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Aquafaba is water after chickpeas or other legumes. Until recently, aquafaba was known only to vegetarians and people allergic to eggs, as well as lovers of he althy eating. Aquafaba will work well in recipes for egg-free meringues, fluffy creams or biscuits. Currently, the whole culinary world is crazy about aquafabua. What are the properties of aquafaba? What application has it found in the kitchen? Where can you buy aquafaba?

Aquafabais the liquid left over after cooking chickpeas, beans and other pods - it can be liquid in a pot, can or jar.Aquafabawas invented after many years of searching for a vegan egg replacement. Before it, in the vegetable kitchen, eggs were replaced with ripe, crushed bananas, apple puree or linseed (or chia seeds) mixed with water. However, bananas cannot be foamed. On the other hand, ground flaxseed leaves a noticeable structure, while chia seeds gel too much and persistently. Therefore, the search for new solutions continued until the aquafaba was discovered.

Contents:

  1. Aquafaba - story
  2. Aquafaba - properties
  3. Aquafaba - nutritional values ​​
  4. Aquafaba - how to make it yourself at home?
  5. Aquafaba - use in the kitchen
  6. Aquafaba - vegan chocolate mousse with aquafaba
  7. Aquafaba - how to make mayonnaise from chickpea water?

Aquafaba - history. How was aquafaba created?

The first mentions of aquafaba appeared in 2007. A little later, at one of the culinary forums, people thought about how to use the foam from boiling chickpeas and attempts were made to beat it, but they were unsuccessful. Soon after, the lucyriendlyfoods blog showed the first recipe on the internet for an egg-free meringue, consisting of soy protein and xanthan gum. This recipe greatly encouraged many chefs, who began to look for a simpler alternative even more intensively.

The term "aquafaba" is a combination of two Latin words: "water" (aqua) and "beans" (faba).

The first breakthrough came in 2012, when the French tenor Joël Roessel, who had been looking for an alternative to egg whites for a long time, discovered that the liquid from a can of chickpeas can be whipped with sugarfor foam, which is the basis for the meringue. This discovery inspired a French gourmet duo to shoot a video where they use aquafaba to prepare a chocolate mousse. However, the real breakthrough came when Goose Wohl, an American programmer, vegan and cook, using only aquafaba and sugar, prepared a vegan meringue. He showed the effect on his blog and on the What Fat Vegans Eat group, starting a real revolution that continues today.

Aquafaba -properties

Mixedaquafabais in the form of a stiff, thick foam, deceptively reminiscent of beaten egg whites. In addition, like eggs, it loosens, sticks together, and turns into an emulsion. It obtains this property thanks to its composition - chickpea pickles are a mixture of protein and starch. Besides, it is known to be gluten-free. Therefore, it can be used in the cuisine of vegetarians, vegans and people suffering from food allergies. In addition, it is also very low in calories (one teaspoon provides 3-5 kcal) and does not contain cholesterol.

Aquafaba allows you to make cakes, mousses, creams, mayonnaise and even the famous vegan meringue.

Aquafaba has emulsifying, foaming, moisturizing, sticky and thickening properties.

Aquafaba even has an official website. On Aquafaba.com you can learn about its fascinating history, join the pod community of water fans.

Worth knowing

Aquafaba - nutritional values ​​(in 100 g)

Energy value - 18 kcal

Protein - 0.1 mg

Carbohydrates - 2.9 mg (including simple sugars - 1.3 mg)

Fat - 0.2 mg

Minerals:

Calcium - 7.3 mg

Iron - 0.5 mg

Sodium - 3.2 mg

Source: aquafaba.com/nutrition

Aquafaba - how to make it yourself at home?

You can prepare Aquafaba yourself. You will need 3 cups of dry chickpeas, 3-4 cups of water and water to soak the chickpeas. Pour the chickpeas into a large bowl and pour water over them (it must protrude a few cm above the chickpeas). It should be left overnight for the beans to soak. In the morning you need to drain the chickpeas (pour out the water), pour them into the pot and pour fresh water again - about 3-4 glasses. Again, the water should protrude a little above the grains. Then cook it for 1.5 hours, covered.

After cooking the chickpeas or other legumes, wait for the stock (aka aquafaba) to cool down. Then it stiffens. Then you can beat it with a mixer, just like egg white. Initially, mix at a lower speed and gradually increase the speedmixer. You can adjust the density of the chickpea liquid to suit your needs by reducing it over the fire.

You can also churn out foam by vigorously shaking the liquid in the closed jar. The foamed liquid looks like cream.

Chickpea liquid has a characteristic smell that intensifies when whipping. The taste of foam added to a cake, for example, disappears after baking. Apparently, comparing the meringue made from egg white and the one made from aquafaba, you can't see or feel any difference.

Vegan chocolate aquafaba mousse

Who would have thought that canned chickpeas would be perfect for … a dessert? The so-called aquafaba can be whipped like egg white, which means that this chocolate mousse can also be eaten by vegans. See how to impress your guests with unusual sweetness at an express pace. This recipe is very simple!

Source: x-news.pl/Agencja TVN

Aquafaba - use in the kitchen

On the internet you can find many recipes with aquafaba as an ingredient.

On the basis of aquafaba you can make, among others mayonnaise, vegan macaroons, chocolate soufflés, and even chocolate mousse, which we create by adding aquafaba to melted chocolate. To make meringues or sponge cakes based on aquafaba, it is best to reduce it on a slow fire for approx. 10 minutes beforehand. The reduced aquafaba will be another serving.

How do I replace my aquafaba? One tablespoon of the suspension is enough to replace the yolk, two tablespoons to replace the protein, and three - for the whole egg.

Even baristas and bartenders have succumbed to the aquafaba trend, which is perfect for both coffee drinks and drinks.

They use aquafaba, remember to use clean dishes, do not lay foam on greasy paper and do not add fat-based flavors as the foam will disappear.

Aquafaba - how to make mayonnaise from chickpea water?

Source: youtube.com/Mary's Test Kitchen // Vegan Cooking

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