tag:blogger.com,1999:blog-4055690688282230469.post640816327746175130..comments2024-03-28T03:58:48.788-07:00Comments on creative savv: Egg Substitutions: Which to Choose?Lilihttp://www.blogger.com/profile/13292553654219380455noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4055690688282230469.post-18241038834935971892022-12-19T20:02:17.329-08:002022-12-19T20:02:17.329-08:00Hi Lynn,
absolutely no taste from the bean liquid ...Hi Lynn,<br />absolutely no taste from the bean liquid at all. I feel the same way, wanting to use something I would ordinarily throw out. It feels like part of being a good steward.Lilinoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-68751983291488959442022-12-18T05:56:14.183-08:002022-12-18T05:56:14.183-08:00Lili, that's good information. Thanks for doin...Lili, that's good information. Thanks for doing the hard work calculations for me! I'll freeze it as you suggested. And it tasted okay in muffins? Again, I may not need it as I've got eggs currently but would like to be prepared and would like to use something that I typically would throw out. Lynnhttps://www.blogger.com/profile/01076857756927188413noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-26625977438325735182022-12-17T10:08:08.773-08:002022-12-17T10:08:08.773-08:00Hi Lynn,
My experience with aquafaba is that it do...Hi Lynn,<br />My experience with aquafaba is that it doesn't leaven (as you pointed out) and it only mildly adds moisture. We did muffins a few weeks ago, using aquafaba, that dried out quickly. I think this is one of those scenarios where you need a couple of substitutes. My best guess is for a quick bread or muffin -- 3 tablespoons aquafaba,1 or 2 tablespoons pureed fruit/veg (applesauce) and 1/2 to 1 teaspoon baking powder. Last time we had garbanzo bean liquid, we froze it in 3 tablespoon portions, so just what we needed could be thawed. Good luck!Lilinoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-1420622635546591622022-12-17T10:04:00.926-08:002022-12-17T10:04:00.926-08:00Hi Kris,
I'm really ramping up the baking this...Hi Kris,<br />I'm really ramping up the baking this week, as I bake a bunch of treats for my son and daughter-in-law as part of their gift. I do love those spiced nuts. They are so, so good. And I love that while they're a bit sweet, they're fairly healthy for a holiday treat.Lilinoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-10047397328322128502022-12-17T10:01:54.785-08:002022-12-17T10:01:54.785-08:00Yep, eating the raw dough is a big win for all of ...Yep, eating the raw dough is a big win for all of us who love cookie dough more than the actual cookies.Lilinoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-7449407847301442892022-12-17T10:01:21.668-08:002022-12-17T10:01:21.668-08:00I'm glad this helps, Live and Learn.I'm glad this helps, Live and Learn.Lilinoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-28909612456654261522022-12-17T06:29:38.143-08:002022-12-17T06:29:38.143-08:00Yes, thanks, Lili for this explanation. This is ve...Yes, thanks, Lili for this explanation. This is very helpful. I recently cooked chickpeas from dried and have the leftover liquid. I guess it's called aquafaba, from what I've read, and can be used as an egg substitute as well. I'm thinking it could be a binder or provide moisture but would require leavening? Do you think that is correct? Right now, I've got eggs, but trying not to waste anything, I may stick the aquafaba in the freezer and then experiment maybe with a meat loaf or something similar in the future. Thanks for all the information that you so readily impart and share.Lynnhttps://www.blogger.com/profile/01076857756927188413noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-17957688665302788792022-12-16T05:51:45.789-08:002022-12-16T05:51:45.789-08:00This is great. Thanks for doing the hard work of ...This is great. Thanks for doing the hard work of figuring this out for us! How are your baking projects going? I'm getting there slowly but surely. My sister is now adding your spiced nut recipe onto her list of "must-have" treats for the season. It's a good one! Krisnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-28565941306961681632022-12-16T04:28:06.632-08:002022-12-16T04:28:06.632-08:00Another comment. And when you use an egg substitut...Another comment. And when you use an egg substitute when baking, you can eat the raw dough without worrying about salmonella risk. A definite win for me. :)Live and Learnhttps://www.blogger.com/profile/13493777474885053903noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-1830355334243273002022-12-16T04:26:38.719-08:002022-12-16T04:26:38.719-08:00This is something I've never quite understood....This is something I've never quite understood. I knew of different egg substitutes, but didn't know how to use them exactly. Thanks for the information. I think I will print this out and put it with the cookbooks. Live and Learnhttps://www.blogger.com/profile/13493777474885053903noreply@blogger.com