Everytime I open a can, the first thing I do is sip the delicious Aquafaba. I should run it through the carbonator!
Aquafaba
231–240 of 301 posts
Re: Aquafaba
#232Earlier quoted context omitted.
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.
That and chickpeas in dry 20-50 unit bags are ridiculously cheap. Like the cost of 4-8 cans at the store and produce 50x more.
Re: Aquafaba
#233Earlier quoted context omitted.
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.
If you haven't had watermelon rind juice, you totally should.
Re: Aquafaba
#234My wife made bean brownies once. They tasted like beans, not brownies.
With caramelized onions? A sour cream and sriracha frosting?
Re: Aquafaba
#235Earlier quoted context omitted.
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…
In the UK eggs are unwashed and unrefrigerated by law, but as that other StackExchange answer says, eggs sold in supermarkets are all from vaccinated chickens, so salmonella from eggs is basically non-existent. The NHS even says it's fine for pregnant women to eat raw eggs.
Re: Aquafaba
#236Earlier quoted context omitted.
I want to see everything in grams!
It's largely ratio based, so adjust the units as you see fit. I've made batches 4x the listed size, keep under that or it gets super unwieldy.
The ingredients do not have the same density, therefore it will not work to go from a volume-based to a mass-based measurement system by simply replacing the unit.
Re: Aquafaba
#237I tried to make meringue from aquafaba while it worked it tasted awful because of the salty beany taste. Since then I gave up hopes of saving aquafaba for something.
Re: Aquafaba
#238My 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…
Those look really good -- how would it taste different if you used egg white instead of aquafaba?
In my experience taste is not as good.
Re: Aquafaba
#239I always assumed that the water packaged with can beans would have tons of lectin seeped from the beans and therefore should be discarded. Is it safe to use?
Re: Aquafaba
#240anyone know about lectin content in aquafaba?