Lecithin granules and powders may be consumed directly from the container. However, their nutritional and physical properties can enhance every day recipes:
Chili, Soups, Gravies – One or two tablespoons will emulsify surface fat, giving a uniform and appealing dish. (The fat won't float.)
Meatloaf, Hamburgers, Casseroles – Blending one tablespoon per pound of meat will increase juiciness and promote easier release from cooking surfaces.
Pan Release – Dissolve one teaspoon in a cup of vegetable oil and apply a light coat to cooking surfaces.
Baked Goods – A tablespoon or two added to bread or cookie dough will reduce tackiness while kneading and promote uniformity in finished baked goods. This works for pancake batter also.
Incidental Food Uses – Lecithin granules may be added to salads, juices, cereals, instant drinks, or anything else you can think of.
Cosmetic Use – A tablespoon or two of lecithin dissolved in warm water makes a wonderful hand or foot soak, increasing skin emolliency and suppleness.
A touch of vitamin E and aloe vera may be added.
Pet Foods – A teaspoon or two mixed into your pet's food will increase coat sheen and is an excellent source of linoleic acid (this is a little known trick used by breeders of show animals).
Release – The formulas used for pan coatings is excellent in other ways too. Apply a light coating to the bottom of your lawn mower and see how easily it comes clean!
Hair and Skin Rinse – A tablespoon dissolved in a quart of water makes an excellent hair and skin conditioner after showering. Just apply liberally and rinse before towelling off. The rinse should be prepared immediately before use and any remaining rinse should be discarded, due to the possibility of mirobiatic spoilage.
A Little More on Lecithin
Lecithin is a member of the phospholipid family and is manufactured and used by the body to help emulsify cholesterol and fats for easier utilization. Lecithin helps break up fats and prevents them from quick spoilage. It often is added to food as a natural preservative. Add it to bread doughs to condition them. Lecithin helps the gluten develop and therefore aids in the rising process and makes a big difference in the final texture and flavor of the bread.
Lecithin is found abundantly in soy foods and vegetable oils. For recipes calling for lecithin, use Bob's Red Mill lecithin granules. Store in an airtight container at room temperature.