Vegan Baking: How to Use Aquafaba | Bite Size
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- Опубліковано 25 чер 2024
- We've seen your comments asking about vegan baking and egg substitutes -- so in this episode of Bite Size, Erin's demonstrating how to prepare and use aquafaba, the incredible liquid that comes from cooking beans. It whips up just like eggs and can be used as a substitute for eggs and egg whites in everything from baked goods to mayo. It can even hold a meringue! (Pro tip: freeze the liquid whenever you make a pot of beans and you'll always have some on hand).
Recipes featured in this episode:
Aquafaba Macarons: f52.co/3e8mDzP
Vegan Meringues: f52.co/3eKlRHY
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VIDEO CHAPTERS
00:00:00 Intro
00:01:13 The Incredible, Edible Aquafaba
00:05:08 Getting Ready to Bake
00:06:00 Whipping Things Up
00:08:45 So, What Can I Do With It?
00:10:02 Vegan Meringues
00:10:46 Vegan Macarons
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Finally, Erin does vegan baking! Please do more vegan, that would be amazing
😋🌱💖
After every video, you wonder if it is possible to like Erin any more than you already do. Yes. Yes, it is.
Seconded
She’s relentlessly pleasant
I've just realised acquafaba meringue would be ideal in those fancy cocktails where you end up hoping the liquor kills the bacteria before the bacteria kill you, as well as in old fashioned chocolate mouses where you use uncooked egg whites. Genius!
Yeah. It IS perfect as a replacement. I'll keep my element of danger in my cocktails tho.
All the bars I've worked at that use egg white will just buy pasteurised egg whites. That said, I've worked in one bar that used aquafaba, you just had to be careful not to add too much or the smell comes through.
I’m a vegan baker and I’m so happy that you make this video❤️ thank you !! Macarons was one of my favorite thing before going vegan and I’m so impressed by how aquafaba macarons taste similar, it’s bluffing !
I'm not vegan or allegic to eggs. But this is amazing. I learned something incredible today. Thank you so much.
This was such a fun video, I was excited to learn that you can store aquafaba, and in ice cube containers, what a brilliant idea! As a very longtime vegan I just wanted to let people know that the whole thing about sugar not being vegan is really a myth nowadays and processing with bone char is actually no longer used most of the time. It might be different in the US I suppose but here in Canada, the largest sugar company Redpath definitely does NOT use bone char to process their sugar, and because of the whole sugar myth thing they did a big campaign here several years ago to try to get the word out that YES their sugar is vegan! They even used to be a sponsor of the Totally Fabulous Vegan Bake-Off here in Toronto, fun fact! :)
Heavenly video for vegans/vegetarians 😂😂😂🔥🔥🔥🔥😋😋😋😋
I love how Erin explains the recipes. Being a vegan & a home baker I love trying out new things & Aquafaba is superb ❤️
This came in the nick of time, too. I just used chickpeas for vegan nuggets and was looking for a way to use the aquafaba! Thanks for sharing, Erin!
I just went vegan. I’m trying to make vegan scalloped potatoes. I like your style and cooking knowledge. Thank you for the detailed recipe!
I just bought chickpeas for the first time ten min ago this was great timing
What did you make with the chickpeas? I love that you get a main meal and a dessert when you use aquafaba!
@@janewayistheway7957 I want to try making pasta e ceci (pasta and chick peas). But seeing this means I’ll try something with the Aquafaba instead of dumping it like I originally planned :)
Erin is the best! I would love to see a gourmet makes remake with Erin!
So excited you covered this topic Erin ☺️
Really loving this series! Erin is so knowledgeable and friendly. Love her.
I think you are so knowledgable and you present information so well. You also are just a joy to watch... you exude joy in your cooking. Thank you... this series is so very helpful.
Yes been waiting for this!!! Thank u!
This was such an incredibly helpful video! Thank you for making something without a backlog of assumed knowledge. I love it! You are so pleasant to watch and listen to. This is exactly what I needed to know in a short and sweet video. Thank you.
Thank you for explaining the process of getting the most out of the aquafaba. So great for anyone with food allergies or anyone who can’t have eggs!
Oh my goodness this is amazing stuff, thank you Erin 💞
Thank you, that was wonderful! More plant based baking tricks please! The hint for the bones in our sugar was helpful too.
YES. here for it.
First! Also, so excited to watch this-this is exactly what i was looking for!
YES! we love to see vegan baking tips!
I was painfully stopped following because of no vegan recipes in this channel and now i think ill be going back, thanks Erin!
Soooo helpful! Also wonderful for non-vegan mothers of children allergic to eggs :)
Amazing. Thank you!!! As someone who can’t have eggs, vegan baking has been my one lifeline to the joy of baking.
Erin could read the phonebook and I would watch. Shes the best!!
I passed this on to my vegan friend. also, I might use it. Amazing!
you should !! i made a pavlova for our national day, and it was absolutely incredible. majority of the cake is merengue, but it turned out so well! my family (non vegan) loved it.
Just saw the video today. Thank you so much and I hope you do more vegan baking. You're a baking genius ❤
I really love learning about the science of Aqufaba. I’ve been hesitant about using it & had some questions. They were all answered in this video. I’m going to bake with it tomorrow!
Thanks so much. Terrific recipes.
This is absolutely fantastic information! Thank you SO much.
