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My time to shine! Hazelnut Choc Chip cookies, designed for Aquafaba. NB. You can switch out more of the hazelnut/almond meal to adjust the taste, but don't go much below 1/2 cup of almond! https://imgur.com/a/G2M1QoE 1 & 1/4 cup almond meal 1 & 1/4 cup hazelnut meal 1/2 cup dark chocolate chips 2/3 cup flour (gluten free blend works fine) 2/3 cup raw sugar 1 tsp baking powder 1/2 tsp salt (ideally fine) Mix above tog…
Not to knock the wonderful developments that have happened in plant-based foods in the last decade, but this really makes me appreciate the egg all the more. Some of the egg alternatives seem to require a degree in chemical engineering to get right. Between the many magical uses of the yolk and white (both separately and together), you appreciate how versatile a collection of fats and proteins it really is. And how u…
As our understanding of fats, sugars and proteins improves, we'll be able to control them even better. Cooking is chemistry, after all :).
Earlier quoted context omitted.
or the mods
That's not wrong. We invited david-given to repost https://news.ycombinator.com/item?id=14165741 . But it's only at #1 because the community upvoted it. You can see a list of invited reposts at https://news.ycombinator.com/invited . If anyone sees a great, forgotten submission in the HN archives, please let us know at hn@ycombinator.com so we can consider inviting a repost. There are tons of these, like amber in rock…
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've used aquafaba in cooking a lot, mostly to avoid using so many eggs in baking. And while I've had great results for a few specific recipes, I've also found that it's not a universal egg replacement, and it's hard to tell which recipes it will and won't work in. 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 text…
Yeah, different egg substitutes apply depending on what you make. Tofu replaces egg in stir fry - flax replaces it in banana bread - aquafaba works for meringues.
Carbonated water.
No joke. Carbonated water can seamlessly replace egg in almost all things where the egg provides some rising / fluffy texture (not so much binding, like aquafaba does). It won't be stepping in your quiche any time soon, but cookies, brownies, cupcakes, anything with a fluffy inside.
1/4 cup of water equals one egg. Try it, you'll be amazed.
Not to knock the wonderful developments that have happened in plant-based foods in the last decade, but this really makes me appreciate the egg all the more. Some of the egg alternatives seem to require a degree in chemical engineering to get right. Between the many magical uses of the yolk and white (both separately and together), you appreciate how versatile a collection of fats and proteins it really is. And how u…
This is as good a place as any to ask the following naive question: what is the name for the cooking liquid of pasta? Just recently, I cooked some spaghetti in a very small pot and fished it out using a fork. I forgot the pot in the sink. After 8 hours, the liquid had formed a pancake-like mass at the bottom of the pot. Is it the same as aquafaba, just from a different plant (wheat?). Is there any use to it?