201–210 of 301 posts
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If I had to guess, they're not refrigerating their dough. Chilling dough for 24 hours in the fridge before baking is a game changer for cookies.
I should look into this, maybe refrigerating would help. The recipe I tried was an unusual one (an olive oil dark chocolate chip cookie recipe), and I had made it successfully with eggs before, but trying aquafaba ruined it.
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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.
E.g. IIRC, raising of any chicken/duck/goose/pigeon on land that is not zoned for agriculture has been outlawed in Hong Kong, due to concerns about spreading diseases, especially avian flu.
Plus, most people live in tiny homes with no garden and maybe even no balcony.
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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.
Raising hens still means that someone somewhere is hatching eggs and throwing out the rooster chicks, probably grinding them into chicken meal.
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I've seen the data being 1:10,000 to 1:20,000 eggs in the US or Europe have salmonella present. The whites are theoretically the safest part. Immunocompromised individuals may still find these risks unacceptable, and then aquafaba or pasteurization is a great option.
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…
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Not disputing this (perhaps different brand/type/recipe) but I have made aquafaba meringues before and was very impressed, didn’t taste of chickpeas at all to me, just like a meringue texture/sugar wise without the 'egginess'.
Yes, I think the amount of chickpea taste varies based on how much the aquafaba is cooked down. (I always make it by boiling dry chickpeas; I don't use canned.) With some more experimentation I can probably get it to work.
Another plant based trick is to combine vinegar with soy milk - it sours the milk a little and makes it curdle, emulating the taste and texture of buttermilk. Here's a pancake recipe from someone I know that has this trick to give a fluffy texture, where no eggs are needed:
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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.
I got a addicted to eating oranges with the peel. Obviously you need to get those not treated, "bio", or peel labeled for consumption. Some don't like the texture, but the automatic intensity and bitter-sweet contrast is so fucking awesome. Try eating a whole chilled orange in the warm shower like an animal. Just make sure your bite gets pulp and peel both.
Honestly I haven't done that since I was a kid - I would "invent" food. My peanut butter and jelly variants included PB& banana, PB&raisins, PB&pickles - nope :( PB&grapes - would roll on the floor, etc...
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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.
It's impossible to get unwrapping an orange right. I've tried for a lifetime.
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It's impossible to get unwrapping an orange right. I've tried for a lifetime.
Skin it then pull the pieces apart. Easier to figure out with a tangerine.