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Aquafaba

aquafaba.com

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Re: Aquafaba

#131

Post by weaksauce »

jiofih wrote: post #126
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?

egg allergies are a thing. people also like to be vegan/vegetarian. also chicken farming is notoriously cruel in a lot of ways though it's getting better.

Re: Aquafaba

#132

Post by RussianCow »

IgorPartola wrote: post #124
ndiscussion wrote: post #109

Earlier quoted context omitted.

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?

I think it says more about how much longer we've been using eggs, as well as how much more demand there is for alternatives today.

Re: Aquafaba

#133

Post by [deleted] »

jiofih wrote: post #126
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?

[deleted]

Re: Aquafaba

#134

Post by Alupis »

hollerith wrote: post #129
Alupis wrote: post #128

Earlier quoted context omitted.

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

Not sure.

I've witnessed people camping, placing an opened can of beans directly on the fire and such.

Seems absurd now, knowing plastic is in the can!

If anyone else knows the reason for the lining, I'd be very interested in learning more.

Re: Aquafaba

#135

Post by Falling3 »

jjeaff wrote: post #122
foopod wrote: post #118

Earlier quoted context omitted.

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.

I would strongly disagree that any commercial operation - regardless of its labeling - could be called cruelty free. That leaves neighbors with backyard hens, which will never be enough cover any significant portion of egg consumption.

Re: Aquafaba

#136

Post by pcthrowaway »

jiofih wrote: post #126
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?

Not sure if this is a serious question, but other than the possibility for allergies and concerns about hormones, eggs cannot produced at mass scale in an economical, sustainable manner, without killing lots of chickens & chicks

Re: Aquafaba

#137

Post by mod »

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.

As someone who raises chickens, with no cruelty, I'm surprised to hear it's not already an option.

Maybe you should look for another source.

Re: Aquafaba

#138

Post by lupire »

jjeaff wrote: post #122
foopod wrote: post #118

Earlier quoted context omitted.

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.

There aren't enough pasture chickens (not "free range" which is a lie) for everyone to be fed from them.

Re: Aquafaba

#139

Post by tomcam »

jasonv wrote: post #90

As a vegetarian, I'm here to say canned chickpeas aren't great, but putting chickpeas straight into a pressure cooker for 15 minutes... they're awesome.

Confirmed. The Instapot makes cooking beans such as chickpeas ridiculously easy and fast.

Re: Aquafaba

#140

Post by sq_ »

IIRC Guy Fieri did a Diners, Drive Ins, and Dives episode with a guy who was using aquafaba in making vegan deli "meats" with textures pretty darn close to the real thing. There's some really awesome wizardry going on in vegan foods.
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