It's a great ingredient. Fantastic list of ideas... most recently I used it to make super light and fluffy cupcakes for my daughter's birthday. Edit to say that you can typically leave out the salt in a recipe when using it from a can.
Wow thank you for all the information as well as the glorious food recipes I will look into a photography course this is my first time commenting and watching for a while sorry but have just started cooking again thank you and I send you and your family many kind blessings to be with and around you always 🙂💡🙏🌎🌕🌙✨💧❤️
Great video!!Thank for sharing! So when I cook my own garbanzo beans in an instant pot I can just use the water left to do all this?Or is there another step I need to do to get that thick consistency ?
I think it's important to note that with a lot of these non-savory recipes you going to want to use aquafaba from chickpeas that are labeled "no salt added"
Thank you for putting the spotlight on my fave vegan trick!!! Another tip - I use a bit of Xanthan Gum when whipping up Aquafaba with sugar and vanilla for a bomb marshmallow fluff. Who knew the stuff I used to just dump down the drain could be so life changing! Thanks again for all you do!
Should be said that you can make your own AF by soaking and cooking dried beans etc in the usual way. Some folks are weird about tinned stuff! And doesn't have to be chickpeas, can be borlotti or kidney or any other bean you have :)
@@face1647 soak them and cook them for as long as is usual for whatever bean you are using. it's the cooking water you need. you can't really go wrong - if you think the cooking water is too thin for use as AF, just reduce it a bit, if you think it's too gloopy, add more water! google for instructions on how to deal with dried beans and you'll get all the info you need.
Sorry this is irrelevant to Aquafaba, but it has to be said: Girl, you look GORGEOUS! Your skin is glowing, highlighter for the gods and eyebrows are perfection. Your hairstyle is adorable. I mean, you always look fabulous but I was seriously distracted thus video by how STUN you look. Love you, love your channel!
Missy Miller I’m glad you said this, I’ve heard she’s been getting a lot of really mean comments/messages. People don’t be dicks, lets lift each other up! :)
@@mwest5896 ive noticed a sad lonely twart in the comments talking absolute rubbish about her appearance (he's trolling in lots of vegan RU-vidrs comments section trying to drag people in to his pool of misery). But she's gorgeous inside and out. You're absolutely right, we _should_ lift each other up 💚
lisa marie7 because he was sick of hearing vegan cry about eggs, but yall buy bread XD and salt is a animal by product these days in most vegan friendly food because companies dont give a fuck about ur lost veiws and ur stuck up attitudes.
Try Again XD sodium is in every organism on our planet XD its common knowledge go back to elementary kid. Good night as the adults are out being civil and we unpretentious.
@@heretomakeyousalty6126 Education _does_ go a very long way. You should get educated _first_ before trying to teach others because you're currently spewing rubbish.
I feel stupid now. WHY did I never think of freezing the Aquafaba??? I always felt so bad about throwing it out when I didn't have an immediate use for it..
We took your suggestions from last video with the editing on this one, we’ve been having such a blast creating a new style for you guys. You’re a big part of the Edgy Veg process and we can’t wait to play with new visuals :) (We’re saving for new microphones and more cameras!)
I’ve been a flax egg girl for a while. Aquafaba was always a bit confusing to me. Thanks for clearing this up! Really excited to bake something with it and that tip at the end about freezing it for later was 💯
Damn Tasty Vegan flax egg XD anything plant based yall eat had a animals shit on it so ur not vegan or else u would eat cows as they dont eat meat. So eating something that is ACTUALLY VEGAN AN HAS ALWAYS BEEN THROUGH GENERATIONS OF EVOLUTION where as ur ancestors ate meat so ur a omnivore no matter what. To be a true vegan ur family for 100 years has only eating plant based foods, and u where born and raised to never eat meat and there isnt one person that can truly be a vegan as uve all had animal by product in your bodies.
Wait... is she telling me that you can now make all the old baking recipes from your grandma by simply replacing the eggs with chickpea water?? 🤩 I love her!!! You find me in the kitchen. See ya!
Aqua-cuse me? Every family recipe for baked goods that I have veganized comes out *almost* as good and usually too dense! Going to start experimenting with aquafava, thanks Candace!!!
I like to mimic the yolk portion with a little cashew cream mixed with black salt and turmeric. For savory I like a bit of poultry seasoning and truffle oil... eggs seem to have a slight chicken flavor so the seasoning hints at chicken. I use the unseasoned for stuff like pancakes and the seasoned for tofu scrambles and stuff like that.
