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Aquafaba

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Re: Aquafaba

#81

Post by ar-nelson »

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…

This is a misconception about what aquafaba is. Aquafaba is not the soaking water, it's the cooking water.

My usual process for cooking chickpeas is:

- Soak overnight in a bowl. Throw this water out.

- Boil for several hours in new water. Save this water, and boil it down further to make aquafaba.

Not all chickpea recipes allow for this; for example, falafel is usually made with chickpeas that have been soaked but not boiled.

Re: Aquafaba

#82

Post by tkzed49 »

gamegod wrote: post #32

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.

all of my Kroger brand cans state that they have BPA-free liners, so it ought to be possible to avoid this if you want to.

Re: Aquafaba

#83

Post by saltypal »

ar-nelson wrote: post #54
bananaoomarang wrote: post #44

Earlier quoted context omitted.

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.

This gives me some hope.

I once made vegan tiramisu for a friend using aquafaba made from boiled dry chickpeas, and the sweet/chickpea flavor tasted exactly like the worst kind of vomit-burp imaginable. It is one of probably 2 or 3 of several thousand meals I've ever cooked that I threw directly into the bin after having another person confirm the flavor.

Re: Aquafaba

#84

Post by xkjkls »

llbeansandrice wrote: post #70
dcolkitt wrote: post #20

Earlier quoted context omitted.

> 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…

In my experience it's not people that are worried about getting sick. It's that they just don't like eggs that much and raw eggs are even worse. So the idea of plopping an egg white into a delicious whiskey sour makes them want to gag. 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 e…

A lot of bartenders use aquafaba exclusively, because they can have a squeeze bottle of it behind the counter for hours, unlike egg whites.

Re: Aquafaba

#85

Post by autarch »

I'm vegan and I tried making whipped cream from chickpea water. It was one of the foulest things I've ever tried. It tasted _very_ beany.

I haven't tried using it for other things, and I imagine it could work fine in baked goods or in things with other strong flavors on top of it.

But for whipped cream, the vegan winner is still old school Rich Whip ready to whip (http://richwhip.com/rich-whip.php), which dates back to 1945. Note that only the ready to whip carton is vegan. The pre-whipped ones contain milk products.

Re: Aquafaba

#86

Post by soperj »

kevinmchugh wrote: post #29
soperj wrote: post #26

Earlier quoted context omitted.

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

Canned beans are pressure cooked typically. I'd be more comfortable with the canned liquid. Neither really seems likely to get me sick though.

Cans are lined with plastic. So there's the whole BPA thing (or whatever they've replaced BPA with, which I'm sure leaches into to water as well)

Re: Aquafaba

#87

Post by __d »

dghlsakjg wrote: post #49
nath_zul wrote: post #46

Earlier 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.

I recently looked into this, and found this article claiming neither NZ nor Oz were the originator: https://www.rnz.co.nz/news/on-the-inside/423073/the-surprisi...

Re: Aquafaba

#89

Post by namdnay »

lqet wrote: post #68

This 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?

> . Is there any use to it?

Definitely, the wheat starch mixture you get when cooking pasta is a great emulsifier for fat-based pasta sauces.

Re: Aquafaba

#90

Post by jasonv »

As a vegetarian, I'm here to say canned chickpeas aren't great, but putting chickpeas straight into a pressure cooker for 15 minutes... they're awesome.
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