Thanks for pointing this out because while watching this clip...I wondered why the same thing couldn't be done with other beans. I guess like Jeremy says the results may differ...I would expect that because beans are all different so I'm sure they have different protein/nutritional profiles. This is a big assumption, but I am *guessing* that chickpeas maybe have a bit more of all the properties one would need to sub out eggs with the aquafaba & that's why they're so popular when using chickpea aquafaba.
I cooked my aquafaba adding a little bit of chickpea flour to thicken it. Then I use the recipe I have for plant-based parmesan and put those ingredients in with it with extra garlic powder. It's the most wonderful garlic butter sauce! It's been a hit with everyone that isn't even plant-based
@debseyler2817 I used about 4 cups of aquafaba I'm sick and it to my desired consistency using chickpea flour. Then I added 2/3 cup nutritional yeast, a teaspoon of garlic more if you like and 3/4 teaspoon salt, you can omit the salt. As we always say....., taste as you go
On the most famous Polish vegan blog, I found a great recipe for using aquafaba. Since the blog is in Polish, I'll translate the recipe by the author (Marta Dymek): **Ingredients:** - 1/4 cup of aquafaba (chickpea water) - 1/2 teaspoon of maple or agave syrup - 1/2 teaspoon of smoked paprika - 1/2 teaspoon of hot paprika - 1/2 teaspoon of sweet paprika - 1/2 teaspoon of salt - 1/4 teaspoon of pepper - 1/8 teaspoon of chili - 1 cup of pumpkin seeds **Instructions:** 1. Preheat the oven to 180°C (356°F). Add all the ingredients, except for the pumpkin seeds, to a bowl and mix them thoroughly with a whisk until they combine into a smooth sauce. Add the pumpkin seeds, mix again, and pour everything onto a large baking sheet lined with parchment paper. 2. Place the baking sheet in the preheated oven and bake for 8 - 12 minutes, making sure not to leave the oven unattended, as the seeds need to be stirred every 2 - 3 minutes. When the seeds are very puffed up and fragrant, remove them from the oven and set aside to cool. 3. Once cooled, transfer the seeds to a jar and use them for anything you desire. They will keep in the jar for up to a month. Since I'm lazy, I simply mix aquafaba with my favorite spices, pumpkin seeds, and sunflower seeds, and bake until the aquafaba dries out 😅 I must have them in my kitchen cupboard ❤
Ok...what is "hot paprika?" I know about sweet & smoked...is it paprika with the addition of like chili powder or something? This is a new one to me & I would just like to know since I've never seen or heard of hot paprika.
This sounds awesome! I have several pounds of pumpkin seeds hanging out in my cupboad (you know how it is cheaper in bulk) I love them, but can only eat so many plain. Thank you, thank you for typing up the recipe and sharing it with us!
Do use aquafaba, but sporadically. Am going to try to make vegan mayo with it this week - love mayo (actually miracle whip), but most, even vegan, is full of crap ingredients. Time for more potato or pasta salad, so here we go. If it succeeds, will pass along the recipe.
Yes! We use the follow your heart vegan mayo for homemade fry sauce and ranch but it still has loads of oil and I’m looking for a healthier homemade alternative!
I have been using aquafaba for a few years now, mostly as an egg replacement when baking and as a binding agent in some of my cooking (e.g. veggie burgers). I have also made mayonnaise with it but as an egg replacement and the mayonnaise tastes great. I also add it to my meals several times a week, as is, mixed into my veggies and rice. I did make whipped cream to ice an angel cake and was pleasantly surprised that the texture and taste was the same as when done with egg whites. I am delighted to learn that it can also replace oil 1:1 in (most) recipes. I will definitely substitute it in salad dressings and baking. Thanks for your video!
I add powdered sugar ... Powdered monkfruit erythriltol in bag... to whip cream recipe to make marshmallow fluff ...excellent with peanut butter sandwiches!
Warning! Do not use aquafaba to grease your skillet to keep foods from sticking..😂.. Great VIDEO and thank you!! 3 Tablespoons Aquafaba = 1 egg and equal parts Aquafaba to oil. Vegans have been arguing the value or dangers of EVOO and I’ve been going back and forth on should I or should I not…. But the latest has pointed me in the direction of limiting or eliminating oil altogether for my heart and weight. Wondering about using it for granola that calls for oil… but I’ll google it first to see if others have tried it with success…. 😊
@@doris3594 use banana or applesauce or date paste. No need for oil in granola. I recently tried a skillet granola method from @faithfulplateful that worked great.
I think one of the reasons for oils in granola is to help flavorings (spices, extracts, etc) stick to the dry ingredients…in which case, aqua faba should work amazingly!
Fatty acids from organic oils essential for all nerve fibres -- especially for brain cells .. outer covering called myelin sheath : hence eat daily -- olive oil, coconut oil, etc . Refer Dr Erik Berg, on UA-cam for details.
As well as in some parts of Belgium and France... and probably in other parts of Europe also. I remember my grandma talking to me about the use of this... she even continued to use it after the war and her cakes and cupcakes as well as her waffles were too die for.
I'll give it a go, sounds very interesting. I wonder if it will give keto based cakes more lift? As you may know almond flour doesn't have gluten like AP flour.
@@carolcote2196Maybe try to whip it beforehand an then fold it in like in cakes? I've read that some people got even better results by mixing in some cream of tartar. Haven't tried it though Happy baking! 😊
Social media must be reading my mind! I cooked chickpeas today in my InstantPot. Usually I save aquafaba for future use but after it cooled to lukewarm in the pot, added a package of yeast to proof with sweetener. Whole wheat flour and a bit of Redmond real salt was then mixed in with Danish dough whisk until slightly tacky. I let it rise just above the pot rim about 3 times, punching down between. Finally, I dumped the dough onto a pastry sheet and kneaded in sprinkles of flour until mostly not sticky but still moist. Divided into one loaf, and 8 rounds, like pita or pizza crust. Let them rise about 15 minutes then bake rounds at 400F until puffed, about 6 to 8 minutes. The loaf is now in the oven for about 30 minutes at 350F. I will test for doneness and add time if needed.
