A great ingredient for having in stock as a home cook is chickpeas but the liquid in which it is canned is just as valuable. This liquid is called aquafaba and many people throw it away and only use chickpeas. This is a pretty handy ingredient, especially in vegan cooking and egg-free cooking.
Chickpea Aquafaba Has the Perfect Amount of Starch in It
Aquafaba is starchy water leftover that forms when cooking legumes like black beans, kidney beans, or chickpeas. It is the chickpea liquid that is used as a substitute for eggs most often because it is of the best quality, doesn’t have a strong flavor, and has the right amount of starch in the liquid. While people can make their aquafaba, experts don’t recommend it because the store-bought, canned version of chickpeas is starchier and thus better. It is also much easier to just open a can of chickpeas and get aquafaba immediately.
Aquafaba Can Be Used as an Egg Substitute in Certain Dishes
According to experts, aquafaba gives structure and stability to the dishes it’s used in and can be used as an egg substitute in muffins, coffee cakes, and banana bread. Aquafaba is also used to make lemon frosting and some dips. It can be transferred to an airtight container to last longer in the fridge, but it should be used no longer than a week later. If placed in the freezer, it can be used for about a month in the future. Aquafaba can even be frozen in individual portions via an ice cube tray so it can be defrosted when needed.
Using the right ratio when substituting aquafaba for eggs is crucial for achieving great results. The universal ratio is three tablespoons of aquafaba for one egg, with two tablespoons corresponding to one egg white and one tablespoon corresponding to one yolk. Aquafaba is such a great egg substitute due to its ability to trap air. When whipped and aerated, it even forms a foam that holds its shape.