It's an all too common situation—you're busy cooking or baking to a recipe when you open the cupboard and suddenly realize you are missing an ingredient.
  • protist@mander.xyzEnglish
    16·
    9 months ago

    Aquafaba

    Well I learned something new today. Crazy that the water you use to cook beans in can function so similarly to eggs, and even crazier this was only discovered in 2014.

    • Flumpkin@slrpnk.net
      3·
      9 months ago

      The reason you cook beans and traditionally throw away the water and foam is because you want to get rid of saponins - which aquafaba contains. Legume-eating traditional cultures carefully skimmed off this foam, so presumably because they learned it’s not so good. Of course, a little is not so bad, presumably the plants evolved this as a pesticide. But there are other egg replacements like flax or chia seeds.