this post was submitted on 20 Feb 2024
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Science

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Run out of butter or eggs? Here's the science behind substitute ingredients (phys.org)
submitted 9 months ago by Daryl76679@lemmy.ml to c/science@beehaw.org
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[โ€“] protist@mander.xyz 16 points 9 months ago (3 children)

Aquafaba

Well I learned something new today. Crazy that the water you use to cook beans in can function so similarly to eggs, and even crazier this was only discovered in 2014.

[โ€“] alansuspect@aussie.zone 7 points 9 months ago

They use it as a substitute for egg whites in cocktails, and honestly it's better.

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