181–190 of 301 posts
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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.
Unless you're raising the hens as well it can still be cruel.
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Agree, it will be so cool when we can have everything eggs offer and none of the cruelty.
I don't know what the answer is - is it less cruel to let a chicken lay eggs for a long time yet remain alive, or raise a calf into a cow, then kill it for its meat?
Are they literally just talking about the stuff you get when you drain a can of chick peas? Or is there more to it than that?
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…
Most definitely. I suppose, being able to achieve the results that eggs afford us, but by starting out with arguably simpler ingredients, we'll become better cooks. As our understanding of fats, sugars and proteins improves, we'll be able to control them even better. Cooking is chemistry, after all :).
Maybe it's just because I'm tired (or dumb) but after reading the front page, the FAQ, and clicking through some other nav I'm still not quite sure what aquafaba is. Are they literally just talking about the stuff you get when you drain a can of chick peas? Or is there more to it than that?
Yes that's exactly it.
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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?
I did mean products.
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…
It's also nice that oranges and bananas come in thick and handy packaging. The trick to the banana is that it's easier to open it from the bottom. It's harder to get unwrapping an orange right.
Try eating a whole chilled orange in the warm shower like an animal. Just make sure your bite gets pulp and peel both.
Does anyone know if that liquid is jam packed full of Bisphenol A, since it's stewing in direct contact with the edges of the can? I'm always suspicious of that.
all of my Kroger brand cans state that they have BPA-free liners, so it ought to be possible to avoid this if you want to.
Might not necessarily be better, just different to satisfy the claim "BPA free".
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.
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?