I would love to see some info on making your own chocolate from scratch. We follow Keto and Paleo, so anything you could do with that then I would LOVE that!
(Also posted on the blog.) I’m a hobbiest chocolatier, and I see lecithins listed in chocolates and sometimes in hot chocolate mixes. It would be great to get some tips on how to use lecithins with chocolate (is it good just for bars, or also ganaches?) and beverages (hot chocolate, or other beverages; I’m looking for a good hot white chocolate recipe). Regarding hot chocolate, I’ve used your perfected guar gum in hot chocolate, but I’m wondering if there is also a role for lecithin (in addition or as an alternate). One mix I’ve liked has both lecithin and some corn starch, for example, but I wouldn’t know what amounts to use. Thanks for the great WTF videos. -Tom
Yum, I think. I've never tried cornbread but have always wanted to. Not readily available down here in Aus. Never seen cornmeal either, just cornflour, I think you guys call it corn starch. I think I've also seen this ingredient in condiments. Fun episode, very corny 😆
How does lecithin compare to mono diglycerides in baking and pudding? I know you guys told me this is better for nut milk because you don’t have to heat it i would like to get something for baking and pudding but I’d like to know what is the purpose of buying one over the other I’ve seen you use mono glycerides or Glycerol Monostearate (which I know works in water in oil emulsions) in baking from your other episodes!
There's no real easy answer to this. It depends on the recipe, usage ratios, etc. Generally we advise if you have something that's working and you're happy with the results then that's the right emulsifier. There is no absolute best emulsifier for most recipes.
Hi I am working on waffles cones and I have some problems in it I use (flour, sugar, icing sugar, salt, eggs, butter, cooking oil and vanilla essence) the problem is that I want to increase the shelf life and also want to preserve taste to minimum 30 days now after 1 day it tastes like a old bread😣 and second I want to substitute the eggs with lecithin will it work
How much would you add into a mixed nut butter recipe that has honey or maple syrup added for the sweetener? Would the powdered version mix well? Or would you recommend the liquid version?
@@Modernist_Pantry is there a difference between a liquid and powder soya lecithin ? I mean properties wise and 1%of flour quantitty does this ratio change too? Because in my place soya licithin liquid is available than powder and itz cost effective too than powdered one.please help.
Hello Thanks it was really interesting :) Sorry it's dufficult to me to understand english in a video, I just have one question, Have you seen a difference between powdered and liquid (soy) lecithin? What's your preference and why ? Thanks 🙂
To put it another way, would a Soy Lecithin baked good be slightly moister than a Sunflower Lecithin baked good? By the same Soy Lecithin attracts moisture from the air vs Sunflower Lecithin? An experiment awaits (for science, of course)..
Alright I hope this isn't rude, but I'm curious the ethnicity of the lady here. I'm Hungarian, descendant of Duke Tushin, and look slightly Asian myself even though I have blonde hair and blue eyes. As my grandma got older, her Asian side became more and more apparent, to the point people would ask me who the Asian lady was in family photos. Anyway, seems like this is happening with me. I'm turning "Japanese" lol! I love it. Anyway, the genetics/appearance of different groups of Asian people has started to really interest me lately because of this.
On the internet, everyone has an opinion about almost everything. And many of those opinions are either uninformed or just plain conspiracy theories. There is no peer-reviewed scientific data that says lecithin is "bad" It occurs naturally in both plants and animals and is approved by the FDA.
I’d like to purchase the emulsifier for home baking. I just don’t know which one to choose. I often bake breads, cakes, muffins. Soy Lecithin? SSL? Glycerol Monostearate? I’d appreciate if you could give me an advice. Thank you!
Do you have a 30 second intro. to how it works but instead of a cornbread recipe which is so basic it's should need no explanation I wish you would have give info about how it reacts with different flours. All you recipes are like that. Show us something to do with your products that we don't know how to make. I have been developing vegan recipes. A lot of cooks are venturing into that option now. Cornbread we know. Vegan, gluten-free n the such we could use pointers.
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I would love to see some info on making your own chocolate from scratch. We follow Keto and Paleo, so anything you could do with that then I would LOVE that!
Yay for getting the organic product. Thank you for talking about that.
You are so welcome!
(Also posted on the blog.) I’m a hobbiest chocolatier, and I see lecithins listed in chocolates and sometimes in hot chocolate mixes. It would be great to get some tips on how to use lecithins with chocolate (is it good just for bars, or also ganaches?) and beverages (hot chocolate, or other beverages; I’m looking for a good hot white chocolate recipe). Regarding hot chocolate, I’ve used your perfected guar gum in hot chocolate, but I’m wondering if there is also a role for lecithin (in addition or as an alternate). One mix I’ve liked has both lecithin and some corn starch, for example, but I wouldn’t know what amounts to use. Thanks for the great WTF videos. -Tom
Great question! We're doing to do an Ask a Chef on the blog about this topic
Yum, I think. I've never tried cornbread but have always wanted to. Not readily available down here in Aus. Never seen cornmeal either, just cornflour, I think you guys call it corn starch.
