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Aquafaba

aquafaba.com

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Re: Aquafaba

#41

Post by kevinmchugh »

dcolkitt wrote: post #20
whymauri wrote: post #6

Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient). As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.

> or anyone who feels squeamish about raw egg as an ingredient I still use chickpea juice in cocktails to mix it up. But the chance of a salmonella poisoning from eggs in the modern US supply chain is astronomically low. You're at much higher risk from most produce. If you're really risk-averse, you can always sous vide your eggs at 132 F for 60 minutes. This will pasteurize the surface (where any bacteria live), yet…

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.

Re: Aquafaba

#42

Post by mjsweet »

We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aquafaba is how it responds to heat, we think it’s a lot more forgiving than egg. Both have a protein that responds to friction, but heat works differently so you have to realise that cakes and biscuits have a different texture to “normal”, but we have found over time it’s our new normal and we love it. Lastly, my scientist wife just said that egg has many properties that are useful in cooking and aquafaba is certainly exceptional for a few of them, but not all.

Re: Aquafaba

#43

Post by jedimastert »

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…

Mostly the "aquafaba" that I see referred to (admittedly in passing most of the time) is the liquid from canned chickpeas.

Re: Aquafaba

#44

Post by bananaoomarang »

ar-nelson wrote: post #15

I've used aquafaba in cooking a lot, mostly to avoid using so many eggs in baking. And while I've had great results for a few specific recipes, I've also found that it's not a universal egg replacement, and it's hard to tell which recipes it will and won't work in. I bake a lot of gluten-free and grain-free breads and biscuits, and aquafaba is a great egg replacement in these. Sometimes it even produces a better text…

Not disputing this (perhaps different brand/type/recipe) but I have made aquafaba meringues before and was very impressed, didn’t taste of chickpeas at all to me, just like a meringue texture/sugar wise without the 'egginess'.

Re: Aquafaba

#45

Post by lozaning »

Rooster61 wrote: post #30
ar-nelson wrote: post #15

I've used aquafaba in cooking a lot, mostly to avoid using so many eggs in baking. And while I've had great results for a few specific recipes, I've also found that it's not a universal egg replacement, and it's hard to tell which recipes it will and won't work in. I bake a lot of gluten-free and grain-free breads and biscuits, and aquafaba is a great egg replacement in these. Sometimes it even produces a better text…

Huh, chocolate chip cookies are the main thing I DO make with aquafaba. I wonder what we are doing differently on that dish? They don't come out as perfect cookies for me (they definitely don't brown as much), but consistency wise is pretty much spot on. I loosely base my recipe on the one Babish came up with on his channel.

If I had to guess, they're not refrigerating their dough. Chilling dough for 24 hours in the fridge before baking is a game changer for cookies.

Re: Aquafaba

#46

Post by nath_zul »

mjsweet wrote: post #42

We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aqu…

> pavlova (Australian desert)

Excuse me?

Re: Aquafaba

#47

Post by spicymaki »

soperj wrote: post #26
floren wrote: post #22

Earlier quoted context omitted.

> or anyone who feels squeamish about raw egg as an ingredient I'm weird but I feel more squeamish about using the juice from a can of beans than I do using raw egg! Not because I think there's anything dangerous in there, just because it's unpleasant to me on some odd level :)

You could do it from just soaking dried beans as well I believe.

PSA: You don't want to eat uncooked soaked dried bean residue (especially red kidney beans). Uncooked it contains phytohaemagglutinin (plant lectin) which is toxic to humans. After cooking via boiling or pressure cooking it reduces the toxin to safe levels. Do not slow cook.

Re: Aquafaba

#48

Post by gooberwonder »

whymauri wrote: post #6

Here's one fun use: replacing egg whites in shaken cocktails. Particularly useful for vegan friends (or anyone who feels squeamish about raw egg as an ingredient). As long as you have good shaking technique, the foam and mouthfeel get pretty close to egg-based methods.

My husband uses it in a bourbon sour, and it's delicious and easy to make!

Re: Aquafaba

#49

Post by dghlsakjg »

nath_zul wrote: post #46
mjsweet wrote: post #42

We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aqu…

> pavlova (Australian desert) Excuse me?

It is named after a Russian Ballerina, but is believed to to have originated in Australia or NZ.

Re: Aquafaba

#50

Post by nopassrecover »

nath_zul wrote: post #46
mjsweet wrote: post #42

We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aqu…

> pavlova (Australian desert) Excuse me?

Unsure if confused by desert/dessert or a kiwi disputing the origin, but it’s effectively a meringue nest that is crunchy outside and marshmallowy inside topped with cream and fruit

https://en.m.wikipedia.org/wiki/Pavlova_(cake)

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