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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.
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.
Got a preference for which to use? Seems like chickpea aquafaba might taste best.
I bake a lot of gluten-free and grain-free breads and biscuits, and aquafaba is a great egg replacement in these. Sometimes it even produces a better texture. But in other recipes, like cookies, it doesn't work at all; the dough loses its shape completely and deflates into a puddle.
I've also read about using aquafaba to make meringue or mousse, but I haven't had good luck with that so far. The chickpea taste is strong, and does not go with sugar at all.
I haven't tried using any beans other than chickpeas. Maybe it would work better with different beans.
Serious question.. Why is this on the front page?
Earlier quoted context omitted.
Got a preference for which to use? Seems like chickpea aquafaba might taste best.
Chickpea is the most common in the community. I'd caution to be careful with the salinity of the chickpeas, which can vary between vendors.
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.
I still use chickpea juice in cocktails to mix it up. But the chance of a salmonella poisoning from eggs in the modern US supply chain is astronomically low. You're at much higher risk from most produce.
If you're really risk-averse, you can always sous vide your eggs at 132 F for 60 minutes. This will pasteurize the surface (where any bacteria live), yet preserve the raw egg texture. (Egg whites and yols typically don't change form until around 140 F)