Aquafaba

Aquafaba
Aquafaba

Most of you are unfamiliar with aquafaba. So, if you are likely curious about aquafaba, here is the post where you can find it. It is a liquid left over from cooked chickpeas and it is used in a number of ways especially as an egg binder or to make semi-stiff peaks. It is especially a great help for vegetarian because it acts as a substitute for whipped egg white. So, let’s see this vegan recipe.

It is especially a great help for vegetarian because it acts as a substitute for whipped egg white.

Aquafaba
Prep Time
11 mins
Total Time
11 mins
 

Most of you are unfamiliar with aquafaba. So, if you are likely curious about aquafaba, here is the post where you can find it. It is a liquid left over from cooked chickpeas and it is used in a number of ways especially as an egg binder or to make semi-stiff peaks. It is especially a great help for vegetarian because it acts as a substitute for whipped egg white. So, let’s see this vegan recipe.

Course: Additional Recipes
Ingredients
  • 4 cups Dried chickpeas
  • 1 teaspoon Kosher salt
  • 12 cups Water
Instructions
  1. In a slow cooker place the chickpeas and salt.

  2. Then in a saucepan, bring water to boil.

  3. When it gets boiled, pour the boiling water over the chickpeas.

  4. Keep on low flame for 9 to 10 hours until the chickpea liquid is about ½ inch above the chickpeas.

  5. Now turn off the slow cooker and allow it to cool at room temperature, for at least 4 hours.

  6. NOTE

    The liquid will become viscous and gel-like as it cools.

  7. Now place a fine mesh strainer over a bowl.

  8. Then strain the chickpeas out and reserve the liquid in the bowl.

  9. NOTE

    This liquid is known as aquafaba.

  10. Transfer the aquafaba to a covered container and refrigerate it for up to a week or freeze it for a long time storage.

OUR PANTRY
  1. Many of you like to use veg products for making cakes or other dishes. This is the best way to replacing large quantities of egg white. I am still experimenting to find another usage of aquafaba but so far, I have just used it as a substitute for bread and cookies and it really turned out very well.

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