Brilliant overview! Not only is aquafaba a great egg replacer, it's a great oil replacement since it's an emulsifier! Plus, bonus, works with other beans too! Even from black beans it'll whip up into white froth just like chickpeas' do :)
@BiancasKitchen Thanks for your explaination. I have tried making aquafaba and it did not whip up fully, staying just modestly fluffy, even with cream of tartar. I assumed my aquafaba was too weak, even though it was only 4 cups of fresh water over 2 cups of beans (previously soaked overnight). What did I do wrong?
I think I would try a different brand of chickpeas. Nowadays most crops grow on nutrient depleted soils, so not all of them are as nutrient dense as they should be...
I really enjoyed the tutorial. A friend told me about aqua-faba, and I want to try it in oil free vegan dishes (already bookmarked your HCLF aqua-faba recipes)
Ok cool. Thanks a lot.😊 The liquid is in the fridge right now as I did boil it before seeing your message. I'm off to buy a powerful whisk while it cools down and hope for the best. 😅
I keep it in the fridge for up to 4 days (as I don't want toxins to develop in the liquid). You can keep AF in the freezer for months, I use small containers from Dollar Tree (they have packs of ten, very handy)
So, just to be clear...when using the canned chickpeas, you don't cook them at all, right? I tried it with uncooked canned but when I soaked overnight the water didn't have that amber hue at all. So I soaked a couple more nights and it seemed more like aquafaba. Also, how long will it keep in the fridge? Probably best to freeze into ice cubes, right?
I don't cook the canned chickpeas. If the water doesn't turn into aquafaba, I would try a different brand. Nowadays crops grow on nutrient depleted soils, so most of them are just poor quality. I wouldn't keep aquafaba in the fridge for more than a few days. I like to freeze mine and use it up within a few months.
@@BiancasKitchen thank you so much for your detailed answer. Very helpful! I'm mainly using aquafaba as a binder for making my own "Just Egg" from yellow mung beans so they won't break or fall apart so easily...also using it for my lite tempura batter for sushi, as an egg replacer.
Depends on the recipe and the desired texture... In some recipes AF replaces egg whites and yolk (e.g. my cookie recipes on this channel), in others people have to use AF plus additional ingredients. Can't give advice on swiss roll, never made one so far, but check out the giant Aquafaba FB Group, there's certainly a swiss roll recipe there
Absolutely, it doesn't matter how you cook the chickpeas, they just need to be fully cooked. You'll have to look up the ideal pressure cooker cooking time for chickpeas, I don't use one so I can only give instructions for cooking them on the stove.
@@BiancasKitchen Thank you very much. I cooked the chickpeas with a pressure cooker. It worked. I am on my second batch now. Best instruction in making aquafaba.
Wow this is fantastic!!! I'll be doing this next week... That's a lot of aquafaba, I'm not sure I'll be able to use it all before it goes off... Do you know how long it lasts in the fridge? Or if you can freeze your aquafaba in small batches?xxx
Thanks :-) I wouldn't keep it in the fridge for more than a few days, in order to avoid toxins. I like to freeze mine in small portions and use it up within 3 months!
I would usually salt the water to cook my chickpeas, and the canned has also salt in it, so I'm not sure I should salted the water to make aquafaba? Thank you so much
Absolutely, it doesn't matter how you cook the chickpeas, they just need to be fully cooked. You can use a pressure cooker or slow cooker and then follow my steps for the cooked chickpeas
Hello mam this is sandeep from INDIA. I want to learn vegan jiggly Japanese cheescake without egg, without any agar agar and geliten. And how can we cook on gas stove please make a video on it and do reply me mam. I will be waiting for this video.
Thanks that was excellent, going to give it a try.
Brilliant overview! Not only is aquafaba a great egg replacer, it's a great oil replacement since it's an emulsifier! Plus, bonus, works with other beans too! Even from black beans it'll whip up into white froth just like chickpeas' do :)
I'm so glad aqua faba was discovered, it seems to be the best egg replacer
😱I never kept the brine, how cool that it is usable!
