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Aquafaba

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Re: Aquafaba

#91

Post by Kluny »

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…

Yeah, different egg substitutes apply depending on what you make. Tofu replaces egg in stir fry - flax replaces it in banana bread - aquafaba works for meringues.

Re: Aquafaba

#92

Post by almog »

autarch wrote: post #85

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 bac…

I'm not saying that it's as good as egg white meringue, but have you tried using non-canned aquafaba? The non canned option has more neutral taste in my opinion.

When I cook chickpeas (for Hummus) I sometime boil it twice - the first time to source aquafaba and the second time with vegetables added for the Hummus itself.

Re: Aquafaba

#94

Post by cmehdy »

kevinmchugh wrote: post #41
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…

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.

Being from Europe I actually wondered how much of a difference there can be between US and EU when it comes to that issue, and this[0] StackExchange message was particularly interesting to see EU cases being much more prevalent than US ones.

I grew up with unwashed eggs and never gave it much thought, but now I guess that's one more thing to keep in mind (although I live in North America these days)

Somehow a little (probably incorrect) part of me likes to think that the unwashed eggs are more "authentic" and lead to better food - it's not rational thinking at all, and I'm not waiting for salmonella to hit me before I work at changing my mind about that :)

[0] https://cooking.stackexchange.com/a/67006

Re: Aquafaba

#95

Post by foldr »

The holy grail for me is aquafaba-based macarons that work reliably. I've managed to pull them off once, but aquafaba meringue is much less tolerant of higher cooking temperatures than egg white and is prone to exploding into a foamy mess.

Re: Aquafaba

#96

Post by gregoryl »

My time to shine!

Hazelnut Choc Chip cookies, designed for Aquafaba.

NB. You can switch out more of the hazelnut/almond meal to adjust the taste, but don't go much below 1/2 cup of almond!

https://imgur.com/a/G2M1QoE

    1 & 1/4 cup almond meal
    1 & 1/4 cup hazelnut meal
    1/2 cup dark chocolate chips
    2/3 cup flour (gluten free blend works fine)
    2/3 cup raw sugar
    1 tsp baking powder
    1/2 tsp salt (ideally fine)
    
    Mix above together, set aside.
    
    1/2 cup aquafaba
    
    Separately, whisk aquafaba until fluffy
    
    6 tbsp coconut oil (liquid)
    1 tsp vanilla extract
    
    Add to aquafaba, whisk until combined
    Add dry ingredients from above
    Mix until tacky dough forms
    Place in fridge for 30 minutes
    
    Preheat oven to 190C
    
    Form a ball from about 1.5 tablespoons of dough.
    Place ball onto baking paper lined tray.
    Bake in oven for about 15 minutes.

Re: Aquafaba

#97

Post by S_A_P »

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…

Maybe throw in some Xanthan Gum. Ive had some good results using that...

Re: Aquafaba

#98

Post by jadbox »

I just discovered making Aquafaba too, and have been using it as a tea/coffee creamer alternative as adding vanilla and stevia sweetener.

Re: Aquafaba

#99

Post by fireattack »

I'm always amazed how cuisines vary vastly. In Chinese cuisine (which I'm familiar with), The use of egg "by"products (as in, not just cook egg straightly) in cooking is significantly less compared to Western cuisines. Milk byproduct, even lesser.

Re: Aquafaba

#100

Post by autarch »

almog wrote: post #92
autarch wrote: post #85

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 bac…

I'm not saying that it's as good as egg white meringue, but have you tried using non-canned aquafaba? The non canned option has more neutral taste in my opinion. When I cook chickpeas (for Hummus) I sometime boil it twice - the first time to source aquafaba and the second time with vegetables added for the Hummus itself.

No, maybe I'll give it another try based on your suggestion.
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