@@judyshepherd5477 Judy you ought to have a UA-cam channel! Your bread sounds lovely and your description makes it seem effortless. How did the loaf turn out?
@@doris3594 you are so sweet. I think I have a face for radio 😄. I had a 'senior moment' and forgot to add gluten flour so the loaf was crumbly. Tasty though!
This was a Master’s Class in the use of Aqua Faba. I had no idea of everything I could use it in. You have expanded my horizon again! I might have to try air popcorn, spray some Aqua Faba (as an oil replacement) on it and add some yummy spices.
Being Mexican, I've been making chile rellenos plain, without the egg whites beaten to a froth and then adding the yolks to then coat the stuffed poblano peppers, plain is just roasting the chili peppers, peeling the outer skin and stuffing with mashed potato, mushrooms or even texturized soy protein, pouring the tomato sauce over the pepper and enjoying with fried rice, corn tortillas and beans, now I can use Aquafaba to coat the peppers, fry them in a minimum amount of oil and having your traditional chili relleno as vegan as possible. Thanks for sharing the Aquafaba facts PB with J, 👍and greetings👋from Mexico.
Greetings from Ireland. Love the video Jeremy. I have used aquafaba as an oil replacement for a fruit cake, chocolate cake, and Lava Cake. They taste exactly the same as the 'oily' versions!
I never throw away any beans/chickpeas liquid, it all goes into soups, stews, I even put some kidney beans juice on salads sometimes, it becomes part of the dressing, together with balsamic vinegar and salt.
Great info here on aquafaba. I have used it to dip my tofu in before dipping the tofu into the mixture I will coat it in (bread crumbs, crushed cornflakes, etc). The only problem is that it appears it would be high in oligosaccharides which is a high FODMAP carbohydrate. I try to not overdo high FODMAP foods so I would not be eating gobs of whipped "cream" made from it, but it sure does look delicious. I would probably be OK with small amounts used in recipes. Thanks for this video!
Thank you so much for all the information...especially how to make Aquafaba. Your recipe is so much simpler than the recipe I had tried before. Also, as a vegan baker, when I first went vegan I discovered, after some tragic outcomes, that is helps to whip your aquafaba before adding it to your recipes. It is so crazy how this works for every omnivore recipes that contain eggs that I have recreated. I also add a teaspoon of liquid lecithin (soy or sunflower) to help mimic the egg yolk. (1 tsp liquid lecithin for each egg yolk).
Thank you so much for this, Jeremy! I rarely use aquafaba. Maybe I'll start using it more often. Question for you: In an omni recipe calling for both eggs and oil (like muffins for instance) would you use aquafaba to replace both? Or a chia/flax egg and then aquafaba for the oil or do you use aquafaba to subs for both? (You might have covered that in the video and I missed it🙃). The one time I used it to roast veggies they were on the mushy side. I'm wondering if that was more my technique (too low temp on oven or too much aquafaba) than the aquafaba itself. I've mostly gone to no oil cooking, so adding in an oil substitute is a learning curve. And I generally use flax eggs for eggs. I tried whipping it once but I only have a hand mixer and it did not work😕. Thanks for opening my mind to new possibilities! Here's another question: Can the liquid from other beans be used the same way? Like great northern/white beans or even pinto beans (and maybe black bean liquid for black bean brownies where the color wouldn't matter)? They all seem to have a similar consistency.
@@debbiestevens5490 White bean water seems like the best alternative choice. Some of the other beans have a lot more color and little bits in them, and maybe more flavor; black bean mayo anyone - might be fun to try for a Halloween dish, though.
Thanks so much for all this info Jeremy ,much appreciated ! When i cook my beens in the instant pot ,i take them out when done and pour some of them with liquid into a mason jar and seal,let it cool a bit then fridge and it seals and can last longer and the aqua faba is so thick then ,works great !
Thank you, Jeremy! Lots of good ideas you shared that I haven't explored yet. Had no idea aquafaba could be so versatile. Today, I will try to make french toast w it!
🏴 I think this is possibly the most game-changing food video I have ever watched - and, trust me, I have watched a lot! I rarely make carrot cake because of the amount of oil and cream cheese frosting, but I expect you could whip aquafaba with icing sugar for frosting - the possibilities are endless. A whole new food journey for me 🥰 BTW for anyone interested in food science the Bible on the subject is “McGee on Food and Cooking” He seems to have no mention of aquafaba in it, but it was last published in 2004, so at that time virtually nobody was using it. 😊 Thank you again. ❤
It sounds like refrigerating the cooked beans for a few hours helps thicken the aqua. I have tried boiling the liquid to make it thicker but we’ll try refrigerating it. Thanks for the video.
I tried to make meringues from aquafaba once and I put them in the oven only to find half hour later it had disappeared. Totally evaporated. It was quite surreal putting something in the oven then looking through the door to see nothing there 🤣
❤ Wow! - I love chickpeas and I love baking - this is the video for me 😊 When making Hummus from canned chickpeas I always use the liquid to thin it and make it smooth and velvety - now I know why! If I ever make a casserole or soup with chickpeas I always add the liquid, too. I can’t wait to try the meringue and brownies - guilt free cake. What’s not to like 🥳 I think this would be a great substitute for diabetics to use - I must look in to it. 😋 Many thanks from a Granny in Scotland 🏴 We’re great scone makers here - this could potentially replace the egg, butter and possibly milk in recipes, although I use homemade yogurt in scones. Can’t wait to spread the word, particularly to my diabetic friend who eats a lot of chickpeas. ❤
NOW THIS IS AWESOME, I'm really excited about making my own vegan mayo. I've been making my own mustard but when I tried the one with aquafaba it was just so disgusting to me to put SO MUCH oil so I gave up. Never thought you could make it without it. I'm gonna give it a try. Also for baking goods I've been replacing oil and butter with peanut butter but I'm gonna try to replace with aquafaba which is waaaaay healthier. Thank you so much!!!
