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Aquafaba

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Re: Aquafaba

#191

Post by soared »

mod wrote: post #158
cmehdy wrote: post #94

Earlier quoted context omitted.

Being from Europe I actually wondered how much of a difference there can be between US and EU when it comes to that issue, and this[0] StackExchange message was particularly interesting to see EU cases being much more prevalent than US ones. I grew up with unwashed eggs and never gave it much thought, but now I guess that's one more thing to keep in mind (although I live in North America these days) Somehow a little…

I keep chickens and therefore get as authentic of an egg as possible. I can't taste the difference in my eggs vs a store bought, white, washed egg. I can easily see it, though, with a more orange yolk in the fresh eggs, which most people attribute to eating more bugs.

Ive had the same experience, but it does feel better to crack a spotted green egg than a chalk white one.

Re: Aquafaba

#192

Post by snarfy »

In my experience, whatever substance that's in beans gives you gas concentrates in the bean juice.

Re: Aquafaba

#193

Post by hashmap »

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…

I tried making a fried egg using this suggestion and it did not turn out as well as I had hoped.

Re: Aquafaba

#194

Post by cfontes »

bweitzman wrote: post #119
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 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.

The amount of salt, sugar and other preservatives in that water is probably not good.

Try to cook your own chickpeas, it's super easy, fast if you know the tricks and a hell of a lot cheaper, and I am no vegan, just love them, you also generate less waste.

Re: Aquafaba

#195

Post by canjobear »

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…

did not work for scrambled eggs

Re: Aquafaba

#198

Post by schoen »

I had a great aquafaba chocolate mousse in a restaurant in Haarlem (Netherlands). I think it was vanVeg on Zijlstraat. Unfortunately it's not listed on their menu and I'm not exactly going to try to pop over to the Netherlands during this pandemic to confirm my recollection.

Also, there's probably some other place in the world with a great aquafaba chocolate mousse.

Re: Aquafaba

#199

Post by poopsmithe »

snarfy wrote: post #192

In my experience, whatever substance that's in beans gives you gas concentrates in the bean juice.

+1 I once had vegan brownies made with aquafaba (from storebought canned chickpeas) and I never want to eat those again, because of the explosive gas they gave me.

Re: Aquafaba

#200

Post by wickchuck »

hashmap wrote: post #193
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…

I tried making a fried egg using this suggestion and it did not turn out as well as I had hoped.

This is gold
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