Everything about food, from matching food and wine to recipes, techniques and trends.

Aquafaba

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

11436

Joined

Tue Mar 21, 2006 7:31 pm

Location

Vancouver BC

Aquafaba

by Bill Spohn » Mon Apr 06, 2026 8:36 pm

I had never noticed this food before but saw it on a TV food show, It is the brine that chickpeas and such are canned with and the liquid that tofu comes in. Apparently a vegan staple, I had never come across it and thought I'd ask if anyone here cooks with it.

Take a look at https://www.vegansociety.com/news/blog/what-is-aquafaba#:~:text=What%20is%20aquafaba%3F,such%20as%20beans%20and%20chickpeas.

I am certainly not vegan but I am still interested in any food that might be of use.
no avatar
User

Larry Greenly

Rank

Resident Chile Head

Posts

7757

Joined

Sun Mar 26, 2006 11:37 am

Location

Albuquerque, NM

Re: Aquafaba

by Larry Greenly » Mon Apr 06, 2026 10:39 pm

I've used it as a binder but I can't remember what for.
no avatar
User

Jeff Grossman

Rank

Lifelong Learner

Posts

8309

Joined

Sat Mar 25, 2006 7:56 am

Location

NYC

Re: Aquafaba

by Jeff Grossman » Tue Apr 07, 2026 1:15 am

I have never used it; I am happy to eat egg whites.

It was only discovered relatively recently (2014): https://en.wikipedia.org/wiki/Aquafaba

A long study of how to use it: https://www.americastestkitchen.com/art ... s-aquafaba

The naysayer: https://www.meghantelpner.com/what-is-a ... nt-use-it/
no avatar
User

Mike Filigenzi

Rank

Known for his fashionable hair

Posts

8540

Joined

Mon Mar 20, 2006 4:43 pm

Location

Sacramento, CA

Re: Aquafaba

by Mike Filigenzi » Tue Apr 07, 2026 11:19 am

My daughter has mentioned using it, but I don't know what she uses it in. She's not vegan, so I don't know what it is that attracted her interest other than the fact that she is living in Manhattan with not much money coming in and may be maximizing every meal option.
"People who love to eat are always the best people"

- Julia Child
no avatar
User

Karen/NoCA

Rank

Hunter/Gatherer

Posts

7168

Joined

Thu Mar 23, 2006 8:55 pm

Re: Aquafaba

by Karen/NoCA » Tue Apr 07, 2026 12:17 pm

My favorite cooking show, The Kitchen, brought the aquafaba to light for me. They said it was a miraculous, plant-based egg white substitute for whipping, binding, and thickening. I cannot recall exactly what they did with it, but I was fascinated. I wondered if it could be used to thicken a soup broth, but forgot to try it. They always had interesting hacks with food and lots of different ways to use kitchen tools, many were fascinating. Zakarian is especially into not tossing anything useful out. He used thyme stems once for something after taking off the leaves for another application.

Who is online

Users browsing this forum: ClaudeBot, FB-extagent and 1 guest

Powered by phpBB ® | phpBB3 Style by KomiDesign