FABULOUS !!! Thank you, thank you, thank you ! I have known about aquafaba for a couple of years now and have made most of what you have talked about but I use commercial one. I buy big 2,84 L chickpea cans and freeze the aquafaba in individual silicone muffin molds from IKEA. But I wanted to know how to make it and did not do well. SO thank you for the process. Thank you also for the MAYO process ! Often I want low fat mayo and I never have silken tofu on hand but, as mentioned, I have A LOT of frozen aquafaba. Oh, and I freeze my whipped aquafaba so I have some on hand all the time. It is like really light ice cream that I eat on my Creami ice creams ! QUESTION: You say you can't whip it too much but I find it breaks apart in the fridge. Can we fix it by whipping it some more ? I will bookmark this video ! Thanks Jeremy !
The cream of tartar is really important for stabilization. However, I would still advise using it right away and not leaving in the fridge for long periods of time once it is whipped.
So many great ideas. Thank you. I have used it in place of oil for salad dressing. First I drizzled a little on the salad, and squeezed an orange over it. Then I got to where I just used the orange squeezins, and cut up the remainder of the og and put it in the salad. It's really good. Sometimes I like to make br rice, and garbonzo beans, and I use the pot liquor/aqua faba In the mixture, with frozen chopped kale. So simple, and good. Yum.
Wow, what a great video. I keep seeing recipes which day don't throw the aquafaba away but then fail to tell you what to do with it 🤦 now I've got some things to try 👏 I'm really keen to try cakes with it because I've had no luck with bobs red mill egg replacement powder.
Thanks@@pbwithjeremy , I had a go making your chocolate mousse and got the aquafaba really stiff then added chocolate. All seemed fine but upon eating after chilling, there was some liquid in the bottom of the ramekins. Any ideas what I did wrong?
I was pretty excited to have found this video on my feed, as well as your beautiful channel. I was searching for valuable info on aquafaba for a long time. THANK YOU 🌹💞 but I have a question. If I make something that needs oil and eggs... let say 2 eggs and 1/3 of a cup of oil... is that means that I would have to use 6 tablespoons of aquafaba to replace the 2 eggs PLUS 1/3 of a cup of the aquafaba to replace the oil??? I am happy as I don't digest eggs as I have a LOT of food allergies, reason I have to be vegan... Sooo looking forward to your answer and, again, thank you for this video. Now, I'm out to look at your other videos 🌹
Hi Amy! Welcome to the channel. My pleasure. You CAN just use aquafaba for all of it, but in recipes where there's both I might make it twice and experiment. Once with all aqua and once where I make a flax egg for the egg part and aqua for the oil. Hope that helps!
great lesson on aquafaba. I have been using it to make aoilis and salad dressings. Pesto, aquafaba and salt makes a nice one. Mustard, vinegar and aquafaba with orgeno is nice too.
Wowza! You really knocked it out of the park with this one. I'm going to try this for the gluten-free vegan muffins I bake for our weekly community gatherings. I usually use flax eggs and don't get them to raise as much as I'd like. Very excited to see how this works in baked goods. I dunno why but I've been intimidated to work with aquafaba till now 😅
@pbwithjeremy - Thank you for such great info! Here is another replacement food deep dive suggestion: Puréed cooked cauliflower as a base for gravy and sauce (béchamel), etc. 😊.
Great video Jeremy, I learned a lot. I do use it but not in so many things as you. I started using it in hummus which gives a nice texture. After watching you on another occasion and listening to how much you use it I decided to try it when I made some sage and onion stuffing and it worked 🙌 I usually drain off the beans from the liquid in the beginning, does it make a difference leaving them to soak for a couple of hours or overnight? Much love from Mallorca, Balearic Islands, Spain ❤
Hello from central California!😎 WOWZA!👀 I never knew there were so many uses of aquafaba!🤩🙌🏽 I really appreciate your making this video, I now see I wasn’t using mine to its full potential, often discarding at least half!😫 My next pot will definitely be used up!🕊️🥰🙋🏻♀️💜tfs
@@pbwithjeremy I had no idea there were this many uses. I’m going to try it in place of oil in oil based dressings. I usually will just skip that recipe. Thanks for this video.
This is is a great video!! I mostly use it to add a bit to my hummus, or I'll use it to cook my wild rice in and maybe lentils... Bc I keep raw beans on hand. Yet I've heard some of these before but never tried them out! Thanks!! 💜💜
. . . just luv this very comprehensive vid on the hows & whys of aquafava . . . especially grateful for the instructs on how to make your own in the IP. . . thx, so much, and God Bless You So Much . . . 🥰
I just can't quite believe how so many people don't get Gaston intestinal distress ftom this. There is a reason we soak our legumes and discard the water. It's great that you don't have to, but be mindful as it can make a lot of people a uite unwell.
Hello and Thanks so much for your video. I am not vegan but enjoy alot of plant based foods especially beans. Now that I know all the uses for Aquafaba I will have to try it. I've been hesitant because I love greek yogurt but can't image it made from chickpeas. I will for sure use it in my baking to reduce the calories and fat. Thanks again for your channel and I'll keep watching.
Great Episode! Could you put a printed recipe for making your own Aquafaba. I am going to start using aquafaba more! Had no Idea of all the recipes you could use it for
A question: In baking, if you are using aquafaba to replace eggs and oil, how much would you use. (You mentioned 3 to 1 for eggs) Do you add additional aquafaba to show for the oil content?
