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Why lecithin? It seems like margarine would be a lot easier.
 

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Post is old, so skip this if you've already moved on.


My mom baked with lecithin when I was growing up. She used it as a substitue for crisco, mainly to keep bread from sticking to the pan. It was tough stuff to work with, basically like a thick syrup. It also was hard to wash off if you spilled it.

If you wanted to use lecithin for its non-stick properties in place of butter, I think that would work well. Smear some on baking pans then dust with flour or put some in a pan for stir-fry. If you wanted a taste/texture replacement for butter, I would look elsewhere.
 
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