Fri, Apr-06-01, 00:12
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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Hi Judi,
It helps to create am emulsion, the way that egg yolks do when making mayonnaise. You can use almonds instead.
You see the same effect with pine nuts in pesto--helps the pesto cling to the pasta--and when making hummous. When the tahini goes into the chick peas, the mixture thickens.
Karen
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