In the video he says to use the AF as a 1:1 replacement for oil, so how I interpret that is that if a recipe calls for one egg, you’d use 3T, then if it calls for half a cup of oil, you’d use half a cup of AF. So your recipe would be a total of a half cup plus 1T of AF. That’s how I understood it. 🤷🏽♀️
Here’s something that many don’t know… You can make a aquafaba from any bean, not just chickpeas.
Scientifically absolutely! Taste... the mileage may vary.... :)
Hmmmm... interesting!
I came here to comment the same! :D
@@MaryDavidson911 good to know in case I can't get any chickpeas!
Thanks for pointing this out because while watching this clip...I wondered why the same thing couldn't be done with other beans. I guess like Jeremy says the results may differ...I would expect that because beans are all different so I'm sure they have different protein/nutritional profiles. This is a big assumption, but I am *guessing* that chickpeas maybe have a bit more of all the properties one would need to sub out eggs with the aquafaba & that's why they're so popular when using chickpea aquafaba.
I cooked my aquafaba adding a little bit of chickpea flour to thicken it. Then I use the recipe I have for plant-based parmesan and put those ingredients in with it with extra garlic powder. It's the most wonderful garlic butter sauce! It's been a hit with everyone that isn't even plant-based
That sounds amazing! I need this in my life! Would you please share your exact recipe, or be able to post a link to it? I’d really appreciate it. ☺️
Yes! What is the recipe? PLEASE!!
Can you please share the recipe?
@debseyler2817 I used about 4 cups of aquafaba I'm sick and it to my desired consistency using chickpea flour. Then I added 2/3 cup nutritional yeast, a teaspoon of garlic more if you like and 3/4 teaspoon salt, you can omit the salt. As we always say....., taste as you go
@@debbiestevens5490Thank you!
On the most famous Polish vegan blog, I found a great recipe for using aquafaba. Since the blog is in Polish, I'll translate the recipe by the author (Marta Dymek):
**Ingredients:**
- 1/4 cup of aquafaba (chickpea water)
- 1/2 teaspoon of maple or agave syrup
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of hot paprika
- 1/2 teaspoon of sweet paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/8 teaspoon of chili
- 1 cup of pumpkin seeds
**Instructions:**
1. Preheat the oven to 180°C (356°F). Add all the ingredients, except for the pumpkin seeds, to a bowl and mix them thoroughly with a whisk until they combine into a smooth sauce. Add the pumpkin seeds, mix again, and pour everything onto a large baking sheet lined with parchment paper.
2. Place the baking sheet in the preheated oven and bake for 8 - 12 minutes, making sure not to leave the oven unattended, as the seeds need to be stirred every 2 - 3 minutes. When the seeds are very puffed up and fragrant, remove them from the oven and set aside to cool.
3. Once cooled, transfer the seeds to a jar and use them for anything you desire. They will keep in the jar for up to a month.
Since I'm lazy, I simply mix aquafaba with my favorite spices, pumpkin seeds, and sunflower seeds, and bake until the aquafaba dries out 😅 I must have them in my kitchen cupboard ❤
I’m going to try this for sure. Thank you
Thanks for sharing this!!!
Ok...what is "hot paprika?" I know about sweet & smoked...is it paprika with the addition of like chili powder or something? This is a new one to me & I would just like to know since I've never seen or heard of hot paprika.
This sounds awesome! I have several pounds of pumpkin seeds hanging out in my cupboad (you know how it is cheaper in bulk) I love them, but can only eat so many plain. Thank you, thank you for typing up the recipe and sharing it with us!
Paprika is peppers, chili powder is peppers. Chilies come in different flavors and degree of heat. r@user-mg6wn4hs5t
"Like" is not a descriptive enough reaction. This episode is AWESOME!! So very helpful.
Glad you think so!
Do use aquafaba, but sporadically. Am going to try to make vegan mayo with it this week - love mayo (actually miracle whip), but most, even vegan, is full of crap ingredients. Time for more potato or pasta salad, so here we go. If it succeeds, will pass along the recipe.
I"d enjoy seeing that aquafaba mayo recipe?
Yes! We use the follow your heart vegan mayo for homemade fry sauce and ranch but it still has loads of oil and I’m looking for a healthier homemade alternative!
I have been using aquafaba for a few years now, mostly as an egg replacement when baking and as a binding agent in some of my cooking (e.g. veggie burgers). I have also made mayonnaise with it but as an egg replacement and the mayonnaise tastes great. I also add it to my meals several times a week, as is, mixed into my veggies and rice. I did make whipped cream to ice an angel cake and was pleasantly surprised that the texture and taste was the same as when done with egg whites. I am delighted to learn that it can also replace oil 1:1 in (most) recipes. I will definitely substitute it in salad dressings and baking. Thanks for your video!
Thank you!
Has anyone, used it to make Chile rellano?
I add powdered sugar ... Powdered monkfruit erythriltol in bag... to whip cream recipe to make marshmallow fluff ...excellent with peanut butter sandwiches!
Omg, I need to try that!
How long does it keep the whipped form?
I suppose it will collapse after some time, or does it not?
Warning! Do not use aquafaba to grease your skillet to keep foods from sticking..😂.. Great VIDEO and thank you!! 3 Tablespoons Aquafaba = 1 egg and equal parts Aquafaba to oil. Vegans have been arguing the value or dangers of EVOO and I’ve been going back and forth on should I or should I not…. But the latest has pointed me in the direction of limiting or eliminating oil altogether for my heart and weight. Wondering about using it for granola that calls for oil… but I’ll google it first to see if others have tried it with success…. 😊
@@doris3594 use banana or applesauce or date paste. No need for oil in granola. I recently tried a skillet granola method from @faithfulplateful that worked great.
I think one of the reasons for oils in granola is to help flavorings (spices, extracts, etc) stick to the dry ingredients…in which case, aqua faba should work amazingly!
