Mashallah Lebanon has made us the most perfect condiment ever made. I am eating it with BBQ chips rn for the most intense vegan snack on the Earth.
Mashallah Lebanon has made us the most perfect condiment ever made. I am eating it with BBQ chips rn for the most intense vegan snack on the Earth.
Because there hasn't been a need to create an egg substitute that produces recipes that traditionally just used egg.
I thought the soak rinse was always discarded, the aquafaba is from the cooking water (either in a can or the pot it's boiled in)
You can taste saponins, a quick google search suggests that there are definitely some people making extremely bitter aquafaba (i.e. likely with a high saponin quantity) but that's not supposed to be the outcome.
What do you think is making the foaming effect, that varies from bean to bean?
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