BEGINNER'S GUIDE to Aquafaba! | Minimalist Baker Recipes 

How were they?

But also remember that the Aquafaba will always have a bit of the bean taste in it, so choose something with a taste you like or one that fits your recipe! How did the red beans work out for you?

@@soyboysupreme6190 I wonder if mung bean or azuki bean water would work well, since people use them for sweet dishes in East Asia.

Thank you! Have been wondering about that for a while. My sister is vegan so I’m constantly looking for things I can make that she can have too, but I don’t like chickpeas. I love cannelini beans though so will try something with that liquid.

Thank you!

I appreciate my milk, eggs and butter! 😭😭😭

​@@Zipfei_KloatscherYOUR??🤨🫠

@@cumzol Yes, the milk, eggs and butter I make. Me, myself and I.

@@Zipfei_Kloatscher how do you do it? Especially eggs

@@cumzol Can't tell ya.

Same boat 😔

We're so glad to hear it, Chrissy! xoxo

Best part is the music, to be very honest!

So kind! I don't think you can overbeat aquafaba but I've also never tried!

Yay!

Adriana Reitano It's the same.

Late reply but I think you have to let the liquid reduce

@@seanhavern9864 Factory cans definitely contain simple (short-time) boiled chickpeas, even much less boiled (so much less reduced) as its advisable for legumes to be cooked. The only difference to freshly cooked would be, that the liquid has been "sitting" for a longer time, maybe therefore the structure has kind of "set" altogether, which may have a similar efect on the density as reduced liquid. Maybe (this is just a thought as yours :) ) a tiny amount of starch from the chickpea/legume is contained in the water, that has a similar effect. So best is to try it homemade fresh and "sat" and as you say reduced, whether there is a difference. For anyone who is interested in having the legumes including chickpeas longer cooked including removing the legume foam at the beginning - this chickpea water still works same as Aquafaba. Love

😅

@@HaileySNO I thought it would be gross but it’s great. Also, I’ve started using avocado oil to make it. Really good.

@Chaos UN-limited why not.

a year late - but you can put in a dash of lime juice and try it. even leaving it out would be okay

buy some

Hmm, sound like your batter is too dry. Try adding MORE aquafaba or less dry ingredients. Good luck!

Minimalist Baker ok! Thanks!

Good question! I would like to know too! I was told rinsing the abafaba off reduces the gassy side effects. Now it's a main ingredient. 😂

so kind - xoxo

It has a pretty neutral flavor! It tastes very mildly like chickpeas.

Hi there! Aquafaba works well as an egg replacement in baking, especially when you're looking for a rising quality or wanting to replace egg whites. In our experience, it doesn't work well for omlettes or frittatas. We'd suggest checking out our guide to egg substitutes for more info! minimalistbaker.com/guide-to-egg-substitutes/

It seems like it 😉

Check out the link above for all the recipe details!

Hi! We plan to experiment with aquafaba mousse soon, and we'll let you know what we find out!

1/8 tsp. The full recipe is available here: minimalistbaker.com/a-guide-to-aquafaba/. Hope that helps! 💛

You can read about it here: www.allrecipes.com/article/cream-of-tartar/ 💛

@@Minimalistbaker Thank you

You can apparently use aquafaba from home cooked chickpeas but we haven't tried it yet! It just often needs to be cooked down after the beans are cooked so it's thick enough to whip. Hope that helps!

Minimalist Baker Ya, it does help. I'll have to give that a try when I make a batch of beans. :)

(StyleME) StyleBitsnBobs yes, you can do it either way, and when you cook your beans you actually get more brine than you would from a canned bean. I’ve done it and it works :) I also failed the first 3 times so don’t give up lol

What's your ratio for cooking dried chickpeas with water? I think my brine often is too thin....

I make them into sausages and bacon.

Hummus is very easy - chick peas; garlic clove; lemon juice; a little oil; Tahini sauce & S&P. ✌🏾

Bean, corn Salad

All of the complete recipe details are on the blog! Click the link in the description to find it!

@@Minimalistbaker thanks