14 June, 2017 11:41

How to Use Aquafaba

It’s pretty simple: Drain a can of chickpeas (or reserve the cooking water from cooking the beans), and use the liquid in place of egg or egg whites in your recipe.

“A good rule of thumb is to use one tablespoon of aquafaba for one egg yolk, two tablespoons for one egg white or three tablespoons for one whole egg,” says Dr. Ruder. Your aquafaba should be the consistency of egg whites. If not, you can reduce it on the stove to thicken it.

The excitement over aquafaba has also spawned a Facebook group with over 50,000 members, where they record their successes and failures of using the unique cooking liquid.

According to the Aquafaba website, the liquid contains approximately three to five calories per tablespoon of aquafaba and one gram protein. “It’s primarily made of starches, proteins and other plant solids that have migrated from the legumes into the water,” says Dr. Ruder.

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