aquafaba

noun aqua·fa·ba \ ˌä-kwə-ˈfä-bə \

Definition of aquafaba

: the liquid that results when beans are cooked in water
Note: Aquafaba is used especially in vegan cooking as an egg white substitute.
  • As the experiments continue, novices are advised to use three tablespoons of aquafaba to equal one egg. The bean juice seems to work equally well whether it comes from a can or from a fresh batch of homemade cooked beans, and it can be frozen for later use. Although most any beans will do, including black, kidney and soy, chickpeas (a.k.a. garbanzo beans) tend to be the preferred variety for their milder, less "beany" flavor.
  • —Kristen Hartke
  • Whatever the reason, aquafaba delivers. Dump a can of chickpea water into a mixer, and it froths instantly, like bubbles in a bath, and whips into stiff, glossy peaks. It retains a slight beany aroma in the bowl, but that disappears when cooked. There is no residual flavor, and few calories.
  • —Jane Black

Origin and Etymology of aquafaba

Latin aqua "water" + faba "fava bean" — more at 1island, fava bean


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