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Aquafaba
- hahla 6y agoSerious question.. Why is this on the front page?
- mpalmer 6y agoBecause HN users are upvoting it.
- geek_at 6y agoor the mods
- deleted 6y ago[deleted]
- dang 6y agoThat's not wrong. We invited david-given to repost https://news.ycombinator.com/item?id=14165741 https://news.ycombinator.com/item?id=14165741. But it's only at #1 because the community upvoted it. You can see a list of invited reposts at https://news.ycombinator.com/invited https://news.ycombinator.com/invited. If anyone sees a great, forgotten submission in the HN archives, please let us know at hn@ycombinator.com so we can consider inviting a repost. There are tons of these, like amber in rock.
- fireattack 6y agoHow does "invited reposts" work? Do the mods send email/PM to ask them to re-submit the link(s), or the mods are doing that themselves?
- dang 6y agoThe former. But we only do that when the post is older than a few days. Otherwise we re-up the original submission as described here: https://news.ycombinator.com/item?id=11662380 https://news.ycombinator.com/item?id=11662380.
- twic 6y agoOr a huge bot farm operating at the behest of Big Chickpea.
- punkspider 6y agoWas thinking the exact same thing. Update: After paying more attention to what it's all about I now find it very interesting.
- ehsankia 6y agoI definitely never knew about this, and I too find it pretty fascinating. I don't think it's too uncommon to see Wiki links to random fun TIL stuff on HN.
- whoisburbansky 6y agoSubtext here being wondering why all the upvoters aren’t commenting (yet).
- giglamesh 6y agoWe are doing a bit of "research" first.
- ianai 6y agoWell for one it feels and browses a lot like old-internet and the premise is old-internet, too. Ie deep info on some random thing someone's blown up.
- SkyMarshal 6y agoBecause it's disrupting egg whites?
- emptybits 6y agoIt ticks these boxes for me: food and nutrition hacking, science, intellectual curiosity, community-funded research project, etc.
- pizza 6y agoIt's accessible, novel, well laid out, and something we can try for ourselves quite easily. It's nice
- ianai 6y agoExactly, I could see it being used as a good UI/UX example for someone pitching sites to someone.
- unwind 6y agoNot the poster, but I did post the same topic (but "only" at Wikipedia) four months ago [1]. That submission totally tanked, though. I felt it was interesting enough to post then not only because it's rather unexpected, and useful if you want to avoid eggs in your food, but also because it's new. I had just realized that day that the entire concept of using aquafaba as egg white replacement has not been around for very long. I mean the Wiki page says that the first recipe for meringues using aquafaba was published in 2015. I think it's really cool that such things are being discovered still. I mean the recipe for egg-based meringues is probably a few hundred years old [2] although sources are obscure. To have a vegan replacement using basically two ingredients appear six years ago is just cool! :) [1] https://news.ycombinator.com/item?id=24210986 https://news.ycombinator.com/item?id=24210986 [2] https://en.wikipedia.org/wiki/Meringue https://en.wikipedia.org/wiki/Meringue
- ianai 6y agoAnd the thought process of discovering something new is the very moment that set me down the vegetarian and plant based path. I had a chile cheeseburger for the first time in over a year and realized it was actually bland compared to what I could do with plants.
- Rooster61 6y agoThere are few truer hacks than recipe substitutions. You have to know the mechanics of what you are doing and how things react with each other to do it right. Cooking in general is a tinkerers dream in that regard.
- deleted 6y ago[deleted]
- whymauri 6y agoHere'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.
- ianai 6y agoGot a preference for which to use? Seems like chickpea aquafaba might taste best.
- whymauri 6y agoChickpea is the most common in the community. I'd caution to be careful with the salinity of the chickpeas, which can vary between vendors.
- dcolkitt 6y ago> 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 preserve the raw egg texture. (Egg whites and yols typically don't change form until around 140 F)
- colanderman 6y agoMy wife has made meringues with this. They whip up beautifully and come out deliciously light and crispy.
- tunnuz 6y agoVegan partner loves it for meringues.
- ar-nelson 6y agoI'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 texture. But in other recipes, like cookies, it doesn't work at all; the dough loses its shape completely and deflates into a puddle. I've also read about using aquafaba to make meringue or mousse, but I haven't had good luck with that so far. The chickpea taste is strong, and does not go with sugar at all. I haven't tried using any beans other than chickpeas. Maybe it would work better with different beans.
