271–280 of 301 posts
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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.
To add to this, there are at least 3 "cup" sizes for liquid: metric (~250ml), the US version (above, ~236ml) and an imperial cup (~284ml).
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Texture and cost. The hazelnut meal tends to be a bit coarser, and is significantly more expensive, so you end up with gritty cookies that don't taste significantly more like hazelnut for more $$.
Waw, i'm surprised almonds are more expensive than hazelnuts where you are! I didn't check but i believe that in france hazelnuts are cheaper. What is sure is that the tree is far more common (in personal gardens).
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This gives me some hope. I once made vegan tiramisu for a friend using aquafaba made from boiled dry chickpeas, and the sweet/chickpea flavor tasted exactly like the worst kind of vomit-burp imaginable. It is one of probably 2 or 3 of several thousand meals I've ever cooked that I threw directly into the bin after having another person confirm the flavor.
On the upside you just donated the term “vomit burp” to the world
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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.
It's problematic if some ingredients are specified by volume, others by weight.
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I keep chickens and therefore get as authentic of an egg as possible. I can't taste the difference in my eggs vs a store bought, white, washed egg. I can easily see it, though, with a more orange yolk in the fresh eggs, which most people attribute to eating more bugs.
Serious Eats came to the same conclusion in their taste test: https://www.seriouseats.com/2010/08/what-are-the-best-eggs-c...
The one thing I'd love to see however is whether we'd find the same proportions of nutrients in a more scientific breakdown too. Humans aren't necessarily able to know purely from the experience itself if something is healthier than something else for them, we're more wired to detect if something is problematic or not and also prone to a whole lot of suggestion. While the tasting test seems to show that the immediate experience isn't conclusively discernible, it doesn't tell us anything about long-term health effects (understandably so, they're not egg-researchers dedicating decade-long funding to figure that one out!).
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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.
If all ingredients are measured in cups, it doesn't actually matter much, since you'd still get good proportions by using any of your cups. It's problematic if some ingredients are specified by volume, others by weight.
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…
So it seems these are good times for vegans.
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Hey, that's a good idea. I've been doing a lot of cocktails lately (gee, wonder why). And I do enjoy a flip. I don't make them simply because I don't want to deal with leftover egg yolks. But I tend to throw away aquafaba. Next time I have it, I'll try a flip made with it. Maybe tonight. Thanks.
> And I do enjoy a flip. I don't make them simply because I don't want to deal with leftover egg yolks Flips are explicitly whole egg cocktails. If you're not using the yolk, you're not making a flip. If you try to use aquafaba to replace the egg in a flip recipe, you'll end up with a different drink because you won't have the flavour of the yolk.
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All comments about measuring solids by volume should go under here.
I made a tool that converts recipes from different volumes and weights to Grams, perhaps it would be useful here: https://charlesworth.github.io/recipe-slicer/
My apologies if I missed something obvious on the site. I just see that kidney bean liquid isn't good enough.