Aquafaba

Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient).

As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.

Re: Aquafaba

#7

Post by ianai » Thu, Jan 14, 2021, 9:40 PM UTC

hahla wrote: post #2

Serious question.. Why is this on the front page?

Well for one it feels and browses a lot like old-internet and the premise is old-internet, too. Ie deep info on some random thing someone's blown up.

Re: Aquafaba

#8

Post by SkyMarshal » Thu, Jan 14, 2021, 9:41 PM UTC

hahla wrote: post #2

Serious question.. Why is this on the front page?

Because it's disrupting egg whites?

Re: Aquafaba

#9

Post by emptybits » Thu, Jan 14, 2021, 9:41 PM UTC

hahla wrote: post #2

Serious question.. Why is this on the front page?

It ticks these boxes for me: food and nutrition hacking, science, intellectual curiosity, community-funded research project, etc.

Re: Aquafaba

#10

Post by colanderman » Thu, Jan 14, 2021, 9:41 PM UTC

My wife has made meringues with this. They whip up beautifully and come out deliciously light and crispy.