- Rooster61 6y agoHuh, chocolate chip cookies are the main thing I DO make with aquafaba. I wonder what we are doing differently on that dish? They don't come out as perfect cookies for me (they definitely don't brown as much), but consistency wise is pretty much spot on. I loosely base my recipe on the one Babish came up with on his channel.
- lozaning 6y agoIf 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.
- ar-nelson 6y agoI 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.
- Rooster61 6y agoRefrigerating would definitely help, but tbh I usually stick it straight in the oven after dishing it out. 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.
- chess_buster 6y agoAquafaba can be made into icecream, too. To prevent crystallisation, just add some vodka (or other alcohol).
- k__ 6y ago"Aquafaba can be used to replace egg whites" "butter, cheeses" What eggwhites does it replace in butter?
- Rooster61 6y agoNone obviously, but I think the key here is that butter contains protiens and milk fats that are tough to replicate using non dairy ingredients, unless you are of course making margarine. I'd imagine aquafaba's unique properties allow you to build "butter" around its structure to simulate the dairy ingredient we are familiar with. It's not just a 1-1 egg substitute.
- k__ 6y agoI see. Thanks for the info :)
- hirundo 6y agoIt'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-discard-bean-soaking-water.html https://www.vegancoach.com/why-discard-bean-soaking-water.ht... Anyone know whether that's right or wrong? Does it depend on the bean? Maybe the soaking water is a problem but not the cooking water?
- warent 6y agoI'm not sure if this is what it's referring to, but I've never used raw beans for aquafaba. It's precooked beans that are soaking in water that make the aquafaba. By that point hopefully you've already cooked the nasties out of the bean
- deleted 6y ago[deleted]
- jedimastert 6y agoMostly the "aquafaba" that I see referred to (admittedly in passing most of the time) is the liquid from canned chickpeas.
- kevinmchugh 6y agoAFAIK the main reason for soaking beans is to save cooking time and allow for even cooking. It may absorb some of the indigestible sugars, but I'm not positive. They won't hurt you, regardless, though they might cause embarrassment. Typically the liquid used is from canned chickpeas, which have been cooked, which ought to diminish those sugars. If you're cooking beans at home, you might want to add carrot and onion peels for flavoring the beans. The resulting broth will be very flavorful and worth saving, but less useful for baking, since it's not neutrally flavored.
- tgb 6y agoThis 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.1365-2621.1983.tb14831.x https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621....
- gamegod 6y agoDoes 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.
- tkzed49 6y agoall 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.
- jz_ 6y agohttps://www.sciencemag.org/news/2018/09/bpa-substitutes-may-be-just-bad-popular-consumer-plastic https://www.sciencemag.org/news/2018/09/bpa-substitutes-may-... Might not necessarily be better, just different to satisfy the claim "BPA free".
- jedimastert 6y agoI was head-writing a comment about how disappointed I was that this was a quirky software name instead of chickpea water, which is almost magical in properties. Imagine my delight! Teach me to assume...
- striking 6y agoWell, now that you've talked it up like that, I'm head-writing some ideas for a library that could fit this magical food product's name.
- allthetime 6y agoLet's race!
- abecode 6y agoI used to live with a Mexican family and one of the first non-milk foods they fed the babies was the water drained from cooked beans. I'm not sure if it could be used to cook or make cocktails but it was somewhat thick.
- Lobosque 6y agoHad to read everything to realize this isn't some new open source software.
- davio 6y agoNow you have the name for your new JS framework
- mjsweet 6y agoWe have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aquafaba is how it responds to heat, we think it’s a lot more forgiving than egg. Both have a protein that responds to friction, but heat works differently so you have to realise that cakes and biscuits have a different texture to “normal”, but we have found over time it’s our new normal and we love it. Lastly, my scientist wife just said that egg has many properties that are useful in cooking and aquafaba is certainly exceptional for a few of them, but not all.
- nath_zul 6y ago> pavlova (Australian desert) Excuse me?
- dghlsakjg 6y agoIt is named after a Russian Ballerina, but is believed to to have originated in Australia or NZ.
- ggm 6y agoAustralian here. They (NZ) invented it. We (queenslanders, specifically) invented the Lamington, their claims not withstanding.
