I was trying to bake some meringue and playing with aquafaba, but I tend cook chickpeas myself and store them dried otherwise. But aquafaba-based recipes usually assume you buy precooked chickpeas in a glass.
Then I found this article, which explores how to cook chickpeas so the cooking water can be used for aquafaba recipes.
2 Comments
dracs@programming.dev · 4 pts · 2y
I've never tried to make it from soaking my own chickpeas. But reducing down there aquafaba from canned chickpeas definitely feels key to getting a good whip out of it.
pinchcramp@lemmy.dbzer0.com · 3 pts · 2y
Lovely, thank you! I'm in the same boat, I cook my chickpeas myself and never managed to get the same results as with canned chickpeas.
Turns out it's a bit more involved than just having the right ratio of water to chickpeas (according to the article).