Fatty acids from organic oils essential for all nerve fibres -- especially for brain cells .. outer covering called myelin sheath : hence eat daily -- olive oil, coconut oil, etc . Refer Dr Erik Berg, on UA-cam for details.
I make huge quantities of delicious granola, using half a cup light olive oil and half a cup maple syrup.
@@merylslabbert3570 best taken in whole foods instead of extracted. See Dr. Caldwell Esselstyn, Cleveland Clinic cardiologist.
Whoever may CLAIM the discovery of aquafaba, people in Austria and Switzerland used it during WWII when eggs were scarce and super expensive.
Oh good to know!
As well as in some parts of Belgium and France... and probably in other parts of Europe also. I remember my grandma talking to me about the use of this... she even continued to use it after the war and her cakes and cupcakes as well as her waffles were too die for.
@@amyahdocq8835 amazing stories for me , thank you for sharing.
I'll give it a go, sounds very interesting. I wonder if it will give keto based cakes more lift? As you may know almond flour doesn't have gluten like AP flour.
@@carolcote2196Maybe try to whip it beforehand an then fold it in like in cakes?
I've read that some people got even better results by mixing in some cream of tartar.
Haven't tried it though
Happy baking! 😊
Social media must be reading my mind! I cooked chickpeas today in my InstantPot. Usually I save aquafaba for future use but after it cooled to lukewarm in the pot, added a package of yeast to proof with sweetener. Whole wheat flour and a bit of Redmond real salt was then mixed in with Danish dough whisk until slightly tacky. I let it rise just above the pot rim about 3 times, punching down between. Finally, I dumped the dough onto a pastry sheet and kneaded in sprinkles of flour until mostly not sticky but still moist. Divided into one loaf, and 8 rounds, like pita or pizza crust. Let them rise about 15 minutes then bake rounds at 400F until puffed, about 6 to 8 minutes. The loaf is now in the oven for about 30 minutes at 350F. I will test for doneness and add time if needed.
How did your loaf turn out???
@@judyshepherd5477 Judy you ought to have a UA-cam channel! Your bread sounds lovely and your description makes it seem effortless. How did the loaf turn out?
@@doris3594 you are so sweet. I think I have a face for radio 😄. I had a 'senior moment' and forgot to add gluten flour so the loaf was crumbly. Tasty though!
@@pbwithjeremy crumbly because I forgot to add wheat gluten to strengthen the protein bonds. Otherwise tasty. I ate it bit by bit for a week.
Freeze it to use later as part of the broth in soups
This was a Master’s Class in the use of Aqua Faba. I had no idea of everything I could use it in. You have expanded my horizon again! I might have to try air popcorn, spray some Aqua Faba (as an oil replacement) on it and add some yummy spices.
Glad it was helpful!
I wish more food & beverage establishments could embrace this!
Being Mexican, I've been making chile rellenos plain, without the egg whites beaten to a froth and then adding the yolks to then coat the stuffed poblano peppers, plain is just roasting the chili peppers, peeling the outer skin and stuffing with mashed potato, mushrooms or even texturized soy protein, pouring the tomato sauce over the pepper and enjoying with fried rice, corn tortillas and beans, now I can use Aquafaba to coat the peppers, fry them in a minimum amount of oil and having your traditional chili relleno as vegan as possible. Thanks for sharing the Aquafaba facts PB with J, 👍and greetings👋from Mexico.
Thanks Qualqui! Glad it was helpful for you and you can swap it out in that dish!!! :)
I love vegan Mexican food, thanks for this information.
PB&J...This has to be one of the best videos to promote health! Thank you so much!
Our pleasure - glad you enjoyed it!!!
I've been using it as an egg wash on my homemade bagels for the toppings to stick to. Great video!
:)
Greetings from Ireland. Love the video Jeremy. I have used aquafaba as an oil replacement for a fruit cake, chocolate cake, and Lava Cake. They taste exactly the same as the 'oily' versions!
Yeah! Glad you've had so much success with it :)
I never throw away any beans/chickpeas liquid, it all goes into soups, stews, I even put some kidney beans juice on salads sometimes, it becomes part of the dressing, together with balsamic vinegar and salt.
You need to write a complete cookbook on all the Aquafaba that would be awesome to have
@@debracarr614 I agree! You are an aquafaba aficionado, Jeremy!! Maybe an ebook?
Ohhh - good idea....
This is an amazing video! I need a buffalo sauce in my life without vegan mayo. This is perfect. Thank you!
I have a great buffalo sauce that I made in this video: ua-cam.com/video/s1Q7naiU0zI/v-deo.html
Great info here on aquafaba. I have used it to dip my tofu in before dipping the tofu into the mixture I will coat it in (bread crumbs, crushed cornflakes, etc). The only problem is that it appears it would be high in oligosaccharides which is a high FODMAP carbohydrate. I try to not overdo high FODMAP foods so I would not be eating gobs of whipped "cream" made from it, but it sure does look delicious. I would probably be OK with small amounts used in recipes. Thanks for this video!
I think some aquafaba shouldn't trigger it too much given that it's mostly water
Thank you so much for all the information...especially how to make Aquafaba. Your recipe is so much simpler than the recipe I had tried before. Also, as a vegan baker, when I first went vegan I discovered, after some tragic outcomes, that is helps to whip your aquafaba before adding it to your recipes. It is so crazy how this works for every omnivore recipes that contain eggs that I have recreated. I also add a teaspoon of liquid lecithin (soy or sunflower) to help mimic the egg yolk. (1 tsp liquid lecithin for each egg yolk).
Thanks Nancy! I just started whipping it with baking too. Game changer!
Loved this video, Jeremy!
I have made a “butter” for popcorn and also a Greek salad dressing using aquafaba. :)
how do you use it as a butter for popcorn? spray it on, or do you need to do some other tinkering? I miss popcorn...
