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Aquafaba

aquafaba.com

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Re: Aquafaba

#51

Post by ar-nelson »

lozaning wrote: post #45
Rooster61 wrote: post #30

Earlier quoted context omitted.

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.

I should look into this, maybe refrigerating would help. The recipe I tried was an unusual one (an olive oil dark chocolate chip cookie recipe), and I had made it successfully with eggs before, but trying aquafaba ruined it.

Re: Aquafaba

#52

Post by k__ »

Rooster61 wrote: post #36
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.

I see.

Thanks for the info :)

Re: Aquafaba

#54

Post by ar-nelson »

bananaoomarang wrote: post #44
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'.

Yes, I think the amount of chickpea taste varies based on how much the aquafaba is cooked down. (I always make it by boiling dry chickpeas; I don't use canned.) With some more experimentation I can probably get it to work.

Re: Aquafaba

#56

Post by mikeg8 »

If you have a peanut allergy, please read: I learned about aquafaba from my younger brother who suffers from a severe peanut allergy. He ordered a cocktail at a bar that substituted egg whites for aquafaba so the drink would be vegan friendly. This was not disclosed on the cocktail menu and he had an allergic reaction. The staff felt horrible after connecting the dots, and his drink and meal were taken care of, but I wanted to share as a warning for anyone with a peanut allergy. be ware of aquafaba in cocktails

Re: Aquafaba

#57

Post by npsimons »

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…

For a binder or thickener, I've found ground flax seed mixed with water to work better.

Re: Aquafaba

#58

Post by mikeg8 »

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.

Make sure no one has a peanut allergy! Aquafaba can cause allergic reactions. My brother experienced this first-hand.

Re: Aquafaba

#59

Post by kevinmchugh »

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…

AFAIK the main reason for soaking beans is to save cooking time and allow for even cooking. It may absorb some of the indigestible sugars, but I'm not positive. They won't hurt you, regardless, though they might cause embarrassment.

Typically the liquid used is from canned chickpeas, which have been cooked, which ought to diminish those sugars.

If you're cooking beans at home, you might want to add carrot and onion peels for flavoring the beans. The resulting broth will be very flavorful and worth saving, but less useful for baking, since it's not neutrally flavored.

Re: Aquafaba

#60

Post by ar-nelson »

mikeg8 wrote: post #56

If you have a peanut allergy, please read: I learned about aquafaba from my younger brother who suffers from a severe peanut allergy. He ordered a cocktail at a bar that substituted egg whites for aquafaba so the drink would be vegan friendly. This was not disclosed on the cocktail menu and he had an allergic reaction. The staff felt horrible after connecting the dots, and his drink and meal were taken care of, but I…

Strange... is it common for peanut allergies to be triggered by other legumes, like chickpeas? I'm allergic to peanuts but have never had problems with other legumes, or aquafaba.
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