How To Cook Aquafaba - The Natural Substitute For Eggs. Preparation And Application - Recipe

Author: Joe Fowler Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Aquafaba - The Natural Substitute For Eggs. Preparation And Application - Recipe

Learn how to cook "Aquafaba - the natural substitute for eggs. Preparation and application". Delicious recipe.

Do you know what aquafaba is ? It sounds complicated and exotic, but in fact it is an absolutely simple and affordable product, and natural, which is obtained from legumes. In particular, the liquid in which they are boiled. It is a real find for vegetarians, valuable for fans of "living" food and for people who for one reason or another should not consume eggs.

The name comes from the Latin "aqua" (water) and "faba" (beans, legumes). There are two types of aquafab. One is the decoction that remains after the heat treatment of legumes (white beans, peas, lentils and others). It has many useful substances, and the most valuable is the one in which you cooked dried chickpeas.

The second type is the "juice" of canned legumes. Although it is easier and more convenient to use this liquid, it is much less expensive because different preservatives are added to store the main product.

Aquafab was accidentally "discovered" a few years ago by a chef who noticed that when the liquid from the canned beans was broken, a thick and dense foam was formed, resembling that obtained by breaking eggs.

Thanks to its ability to mimic the properties of egg white, aquafabata is an excellent substitute for cooking cream and whipped egg whites. 30-40 milliliters of liquid are equal to 1 egg white.

What can aquafab be used for?

To prepare :

mayonnaise;
mermaid and mozzarella;
meadow;
French pasta;
pastries;
homemade ice cream;
kisses;
coffee foam (instead of cream).

How to properly prepare aquafab?

Pour 1 teaspoon of dried chickpeas with water and leave overnight. In the morning, drain the liquid and rinse the beans with clean water to cover them by 3 centimeters. Boil over medium heat.

Once they are ready, take them out and boil the water until 200 milliliters remain.

The resulting decoction cool, strain and use as intended or store in refrigerator for no more than 4 days.

The beating is done with a mixer with round stirrers, and the liquid can be both hot and cold. The process must be carried out at high speed until foaming.

To turn the mass into a cream, add sugar or stevia in small portions during the beating.

Also, depending on the dish you are cooking, you can add food coloring, lemon juice or a pinch of salt.

To make the foam thicker and denser, as for kisses, chickpeas should be boiled without pre-soaking in water. In this case, however, the cooking process will require more time. The beating must be prolonged (this is also the case with the use of proteins), otherwise the product will spill.

Try it!

How To Cook Aquafaba - The Natural Substitute For Eggs. Preparation And Application - Recipe

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