Aquafaba is a reletively new vegan ingredient, but its uses are endless - and it's so cheap to buy.Help In Writing Research Papers
Aquafaba is such a new super ingredient that nobody is quite sure why it works.
Dissertation Case Study Analysis But, as a vegan egg replacer, it certainly does work, and it’s the cheapest egg replacer on the market by a long way.
So what exactly is aquafaba – it’s bean juice – hence the name (water-beans) It’s the brine you get in a can of chick peas, butter beans and other legumes – or even the water from packaged tofu (tofu comes from beans too remember). It’s often discarded, so using it to make meringues, mayonnaise and ice cream can only be a good thing, right?
Scion Business Plan Help Remember above I called it a super ingredient, not a super food? This was deliberate as it has zero nutritional value – not even any fat. It has a tiny 5 calories per 15 grams and that’s all.
Dissertation Online Help It is generally accepted that its unique combination of starches and proteins are what makes it useful for foaming, binding, gelatinizing and thickening. It can be whisked until it turns foamy and white or reduced to the consistency of an egg – it can actually replace both the white and the yolk in theory.
It’s important to spread the word not only so home cooks can have fun experimenting, but also because so many commercial vegetarian products contain eggs – often for binding reasons. Now manufacturers have no excuse for not turning their products vegan – and cheaply too! So it really is time to get out there and spread the word.
The use of aquafaba is relatively new and its development is a thoroughly modern phenomenon, that’s all down to social media. It’s an example of how sharing ideas and experiment successes and failures in social media groups can lead to something truly brilliant. Although, of course, it has been in existence for decades – its wonders just hadn’t been unlocked.
A post in the Facebook group What Fat Vegans Eat in March 2015 inspired a discussion about the use of this wonder ingredient and led to the formation of another Facebook group – Vegan – Meringues Hits and Misses, which has gone from strength to strength – it now boasts more than 51,000 members. Some of the best recipes are “discovered” through experimenting and social media is a great way of sharing your experiences – be they positive or negative. Feedback can offer suggestions of doing things a little differently next time or inspire others to try out a particular recipe or method of cooking.
The Vegan Society website says as a general rule, use three tablespoons of aquafaba as an equivalent of one egg. But this isn’t a hard and fast rule and I suggest joining the discussions online and sharing your experiences – especially if you miss meringue since you turned vegan.
It also makes sense economically. If you like home-made hummus and also enjoy vegan mayo, then you can easily go online to find a recipe for the later using aquafaba and use up what would normally be a waste product from the tinned chick peas. Or if you prefer something sweeter and more lazy, use it as an egg replacer in a shop-bought cake mix.