple Gate Farm said...

As far as I have been able to find, the powder or granules are an emulisifer. Im "thinking" if you mixed it with some water into a think paste like consistencey, it is possible. Cant say for sure, I used the liquid in the recipe above. But Id give it a try. I found this at Mountainrose Herbs
Culinary Use

Made from soybeans, our lecithin is a healthful and invaluable culinary ingredient. Lecithin is utilized throughout the food industry as an emulsifier, thickener, stabilizer, moisturizer, and mild preservative. It is often present in vegan or low fat cooking as an alternative to fat in baked goods, and improves moisture and texture at the same time. It may be added to a variety of baked items including breads, cakes, casseroles, and cookie dough as an anti-caking, pan release, and moisturizing agent. Bakers also employ lecithin for its ability to help dough rise, create uniformity and suspension in the batter, and to lessen the dough’s tendency to be sticky while kneading. In addition, lecithin is commonly used for its emulsifying properties in mayonnaise, margarine, shortening, salad dressing, and other water-oil combinations. For the same suspending and emulsifying properties, it is added to various sauces, gravies, soups, nut butters, and gravies. Lecithin is an important ingredient in chocolate, caramels, confectionary coatings for spattering control, to prevent crystallization, and as an emulsifier. In addition, lecithin is a wetting, dispersing, and emulsifying tool for powdered products, such as cake mixes, cocoa powder, and instant powder mixes.

Life at Purple Gate Farm said...

Im am not for sure but, Id try adding some water to the granules into a think paste like. IF you get this, Id give it a try. Its still and emulsifier granules or liquid.