Aquafaba As An Egg Substitute

Yes, you can also use aquafaba from canned chickpeas or other neutral-tasting beans. Just drain the liquid from the can and use it as homemade aquafaba. In many recipes, it is a great vegan swap for egg/egg whites.

You whip it just like with egg whites to get a light foam or meringue. Using canned chickpea water gets you the best results when making aquafaba dishes.

Yes, you can make aquafaba with other beans. It is not just chickpeas that work. You can use kidney beans, butter beans, and pinto beans too. Just remember to use the cooking liquid from unsalted canned beans. Salted water might change how your food tastes.

You will find a bit of color in the liquid if you pick dark-colored beans like kidney ones. But don't worry! This won't harm your recipe at all. So try using different types of bean water next time you cook or bake!

I have used the aquafaba from canned black beans in a brownie recipe. The dark hue of black bean aquafaba blends very well in brownies.

People love aquafaba for many reasons. It is a vegan egg substitute that's easy to use. You can whip it like egg whites. This makes baked goods light and airy. In your recipes, it works well as a binder, thickener, or foam.

Those with egg allergies find it helpful because it's safe for them to eat. Many also choose it due to their care for animals and the planet. The rise of vegan diets has made aquafaba immensely popular among bakers.

The thickness of aquafaba is especially important. It should not be too thin or too thick. It must be just right to whip it into a foam. If the aquafaba is too thin, it takes longer to whip.

But if it's too thick, it might not whip well at all. So, try to make your aquafaba like a good syrup - not as watery as chicken soup but also not almost solid-like honey!

Remember that whipping time can change based on how thick your aquafaba is.

For the best results, go for concentrated aquafaba because you can whip it faster and easier! If the consistency of aquafaba is thin, you can make it more concentrated by heating it for a couple of minutes, which will reduce and give you a thicker consistency.

Don't worry, it does not taste like beans! Cooking takes away the bean flavor from aquafaba. So, it won't change how your baked goods taste. And here's more good news: Aquafaba does not smell or taste weird after cooking.

This makes it great for baking sweet treats where you don't want any funny tastes to throw off the flavors you intended to have in your dish. That's why so many bakers use aquafaba as an egg substitute.

Yes, you can dry out aquafaba. Dehydrating aquafaba is a way to extend its shelf life and make it more convenient to use. I found out that there are different methods to dehydrate aquafaba. Still, some seem more industrial-oriented, like freeze and spray drying methods.

Apparently, oven-drying and using a dehydrator seems to be the domestic methods of dehydrating aquafaba. I haven't tried it yet, though.

• Oven-drying: This method involves spreading the aquafaba on a baking sheet and drying it in a low-temperature oven until completely dry. The resulting powder can be stored in an airtight container.
• Dehydrator: A dehydrator can dry the aquafaba at a low temperature until completely dry. This method is similar to oven-drying but may be more efficient.

If you have tried dehydrating aquafaba at home, please share your experiences, tips, and tricks in the comments below.

Aquafaba shines in baking. Its power comes from the starch of the chickpeas. This creates a foam that fluffs up baked goods. You can use it instead of egg whites in recipes. Just swap one for one. It gives a light, soft lift to cakes and muffins alike!

Yes, you can put aquafaba in the fridge. If you don't use it all at once, store it in a jar with a tight lid. Aquafaba will stay fresh for about one week if the jar is sealed well. But make sure to not keep whipped aquafaba in the fridge. It doesn't last long after you whip it up.

You can keep aquafaba in the freezer for a long time. It stays good for up to four months. Just pour it into ice cube trays and freeze it. When you need some, take out what you need!

Yes, aquafaba can go bad if not stored properly. Keeping it in a closed fridge container will last about seven days. After this time, it starts to spoil and is unsafe to use. You should throw it away if it has been more than a week.

Always check your aquafaba before using it in baking or cooking to ensure it's still good.