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this post was submitted on 27 Aug 2025
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Slop.
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Soy lecithin powder is magic. It lets you blend oil and water in sauces.
Enjoy your sauces separating I guess.
Lots of options for emulsifiers. Mustard, garlic, and any fruit with pectin (apples, pears). Really a lot of seeds can work. Of course the extracted versions of these chemicals are much better for general cooking because they have no/little flavor compared to fucking garlic lmao
Anyone who gets upset about scary chemical names is just stuck in their lizard brain
"I want less delicious garlic flavor" - me, absolutely never
I'm right there with you most of the time, but idk if I want it in something like chocolate pudding
Based on how garlic and cinnamon worked in the lebanese green beans i did last week tbh garlic and chocolate could be interesting
Garlic vanilla ice cream is better than garlic chocolate ice cream, if my last trip to the Gilroy Garlic Festival is any guide.
Mole sauce tbh
Garlic and cinnamon are two of my go-to seasonings for just about everything.
Garlic salt and watermelon works. I'd try it once.
xanthan gum as well iirc
They're both very useful for making sauce but xanthan gum is more useful as a thickener, whereas soy lecithin powder is specifically an emulsifier.
But the MAHA cult can pry them from my cold, dead hands!