I was in shock! This whipped! You just expanded my cooking knowledge
I would love to have you as a teacher… I could listen to you teach all day about baking…! I am definitely going to need and try this!
Thank you for including vegan baking in your videos! 😊
Yay for the Vegan goodness! Never thought to reduce it 🙌🏼 you are a Goddess 💗
Erin, you’re amazing. Thank you.
You are just so good at what you do that You make me enjoy learning how to make things I’ll never even try making
I learned what aquafaba is when watching recipes from Chem Cooks a few months ago. It's such a useful compound, nice video!
Literally made hummus and merengue for dinner and desert today because of this. TY!
THANK YOU SO MUCH!! My family and I are vegan and I have avoided baking but now with your tips I'm so looking forward to making some royal icing, etc!!😋🌱💖
I’ve been waiting all along for a vegan option!
I love everything about this! 🌸
It's nice to have a recipe like this in your arsenal
learned a lot!! thank you Erin
I'm vegan, and I love Erin!! Thank you!! I've been waiting for this!! Please do more vegan baking!!
So interesting! I learned something new today. I hate wasting the yolks so I love this idea of using aquafaba.
Thank you. Thank you. Thank you.
Fab episode!!
This video is fantastic! I really want to try making macarons with aquafaba and this advice helps me approach it with less trepidation. Thank you Erin!
You can do it, Roman! Thanks for watching. And happy baking!
this was so good ty!! more vegan baking episodes pls!!
So great! Thank you for your recipe! Greetings from Germany! 💖
I'm not vegan, but I regularly make red bean paste to sweeten and flavor my Greek yogurt. I felt like it was a waste to pour the remaining liquid down the drain after getting my paste to the right consistency, so I'm glad I looked into how it can be used. I'm going to try making meringues with the extra liquid this weekend!
Yay!! Thanks so much 🤸♀🎠🫖💚🌤
Hi Erin J, I really like the way you explain your recipes👏👏👍👍👍
Awesome--thank you!
thank you for doing a vegan baking episode! would love to see more...soo many chef kisses to Erin + Food 52
Amazing! I had no idea! Thanks, Erin!
Super helpful, thank you
Never thought of reducing the aquafaba, thanks for the tip!
Yes yes yes! Vegan baking ❤️
i can't wait to make this
Amazing 😍 I’m not vegan but I like cooking vegan a lot of the time
love this!!!!! Thank You
awesome tips. thanks
had leftover aquafaba and wanted to use it to the max so definitely an informative video for a beginner and make meringue/macaron good
Excellent video!!! Thank you! 🤗
Please make more of these!!!
Hi shining star,the first time for me to watch your recipes.Thank you!
You’re the best 👍
Thank you 🙏
Love and light🌎
I love how informative she is
you are sooooo inspiring !!!! Thank youuuu!!! 😍
the pie is soooooo pretty!
Thanks for a vegan episode!! This was really great.
Thank you for the lovely video
Such a cool video and ingredient in general.
Absolute queen!
Thank you Erin. Wow! How interesting!
🌺🤗🌺
A massive fan of Erin and the channel. I didn’t realise sugar is not alwats vegan, I’m from the UK, where our sugar typically comes from beet. Just checked and it is suitable for vegans 😅
Wowww I was just talking about this yesterday. Amazing how out appears today. Not!!!
But I’m grateful to have found you ✌️
Erin you are amazing !
Love ur vids Erin..u rock..
That was awesome!
I've read about this for years and I've never done it but I have thrown out the leftover water from making garbanzo beans. I'll hang on to it next time, do something like this with it
Don't use the left over water in the can it's in their only to keep the vegitable whatever bit may be from rotting. That water is not supposed to be consumed it's full of pesticides, preservatives, chemicals and random chemical salts. It's poisonous. This Baker doesn't know what she's talking about. Go do your research.
Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.
Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.
WONDERFUL!
Thank you for this. I reduced my chickpea water by about half - at a guess. I thought “oh well.. it might get a thicker cream at least”. I also added in a little too much cream of tarter - maybe 2/3 of a teaspoon. Result = great consistency but super strong flavour of canned chick peas and tarter. So then I started all over again and this time didn’t reduce my canned chickpea water at all and added much less tarter.. Result = fluffed up perfectly and didn’t taste as strong. Much more palatable. So after trying this recipe, my advice would be not to reduce the canned water. But yes a fun thing to make!
Wonderful!
Fantastic ! 💓💓💓
I’m glad I live in a country where the regular white sugar IS vegan!
Thank you (and the other commenter above) who pointed this out!!!! So true (and lucky you)!!! 💛
Same for sugar here in Brazil. It'd be expensive to use bones to clarify it
This is so helpful! Would love a similar guide for using agar agar. (I have had terrible luck with it!)
Erin is a superhero, for real
Thanks Erin, I would love to try the macarons!
Been loving your videos and the way you explain everything. Would be fantastic to see more vegan content if possible :)
Yay!!! Finally some vegan recipes!
Thank you, ❤️❤️❤️
Thank you so much explaining acquafaba and showing us how make! I'm not vegan but I am really concerned using raw egg when making mayo!
Thank you for highlighting a vegan product!
Thank you! I learn so much and truly love your videos! PLEASE can you do a video on gluten-free baking? I seriously need help with it 🙂
thank you!
Please do more vegan baking! 💜🤩