- __d 6y agoI 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-surprising-truth-about-pavlova-s-origins https://www.rnz.co.nz/news/on-the-inside/423073/the-surprisi...
- nopassrecover 6y agoUnsure if confused by desert/dessert or a kiwi disputing the origin, but it’s effectively a meringue nest that is crunchy outside and marshmallowy inside topped with cream and fruit https://en.m.wikipedia.org/wiki/Pavlova_(cake) https://en.m.wikipedia.org/wiki/Pavlova_(cake)
- shireboy 6y agoMy wife made bean brownies once. They tasted like beans, not brownies.
- sitkack 6y agoWith caramelized onions? A sour cream and sriracha frosting?
- mikeg8 6y agoIf 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 wanted to share as a warning for anyone with a peanut allergy. be ware of aquafaba in cocktails
- ar-nelson 6y agoStrange... 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.
- mikeg8 6y agoInteresting. My younger brother stays away from all legumes. Chickpeas have caused reactions for him in the past, although much less severe than a peanut.
- ar-nelson 6y agoMaybe 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.
- legitster 6y agoNot 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 user friendly it is. It even comes in it's own packaging!
- scythe 6y agoThe egg also seems like a good target for biomanufacturing. It's a liquid (essentially), and mostly composed of just five proteins and lecithin.
- m-p-3 6y agoI'm glad with all those development into egg-free alternatives. My wife is severely allergic to eggs, and this really opened the door to produce she couldn't never have eaten otherwise.
- dylan604 6y agoSorry, but did you mean products instead of produce? If you did mean produce, how does an egg allergy effect produce (which I understand as fruits and vegetables) being able to be eaten?
- m-p-3 6y agoSorry, language barrier. I wasn't aware produce meant fruits and vegetables. I did mean products.
- KraftKacke 6y agoUnless she's allergic to the sulphur compounds, you may really enjoy Kala Namak. It's a traditional asian salt which contains sulfuric ingredients and it makes everything taste like eggs. (It's not heat stable tho.) With avocado you get something that tastes and feels like egg. A sulphur note is also very typical for non-vegan food, as animal protein decay releases these molecules at any stage. I do a modified version of the kinky vegan "Mett" (german, raw minced meat) based on rice cakes and tomato extract (don't judge it before you tried it) and the sulfuric hint really adds to it. https://en.m.wikipedia.org/wiki/Kala_namak https://en.m.wikipedia.org/wiki/Kala_namak
- Rooster61 6y agoWhile I fully support and love the fact that this is on the front page (aquafaba rocks :D), can we just take a minute and muse on how nice it is to see a sensible, clean, old-fashioned web site that gets information to you straightforward and unobtrusively? I miss the old web.
- lqet 6y agoThis 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?
- seanhandley 6y agoStarch water. You get the same when you cook potatoes.
- namdnay 6y ago> . 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.
- yen223 6y agoIt's starch water, and it's great for thickening pasta sauces
- Karawebnetwork 6y agoYou know how pastas (especially spaghetti) will stick to itself when you leave it out and become a big lump? Use that water to break it up instead of oil. It'll make your pasta easy to separate and won't stop sauces from sticking to the pasta.
- grimgrin 6y agoThis is the cool part of the site http://aquafaba.com/history.html 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.
- ndiscussion 6y agoAgreed, this seems like the most interesting part of the site to me. Fascinating history. I wonder what else remains to be discovered?
- rosstex 6y ago>I wonder what else remains to be discovered? Pretty much everything
- grandchild 6y agoWow, I didn't know it was this recent. My gf introduced me to aquafaba, but I just assumed it was ancient middle-eastern kitchen lore, because... well, chick-peas are used there a lot. So it seems these are good times for vegans.
- autarch 6y agoI'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 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.
- almog 6y agoI'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.
- autarch 6y agoNo, maybe I'll give it another try based on your suggestion.
- jasonv 6y agoAs 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.
- tomcam 6y agoConfirmed. The Instapot makes cooking beans such as chickpeas ridiculously easy and fast.
- SN76477 6y agoI want to get this into my hummus.
- foldr 6y agoThe 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.
- gregoryl 6y agoMy 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 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.
- xbar 6y agoThank you! I can't believe you have been here all along, hiding this.
- vnxli 6y agoGreg’s been holding out on us
- snet0 6y ago> don't go much below 1/2 cup of almond Is this just for taste reasons?
