Serious question.. Why is this on the front page?
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Aquafaba
211–220 of 301 posts
Re: Aquafaba
#212Earlier quoted context omitted.
This is a misconception about what aquafaba is. Aquafaba is not the soaking water, it's the cooking water. My usual process for cooking chickpeas is: - Soak overnight in a bowl. Throw this water out. - Boil for several hours in new water. Save this water, and boil it down further to make aquafaba. Not all chickpea recipes allow for this; for example, falafel is usually made with chickpeas that have been soaked but no…
How much more do you boil it down?
It's a matter of taste and how much thickness you want. It's a tradeoff between thickness and amount of burnt-chickpea taste that you can tolerate. And it's fine if you don't cook it down at all.
For 2 cups dry chickpeas + 8 cups water I sometimes cook it down for an extra hour on low heat.
Re: Aquafaba
#213Earlier quoted context omitted.
I have two recipes that use aquafaba: a grain-free biscuit recipe and a grain-free flatbread recipe. A lot of gluten-free breads use eggs because they need a binder to replace the gluten, but the eggs taste, well, eggy. The aquafaba makes it lighter, and not eggy, so it seems more like actual bread.
Can you share? I wouldn't mind giving that a try.
Here's the biscuit recipe. I originally adapted it from a paleo recipe that I can't seem to find again, but I've made enough changes to make it my own. (Because of the aquafaba, and arguably the potato starch, it's not paleo after my changes.)
- 3/4 cup potato starch
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup water
- 3 tbsp aquafaba
- 1 tsp apple cider vinegar
Mix dry ingredients in a bowl. Add oil and water, stir. Add aquafaba, stir.
At this point, it should stick together but still be somewhat lumpy. If it does not stick together, add more water, but be careful--don't add enough water that it becomes smooth!
Add vinegar, stir, and spoon individual biscuits onto a baking sheet lined with parchment paper. Should make 7-9 biscuits. Cook at 350 degrees F for 12-15 minutes.
These biscuits are excellent with olive oil and vinegar. They reheat well, and have a crumbly texture that reminds me of Southern-style biscuits.
The flatbread recipe is similar, but with no baking soda or vinegar, and the flours replaced with 1 cup tapioca starch and 1/3 cup coconut flour. Some extra olive oil helps too, and maybe some oregano.
Re: Aquafaba
#214No https? (checks calendar: yep, 2021. Checks 5 certs of owned domains from Let's Encrypt: yep.)
I'm all for non-tech people having sites like this, but in 2021 it's hard to excuse not supporting TLS connections to your web server.
Re: Aquafaba
#215My time to shine! Hazelnut Choc Chip cookies, designed for Aquafaba. NB. You can switch out more of the hazelnut/almond meal to adjust the taste, but don't go much below 1/2 cup of almond! https://imgur.com/a/G2M1QoE 1 & 1/4 cup almond meal 1 & 1/4 cup hazelnut meal 1/2 cup dark chocolate chips 2/3 cup flour (gluten free blend works fine) 2/3 cup raw sugar 1 tsp baking powder 1/2 tsp salt (ideally fine) Mix above tog…
Ok- so... when I don't wash the aquafaba off of the beans in cooking, I get- let's say- "bloated".
I can only imagine eating these could result in a rough approximation of the decibel level of the Dragon taking off from Launch Pad 39A.
Re: Aquafaba
#216Aquafaba 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.
Eggs do a lot of things and carbonated water does almost none of them. The CO2 bubbles are ghetto leavening (which I guess would replace yeast) so overall, I think this is totally wrong.
Re: Aquafaba
#217We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aqu…
What is salt free chickpeas? they are all salt free aren’t them?
Re: Aquafaba
#218We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aqu…
What is salt free chickpeas? they are all salt free aren’t them?
Canned chickpeas are typically salted.
Re: Aquafaba
#219Earlier 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.
I don't. And "just raise your own" is obviously not a viable option for the overwhelming majority of people.
Re: Aquafaba
#220Earlier quoted context omitted.
Skin it then pull the pieces apart. Easier to figure out with a tangerine.
This is one of the most "draw a circle, then draw the rest of the owl" comments I've read. :) Skinning it is the tough part.
Sorry. Not trying to be unhelpful. I guess for that the tricks actually breaking the skin for the first time. Then kind of exploiting the tear from there. Sometimes I can use the pith (white flesh) to help separate the skin. Maybe it’s an angle thing? Having some nails or the edge of a butter knife seems to help too.
You can also just rip them in half. Then run your finger down the exposed sides between flesh/skin. Or bend the skin back from the meat.
Yeah it’s tough.