No one knew until 2015 when some French guy discovered it accidentally!
Aqua faba is one of the best vegan inventions ever!
I think so too!
Thank you best vidio on Aquafava
Could you use another white bean? I have a chickpea allergy. Thank you for this awesome tutorial!
Yes, you can use navy beans or butter beans!
I'm one of the people who asked for a tutorial (I messaged you on Facebook). Thank you so much!!!♥
You're welcome :-)
I like the Goya brand of chickpeas you showed at the end!
AF has changed vegan baking so much for me, thank you for the great tutorial
I'm completely new to egg replacers, can't wait to try the stuff!
Currently checking out egg replacers, this one seems to be a great option!
I LOVE THE PREPARATION METHOD, dear
The most full tutorial! No one had shown before that you need to boil it until it's 1/4 from the initial mass. Thanks a lot for this!
Veg News had an aquafaba article, but I never tried it... But now I have to!😋
Salamat po, you did an amazing job with the chick peas. Yummy, yummy
I love Aquafaba, best egg replacer ever
😱Wow, I know what aquafaba is but I have never heard of that method! Awesome idea👍
Great--thank you
Thanks for the video. Very informative
Aqua faba is the bomb, gotta love the stuff
Joined an AF group on FB, this is really helpful for making my own
Very creative. Well thought out, and explained. Subscribed!
Thank you, it's appreciated!!!
How long will it last in the refrig and can you freeze it?....Thank you for this wonderful video.
You can keep it in the fridge for three days or in the freezer for about six months
@@BiancasKitchen Many Thanks to you Bianca....Stay Well!!
Hi Bianca ! If i use the can version should i throw our the liquid or does the liquid in the can count as my first batch?
The liquid in the can counts as the first batch!
My friend shared this video on her FB, that's how I found your channel and subscribed. Will make my own aquafaba soon, using your method!
Thanks for sharing your tips, I will make some agua faba this weekend!
Love your channel, subscribed!!!😊
Thanks !
So do the leftover beans after three soaks lose flavor or can you use for hummus or whatever.
Helpful video, thanks!
Good idea👌
Thank you! This looks like a Great method. I'm curious, after the three processes are the chickpeas still good to eat?
Sure, if you keep them in the fridge as recommed you can eat them
Ty
Than you for showing how to get a bountiful amount.
I use those tiny containers from Dollar Tree (packs of 10) for freezing af, one is big enough for 1 af egg (3 tablespoons)
You mean the round ones? I use them too!
Love the video!
Love your channel!
How long to reach the stiff stage?
@BiancasKitchen Thanks for your explaination. I have tried making aquafaba and it did not whip up fully, staying just modestly fluffy, even with cream of tartar.
I assumed my aquafaba was too weak, even though it was only 4 cups of fresh water over 2 cups of beans (previously soaked overnight).
What did I do wrong?
I think I would try a different brand of chickpeas. Nowadays most crops grow on nutrient depleted soils, so not all of them are as nutrient dense as they should be...
Great info, for me it's a game changer!
That's a cool trick!😱 If I make a giant amount, can I freeze the brine in little portions, or will freezing affect the consistency?
Aquafaba is great for freezing, the consistency won't change!
Creative and Budget friendly💚
This is fantastic. Thank you so much.
I really enjoyed the tutorial. A friend told me about aqua-faba, and I want to try it in oil free vegan dishes (already bookmarked your HCLF aqua-faba recipes)
How do you store it? Can it be frozen?
Thanks Bianca it's great! But no need to boil the aquafaba once I've strained the chickpeas in the morning as some do?
No, I never do that!
Ok cool. Thanks a lot.😊 The liquid is in the fridge right now as I did boil it before seeing your message. I'm off to buy a powerful whisk while it cools down and hope for the best. 😅
Hi Bianca, how is the shelf life of this aquafaba in cold storage?
I wouldn't keep it in the fridge for more than three days, in order to avoid toxins. But you can keep it in the freezer for months.
