...today...instead of What-I-Ate-Yesterday...
...I thought I'd show y'all how I prepared my Aquafaba...
...first I cooked up a big crockpot full of Garbanzos...soaked overnight and then cooked about 6 hours with NO salt...
...and then I just let them cool...
...then I drained all of the liquid through a fine mesh strainer...and portioned it out by 1/4 cup...into little cups...and set those on a tray and put them in the freezer...
...then when they were frozen solid...I just dipped them in warm water for a second or two...and popped out a little frozen 1/4 cup disk of Aquafaba...
...and then put them all in a labeled baggie...
...and then 'cause I only have one shelf free in my freezer...I did a second round...
...and froze seven more little 1/4 cup cups...
...so from cooking one pound of garbanzos I got 14 1/4 cup disks...that being the equivalent of 1 egg white for most recipes...
...that will make a lot of fluff...and we still get to eat all the beans...
...my sweet internet friend Beth...who blogs over at
BLD in MT...posted a comment about an awesome Facebook group/page that's all about Aquafaba...a bunch of people post their experiments (good and bad) with Aquafaba...so hop over there and check it out...
Aquafaba (AKA the original Vegan Meringue)...
Thanks Beth!
~Have a lovely day!
That's an interesting way to use something most people just throw away! Love, K
ReplyDeleteI checked out the FB page that Beth recommended and did some reading. How interesting. I was wondering if you have ever made a sugar free meringue with the aquafaba?
ReplyDeleteI have not tried it without sugar...yet...but I will...I'm sure it will come up in some JC recipe...and I should try it with stevia as well...
Delete~Have a lovely day!
You have a most interesting freezer.
ReplyDeleteYou've actually got me thinking I really should try this. I followed that FB group for so long, but never actually did anything with all the inspiration there. The one time we saved bean juice after cooking we just put it in a jar in the fridge and forgot about it until it was too late--freezing it! Brilliant. That will allow me to experiment in my highly sporadic way. Glad to share the FB group info. People sure are up to some neat things in the kitchen--you included!
ReplyDelete