251–260 of 301 posts
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Yeah, different egg substitutes apply depending on what you make. Tofu replaces egg in stir fry - flax replaces it in banana bread - aquafaba works for meringues.
For someone who likes moist banana bread, “flax eggs” are the clear winner.
I 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?
As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces gases such as methane as a byproduct, which are then released as flatulence.
Processing the beans, such as by boiling, soaking, cooking, can leach the indigestible sugars from the beans and significantly reduce, if not entirely eliminate the problem.
This is the cool part of the site http://aquafaba.com/history.html > Joël's Discovers the Foam, Dec 2014 > While actively looking for egg substitutes, Joël Roessel, a ténor from France, discovered through a systematic investigation into vegetable foams, that liquid from red kidney beans and hearts of palm can be coerced into a foam in the same way as flax mucilage. He posted his results on his blog at revolutionveget…
Agreed, this seems like the most interesting part of the site to me. Fascinating history. I wonder what else remains to be discovered?
Pretty much everything
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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).
- some recipes can be very finicky regarding ratios,
- e.g. different flour types can vary quite drastically in density
- you can e.g. easily reduce the volume of a flour batch by at least 15% by pouring differently (or simply bumping the container a few times)
going by volume alone still works for most recipes and is quite frankly as easy as it gets.
Going by weight alone also is not entirely scientific though (e.g. moisture of raw ingredients is usually not exact/controlled). And flour can behave differently, based on batch or type, even if you get the weight perfectly right.
So most bakers have their recipes "dialed in", i.e. they have a feel for the right texture, how the dough behaves, how to adjust resting times, etc.
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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.
I don't think they are widely available yet though. I certainly haven't seen them in my country.
My 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…
All comments about measuring solids by volume should go under here.
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All comments about measuring solids by volume should go under here.
I always wonder how much half a cup actually is, since cups are not standardized (I think). Googling for "cup size" didn't clarify anything either.
My 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…
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I always wonder how much half a cup actually is, since cups are not standardized (I think). Googling for "cup size" didn't clarify anything either.
Cup is a standard size for measuring liquids: 8 fl oz. It's only a problem for flour, because how much you can fit in a cup varies depending on humidity and how much you pack it.