I have this new cook book that calls for granules, but I have also read about liquid. Which is better for baking? Any ideas? Recipes?

The liquid form is pretty brutal - it sticks to everything. Even a dishwasher or a dog can't get it off the spoon!

I've only used the liquid once, and that was it. What is the recipe that contains the granules?

Karen

Not to mention the neon yellow STAINS

If you use the granules, make sure the label reads zero carbs. Some brands add starch to keep it from clumping. It should be in vacuum-sealed package, or if not, then kept in the refrigerated section of the store. Lecithin is derived from fat, and is as perishable as any oil. Once opened, it's best stored tightly covered in the fridge.


Doreen

How long will it keep? The one package I saw didn't have an expirationdate (it was vacuum sealed though).

hi Raelaine,

I'm not really sure The store where I buy mine keeps the sealed pkgs in the fridge, and that's where I store 'em at home. It says "Keep Refrigerated" on the label. A 375g pkg (roughly 13 oz) stays fresh for 2 or 3 months at least.

Fresh lecithin should have a faint "nutty" or buttery taste. Rancid lecithin hits yer nose with a soapy, chemical tang. Eeeuuwww!

I will try to find out an actual figure for shelf-life


Doreen

Well, I searched through a hundred webpages about lecithin's shelf-life, but not a lot of info out there Over and over, I read that lecithin is often added to breads and baked goods to extend their shelf-life, OTOH ... that's still a relatively short time. One health foods/bulk foods site suggested that lecithin should be treated like nuts or other oil-containing dry goods ... tightly wrapped and in the fridge or freezer for up to one year.

IMO, if you buy it fresh and store it properly once opened, it should be good for at least several months. I still go by the smell though .. if it smells "off" it probably is


Doreen