Had to read everything to realize this isn't some new open source software.
Now you have the name for your new JS framework
Aquafaba
71–80 of 301 posts
Re: Aquafaba
#72This is as good a place as any to ask the following naive question: what is the name for the cooking liquid of pasta? Just recently, I cooked some spaghetti in a very small pot and fished it out using a fork. I forgot the pot in the sink. After 8 hours, the liquid had formed a pancake-like mass at the bottom of the pot. Is it the same as aquafaba, just from a different plant (wheat?). Is there any use to it?
Starch water. You get the same when you cook potatoes.
Re: Aquafaba
#73I'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…
Can you give examples of things that it gives a better texture in?
I have two recipes that use aquafaba: a grain-free biscuit recipe and a grain-free flatbread recipe. A lot of gluten-free breads use eggs because they need a binder to replace the gluten, but the eggs taste, well, eggy. The aquafaba makes it lighter, and not eggy, so it seems more like actual bread.
Re: Aquafaba
#74I'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…
Same experience when we tried it. The flavour was not good.
Re: Aquafaba
#75This 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 revolutionvegetale.com, providing a key contribution to unlocking the secret of aquafaba.
Re: Aquafaba
#76It'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…
This is an interesting point. I've taken to cooking beans from dry in a pressure cooker and usually in a "meal" that gets cooked with it at the same time. So I can't discard the water. The toxins in uncooked beans are real, but does the heat of cooking destroy them? It looks like the answer is yes [1], which says that "No significant lectin changes were observed after soaking the beans" but that the lectin levels are undetectable in cooked beans. (I.e. cooking, not soaking is the important part.) That does leave your question in somewhat of a limbo: maybe the water hasn't absorbed any of the lectin and so is safe?
Interestingly, [1] says:
> It appears that cooking beans to the point where they might be considered edible is more than sufficient to destroy virtually all of the hemagglutinating activity of lectins.
But then the authors seem somewhat puzzled as to why anyone is reported symptoms of lectin poisoning - who's eating beans that are inedible in texture and hardness? They hypothesize raw food junkie's in salads.
EDIT: I'm more skeptical now that any conclusions can be drawn from this paper. They mention leaching as an important factor at one point, so maybe heat just makes leaching happen at an appreciable rate. And your uncooked water might still have lectin at levels they couldn't observe (since we're looking at it indirectly by only measuring the bean's content) and still be toxic. You only need 5 raw kidney beans to have symptoms.
[1] https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621....
Re: Aquafaba
#77Here'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.
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.
Re: Aquafaba
#78Here'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.
Interesting, scary. My partner has peanut anaphylaxis, epipen, never once reacted to aquafaba which I used in hummous to loosen the mixture if there is enough lemon-juice sourness and it's too thick. We eat a LOT of chickpea. She's never had anything approaching throat constriction or mouth swelling.
Are you sure there wasn't a contamination issue?
Re: Aquafaba
#79Earlier quoted context omitted.
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.
Interesting. My younger brother stays away from all legumes. Chickpeas have caused reactions for him in the past, although much less severe than a peanut.
Maybe it depends on the severity. My peanut allergy is very unpleasant, but not anaphylactic as far as I know; I can deal with it with just Benadryl.
Re: Aquafaba
#80Earlier quoted context omitted.
> pavlova (Australian desert) Excuse me?
It is named after a Russian Ballerina, but is believed to to have originated in Australia or NZ.
Australian here. They (NZ) invented it.
We (queenslanders, specifically) invented the Lamington, their claims not withstanding.