This stuff makes a pretty good mayonnaise/aioli when you blend it with some lemon juice, olive oil, salt, and garlic or spice of your choice. Thinner than mayo and definitely has a slight chickpea taste to it, but it's quite good with fries or on a sandwich.
Aquafaba
111–120 of 301 posts
Re: Aquafaba
#112I'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…
My wife made meringues (technically macarons) with it, the result was fine in texture but maybe there was a bit of a deeper nuttier flavour than usual as you said, but it worked for me. She did use chickpea water too. It would probably go better with a rich filling like chocolate ganache.
Re: Aquafaba
#113We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aqu…
> pavlova (Australian desert) Excuse me?
It's as Australian as Russell Crowe!
Re: Aquafaba
#114This is the cool part of the site http://aquafaba.com/history.html > Joël's Discovers the Foam, Dec 2014 > While actively looking for egg substitutes, Joël Roessel, a ténor from France, discovered through a systematic investigation into vegetable foams, that liquid from red kidney beans and hearts of palm can be coerced into a foam in the same way as flax mucilage. He posted his results on his blog at revolutionveget…
Agreed, this seems like the most interesting part of the site to me. Fascinating history. I wonder what else remains to be discovered?
Re: Aquafaba
#115It's widely recommended in vegan circles to discard bean soaking water. Here's an example: > So after the beans have soaked for a while, the soaking water now contains these elements that you are trying to eliminate by soaking the beans in the first place. And this is why the bean water is discarded. So it is best to drain the water and rinse the beans thoroughly before cooking. -- https://www.vegancoach.com/why-disc…
This is an interesting point. I've taken to cooking beans from dry in a pressure cooker and usually in a "meal" that gets cooked with it at the same time. So I can't discard the water. The toxins in uncooked beans are real, but does the heat of cooking destroy them? It looks like the answer is yes [1], which says that "No significant lectin changes were observed after soaking the beans" but that the lectin levels are…
What a very interesting topic.
I found a more recent paper [1] that concludes it is beneficial to soak the beans and then discard the soaking water prior to cooking.
I prepare dry beans regularly and almost never discard the soaking water. Time to reconsider!
[1] https://nuppre.paginas.ufsc.br/files/2014/04/2010-Fernandes-...
Re: Aquafaba
#116Earlier quoted context omitted.
Make sure no one has a peanut allergy! Aquafaba can cause allergic reactions. My brother experienced this first-hand.
Interesting, scary. My partner has peanut anaphylaxis, epipen, never once reacted to aquafaba which I used in hummous to loosen the mixture if there is enough lemon-juice sourness and it's too thick. We eat a LOT of chickpea. She's never had anything approaching throat constriction or mouth swelling. Are you sure there wasn't a contamination issue?
From the little bit of reading I just did, it sounds like only some people with peanut allergies will also experience reactions to other legumes - my brother being one of the unlucky few. I do not believe it was contamination as it was behind a bar vs a kitchen, but no one knows for sure.
Re: Aquafaba
#117I thought this stuff was discarded because it causes gas. If so, it seems inappropriate to replace other ingredients with it?
It's in the FAQ.
What about lectins, phytates/phytic acid, phytohemagglutinin, gas, etc?
Aquafaba by definition is made from beans that have been heat treated > 100C, and chickpeas have the least amount of lectins and phytates. If you're worried, use canned or home cooked chickpeas and avoid the other beans. There are over 20,000 members in the development group, and it's rare for people to report issues with gas, though some have.
Re: Aquafaba
#118Not 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…
Agree, it will be so cool when we can have everything eggs offer and none of the cruelty.
Re: Aquafaba
#119Not 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…
I made a vegan pavlova just the other week. Took chickpea juice straight out of a regular can of chickpeas and whipped it up with sugar. No adjustment necessary.
Re: Aquafaba
#120Earlier quoted context omitted.
Hey, that's a good idea. I've been doing a lot of cocktails lately (gee, wonder why). And I do enjoy a flip. I don't make them simply because I don't want to deal with leftover egg yolks. But I tend to throw away aquafaba. Next time I have it, I'll try a flip made with it. Maybe tonight. Thanks.
> And I do enjoy a flip. I don't make them simply because I don't want to deal with leftover egg yolks Flips are explicitly whole egg cocktails. If you're not using the yolk, you're not making a flip. If you try to use aquafaba to replace the egg in a flip recipe, you'll end up with a different drink because you won't have the flavour of the yolk.
For reference:
Flip – An entire egg
Nog – An entire egg plus dairy
Sour – Egg white only
Fizz – Egg plus carbonation
Optionally, but less common: Silver Fizz (egg white), Golden Fizz (egg yolk), Royal Fizz (whole egg) + carbonation.