61–70 of 301 posts
Between the many magical uses of the yolk and white (both separately and together), you appreciate how versatile a collection of fats and proteins it really is. And how user friendly it is. It even comes in it's own packaging!
Earlier quoted context omitted.
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.
I'd definitely try chocolate chip if you haven't. Playing with other kinds of oils and odd ingredients would probably change it a bit too much for aquafaba to work correctly.
Serious question.. Why is this on the front page?
Cooking in general is a tinkerers dream in that regard.
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.
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…
I miss the old web.
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.
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.
Not to knock the wonderful developments that have happened in plant-based foods in the last decade, but this really makes me appreciate the egg all the more. Some of the egg alternatives seem to require a degree in chemical engineering to get right. Between the many magical uses of the yolk and white (both separately and together), you appreciate how versatile a collection of fats and proteins it really is. And how u…
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 have one convert so far, but he didn't see me make the drinks, just the final result.
I'll have to try chickpea juice though since it seems logistically easier than dealing with an egg for a drink.