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Aquafaba

aquafaba.com

171–180 of 301 posts

Re: Aquafaba

#171

Earlier quoted context omitted.

All comments about measuring solids by volume should go under here.

I want to see everything in grams!

It's largely ratio based, so adjust the units as you see fit. I've made batches 4x the listed size, keep under that or it gets super unwieldy.

Re: Aquafaba

#172

Earlier quoted context omitted.

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.

I was going to say that it's probably because people who had access to wheat would more likely have access to eggs, but it seems Chickpeas and Wheat were both first found around Turkey.

I just assume it is because we've had eggs longer than canned goods.

Re: Aquafaba

#173
post #122
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.

Pasture-raised isn't as cruelty-free as one might like. Big free range chicken farms have eagle problems: https://www.audubon.org/magazine/fall-2016/an-organic-chicke...

If you're a chicken, do you want to live forever in a cage, or be eaten alive by a bigger bird? Neither of those choices sound great to me.

Re: Aquafaba

#174

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…

You just use 3 tablespoons of the water from canned chickpeas. I’ve been doing it for years now. It’s not that difficult.

Signed,

Egg Anaphylaxis

Re: Aquafaba

#175

Earlier quoted context omitted.

I was going to say that it's probably because people who had access to wheat would more likely have access to eggs, but it seems Chickpeas and Wheat were both first found around Turkey.

I just assume it is because we've had eggs longer than canned goods.

Also, even though aquafaba from freshly cooked chickpeas also works well, I'm guessing that, until recently, chickpeas weren't super common in the part of the world where the European pastry tradition developed.

Re: Aquafaba

#176
post #69

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'm glad with all those development into egg-free alternatives. My wife is severely allergic to eggs, and this really opened the door to produce she couldn't never have eaten otherwise.

Sorry, but did you mean products instead of produce? If you did mean produce, how does an egg allergy effect produce (which I understand as fruits and vegetables) being able to be eaten?

Re: Aquafaba

#177
post #69

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'm glad with all those development into egg-free alternatives. My wife is severely allergic to eggs, and this really opened the door to produce she couldn't never have eaten otherwise.

Unless she's allergic to the sulphur compounds, you may really enjoy Kala Namak. It's a traditional asian salt which contains sulfuric ingredients and it makes everything taste like eggs. (It's not heat stable tho.) With avocado you get something that tastes and feels like egg. A sulphur note is also very typical for non-vegan food, as animal protein decay releases these molecules at any stage. I do a modified version of the kinky vegan "Mett" (german, raw minced meat) based on rice cakes and tomato extract (don't judge it before you tried it) and the sulfuric hint really adds to it.

https://en.m.wikipedia.org/wiki/Kala_namak

Re: Aquafaba

#178

Earlier quoted context omitted.

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.

I mean, if you want cruelty free eggs you can just raise chickens. That’s something you can start working on now to meet 100% of your egg needs.

Not sure if the other tenants in my downtown condo high rise will appreciate that. I'll probably get a visit from the Supe

Re: Aquafaba

#179
post #122

Earlier quoted context omitted.

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.

Pasture-raised isn't as cruelty-free as one might like. Big free range chicken farms have eagle problems: https://www.audubon.org/magazine/fall-2016/an-organic-chicke... If you're a chicken, do you want to live forever in a cage, or be eaten alive by a bigger bird? Neither of those choices sound great to me.

Around me, I see plenty of free-roaming chickens. The big problem is raccoons, you just need to make sure the chickens are put up at night and they usually make it.

Re: Aquafaba

#180
post #122

Earlier quoted context omitted.

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.

Pasture-raised isn't as cruelty-free as one might like. Big free range chicken farms have eagle problems: https://www.audubon.org/magazine/fall-2016/an-organic-chicke... If you're a chicken, do you want to live forever in a cage, or be eaten alive by a bigger bird? Neither of those choices sound great to me.

Being eventually eaten by a predator is fairly probable part of any birds life.

So you prefer to deny this chicken the chance to live any life because you can't make it perfect?

You want to distance yourself so far from cruelty that you don't want to let anything live until you are able to provide better conditions than any mythical god could? ;-)

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