Aquafaba magic

Aaaaaaah! I enjoyed my last blog soooo much that i must share another craziness. Accidentally its another vegan stuff – without any purpose i promise. ITS JUST SOOOO MUCH GOING ON NOWADAYS IN THE GREEN N HEALTHY GASTRO WORLD – innovations followed by more n more f😁cking interesting stuff and it makes my brain just working all the time. Lovin it. Sooooooo

Have u ever heard of ‘aquafaba’? I m not blaming u if not – neither have i till the last month. I visited one of my most beautiful vegan friend, Zsuzsika and showing her a super n also very creative sweet silken tofu trick when suddenly he asked me if I met ‘aquafaba’ before…. Luckily i know now.

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aquafaba‘ basically nothing else but legume liquid. U get all those cans with beans and chicpeas or any different legumes cooked in water – after this post u ll think twice before u rinse your beans in the sink. 😊

Apparently this liquid is the cheapest and best egg replacement ever. If u want details just check the Wikipedia link above – i didnt want to believe. Luckily I have a whole kitchen behind me so I decided to experiment a little.  Bit. (my other vegan KP friend was sooooo happy about it of course). And I dont really need to go faaaar cause we just put some amazing smoked humus on the menu so using quite a lot of chicpeas from cans…

Ok. So I’m gonna be very honest – as a pastry chef would be. I won’t make it up, or make it look better as it is. ‘aquafaba’ is not egg. Not white and especially not yolk. But we can make a couple of trick with it.

  1. Meringue test

Get your tin of beans, strain the liquid, measure into your mixer and measure the same amount of sugar what u add slowly (it might work if u add the whole thing at once, I never tried to be honest) while turn on the mixer to whip your ‘aquafaba’. It will take a couple of minutes – between 10-15. And the magic will happen in front of your eyes. Slow start but gorgeous ending. Stiff meringue. And tasty. Just whispering that I love the flavour of this vegan stuff more cause u feel nothing from the legumes and obviously nothing eggy like a normal meringue. Just great. The texture is different, less silky but more foamy ( like your bath ). Not shiny like an Italian or Swiss meringue and doesn’t keep its shape so well as time passes.  In the restaurant I can use it for one service before it starts to separate the water from the solid part. BUT u can re-whip again and small amount makes a lot (just like normal meringue). Other blogs sayin that u can dry it out like a pavlova – havent tried yet. But I did try to blowtorch it and u can. As the flame reaches the surface of the foam looks quite weird = like how water waves in the ocean. Like a living creature. Cool.

  1. Mousse test

Well, I need to repeat my very good vegan friend s opinion about this = “I ve never had anything like this before in my life, just so awesomely good”

No need atom physics kind of knowledge for this chapter neither. Just make your meringue as u did at the previous part, meanwhile melt the same amount of dark chocolate as your sugar or ‘aquafaba’ part was (1:1:1). When u think your meringue is ready – get your ball from the stand mixer and fold your melted chocolate in carefully.

Footnote: Online most of these recipes are calling for a pinch of cream of tartar. Well, we don’t have this *oldscool* stuff in the restaurant. Instead of — was replacing it with a pinch of xantan gum. Whohohohooooooo = absolut craziness. I ended up having a real vegan chocolate marshmellow. I am telling u #very cool #very awesome. I saved some of this mix in the fridge – a couple of hours later when the chocolate got back to solid by cooling down the temperature the marshmellow became a real #spoonable #superairy #superlight chocolate mousse. Real #chocolateporn.

  1. Cake test

Recently i changed our rhubarb dessert. Having a gluten free delishhhhh black olive cake recipe i wanted to use. It’s a great little almond sponge: when u whipp the eggs with sugar, after tripled its size u add your tapenade (olive puree with super nice olive oil) and finally fold your ground almonds with lemon zest and lots of love. U see – cause the whole process starts with whipping a whole egg meringue i was thinking to try this with aquafaba. We never know, right?

So i did whipp the aquafaba, then fold the tapenade finally the almonds. The whole mixture was looking great at this point when it slipped in the oven. Usually i bake this cake for 25-30 minutes. Everything was looking great ( footnote: obviously this ceremony happened during service time so the door of the oven was opening and closing continuously). After 20minutes the cake collapsed. From a lovely 4cm high went down to 1cm. It wasnt ready anyway so i left in another 5minutes. Then i took out and let it chill. It was no cake. I ended up making the best almond & black olive crumble ever. Was no structure and absolutely no bond between the ingredients, nothing to hold the sponge shape together. However… was still f😁ckin tasty. Lesson learned= i cant leave out eggs and gluten in the same time. *no pictures from this test sorrrrrry

  1. Brownie test

Last but never the least. The brownie. I jumped in it thinking the the cake was not successful but in this case we ll have chocolate and flour to maintain the structure of the mixture. I was hoping a lot – i wanted to surprise the staff in this very busy (double) Saturday service.

I found a good looking recipe online what i modified a bit and here we go. Let’s dance.

Starting the same way how we did with the chocolate mousse but at the end u fold in your dry mix (flour, baking powder, instant coffee, nibs n salt). Goes in the oven – looking fabulous. I usually baking my brownies for 25minutes and after checking in every 5. Same thing happened here. But between 25-30 the batter collapsed again. Not totally, and not on the sides just in the middle. I baked for another 5minutes and took out, it looked nicely cracked and started to burn on the corner sides. I let it chill in the fridge.

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Flavour is absolutely beautiful. Yummy yummy. The thicker corners hold more than the juicy middle part, which kind of “fallin apart”. Basically this brownie is acting like a freshly baked still warm brownie which just coming out from the oven. Fallin into pieces and break into apart as u try to cut. Only because it has no tonns and tonns of butter which would set cold again in the fridge – this “cake” won’t be harder. Will always stay crumbly.

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Overall opinion? These were just the very first experiences and experiments with ‘aquafaba’. And I’m kind of enjoying the brainstorming for more possibilities. #lovemyjob

 

 

 

 

 

 

 

 

 

 

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