I 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.
whiskey sours if you drink
Aquafaba
241–250 of 301 posts
Re: Aquafaba
#242Earlier quoted context omitted.
Why would you substitute egg in cookies if nearly all of calories come from sugar and flour anyway?
Not sure if this is a serious question, but other than the possibility for allergies and concerns about hormones, eggs cannot produced at mass scale in an economical, sustainable manner, without killing lots of chickens & chicks
eggs can soon be sorted out before there's a chick, saw it the other day. At day 6 they can now tell if it's a male or female egg and put it away, before it's gonna develop.
Re: Aquafaba
#243I 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...
Well, now that you've talked it up like that, I'm head-writing some ideas for a library that could fit this magical food product's name.
Let's race!
Re: Aquafaba
#244It's sort of interesting but I don't really understand the issue they seem to have with using protein isolate rather than the dregs of boiled peas. Maybe it's because isolate rings like a chemical name? It's especially funny when considering that folks appear to be fussy about finding a natural-enough vegan protein source to make meringues, the other half of which is white sugar anyway, aka refined sucrose if you wanted to give it a chemical name, and IMO a quite "unnatural" product to begin with
Re: Aquafaba
#245Earlier quoted context omitted.
Why would you substitute egg in cookies if nearly all of calories come from sugar and flour anyway?
Not sure if this is a serious question, but other than the possibility for allergies and concerns about hormones, eggs cannot produced at mass scale in an economical, sustainable manner, without killing lots of chickens & chicks
> concerns about hormones
are there chickens anywhere that are given hormones?
As far as I have been able to determine, this is a myth, and the reason they grow quickly is selective breeding.
For example, in Australia https://theconversation.com/ten-facts-you-need-to-know-about...
Re: Aquafaba
#246Aquafaba based mayo is great as well: just blend together aquafaba, oil, garlic and salt. It comes out with a similar texture and taste to egg mayo. I've had variations that add black salt to give it an eggy smell if you actually miss that part! 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 pancak…
A few drops of vinegar goes great too
Re: Aquafaba
#247Earlier quoted context omitted.
Not sure if this is a serious question, but other than the possibility for allergies and concerns about hormones, eggs cannot produced at mass scale in an economical, sustainable manner, without killing lots of chickens & chicks
> concerns about hormones are there chickens anywhere that are given hormones? As far as I have been able to determine, this is a myth, and the reason they grow quickly is selective breeding. For example, in Australia https://theconversation.com/ten-facts-you-need-to-know-about...
If it's the same objection that is raised against milk drinking, then it's more about natural hormones in the milk/egg that is intended for a calf/chick. Not artificially introduced hormones.
Re: Aquafaba
#248Earlier quoted context omitted.
All comments about measuring solids by volume should go under here.
It's a convention for baking I think. The choc chips will vary in size (I just smash up a block of cooking chocolate), but unless you go to extreme piece sizes, it won't have an impact on the chemistry if you're a little heavy/light (I vote heavy!)
Its an American convention. Europe mostly uses weights.
Re: Aquafaba
#249Earlier quoted context omitted.
Not sure if this is a serious question, but other than the possibility for allergies and concerns about hormones, eggs cannot produced at mass scale in an economical, sustainable manner, without killing lots of chickens & chicks
eggs can soon be sorted out before there's a chick, saw it the other day. At day 6 they can now tell if it's a male or female egg and put it away, before it's gonna develop.
It's not that simple.
Aborting chicks is better than killing them post-birth, but even so, egg-laying birds will still eventually be killed off and turned into meat/byproducts -- and the cruelty-free environments don't scale. Chickens just aren't really built to lay that many eggs, and ultimately there doesn't seem to be any way to optimize industry-level farming to care about animal health/happiness. At best we get much more expensive products that appeal to a minority of the market. Especially when you realize that a nontrivial percentage of the eggs you eat are coming from restaurants and as ingredients in pre-made foods, where there's basically no current market pressure to ethically source those materials.
In theory there could be a version of the egg industry that avoided most of these problems (yes, I know some vegans would view that as non-consensual exploitation anyway) but regardless, practice is still a long, long ways away from theory.
I know people like to believe that you can just get cruelty free eggs that solve all of these problems, and you can certainly do a lot better than just buying the cheapest brand -- and I'm not going to shame people, doing better is a good goal to have. A lot of food, even vegan food, has problematic elements that you can dig up, we're all just trying to do a bit better than the default and to be more ethical than we otherwise would be.
But while it would be really convenient if the modern egg industry was ethical, it's just very hard to argue that point.
Re: Aquafaba
#250Earlier quoted context omitted.
It's a convention for baking I think. The choc chips will vary in size (I just smash up a block of cooking chocolate), but unless you go to extreme piece sizes, it won't have an impact on the chemistry if you're a little heavy/light (I vote heavy!)
Its an American convention. Europe mostly uses weights.
Pretty sure professional US bakers also work by weight. It’s much simpler and more reliable, especially when you have to deal with aerable dry goods (flours, powdered sugar, cocoa powder) or solids (butter).