El aquafaba It has become a useful product in the kitchen. This liquid, which is obtained through the cooking legumes, It is a very valuable ally to replace the egg in our meals. We analyze the details of this magical product.
What is aquafaba?
El aquafaba It is a viscous and dense liquid that we obtain after cooking vegetables. The result of said cooking offers us infinity of nutrients, especially proteins, which make it a highly valued ingredient in our recipes. In 2014, chef Joël Roessel revealed the valuable properties of this liquid, especially as egg substitute.
In 2015, the American Goose Wohlt decided give it a name to this liquid. Using the Google search engine, and after giving it a lot of thought, he quickly found the key. He looked up the Latin translation for water and bean, later deciding to join those words together. From the sum between aqua y bean the word was born aquafaba.
A vegan ally
El aquafaba It is a product that anyone can have at home, it is easy to obtain and cheap. It is an ingredient Very versatile for vegans, since it is an egg substitute and is capable of adapting to countless recipes. Two tablespoons of this water is equivalent to one egg white and one tablespoon to one yolk.
As for the taste, the aquafaba does not lose the flavor of the legume, but once handled and combined with other ingredients, the aroma it hides No problem. Putting it together in a recipe with chocolate or spices, the flavor of legumes disappears completely. Although it can be used in numerous recipes, it is recommended for making meringue and mayonnaise.
As we have already said, the aquafaba It has become a very important product in our kitchen. A product that was considered a waste and has turned out to be an ally of our recipes. Knowing this, do you dare to use it in your recipes?
