Sentences with phrase «aquafaba did»

(I've tried skipping the soaking step but found that the resulting aquafaba didn't whip up as well.)

Three key things to remember are: 1) unlike with egg - whites, it is impossible to overwhip aquafaba 2) before you start adding sugar make sure the whipped aquafaba does not slide out of the bowl when turned upside down 3) add sugar very gradually!

Not exact matches

The most favored beans used for aquafaba are chickpeas or white beans, since they don't color their water.

Can I add in the Aquafaba to make the texture light and fluffy even though the recipe does not require eggs?

I'm still relatively new when it comes to aquafaba, so I need to experiment more before I feel comfortable doing a post on it

Should step 3 just be «beat aquafaba» without the sugar or do you split the sugar and use some for step 3 and some for step 4?

(I tried this recipe with straight aquafaba, and the pancakes were much less fluffy, and that just doesn't work for me!)

Don't forget to reserve the chickpea brine (aquafaba)-- it may come in handy if you want to make vegan macarons!

I would like to see what you can do with aquafaba.

Aquafaba makes AMAZING whipped peaks just like egg whites if you whip it, so it can be used like a whipped cream on top of desserts, But I don't eat desserts because I don't like sweet foods.

Aquafaba, on the other hand, can do both.

We can't do aquafaba, but I'm sure that I can substitute the egg in other ways.

The beauty of this one, is that you don't need any special experience, and the price we pay is, that the consistency of the aquafaba butter is not as perfect

Aquafaba makes it super creamy and that way you can reserve the good stuff for drizzling on top, the way they do it traditionally!

I didn't substitute anything but the chickpeas I had contained salt in the aquafaba as I forgot to grab unsalted, does this make a difference?

Hi Gita, I'm sorry, I won't be doing a separate post because it really is exactly the same process — all you do is replace the words «egg whites» with «aquafaba».

Now that you know a little about aquafaba recipes, doesn't it make total sense that it would make the most divine mousse?

I did save the aquafaba whenever I cooked chickpeas at home (which considering how much I love the thing was almost every other week!)

Just before you are ready to start blending the cheesecake layer, put agar flakes and 1/2 cup / 120 ml of aquafaba (or water if you don't want to use aquafaba) into a small pot.

I did not reduce aquafaba for this application.

I have been so amazed by the results of baking with aquafaba and I do not miss egg in this recipe.

However, there was at least one person who made the marinade oil - free by using aquafaba instead, and did have success sticking the rice papers together directly in the marinade.

I used aquafaba from a can of white beans the time that I photographed these, and I do remember it being especially thick that time.

The aquafaba gets creamed together with the oils and sugar, so you don't need to learn any fancy techniques, just mix it in!

I think aquafaba might help with binding for a flatbread / tortilla too, which is something I didn't know back when I first posted this!

I do love aquafaba based dressings and it sounds delish.

Hello Amrita, just a quick question - if using an aquafaba from a can - do I still need to reduce it?

I saw that psyllium husk or the powdered egg replacements can be used to substitute for the egg, but do you know if anyone has had any luck using aquafaba?

Aquafaba may have potential however I've never tested it — let me know if you do!

Aquafaba can do a lot!

I forgot to reserve water from the pasta so I used some aquafaba i had on hand and it did the trick.

It's absolutely incredible what aquafaba can do.

I've had aquafaba on my recipe development to - do list (vegan meringues, anyone?)

I am miserably failing with all aquafaba recipes, I am guessing that it is because I have to replace sugar with fructose and they do not act the same in heat and with protein.

You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do.

Anyway, I did not try aquafaba but only because it would have gone bad in the fridge within a day, or would have required a stabilizer like lecithin, gum, etc..

Secondly, ideally you do not want any salt in your aquafaba and all tinned chickpea brands I am aware of add sodium.

Meaning, when you drain the can of chickpeas don't throw out the water (or aquafaba).

20 amazing things you can do with aquafaba.

Ultimately, the biggest reason to avoid aquafaba is because it doesn't come close to replacing the nutrition of eggs.

These Aquafaba meringue mushrooms are so cute I almost don't want to eat them.