Do you have a recipe for this? Send it to me at pbwithjeremy@gmail.com :)
Hello :)
Yes, there is a little tinkering. I will send the recipe for it.
@@karryd62 Thank you :)
@@teresabitterling3008
Hi
I posted a link to the aquafaba “butter” :)
I hope you can enjoy popcorn again. I really liked it. :)
To make mayonaise, I thickened the aqua faba to concentrate it first, by cooking it.
Mine never stabilizes!
Thank you so much for this, Jeremy! I rarely use aquafaba. Maybe I'll start using it more often. Question for you: In an omni recipe calling for both eggs and oil (like muffins for instance) would you use aquafaba to replace both? Or a chia/flax egg and then aquafaba for the oil or do you use aquafaba to subs for both? (You might have covered that in the video and I missed it🙃). The one time I used it to roast veggies they were on the mushy side. I'm wondering if that was more my technique (too low temp on oven or too much aquafaba) than the aquafaba itself. I've mostly gone to no oil cooking, so adding in an oil substitute is a learning curve. And I generally use flax eggs for eggs. I tried whipping it once but I only have a hand mixer and it did not work😕. Thanks for opening my mind to new possibilities! Here's another question: Can the liquid from other beans be used the same way? Like great northern/white beans or even pinto beans (and maybe black bean liquid for black bean brownies where the color wouldn't matter)? They all seem to have a similar consistency.
Curious, too 🤔
From the reports I have seen/heard from other cooks, other bean water can be used but results are not as consistent as with chickpeas.
@sharonknorr1106 I like to use at least a 50/50 ratio of garbanzo and white bean aquafaba if I don't have enough garbanzo aquafaba
@@debbiestevens5490 White bean water seems like the best alternative choice. Some of the other beans have a lot more color and little bits in them, and maybe more flavor; black bean mayo anyone - might be fun to try for a Halloween dish, though.
curious about using it as both oil and egg in a single recipe.
Aquafaba is perfection in homemade hummus in place of olive oil.🌱💪
Love, love, love this! Been waiting for your info on this topic. Thanks soooo much.
You are so welcome!
New to your channel. I live in Williamsburg Virginia 💕🕊💕 I've been vegan for 5 yrs. Love all your unique ideas❤
@@terriovergaard5108 we are going to Williamsburg this month for vacation. Love that area and have found several places for fresh plant food.
Hi Terri! Glad to have you here :)
Thanks so much for all this info Jeremy ,much appreciated ! When i cook my beens in the instant pot ,i take them out when done and pour some of them with liquid into a mason jar and seal,let it cool a bit then fridge and it seals and can last longer and the aqua faba is so thick then ,works great !
Thank you, Jeremy! Lots of good ideas you shared that I haven't explored yet. Had no idea aquafaba could be so versatile. Today, I will try to make french toast w it!
How did it turn out?
🏴 I think this is possibly the most game-changing food video I have ever watched - and, trust me, I have watched a lot! I rarely make carrot cake because of the amount of oil and cream cheese frosting, but I expect you could whip aquafaba with icing sugar for frosting - the possibilities are endless. A whole new food journey for me 🥰 BTW for anyone interested in food science the Bible on the subject is “McGee on Food and Cooking” He seems to have no mention of aquafaba in it, but it was last published in 2004, so at that time virtually nobody was using it. 😊 Thank you again. ❤
I think it's actually been used in other countries for centuries - it's only come into popular culture recently though.
It sounds like refrigerating the cooked beans for a few hours helps thicken the aqua. I have tried boiling the liquid to make it thicker but we’ll try refrigerating it. Thanks for the video.
If it doesn't get thick enough you can always add some type of flour or starch to thicken it while you simmer it
This method works perfectly every time.
I personally wouldn't use flour - especially if you want to be able to use it in a variety of ways and not add unnecessary calories.
I was making a garlic sauce to pour over potatoes or noodles. So I wanted it thicker. And it freezes very very good
@@debbiestevens5490 it also increases the protein content in the AF.
I tried to make meringues from aquafaba once and I put them in the oven only to find half hour later it had disappeared. Totally evaporated. It was quite surreal putting something in the oven then looking through the door to see nothing there 🤣
Is your oven have the dryer's missing socks syndrome???? 😂🤣🤣 On a serious side, did you find why they disappeared?
@@amyahdocq8835 nope. No idea what I did wrong but it was funny
@@chrishands5670 🤣
Oh damn..... weird. They flatted out a bit - but they shouldn't disappear!!!!
@@pbwithjeremy there was not even any liquid left on the tray they literally evaporated. It was bizarre yet funny at the same time.
❤ Wow! - I love chickpeas and I love baking - this is the video for me 😊 When making Hummus from canned chickpeas I always use the liquid to thin it and make it smooth and velvety - now I know why! If I ever make a casserole or soup with chickpeas I always add the liquid, too. I can’t wait to try the meringue and brownies - guilt free cake. What’s not to like 🥳 I think this would be a great substitute for diabetics to use - I must look in to it. 😋 Many thanks from a Granny in Scotland 🏴 We’re great scone makers here - this could potentially replace the egg, butter and possibly milk in recipes, although I use homemade yogurt in scones. Can’t wait to spread the word, particularly to my diabetic friend who eats a lot of chickpeas. ❤
Yes! I've used this in scones. But now I wanna know what your recipe is - send it to me: pbwithjeremy@gmail.com :)
This is the best video you have ever made! You could write a book about this.
Thank you!!!!!!!!!
Wow, thank you! Maybe we'll just include it as part of our book we're working on :)
Wow! Love it! Thank you so much!
