AQUAFABA

aqua-faba

What is aquafaba?

Is the cooking water from the beans that with his consistency starches and proteins in it mimics the characteristics of the egg whites. Vegans use it for the production of sweet and savory products: creams, sauces, meringues, macaroons, Pavlovas, nougat, marshmallows, cakes, waffles, biscuits, mayonnaise, hamburger, cheese, butter, bread ……..

Its formidable features were discovered by Joel Roessel and Goose Wohlt, it is then born an official website, facebook pages in different languages and many lovers of vegan cuisine, professional or not, if they are busy.

How do use the aquafaba?

The aquafaba contains substances that make it foamable and perfect to replace the eggs, egg whites and fat.

It used to simply separate from natural crops and filtered or reduced if necessary to achieve the consistency, in the mixtures plays the binder function of the eggs.

Mounted and incorporates air turns into a frothy mass that gives smoothness and softness, tasks usually performed by whites and fat.

How much aquafaba replaces an egg?

Generally 3 tablespoons aquafaba replace 1 egg.

You can keep aquafaba?

In the refrigerator it is preserved as the egg white for a few days, or you can freeze.

The aquafaba can also be dried out on a non-stick surface to 100°C or at low temperatures. It is indispensable before this procedure to calculate exactly how much water it contained to be able to reconstitute correctly.

Reduced powder is preserved indefinitely in a sealed container.

How to prepare the aquafaba at home?

Many use the water from canned vegetables, I like many others prefer to prepare the base for the aquafaba home. you can prepare with all legumes, the water from cooking the chickpeas is the most clear.

aquafabaI have prepared the aquafaba cannellini this:

  • 100 g cannellini
  • 300 ml water for cooking

Put the beans to soak for at least 12 hours in warm water with a tablespoon of apple cider vinegar or lemon which helps to decrease the “anti-nutrients” that cause swelling.

Bake in water equal to 3 times the weight of the vegetables, cook the beans in 2 hours in regular pot or 1 hour in a pressure cooker.

To cool the beans in their water in the refrigerator for 1 night.

Separating the beans from the water and if necessary filter the liquid.

As you mount aquafaba?

In my case the liquid had the right density, resembled the consistency of egg white, if it is too liquid let it reduce on the fire, then cool them back in the refrigerator, it must be cool to turn into a foamy mass.

To mount the aquafaba I used the same precautions used for whipping cream. The container of the mixer and whip that I used to mount them I made it cool in the refrigerator.

The liquid you add legumes lemon or vinegar or cream of tartar to mount it and make it more stable, the doses are as follows:

  • 80 ml of water from cooking vegetables
  • 1,25 ml of lemon or vinegar or cream of tartar (1/4 teaspoon)

Combine these two ingredients in the bowl and fit, it takes a few minutes (the exact time depends on the type of equipment you are using).

I mounted the aquafaba (Photo) only with the cooking water from the beans and no other ingredient.

 

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