this post was submitted on 20 Feb 2024
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Run out of butter or eggs? Here's the science behind substitute ingredients (phys.org)
submitted 8 months ago by Daryl76679@lemmy.ml to c/science@mander.xyz
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[–] Fiivemacs@lemmy.ca 22 points 8 months ago (2 children)

I might have ran out of eggs, but at least I can use all this aquafaba I have laying around

[–] Blue_Morpho@lemmy.world 7 points 8 months ago

I just learned that aquafaba is the water left over in a can of chickpeas.

[–] xkforce@lemmy.world 2 points 8 months ago

Mostly for vegans honestly.

Aquafaba can be made using canned chickpeas.

[–] paysrenttobirds@sh.itjust.works 4 points 8 months ago (1 children)

One pleasant surprise after my kid turned vegan -- a lot of recipes that call for eggs, you can just leave them out. Fluffy cake, soft cookies, quick breads, so many recipes just don't put an egg in it and it's fine.

[–] xkforce@lemmy.world 7 points 8 months ago (1 children)

Theyre a binder. So as long as you have an alternative binder theyre fine. And some things are "fine" without one if you stretch the definition of what "fine" means.

[–] paysrenttobirds@sh.itjust.works 1 points 8 months ago

Ya, they don't hold together as well, but on the other hand, the flavor is often better and the texture can be awesome, melt in your mouth. I especially like eggless (binderless) chocolate spice cake. Put the glaze on a little heavier to help it reach your lips in one piece :)