Hi can I use this for royal icing
Yes, it works great!
@@BiancasKitchen thanks dear
Hi can I do this in a day or it best to do it the 3 day
I'm afraid a day is too short, the process needs time as shown in the video...
BIANCA'S KITCHEN ok thank you so much hun x
How do you store it? Can Aquafaba be frozen?
I keep it in the fridge for up to 4 days (as I don't want toxins to develop in the liquid). You can keep AF in the freezer for months, I use small containers from Dollar Tree (they have packs of ten, very handy)
Can we use pressure cooker for quick cooking?
Of course! You'll have to google the ideal cooking time for chickpeas (I can't give advice on it, as I don't have a pressure cooker)
So, just to be clear...when using the canned chickpeas, you don't cook them at all, right? I tried it with uncooked canned but when I soaked overnight the water didn't have that amber hue at all. So I soaked a couple more nights and it seemed more like aquafaba.
Also, how long will it keep in the fridge? Probably best to freeze into ice cubes, right?
I don't cook the canned chickpeas. If the water doesn't turn into aquafaba, I would try a different brand. Nowadays crops grow on nutrient depleted soils, so most of them are just poor quality. I wouldn't keep aquafaba in the fridge for more than a few days. I like to freeze mine and use it up within a few months.
@@BiancasKitchen thank you so much for your detailed answer. Very helpful! I'm mainly using aquafaba as a binder for making my own "Just Egg" from yellow mung beans so they won't break or fall apart so easily...also using it for my lite tempura batter for sushi, as an egg replacer.
My friend shared the video on Facebook, I just watched and definitely will use your method!
Would this be considered reduced aquafaba?
Aquafaba is replacement for only white egg or also egg yolks? I would like to so eggless swiss roll.. how to do with aquafaba..
Depends on the recipe and the desired texture... In some recipes AF replaces egg whites and yolk (e.g. my cookie recipes on this channel), in others people have to use AF plus additional ingredients. Can't give advice on swiss roll, never made one so far, but check out the giant Aquafaba FB Group, there's certainly a swiss roll recipe there
😍Love it
Will your process work if I use a pressure cooker? Thank you in advance.
Absolutely, it doesn't matter how you cook the chickpeas, they just need to be fully cooked. You'll have to look up the ideal pressure cooker cooking time for chickpeas, I don't use one so I can only give instructions for cooking them on the stove.
@@BiancasKitchen Thank you very much. I cooked the chickpeas with a pressure cooker. It worked. I am on my second batch now. Best instruction in making aquafaba.
@@fidelafrancisco8583 How long did you cook? thank you!
Wow this is fantastic!!! I'll be doing this next week... That's a lot of aquafaba, I'm not sure I'll be able to use it all before it goes off... Do you know how long it lasts in the fridge? Or if you can freeze your aquafaba in small batches?xxx
Thanks :-) I wouldn't keep it in the fridge for more than a few days, in order to avoid toxins. I like to freeze mine in small portions and use it up within 3 months!
I would usually salt the water to cook my chickpeas, and the canned has also salt in it, so I'm not sure I should salted the water to make aquafaba? Thank you so much
I wouldn't use salt. Aquafaba made without salt whips up much better!
Can you make Aquafaba with canned chickpeas
Hi neighbor! I'm in Connecticut😀
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May I cook peas in cooker with sufficient amount of water
Absolutely, it doesn't matter how you cook the chickpeas, they just need to be fully cooked. You can use a pressure cooker or slow cooker and then follow my steps for the cooked chickpeas
@@BiancasKitchen Great....
Thank you so much for immediate reply💕💕💕💕💕💕💕
Wow❤️
Delicious 😇😇😇😇👍👌👍👌👍👌
Hello mam this is sandeep from INDIA. I want to learn vegan jiggly Japanese cheescake without egg, without any agar agar and geliten. And how can we cook on gas stove please make a video on it and do reply me mam. I will be waiting for this video.
🥰🥰🥰
Tolllll
Really useful. Thanks a lot for sharing.
Thank you ❤️