A simple and essential technique to concentrate chickpea brine (aquafaba), enhancing its ability to whip into a stable, egg-like foam perfect for a variety of vegan baking and culinary applications.
Aquafaba: Stable Vegan Foam Secret
A simple and essential technique to concentrate chickpea brine (aquafaba), enhancing its ability to whip into a stable, egg-like foam perfect for a variety of vegan baking and culinary applications.
Ingredients
- 1 can chickpeas drained (reserve liquid)
- 200 gram reserved chickpea brine
Instructions
- Drain a can of chickpeas, carefully reserving the liquid (aquafaba). Discard or use the chickpeas for another recipe.
- Weigh the reserved aquafaba in a heatproof container or directly in a small saucepan. Note down this initial weight.
- Pour the aquafaba into a small saucepan and place it over medium heat. Bring it to a gentle simmer, avoiding a rolling boil.
- Continue to simmer, stirring occasionally, until the liquid has reduced to exactly half its original weight. This typically takes 10-15 minutes.
- Remove the saucepan from heat and let the reduced aquafaba cool completely to room temperature.
- Transfer the cooled, reduced aquafaba to an airtight container and refrigerate for at least 4 hours, or preferably overnight, before whipping. Chilling ensures optimal stability.
Notes
Accurately weighing aquafaba before and after reduction is crucial. Store cooled, reduced aquafaba in an airtight container in the fridge for up to 7 days. For best whipping results, ensure the reduced aquafaba is thoroughly chilled before use.