Already on it haha
NOW THIS IS AWESOME, I'm really excited about making my own vegan mayo. I've been making my own mustard but when I tried the one with aquafaba it was just so disgusting to me to put SO MUCH oil so I gave up. Never thought you could make it without it. I'm gonna give it a try. Also for baking goods I've been replacing oil and butter with peanut butter but I'm gonna try to replace with aquafaba which is waaaaay healthier. Thank you so much!!!
Hope you enjoy
@@pbwithjeremy absolutely thanks for making these videos 🙏💚
@@KinaStaru my pleasure!
FABULOUS !!! Thank you, thank you, thank you ! I have known about aquafaba for a couple of years now and have made most of what you have talked about but I use commercial one. I buy big 2,84 L chickpea cans and freeze the aquafaba in individual silicone muffin molds from IKEA. But I wanted to know how to make it and did not do well. SO thank you for the process. Thank you also for the MAYO process ! Often I want low fat mayo and I never have silken tofu on hand but, as mentioned, I have A LOT of frozen aquafaba. Oh, and I freeze my whipped aquafaba so I have some on hand all the time. It is like really light ice cream that I eat on my Creami ice creams ! QUESTION: You say you can't whip it too much but I find it breaks apart in the fridge. Can we fix it by whipping it some more ? I will bookmark this video ! Thanks Jeremy !
The cream of tartar is really important for stabilization. However, I would still advise using it right away and not leaving in the fridge for long periods of time once it is whipped.
Same!
It totally breaks apart in the fridge but it'll come back together if you just whip it again for a few minutes :)
You can't over whip aquafaba. It's magic stuff!
Great tips! I didnt know about the oul replacement in baking and dressings! Everyday vegan hacks amaze me!
Glad it was helpful!
Awesome video Jeremy..I have been using this as a water base for soup and now it will be so much better for me with other recipes..
You've inspired me to get creative with aquafaba!
Thanks much!
That is awesome! What are you going to make???
Thank you so much from Germany. That was exactly what I have been looking for all the time. Now I know how to use aqua faba properly. ❤
Yeah - glad we could help!
So so helpful. I’ve been limping along with my aquafaba efforts, but this brings so much clarity, and lots more info. Thank you!
You're so welcome! Glad we could fill in some gaps!
Thanks Jeremy! I was one of those people.
Glad we could help!
So many great ideas. Thank you. I have used it in place of oil for salad dressing. First I drizzled a little on the salad, and squeezed an orange over it. Then I got to where I just used the orange squeezins, and cut up the remainder of the og and put it in the salad. It's really good. Sometimes I like to make br rice, and garbonzo beans, and I use the pot liquor/aqua faba In the mixture, with frozen chopped kale. So simple, and good. Yum.
Thanks for sharing your experience!
Wow, what a great video. I keep seeing recipes which day don't throw the aquafaba away but then fail to tell you what to do with it 🤦 now I've got some things to try 👏
I'm really keen to try cakes with it because I've had no luck with bobs red mill egg replacement powder.
Glad that fixed that problem for you :)
Thanks@@pbwithjeremy , I had a go making your chocolate mousse and got the aquafaba really stiff then added chocolate. All seemed fine but upon eating after chilling, there was some liquid in the bottom of the ramekins. Any ideas what I did wrong?
Thank you, Jeremy. This tutorial was hugely helpful!
You're very welcome!
Great video!!! Love your explanation for this and preparation methods! Thank you!
My pleasure!
I was pretty excited to have found this video on my feed, as well as your beautiful channel. I was searching for valuable info on aquafaba for a long time. THANK YOU 🌹💞 but I have a question. If I make something that needs oil and eggs... let say 2 eggs and 1/3 of a cup of oil... is that means that I would have to use 6 tablespoons of aquafaba to replace the 2 eggs PLUS 1/3 of a cup of the aquafaba to replace the oil??? I am happy as I don't digest eggs as I have a LOT of food allergies, reason I have to be vegan...
Sooo looking forward to your answer and, again, thank you for this video.
Now, I'm out to look at your other videos 🌹
Hi Amy! Welcome to the channel. My pleasure. You CAN just use aquafaba for all of it, but in recipes where there's both I might make it twice and experiment. Once with all aqua and once where I make a flax egg for the egg part and aqua for the oil. Hope that helps!
@@pbwithjeremy 🌹
great lesson on aquafaba. I have been using it to make aoilis and salad dressings. Pesto, aquafaba and salt makes a nice one. Mustard, vinegar and aquafaba with orgeno is nice too.
I really hope you come out with your cookbook! You have so much great information we can refer to much easier with a book.
It's coming!
Thank you for this! I have a case of chickpeas in my pantry! Def. Don't want to waste this!
A case of liquid gold!
Great discovery. Too many Chickpeas then I can use for humus and other recepies. May be I need to eat more Chickpeas
They're delicious and you can do so many things with them!!! :)
Fantastic video. Thanks so much for sharing your knowledge
My pleasure!
Thanks so much for sharing this information 😊
Thank you!!!! I have a new thing to start using more😁I hope you enjoyed your green tea🫖😁
I did!
Very imformative Thank you! Im saving this one!
Glad it was helpful!
I think you just changed my life! Thank you.
You're so welcome!
Excellent, Jeremy, so useful!
Wowza! You really knocked it out of the park with this one. I'm going to try this for the gluten-free vegan muffins I bake for our weekly community gatherings. I usually use flax eggs and don't get them to raise as much as I'd like. Very excited to see how this works in baked goods. I dunno why but I've been intimidated to work with aquafaba till now 😅
So glad we inspired you to give it a shot! How's your baking going???
Thank you so much. I really appreciate how you explained everything so clearly.
My pleasure!
You are a GENIUS Jeremy!! I’m going to try Aquafaba in this white bean aoli I’ve been trying to convert, hopefully it works out 🤞🏽 ❤
Fingers crossed!
Excellent video and information! Nice job
Thank you! This was very informative and helpful. I am definitely going to make the mayo using aquafaba.