- gregoryl 6y agoTexture and cost. The hazelnut meal tends to be a bit coarser, and is significantly more expensive, so you end up with gritty cookies that don't taste significantly more like hazelnut for more $$.
- lapinot 6y agoWaw, i'm surprised almonds are more expensive than hazelnuts where you are! I didn't check but i believe that in france hazelnuts are cheaper. What is sure is that the tree is far more common (in personal gardens).
- jadbox 6y agoI just discovered making Aquafaba too, and have been using it as a tea/coffee creamer alternative as adding vanilla and stevia sweetener.
- fireattack 6y agoI'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.
- Triv888 6y agoI used to throw it away because I thought that it was some kind of preserving liquid added by the manufacturer.
- aclimatt 6y agoAquafaba is amazing. But since we're talking about egg replacers, here's one even more remarkable: Carbonated water. No joke. Carbonated water can seamlessly replace egg in almost all things where the egg provides some rising / fluffy texture (not so much binding, like aquafaba does). It won't be stepping in your quiche any time soon, but cookies, brownies, cupcakes, anything with a fluffy inside. 1/4 cup of water equals one egg. Try it, you'll be amazed. https://iambaker.net/egg-substitutes/ https://iambaker.net/egg-substitutes/
- Wohlf 6y agoInteresting, is carbonated water an emulsifier? I was under the impression this was the purpose of eggs in most recipes.
- LesZedCB 6y ago> not so much binding
- mattmaroon 6y agoEggs do a lot of things and carbonated water does almost none of them. The CO2 bubbles are ghetto leavening (which I guess would replace yeast) so overall, I think this is totally wrong.
- jiofih 6y agoWhy would you substitute egg in cookies if nearly all of calories come from sugar and flour anyway?
- weaksauce 6y agoegg allergies are a thing. people also like to be vegan/vegetarian. also chicken farming is notoriously cruel in a lot of ways though it's getting better.
- jakear 6y agoHelps to not cheap out on the eggs you buy. I pay ~$6/dozen (maybe less), but I also get a nice video feed of the chickens on their pasture clucking around and having a grand old time.
- novaleaf 6y agoI thought this stuff was discarded because it causes gas. If so, it seems inappropriate to replace other ingredients with it?
- hnick 6y agoIt's in the FAQ. What about lectins, phytates/phytic acid, phytohemagglutinin, gas, etc? Aquafaba by definition is made from beans that have been heat treated > 100C, and chickpeas have the least amount of lectins and phytates. If you're worried, use canned or home cooked chickpeas and avoid the other beans. There are over 20,000 members in the development group, and it's rare for people to report issues with gas, though some have.
- el_benhameen 6y agoThis stuff makes a pretty good mayonnaise/aioli when you blend it with some lemon juice, olive oil, salt, and garlic or spice of your choice. Thinner than mayo and definitely has a slight chickpea taste to it, but it's quite good with fries or on a sandwich.
- sq_ 6y agoIIRC Guy Fieri did a Diners, Drive Ins, and Dives episode with a guy who was using aquafaba in making vegan deli "meats" with textures pretty darn close to the real thing. There's some really awesome wizardry going on in vegan foods.
- JunkDNA 6y agoMy daughter now 10 was diagnosed with a severe egg allergy around the time she turned 1. We aren't vegans and I love all kinds of things with egg (including home made pasta). We tried so many egg replacers and were just not that impressed. I was resigned to giving up a whole bunch of foods I love. Aquafaba finally let us have so many normal meals back. You don't realize how many foods have egg in them (especially in restaurants: Orange Julius I'm looking at you! Who puts egg in fruit smoothies?!). We use it to make pancakes, waffles, cakes, and even brownies (we found most egg replacers to be an utter disaster with many brownie recipes).
- bikamonki 6y agoSorry, not a drop of aquafaba is left for experimentation purposes when my Mom cooks her home-famous "menestra" (red beans stew). She serves it with white rice and you eat til you lick the bowl...and then lick pot.
- notatoad 6y agoMaybe it's just because I'm tired (or dumb) but after reading the front page, the FAQ, and clicking through some other nav I'm still not quite sure what aquafaba is. Are they literally just talking about the stuff you get when you drain a can of chick peas? Or is there more to it than that?
