Aquafaba
id:
aquafaba-0-18667841
title:
Aquafaba
text:
Aquafaba is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French musician Joël Roessel. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.
brand slug:
wiki
category slug:
encyclopedia
description:
Residual water from cooking legumes, used in recipes to substitute egg whites
original url:
https://en.wikipedia.org/wiki/Aquafaba
date created:
date modified:
2024-04-24T10:15:31Z
main entity:
{"identifier":"Q19820584","url":"https://www.wikidata.org/entity/Q19820584"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/3/33/Aquafaba_from_White_Beans.jpg","width":1920,"height":1080}
fields total:
13
integrity:
15