![]() ![]() (Pro tip: Look for unsalted or low-sodium chickpeas if you plan to use the liquid for cocktails.) Yeah, but can you tell there are chickpeas in your cocktail?Ī fair but unnecessary concern, since the flavor is minimal - as long as you don’t make the mistake of buying the salted variety. Keep refrigerated when not in use and discard after 4-5 days. I see very little difference in the quality between the two, although the canned method is less time-consuming. It can be homemade (by soaking and cooking dried chickpeas and reducing the liquid that’s left) or poured out of a can of chickpeas. It’s appropriate for any cocktail you might put an egg white in (such as a Pisco Sour, White Lady, or Gin Fizz). Not only does aquafaba play a role in vegan cooking as an egg replacement, but it is a welcome guest star in cocktails, too.Īlthough some might find the idea of the ingredient off-putting, it lends a delightful frothiness to the texture and mouthfeel of cocktails. It contains proteins that allow it to foam and emulsify to create a pleasing silkiness on the palate. ![]() What is aquafaba?ĪquaWHAT? Latin for “bean water,” aquafaba is the leftover liquid from cooking any legume, technically, but most of the time the term is used to refer to the liquid of chickpeas, specifically.įrom meringues to mayos, the starchy byproduct has risen in popularity during the last decade as an egg-white substitute. shaking).īut not everybody knows that there’s a perfectly adequate plant-based replacement for egg whites that many of us already keep in our pantries, especially those of us who cook Mediterranean food. Everybody knows the best part of sipping a whiskey sour is that frothy foam on top, created by the alchemy of folding air rapidly into egg whites (i.e.
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