THE EXPLAINER

Aquafaba.

Gourmet Traveller (Australia) - - Contents -

WHAT IS IT?

Aquafaba, Latin for “bean wa­ter”, is the left­over cook­ing liq­uid from legumes, es­pe­cially chick­peas.

WHY DO WE CARE?

Aquafaba comes into its own in ve­gan bak­ing, act­ing as a foam­ing agent and emul­si­fier, be­hav­ing much like egg­white. It’s used in egg­less recipes for mousses, may­on­naise and meringues, among other things.

WHERE CAN I GET IT?

It comes with ev­ery can of chick­peas you buy. Make sure you look for chick­peas that con­tain no added salt or other flavour­ings.

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