2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word aquafaba is the common name for the liquid that we throw away at the beginning of the preparation of beans or other legumes such as chickpeas. Aquafabba can be used to replace egg white, which is why it is also called a vegetarian egg.
Its unique blend of starch, protein and other soluble plant solids that have migrated from the seeds into the water during the cooking process gives aquafabata a wide range of emulsifying, foaming, binding, gelatinizing and thickening properties.
It is the new modern food, an interesting opportunity for vegans. It can be safely used in both sweet and savory dishes.
The word comes from the Latin words faba (bean) and aqua (water). The possibilities offered by aquafab are really unlimited - it can be used as a substitute for cheese, butter, cream, for making mayonnaise and what not.
To use aquafaba as an egg white or as a substitute for a whole egg, follow this ratio: 3 tablespoons of aquafab equals one large egg, 2 tablespoons of egg white, and 1 tablespoon of egg yolk.
Photo: Albena Atanasova
The best aquafaba is made from chickpeas. Whether you are vegan or not, this amazing discovery gives you room for new experiments in the kitchen, which can be quite interesting, or save your culinary work with eggs, in case you started cooking, but forgot to buy eggs.
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