, emulsified aquafaba takes the place of egg whites to build the foam in drinks like sours and cappuccinos .
For a drink like a whiskey sour, Eisner will shake the liquor with ice, strain into a large beverage pitcher, add an ounce of aquafaba, then take a hand emulsifier to it. Next, Eisner aerates the mixture for about seven seconds, and pours it all back into the shaker . The aquafaba takes on whatever flavor added to it.
just launched Fabanaise, a vegan mayonnaise substitute made with aquafaba. The hope is that it'll be a creamy, savory sandwich spread or maybe a dipping sauce for crudités and roasted vegetables.Wohlt spent the last year raising money from dedicated members of the Facebook group to test the phytochemical make-up and nutritional information of aquafaba.found that aquafaba is about 1 percent protein, compared to an egg white, which is about 10 percent protein.
"To my mind, there’s no reason to substitute it in things that would have egg whites unless you're vegan," said. While chickpeas are filling and can be a great source of vegetarian protein when combined with grains, she noted, aquafaba doesn’t have quite the same properties as the legume . In general, there just isn't much to it.
Meanwhile, there's plenty of room for chefs, bartenders, and home cooks to experiment. Jason Eisen suspects he's spent "100 hours" playing with aquafaba, and now he's dreaming up a meringue and spirits pairing for the end of summer. "When I get obsessed with something, for better or worse, I spend a ridiculous amount of time on that thing," he said, "A few years ago, it was vegan organic pop rocks.
we looooove the stuff. We can't get enough of nutritional yeast, AKA nooch too!
Y'all should update the egg whites disclaimer on the Shish Taouk recipe to let people know they can sub in AF. I did it a few weeks ago and it worked like a charm!
I want to meet the mind that discovered aquafaba.
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