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Aquafaba

aquafaba.com

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Re: Aquafaba

#31

Post by hirundo »

It's widely recommended in vegan circles to discard bean soaking water. Here's an example:

> So after the beans have soaked for a while, the soaking water now contains these elements that you are trying to eliminate by soaking the beans in the first place. And this is why the bean water is discarded. So it is best to drain the water and rinse the beans thoroughly before cooking. -- https://www.vegancoach.com/why-discard-bean-soaking-water.ht...

Anyone know whether that's right or wrong? Does it depend on the bean? Maybe the soaking water is a problem but not the cooking water?

Re: Aquafaba

#32

Post by gamegod »

Does anyone know if that liquid is jam packed full of Bisphenol A, since it's stewing in direct contact with the edges of the can? I'm always suspicious of that.

Re: Aquafaba

#33

Post by abecode »

I used to live with a Mexican family and one of the first non-milk foods they fed the babies was the water drained from cooked beans. I'm not sure if it could be used to cook or make cocktails but it was somewhat thick.

Re: Aquafaba

#35

Post by dang »

geek_at wrote: post #13
mpalmer wrote: post #3

Earlier quoted context omitted.

Because HN users are upvoting it.

or the mods

That's not wrong. We invited david-given to repost https://news.ycombinator.com/item?id=14165741. But it's only at #1 because the community upvoted it.

You can see a list of invited reposts at https://news.ycombinator.com/invited.

If anyone sees a great, forgotten submission in the HN archives, please let us know at hn@ycombinator.com so we can consider inviting a repost. There are tons of these, like amber in rock.

Re: Aquafaba

#36

Post by Rooster61 »

k__ wrote: post #23

"Aquafaba can be used to replace egg whites" "butter, cheeses" What eggwhites does it replace in butter?

None obviously, but I think the key here is that butter contains protiens and milk fats that are tough to replicate using non dairy ingredients, unless you are of course making margarine.

I'd imagine aquafaba's unique properties allow you to build "butter" around its structure to simulate the dairy ingredient we are familiar with.

It's not just a 1-1 egg substitute.

Re: Aquafaba

#37

Post by striking »

jedimastert wrote: post #28

I 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.

Re: Aquafaba

#38

Post by warent »

hirundo wrote: post #31

It's widely recommended in vegan circles to discard bean soaking water. Here's an example: > So after the beans have soaked for a while, the soaking water now contains these elements that you are trying to eliminate by soaking the beans in the first place. And this is why the bean water is discarded. So it is best to drain the water and rinse the beans thoroughly before cooking. -- https://www.vegancoach.com/why-disc…

I'm not sure if this is what it's referring to, but I've never used raw beans for aquafaba. It's precooked beans that are soaking in water that make the aquafaba. By that point hopefully you've already cooked the nasties out of the bean

Re: Aquafaba

#39

Post by unwind »

hahla wrote: post #2

Serious question.. Why is this on the front page?

Not the poster, but I did post the same topic (but "only" at Wikipedia) four months ago [1]. That submission totally tanked, though.

I felt it was interesting enough to post then not only because it's rather unexpected, and useful if you want to avoid eggs in your food, but also because it's new.

I had just realized that day that the entire concept of using aquafaba as egg white replacement has not been around for very long. I mean the Wiki page says that the first recipe for meringues using aquafaba was published in 2015.

I think it's really cool that such things are being discovered still. I mean the recipe for egg-based meringues is probably a few hundred years old [2] although sources are obscure. To have a vegan replacement using basically two ingredients appear six years ago is just cool! :)

[1] https://news.ycombinator.com/item?id=24210986

[2] https://en.wikipedia.org/wiki/Meringue

Re: Aquafaba

#40

Post by [deleted] »

hirundo wrote: post #31

It's widely recommended in vegan circles to discard bean soaking water. Here's an example: > So after the beans have soaked for a while, the soaking water now contains these elements that you are trying to eliminate by soaking the beans in the first place. And this is why the bean water is discarded. So it is best to drain the water and rinse the beans thoroughly before cooking. -- https://www.vegancoach.com/why-disc…

[deleted]
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