Thank you so much for this video. It is so informational and helpful. I love all your videos.
You are so welcome!
@pbwithjeremy - Thank you for such great info! Here is another replacement food deep dive suggestion: Puréed cooked cauliflower as a base for gravy and sauce (béchamel), etc. 😊.
Thank you x
Thank you so much for this video!!! I plan to watch again. I appreciate all you do for us. Charlotte
Thank you Charlotte!
Beautiful, innovative and simple recipes
Wonderful video!!!!!
Thank you! Cheers!
Great job and so informative! Thanks
Best video I’ve seen in awhile. Great information! Thank you!,
Oh wow - thank you!
Great video Jeremy, I learned a lot. I do use it but not in so many things as you. I started using it in hummus which gives a nice texture. After watching you on another occasion and listening to how much you use it I decided to try it when I made some sage and onion stuffing and it worked 🙌 I usually drain off the beans from the liquid in the beginning, does it make a difference leaving them to soak for a couple of hours or overnight? Much love from Mallorca, Balearic Islands, Spain ❤
So glad that the dressing turned out!!
Hello from central California!😎 WOWZA!👀 I never knew there were so many uses of aquafaba!🤩🙌🏽 I really appreciate your making this video, I now see I wasn’t using mine to its full potential, often discarding at least half!😫 My next pot will definitely be used up!🕊️🥰🙋🏻♀️💜tfs
Glad it was helpful Yvonne!!! Maximize it!!
Im learning so much just from the comments. You guys are so smart.
I agree - our audience is the best!
@@pbwithjeremy I had no idea there were this many uses. I’m going to try it in place of oil in oil based dressings. I usually will just skip that recipe. Thanks for this video.
This is awesome!!
Fabulous information. I got a lot of useful knowledge from this video. Thank you. This definitely goes into my saved videos.
You are so welcome!
Wow thank you ❤❤❤
This is is a great video!!
I mostly use it to add a bit to my hummus, or I'll use it to cook my wild rice in and maybe lentils... Bc I keep raw beans on hand. Yet I've heard some of these before but never tried them out! Thanks!! 💜💜
Give them a try! But it' perfect for hummus!
Man this stuff is hard core! Never heard of it before, but sure am gonna try making some soon.
Do it!
Thank you so much! 😊
I would love if you can use aquadaba to make a chili oil like Yeung Man Cooking uses in a lot of his recipes.
That would be great. I stopped following him because he uses A LOT of oil in so many dishes.
I did too, although I love many of his recipes and just leave out all the oil he uses.
I'm in the middle of doing a video where I adapt some of his recipes :)
@@pbwithjeremy can’t wait!!!
Yes because I love his recipes but am torn with the chili oil....
Bellissimo!!! Grazie dall' Italia
Amazing information! I really needed this!
Glad it was helpful!
. . . just luv this very comprehensive vid on the hows & whys of aquafava . . . especially grateful for the instructs on how to make your own in the IP. . . thx, so much, and God Bless You So Much . . . 🥰
Our pleasure!
Have tried making mayo using AF from canned chickpeas...what a dud! Now that I have seen this, I am going to try making my own. Exciting! Thank you
You're welcome!
I just can't quite believe how so many people don't get Gaston intestinal distress ftom this. There is a reason we soak our legumes and discard the water. It's great that you don't have to, but be mindful as it can make a lot of people a uite unwell.
This is what I was wondering
It’s not the soaking water that is the aqua faba. It’s the cooking water! There is a huge difference.
Yes - thanks for mentioning this.
Yes - we discard the soaking liquid. Aquafaba is from the cooking liquid. Not the same thing.
Great video, thanks.
Hello and Thanks so much for your video. I am not vegan but enjoy alot of plant based foods especially beans. Now that I know all the uses for Aquafaba I will have to try it. I've been hesitant because I love greek yogurt but can't image it made from chickpeas. I will for sure use it in my baking to reduce the calories and fat. Thanks again for your channel and I'll keep watching.
My pleasure! Let me know how it goes!
Liked, saved & subscribed! So glad the YT algo sent you my way Jeremy. I vote for part 2 and suggest PAVLOVA! That would be Michelin level imho.
Sòooo gooooooood.
Thank you!
Glad you like it!
First time I have seen your channel! Instant favorite ❤
Oh wow. Thank you!!!
A great video Jeremy! Lots of great ideas!!
Glad you enjoyed it!
I use aquafaba in my creami. I’ve also heard people making marshmallows with it!
Can you share your popcorn butter recipe?
I want it too :)
@@plantbasedwithpeggy7682 I’m sorry I don’t have one. You must have meant this for someone else.
ThQ.m rushed. Appreciate. Saved. Luv. Mumbai
Thx for the info i use it ones in waffels in the bather it was nice dont know if i still have the recipe 😊😊😊😅😅😅
Excellent vit! Thanks forsharing.
Genius! Love this video ❤.
Hello from the beautiful state of Montana! This video was Aquafabulous! What about vegan panna cotta? Thanks so much!
Hi Karen!
Great Episode! Could you put a printed recipe for making your own Aquafaba. I am going to start using aquafaba more! Had no Idea of all the recipes you could use it for
The ingredients are just water and chickpeas :)
A question: In baking, if you are using aquafaba to replace eggs and oil, how much would you use. (You mentioned 3 to 1 for eggs) Do you add additional aquafaba to show for the oil content?
I was wondering the same thing. Do you use the same amount for oil replacement, and additional aquafaba for egg replacement?
In the video he says to use the AF as a 1:1 replacement for oil, so how I interpret that is that if a recipe calls for one egg, you’d use 3T, then if it calls for half a cup of oil, you’d use half a cup of AF. So your recipe would be a total of a half cup plus 1T of AF. That’s how I understood it. 🤷🏽♀️
YES!!! Thank you