Tuesday, February 7, 2023

That’s why you shouldn’t throw chickpea water away

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Aquafaba instead of eggs

That’s why you shouldn’t throw chickpea water away

Most of us have always poured the soaking water from chickpeas, beans or other legumes down the drain. However, this could soon be over, because the so-called aquafaba can be used very well in cooking.


Because of the similar protein structure, aquafaba behaves in the same way as egg white when cooked.

Aquafaba is the liquid that results from cooking chickpeas or beans. In combination with some other ingredients, the so-called aquafaba results in a vegan substitute for egg whites. The preparation of cakes, meringues, mousse au chocolat, waffles, ice cream, mayonnaise etc. is now possible again for all vegans.

What exactly is aquafaba?

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