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Good morning everyone

I am trying to use up some apples and chicory, and EYB came up with : http://www.greatbritishc...pes/apple-risotto-recipe

Which is great. Only the recipe calls for lecithin, which I have never encountered before? I know of "lecithine de soja" or "soy lecithin" as it is used as an additive, mostly I think in industrial goods, but I have never seen lecithin used in a recipe before.

What is it? Where can I find it? Can it be replaced?

Thanks for your help!

Agnes

Substitute one large egg yolk for every tablespoon of lecithin powder.

meant to also say you could even leave it out - its such a small quantity in the dressing ... lecithin acts as an emulsifier.. I don't think it would affect taste or texture in your selected recipe ..

Isn't EYB great for that task though .. I have X & Y what can I make....! I use it all the time for that!

It's a nice ingredient to have on hand. It's a good emulsifier, and some sprinkle it on food for a nutritional boost. Myself, I use it in baking. especially for the whole grain sandwich bread I make every week, it really improves the end result. The bread slices nice and thin and stays pliable (no disintegrating sandwiches). It's important to add it to the liquid ingredients, not the dry ones so it mixes in properly. A little goes a long way. I use 2 tsp per 2 lb loaf.

It should be stored in the refrigerator or freezer, with the high oil content it can go rancid if stored at room temperature.

You can get granular lecithin from King Arthur Flour and Bob's Red Mill.

Thanks guys!! I think I will substitute if small quantity or buy or try to if large quantities needed. Thanks for your input!!