I think I've also seen this ingredient in condiments.
Fun episode, very corny 😆
Hubtub it’s a really cozy comfort food! Def try it when you have a chance.
How does lecithin compare to mono diglycerides in baking and pudding? I know you guys told me this is better for nut milk because you don’t have to heat it i would like to get something for baking and pudding but I’d like to know what is the purpose of buying one over the other I’ve seen you use mono glycerides or Glycerol Monostearate (which I know works in water in oil emulsions) in baking from your other episodes!
There's no real easy answer to this. It depends on the recipe, usage ratios, etc. Generally we advise if you have something that's working and you're happy with the results then that's the right emulsifier. There is no absolute best emulsifier for most recipes.
Thanks, i think mixing with the dry ingredients is best lol
I'm making a cake
yes for cakes most of the time it's lecithin powder
Is there a magical substance that keeps butter-based sauce emulsified in a liquid form even in a cold temperature below its melting point?
polysorbate 80 will help with that somewhat but you can't fundamentally change something's freezing/melting point.
So does the ratio 0.6- 1% refer to the amount of lecithin to the amount of flour?
We generally recommend using % of all ingredients so the total weight.
@Kitchen Alchemy from Modernist Pantry That clears it up. Thank you!
Hi I am working on waffles cones and I have some problems in it I use (flour, sugar, icing sugar, salt, eggs, butter, cooking oil and vanilla essence) the problem is that I want to increase the shelf life and also want to preserve taste to minimum 30 days now after 1 day it tastes like a old bread😣 and second I want to substitute the eggs with lecithin will it work
That sounds like commercial formulation, which is outside of our realm of expertise.
How much would you add into a mixed nut butter recipe that has honey or maple syrup added for the sweetener? Would the powdered version mix well? Or would you recommend the liquid version?
Every recipe is different but start at 1% by weight of all ingredients. Liquid will be easier to incorporate.
Can we use this in doughnut recipe..will it stay soft for longer period?
Yes you can
@@Modernist_Pantry is there a difference between a liquid and powder soya lecithin ? I mean properties wise and 1%of flour quantitty does this ratio change too?
Because in my place soya licithin liquid is available than powder and itz cost effective too than powdered one.please help.
@@anupriyapaul1299 Yes, the video talks about the difference between the two. If you're baking stick with powder.
Hello
Thanks it was really interesting :) Sorry it's dufficult to me to understand english in a video, I just have one question, Have you seen a difference between powdered and liquid (soy) lecithin? What's your preference and why ?
Thanks 🙂
check out this episode all about liquid vs powder lecithin: ruclips.net/video/QhGh5ILTcRw/видео.html
@@Modernist_Pantry Thanks a lot !
do you have a uk distributer?
Unfortunately no. Due to Brexit we've had to stop shipping to the UK. :/
@@Modernist_Pantry sad time ! thanks for the reply and videos !
Other than price, how much moisture the powder attracts, etc... when would you use Soy Lecithin over Sunflower Lecithin?
To put it another way, would a Soy Lecithin baked good be slightly moister than a Sunflower Lecithin baked good?
By the same Soy Lecithin attracts moisture from the air vs Sunflower Lecithin? An experiment awaits (for science, of course)..
Other than price and moisture, it's really a matter of personal preference.
Alright I hope this isn't rude, but I'm curious the ethnicity of the lady here. I'm Hungarian, descendant of Duke Tushin, and look slightly Asian myself even though I have blonde hair and blue eyes. As my grandma got older, her Asian side became more and more apparent, to the point people would ask me who the Asian lady was in family photos. Anyway, seems like this is happening with me. I'm turning "Japanese" lol! I love it. Anyway, the genetics/appearance of different groups of Asian people has started to really interest me lately because of this.
Janie's Chinese
@@Modernist_Pantry thank you :)
I don’t get it some say Lecithin is bad and others say it’s really good. Which one is it?
On the internet, everyone has an opinion about almost everything. And many of those opinions are either uninformed or just plain conspiracy theories. There is no peer-reviewed scientific data that says lecithin is "bad" It occurs naturally in both plants and animals and is approved by the FDA.
I’d like to purchase the emulsifier for home baking. I just don’t know which one to choose. I often bake breads, cakes, muffins. Soy Lecithin? SSL? Glycerol Monostearate? I’d appreciate if you could give me an advice. Thank you!
If you haven't already - check out our shelf life extension episode: ruclips.net/video/uIj_EKIxPt4/видео.html
Do you have a 30 second intro. to how it works but instead of a cornbread recipe which is so basic it's should need no explanation I wish you would have give info about how it reacts with different flours. All you recipes are like that. Show us something to do with your products that we don't know how to make. I have been developing vegan recipes. A lot of cooks are venturing into that option now. Cornbread we know. Vegan, gluten-free n the such we could use pointers.
An episode on emulsifiers interacting with different flours would be interesting!