On 5/18/07 9:47 AM, June Oshiro wrote:
If you really want to master the oil and water, you might drop a little lecithin into it, too. I think vitamin stores sell it as a supplement in little gel caps.
My vitamin store sells liquid lecithin in bottles, and granulated lecithin in baggies. I dilute liquid lecithin with olive oil and use it to season my ironware. It also makes a good non-stick coating for other pans, but can be hard to wash off, and if I use too much, DH doesn't like the flavor. Lecithinated oil sticks to teflon, so you can use it to grease non-stick pans that aren't as non-stick as they ought to be. I haven't used the solid form for anything but bread, so I don't know how hard it is to dissolve it. Both forms must be kept in the freezer after opening, so the gel caps are probably the way to go if you use tiny bits. -- Joy Beeson http://joybeeson.home.comcast.net/ http://roughsewing.home.comcast.net/ http://n3f.home.comcast.net/ -- Writers' Exchange http://www.timeswrsw.com/craig/cam/ (local weather) west of Fort Wayne, Indiana, U.S.A. where iris is in bloom. To stop mail temporarily mailto:[EMAIL PROTECTED] with the message: set nomail To restore send: set mail
