Serious question.. Why is this on the front page?
It's accessible, novel, well laid out, and something we can try for ourselves quite easily. It's nice
Exactly, I could see it being used as a good UI/UX example for someone pitching sites to someone.
Aquafaba
21–30 of 301 posts
Re: Aquafaba
#22Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient). As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.
> or anyone who feels squeamish about raw egg as an ingredient
I'm weird but I feel more squeamish about using the juice from a can of beans than I do using raw egg! Not because I think there's anything dangerous in there, just because it's unpleasant to me on some odd level :)
Re: Aquafaba
#23"Aquafaba can be used to replace egg whites"
"butter, cheeses"
What eggwhites does it replace in butter?
Re: Aquafaba
#24Earlier quoted context omitted.
Chickpea is the most common in the community. I'd caution to be careful with the salinity of the chickpeas, which can vary between vendors.
Hmm I wonder whether no sodium would make it better for sweets. Chia seeds seem good for sweets though too.
Recipes for sweet things usually include some salt because it enhances the flavor. If you've got salty chickpea juice, just consider reducing the other salt.
Re: Aquafaba
#25Serious question.. Why is this on the front page?
Was thinking the exact same thing. Update: After paying more attention to what it's all about I now find it very interesting.
I definitely never knew about this, and I too find it pretty fascinating. I don't think it's too uncommon to see Wiki links to random fun TIL stuff on HN.
Re: Aquafaba
#26Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient). As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.
> or anyone who feels squeamish about raw egg as an ingredient I'm weird but I feel more squeamish about using the juice from a can of beans than I do using raw egg! Not because I think there's anything dangerous in there, just because it's unpleasant to me on some odd level :)
You could do it from just soaking dried beans as well I believe.
Re: Aquafaba
#27Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient). As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.
Agreed - it works well in cocktails.
Re: Aquafaba
#28I was head-writing a comment about how disappointed I was that this was a quirky software name instead of chickpea water, which is almost magical in properties.
Imagine my delight! Teach me to assume...
Re: Aquafaba
#29Earlier quoted context omitted.
> or anyone who feels squeamish about raw egg as an ingredient I'm weird but I feel more squeamish about using the juice from a can of beans than I do using raw egg! Not because I think there's anything dangerous in there, just because it's unpleasant to me on some odd level :)
You could do it from just soaking dried beans as well I believe.
Canned beans are pressure cooked typically. I'd be more comfortable with the canned liquid.
Neither really seems likely to get me sick though.
Re: Aquafaba
#30I've used aquafaba in cooking a lot, mostly to avoid using so many eggs in baking. And while I've had great results for a few specific recipes, I've also found that it's not a universal egg replacement, and it's hard to tell which recipes it will and won't work in. I bake a lot of gluten-free and grain-free breads and biscuits, and aquafaba is a great egg replacement in these. Sometimes it even produces a better text…
Huh, chocolate chip cookies are the main thing I DO make with aquafaba. I wonder what we are doing differently on that dish? They don't come out as perfect cookies for me (they definitely don't brown as much), but consistency wise is pretty much spot on.
I loosely base my recipe on the one Babish came up with on his channel.