Aquafaba
Residual water from cooking chickpea
Nº Q19820584 ★★
Uncommon · Knowledge
Aquafaba
Residual water from cooking chickpea
Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was thought to be discovered by the French musician Joël Roessel, but has been actively used as an ingredient in vegan cuisine for years.
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From Wikipedia
Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was thought to be discovered by the French musician Joël Roessel, but has been actively used as an ingredient in vegan cuisine for years. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.
Text: Wikipédia, CC BY-SA 4.0. · Image: Mangostaniko (CC0) ·
