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Aquafaba

aquafaba.com

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Re: Aquafaba

#121

Post by Wohlf »

aclimatt wrote: post #108

Aquafaba is amazing. But since we're talking about egg replacers, here's one even more remarkable: 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 eq…

Interesting, is carbonated water an emulsifier? I was under the impression this was the purpose of eggs in most recipes.

Re: Aquafaba

#122

Post by jjeaff »

foopod wrote: post #118
legitster wrote: post #61

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…

Agree, it will be so cool when we can have everything eggs offer and none of the cruelty.

There are plenty of cruelty free sources for eggs. Go with a reputable free range grower or if you live in the countryside or even suburbs, there are usually neighbors that sell their excess eggs.

Re: Aquafaba

#123

Post by VectorLock »

ar-nelson wrote: post #73
VectorLock wrote: post #65

Earlier quoted context omitted.

Can you give examples of things that it gives a better texture in?

I have two recipes that use aquafaba: a grain-free biscuit recipe and a grain-free flatbread recipe. A lot of gluten-free breads use eggs because they need a binder to replace the gluten, but the eggs taste, well, eggy. The aquafaba makes it lighter, and not eggy, so it seems more like actual bread.

Can you share? I wouldn't mind giving that a try.

Re: Aquafaba

#124

Post by IgorPartola »

ndiscussion wrote: post #109
legitster wrote: post #61

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…

I have a hunch that we have so many simple egg-based recipes because they've gone through so much testing - perhaps in a hundred years we'll say the same thing of aquafaba.

Doesn't that say something about how eggs are easy to test compared to other things?

Re: Aquafaba

#125

Post by Alupis »

soperj wrote: post #86
kevinmchugh wrote: post #29

Earlier quoted context omitted.

Canned beans are pressure cooked typically. I'd be more comfortable with the canned liquid. Neither really seems likely to get me sick though.

Cans are lined with plastic. So there's the whole BPA thing (or whatever they've replaced BPA with, which I'm sure leaches into to water as well)

I don't recall ever seeing plastic lining in canned food. Kind of would defeat the purpose of the can, no?

Re: Aquafaba

#126

Post by jiofih »

aclimatt wrote: post #108

Aquafaba is amazing. But since we're talking about egg replacers, here's one even more remarkable: 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 eq…

Why would you substitute egg in cookies if nearly all of calories come from sugar and flour anyway?

Re: Aquafaba

#127

Post by hollerith »

Alupis wrote: post #125
soperj wrote: post #86

Earlier quoted context omitted.

Cans are lined with plastic. So there's the whole BPA thing (or whatever they've replaced BPA with, which I'm sure leaches into to water as well)

I don't recall ever seeing plastic lining in canned food. Kind of would defeat the purpose of the can, no?

The lining is transparent (and usually gives the metal a yellowish hue).

Re: Aquafaba

#128

Post by Alupis »

hollerith wrote: post #127
Alupis wrote: post #125

Earlier quoted context omitted.

I don't recall ever seeing plastic lining in canned food. Kind of would defeat the purpose of the can, no?

The lining is transparent (and usually gives the metal a yellowish hue).

That's interesting. What is the reason for it? Isn't a sterilized metal can safe by itself?

Re: Aquafaba

#130

Post by tomcam »

saltypal wrote: post #83
ar-nelson wrote: post #54

Earlier quoted context omitted.

Yes, I think the amount of chickpea taste varies based on how much the aquafaba is cooked down. (I always make it by boiling dry chickpeas; I don't use canned.) With some more experimentation I can probably get it to work.

This gives me some hope. I once made vegan tiramisu for a friend using aquafaba made from boiled dry chickpeas, and the sweet/chickpea flavor tasted exactly like the worst kind of vomit-burp imaginable. It is one of probably 2 or 3 of several thousand meals I've ever cooked that I threw directly into the bin after having another person confirm the flavor.

On the upside you just donated the term “vomit burp” to the world
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