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WTF – Soy Lecithin? Baking, Foaming, Dressings, Oh My!
You’re the master of multi-tasking and wearing all the hats in the kitchen. Meet your new best friend – soy lecithin – the ingredient that works as hard as you do.
Soy Lecithin is the multi-functional emulsifier that will level up your recipes from dressings to foams to baked goods. Check out a lesson on lecithin… in this week’s WTF.
Product Links:
Soy Lecithin Powder
Liquid Soy Lecithin
Druids Grove Soy Lecithin Powder (non-GMO)
Recipe Links:
Autumn Apple Cider Rolls
Funny Honey (of mine) Balsamic Dressing
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (4)
January 3, 2020 8:27 pm
Hi there,
Can you tell me the difference between soy lecithin in its liquid vs granule form?
January 3, 2020 8:47 pm
We don’t recommend granular lecithin for cooking because the granules are too big to dissolve evenly in most dishes. Liquid soy lecithin has a very high viscosity and can be more difficult to handle than the powdered version but works great in emulsifying liquids and keeping them together.
May 17, 2020 5:36 pm
But what if granule is the only option? Is there a conversion ratio we could use?
May 18, 2020 10:22 am
granules will not disperse sufficiently to work. You’re better off grinding up your granules in a blender to make them a fine powder.