Aquafaba
Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.
Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.
In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp)
The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes such as white beans or chickpeas. It can be made by boiling, steaming, pressure cooking, or microwaving pulses in water.
Aquafaba contains about one tenth of the protein of egg whites by weight.The difference in protein content may enable those who cannot properly metabolize proteins (such as phenylketonuria) to consume foods which are normally egg-based. The lower protein content makes it unsuitable for applications which rely on egg protein for structure, such as angel food cakes.
The best aquafaba appears to be from chickpeas and white beans such as the Navy bean. Other legumes such as peas, lentils, soy, kidney, and black beans can be used but their slightly different compositions may require more tinkering with the concentration to work well.
Source: Internet
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