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Aquafaba, anyone?

Nancy in Pátzcuaro

By Nancy in Pátzcuaro
in Cooking

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Nancy in Pátzcuaro

Nancy in Pátzcuaro

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Not sure if this is the correct forum--perhaps "Beverages and Libations" would be more appropriate.

 

I am interested in using aquafaba as a substitute for raw egg whites in a pisco sour. I know how to make it, though I tend to cook my own beans rather than using canned ones. My question is, can aquafaba be frozen and still whip up like an egg white? It doesn't last very long in the fridge, I know, so I'd like to stockpile it a little for future use. I'm cooking garbanzos right now and I know not to pour the liquid down the drain.

 

And if anyone has any tips for using it in other applications please let me know.

 

Nancy in Pátzcuaro

Formerly "Nancy in CO"

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Alex

Alex

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eG aquafaba topic

 

Mentioned twice in the Drinks! 2017 forum: one  two

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Nancy in Pátzcuaro

Nancy in Pátzcuaro

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Excellent! Thanks very much for those links. Lots of good info and I think an answer to my question about freezing aquafaba. So when I drain the liquid from the garbanzos just now finishing up on the stove I will freeze most of the liquid except for the amount I'll refrigerate for my pisco sour experiment.

 

N. in P.

Formerly "Nancy in CO"

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