Vegan Baking: How to Use Aquafaba | Bite Size скачать в хорошем качестве

Vegan Baking: How to Use Aquafaba | Bite Size

We've seen your comments asking about vegan baking and egg substitutes -- so in this episode of Bite Size, Erin's demonstrating how to prepare and use aquafaba, the incredible liquid that comes from cooking beans. It whips up just like eggs and can be used as a substitute for eggs and egg whites in everything from baked goods to mayo. It can even hold a meringue! (Pro tip: freeze the liquid whenever you make a pot of beans and you'll always have some on hand). Recipes featured in this episode: Aquafaba Macarons: https://f52.co/3e8mDzP Vegan Meringues: https://f52.co/3eKlRHY Looking for something specific? VIDEO CHAPTERS 00:00:00 Intro 00:01:13 The Incredible, Edible Aquafaba 00:05:08 Getting Ready to Bake 00:06:00 Whipping Things Up 00:08:45 So, What Can I Do With It? 00:10:02 Vegan Meringues 00:10:46 Vegan Macarons SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.