It’s amazing to see that Aquafaba can be used in so many different ways! Especially the fact that it can be used in savory and sweet dishes. We’ve never used it, but it definitely sounds like a cheap vegan alternative to take advantage of! I’d imagine the nutrition facts on it would be pretty insignificant, since it’s literally just bean water lol. Basically like coffee right 😜
yep you can.. go take a look at gretchen vegan bakery she use aqua faba since more or less than 4 years i think. she make a lot of amazing cake with swiss meringue buttercream with it ; ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--y0k0Zrq384.html she is amazing!!
Just found your video! I just tried using aquafaba in my chickpea omelet...Usually the batter I make from the chickpea flour is quite dense and flat, but whipping the aquafaba and adding it to the batter gave me a fluffier, more "egg-like" omelet texture! Gotta love that bean water!!
I'm so glad I watched this video. I've watched hundreds of vegan videos and I have never left a comment. This will be my first. I never thought to freeze the Aquafaba in a ice cube tray! Thank you so much!
It’s never too old to learn from young people today. Thank you kindly my dear you have changed my life for forever I am from West Indies living in Canada for 50 years every week I use chick pea and have been just using the peas only now I am more then happy to use that water that’s in the chick pea tin. Thank you I just love all the things you can do with aquafaba. Blessings
I just learned what it was here. I know I've heard the word before because I watch food network but this has given me info and opened my eyes. Thanks, girl!
If you pressure cook aqua faba with cornstarch for about 5 minutes it makes a thick eggy like custard that can be used to make a vegan version of pecan pie and the eggy like custard/frosting on German Chocolate Cake.
Why haven't I ever thought of freezing it? Thanks, now I don't have to make hummus and merengues the same day every time 😂 btw it is also great to make a light chocolate mousse
Juste coock 1 kg of beans (poichiches 😜😜) and when cold separate the aquafalba and then freeze on several parts Regarding the chickpeas freeze them too In small bags - when you will fancy to make a nice HUMMUS - or differents recipes then take the quantity that you need for Healthy without chemicals 🌹🌹🌹😁😁😁
Sorry to be the party pooper here, but do we not have to soak beans especially for the purpose of removing saponins from the beans? And this is exactly what is in the aquafaba! Why would now consuming this making it better than an egg white? I love to eat raw vegan as much as possible, but I think consuming aquafaba is a bit going overboard. I think I will stick to an occasional egg white to this.
wow...I used to soak my chickpeas and water my plants with that "aquafaba" stuff...I always thoght this leaky water was good for something. Now I'll freeze. Thank you so much for this tip! I'm going to try to make a potato omelet half chickpea flour and half aquafaba. More juicy I guess...
At my age, there's *nothing* I like more than learning something new!!! You are adorable 💓 and I'll be cooking chickpeas more, just for the aquafaba. xoxo you PYT :)
No idea that you could freeze ahead! I totally love it for holiday recipes but didn't like going through multiple cans of chickpeas just for the water, so I reserved it for special occasions. Freezing means I can have some on hand for more causual use... very exciting!
Thanks for this one. My efforts had been pretty bad with chick pea liquid because I had no directions. Will definitely try all these (except the whisky sour.)
Thank you for showing the ice cube tray trick. I always had good intentions of using the aquafaba and would put it in the fridge, but would often forget it was in there until I was cleaning out the fridge 🤦🏾♀️. So many great recipes provided and I don’t want to keep wasting this culinary gem!😃
OH-Em-Gee!!! I knew this stuff was good, but I had no idea it would do all of the things you have mentioned! Super excited to start using it more. Thank you so much for sharing. Love your channel! :-)
Yeah, me too! But I didn't think they had those in Canada or the US so not sure if she'd be able to recreate them if she's not familiar? I hope she can though😊👌 Yorkshires really top off a Sunday roast ☺
Thanks for addressing this topic. Your videos are always helpful and concise. Freezing is good. There is also Vor Aquafaba Powder. It keeps on a shelf for a long time.
Thanks for the extra info about this. I have been trying to use chick pea water or brine, for years, and still have not ever gotten it to work the way it is professed to work. I don't know why. But I will try again, aided with extra info.
Thank you so much! I've been looking for a way to make vegan merengue pie for my vegan friends, as its kinda my signature dessert, so this made me so happy, thanks a million!
Any way we can get a recreation of the broccoli from Planta Queen. The world needs to taste it! (Air fryer version would be the best). Love your videos :)
Awesome--this really changes everything.. I'll be using this instead (for the most part) for dishes that call for eggs. Cant wait to see how much more delicious they come out!
This is my first time enjoying your RU-vid channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.
Thanks! I was just telling a friend my muffins were so dense and my baking goods were too dry with flaxmeal eggs. I will be trying aguafaba tomorrow!! Yay!
