Cookbook:Aquafaba
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Aquafaba refers to the liquid left behind when beans are cooked.
Characteristics
editAquafaba is usually made with chickpeas, but it can reportedly also be made from other legumes. It is very viscous, with a generally neutral flavor and odor, and it owes its ability to be whipped into a foam to its carbohydrate and protein content—make sure to shake the can of beans well to redistribute any settled starches.[1]
The properties of the aquafaba depend on the type of legume used, as well as the cooking process.
Selection and storage
editThe easiest way to make aquafaba is by straining the liquid from canned chickpeas, but it can also be made from dried chickpeas. Aquafaba will keep well in the fridge for about a week. For long-term storage, freeze in small portions and thaw when ready to use.[1]
Use
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Aquafaba can be used as a vegan replacement for egg whites and whole eggs, depending on the context. To replace an egg in cooking, use about 3 tablespoons of aquafaba for a whole egg and 2 tablespoons for an egg white.[2] It is known to work well in meringue and other foams, mayonnaise, marshmallow, and cocktails.
Whipped aquafaba benefits from the addition of cream of tartar (about ¼ tsp per 4 oz aquafaba), which stabilizes the foam.[1]
Recipes
editReferences
edit- ↑ a b c "What Exactly Is Aquafaba, and How Do I Use It?". www.americastestkitchen.com. Retrieved 2023-12-07.
- ↑ Nast, Condé (2016-05-10). "Everything You Need to Know About Aquafaba, the Vegan Wonder Ingredient". Bon Appétit. Retrieved 2023-12-07.