Also can get it from a can of chickpeas. The liquid already in the can is aquafaba
Also for best results, looking up “[dish] aquafaba recipe” will often work a bit better than 1:1 substitution because it can sometimes benefit from slight ratio changes of other ingredients. Though 1:1 substitution will still work
The food industry invests billions in research when it needs only one bored musician…
Have to say, his post has probably got to be up there on most successful blog posts of all times. We’ve got a whole Wikipedia article with 29 citations because of it and tons people actually using his suggestion
I made once a non-egg pavlova. Aquafaba is a great ingredient. Legumes remained cheap through this inflation while eggs does not.
The assault on cheap food is palpable, when I wear my tinfoil it feels intentional
I use aquafaba as my default when baking instead of using eggs. It’s great getting to eat the cookie dough without having to worry about salmonella!
Make sure to heat treat the flour too though for that! That’s what they do for commercial edible cookie dough because raw flour has some risks (alongside the obvious ones with raw eggs)
Thank you!
Well, this is disappointing.
Heat treating the flour isn’t too hard though in good news. Here’s one recipe that mentions how long to do that for
Batch it and then keep it in the freezer to prolong efficacy.
There’s salmonella and e. coli in raw flour as well.
Wow never knew!
What do you think organic fertilizer is? It is chicken and cow poop.
Yeah but most flour is bleached isn’t it?
Not if you have unbleached flour.
No way.
I feel like this article can be expanded to note that the musician popularized it in a specific context as a substitute for egg whites, which was indeed genius and a ‘whod’a thunk it’ moment, but that chickpea water has been used for all sorts of applications for centuries/millenia. Unfortunately those uses are not well documented online. Similar dynamics are at play with ciabatta bread and the Corsi-Rosenthal box filter, which both had precedents before they were named and popularized. Basically, I think there are distinct kinds of genius at play here: the original inventor, often lost to time, and the person who documents and shares the innovation, which requires its own kind of talent
Out of curiosity, what were some of the uses of chickpea water in the centuries/millennia past?
Well when I lived in the Middle East, I never saw them use it to whip up a meringue, but I’d see them make hummus and set some drained bean water aside to maybe add back in a bit later and control the consistency of the hummus, analogous to how Italians might reserve some pasta water to use in the sauce. So the idea of “aquafaba” as a distinct product is probably a true innovation, but people did use good ol bean water sometimes.
I know about Aquafaba, but I never knew it’s barely a decade old
what did they can garbanzo beans in before they invented this stuff? 🤔
I assume you’re joking, but in case you are not, the can water wasn’t changed. People just did not know they could use it like this
Velveeta I think
Bean Water, it translates to bean water. Nothing against, I save the bean water for baking when I use canned garbanzos to make hummus. I don’t need to fancy it up by calling it Aqua faba.
Doesn’t the word predate English?