- ihaveajob 6y ago> Are they literally just talking about the stuff you get when you drain a can of chick peas? Yes that's exactly it.
- snarfy 6y agoIn my experience, whatever substance that's in beans gives you gas concentrates in the bean juice.
- poopsmithe 6y ago+1 I once had vegan brownies made with aquafaba (from storebought canned chickpeas) and I never want to eat those again, because of the explosive gas they gave me.
- queercode 6y agoim glad aquafaba is getting attention outside of vegan cooking
- aboutBen 6y agoCurse my bean allergy!
- schoen 6y agoI had a great aquafaba chocolate mousse in a restaurant in Haarlem (Netherlands). I think it was vanVeg on Zijlstraat. Unfortunately it's not listed on their menu and I'm not exactly going to try to pop over to the Netherlands during this pandemic to confirm my recollection. Also, there's probably some other place in the world with a great aquafaba chocolate mousse.
- seanwilson 6y agoAquafaba based mayo is great as well: just blend together aquafaba, oil, garlic and salt. It comes out with a similar texture and taste to egg mayo. I've had variations that add black salt to give it an eggy smell if you actually miss that part! Another plant based trick is to combine vinegar with soy milk - it sours the milk a little and makes it curdle, emulating the taste and texture of buttermilk. Here's a pancake recipe from someone I know that has this trick to give a fluffy texture, where no eggs are needed: https://angeliqueboudeau.org/fluffy-vegan-pancakes/ https://angeliqueboudeau.org/fluffy-vegan-pancakes/
- waterglassFull 6y agoA few drops of vinegar goes great too
- thr0w__4w4y 6y agoNo https? (checks calendar: yep, 2021. Checks 5 certs of owned domains from Let's Encrypt: yep.) I'm all for non-tech people having sites like this, but in 2021 it's hard to excuse not supporting TLS connections to your web server.
- eyelidlessness 6y agoWait, I’ve been ignoring this article all day and now I’m winding down and find out that people throw out their bean juice???
- smilliken 6y ago"The Science of Our Favorite Pulse, the Humble Chickpea | What's Eating Dan?"[0] is a good introduction to everything you can do with the chickpea, including aquafaba. His other videos are great too, he frequently takes this approach of going deep on a particular ingredient. [0] https://youtu.be/qKGqT-3Uypk https://youtu.be/qKGqT-3Uypk
- sitkack 6y agoEverytime I open a can, the first thing I do is sip the delicious Aquafaba. I should run it through the carbonator!
- vinni2 6y agoI tried to make meringue from aquafaba while it worked it tasted awful because of the salty beany taste. Since then I gave up hopes of saving aquafaba for something.
- allthetime 6y agowhiskey sours if you drink
- predictmktegirl 6y agoI always assumed that the water packaged with can beans would have tons of lectin seeped from the beans and therefore should be discarded. Is it safe to use?
- b0rsuk 6y agoI think so. Wikipedia: As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces gases such as methane as a byproduct, which are then released as flatulence. Processing the beans, such as by boiling, soaking, cooking, can leach the indigestible sugars from the beans and significantly reduce, if not entirely eliminate the problem. Also, red beans contain 3x as much of the foul stuff.
- aszantu 6y agoanyone know about lectin content in aquafaba?
- ridaj 6y agoIt's sort of interesting but I don't really understand the issue they seem to have with using protein isolate rather than the dregs of boiled peas. Maybe it's because isolate rings like a chemical name? It's especially funny when considering that folks appear to be fussy about finding a natural-enough vegan protein source to make meringues, the other half of which is white sugar anyway, aka refined sucrose if you wanted to give it a chemical name, and IMO a quite "unnatural" product to begin with
- cybervegan 6y agoThat's really weird - I've just put on a pot of dried chick peas to boil, so I'm literally making aquafaba right now. Things that make you go "hmmm"...
- datsun510 6y agoNot a fan. I already distrust legumes, now I'm supposed to repurpose the water they cook in? No thank you. Sounds like it would be full of lectins.
- chris_st 6y agoAnyone had good luck with beans other than chickpeas? My wife is allergic to some legumes, including (alas!) chickpeas. My apologies if I missed something obvious on the site. I just see that kidney bean liquid isn't good enough.
- peanut_worm 6y agoSo if I go whip some bean juice it will stiffen?