Acquafaba: uses and advice of chickpea vegetation water
Acquafaba is a bit of a magical ingredient: rich in properties, it is able to perfectly replace ingredients that you may not want to eat. It is no coincidence that it is very popular with vegans because it replaces the egg and allows you to make excellent meringues. If, on the other hand, you are looking for new and healthy foods, watch this video and discover the ingredients with which to enrich your daily diet to fill up on Welfare.
Acquafaba: the cholesterol-free egg
When it comes to cooking, there is always something new to learn. Acquafaba should not be wasted, because it is very useful as an ingredient to prepare sweet and savory dough. For vegans and for those who are allergic to eggs, it is even the perfect ingredient, to make dishes without foods derived from animal origin. Eggs, which can be found in almost all recipes for both cakes and pies, are in fact replaced very well by this vegetable ingredient. Acquafaba is the cooking water of chickpeas or preserving water, both boiled at home and in glass jars purchased at the supermarket, ready or almost ready. , which is usually whipped until stiff to prepare light and fluffy baked cakes and pies. We advise you to use the chickpea water ready in the glass jar without salt. In fact, boiling the legumes at home, it is not easy to reach the same density of proteins and saponins contained in the cooking water of the chickpeas in the jar.
And this could lead to difficulties in mounting it. Saponins bring various benefits, being hypoglycemic and hypocholesterolemic, but an overdose must be avoided which can lead to abdominal swelling and intestinal pain. The foods that contain them should not be eliminated, but limited for the most sensitive subjects. If you don't have cans of chickpeas in the kitchen, you can use the acquafaba from red or white beans. To whip the acquafaba, use the electric whisk for about ten minutes, as you do with egg whites, until it becomes frothy. . To make it fit better, we recommend that you either put the water and the bowl in the fridge first to cool them. To eliminate a residual taste of chickpeas, press a little lemon juice into the acquafaba. Once whipped, the acquafaba it looks like a cream, a soft and light vegan cloud. This cholesterol-free "egg" (as defined by Zsu Dever in the book Aquafaba) can be whipped to light stiff, medium stiff or firm stiff peaks with 2 tablespoons of granulated sugar, depending on what consistency you want to give to the mixture. Three tablespoons of acquafaba replace an egg.
Acquafaba: the recipes
You can choose to try a savory recipe or a sweet recipe first, depending on your preferences, with this particular and useful ingredient. It is perfect as an ingredient to prepare a well-leavened, soft, frothy dessert. It doesn't have a particular flavor; its main property is to give a good consistency to the dough depending on the type of sweet or rustic that you want to prepare. Acquafaba can also be used to prepare creams, vegan tiramisu, foaming in cockail, ice cream and refined pastries such as the macarons, delicious pastries typical of France, with two soft shells that match, or the waffle a waffle cake, crunchy on the outside and soft on the inside made on two grate-shaped plates, which can also be enjoyed with maple syrup and cream . Acquafaba is also suitable for preparing creams, nougat, marzipan, muffins, marshmallows, sponge cake. But also a recipe for a salty dough works very well with the acquafaba, for example quiche, various sauces, vegan mayonnaise or fluffy omelettes. Acquafaba is also known for the preparation of vegan meringues without eggs or other food products, except lemon, cane sugar and vanilla to add to the whipped chickpea water.
Here is a simple recipe for making meringues. After boiling the legumes and filtering the cooking liquid without salt, let it cool and then pour it into a capped, sterilized glass container. Put it in the fridge for a day and a night. Its consistency will become thicker, like a jelly, similar to egg white. If you whip it with an electric whisk, it will turn into a white cloud, a delicious mousse. To make the meringues you need, in addition to the whipped water, about 120g of powdered brown sugar, a little lemon juice and vanilla extract.The meringues are formed with a spoon and cooked in the oven for one hour at 100 °. Meringues or spumiglie are very light, they can also be garnished with melted chocolate. They are not difficult to prepare and are a pleasant snack even internally filled with whipped cream. Start by trying this recipe and you will have a practical demonstration of the properties of this particular water.
