Today’s goal was to make aquafaba (and wound up doing mealprep along the way!).
What’s aquafaba, you might ask?
Aquafaba (literally, “bean water”), it is the liquid left over from cooking beans. Garbanzos (aka chickpeas) is a great choice because of its neutral flavor and color. This cooking liquid is extra, extra special because it emulates the functional properties of egg whites when whipped or cooked, and is used for things like emulsifying, binding, gelatinization, foaming, or thickening.
Think meringues and mayonnaise and quiches and macaroons and marshmallows and light, fluffy muffins and you’ll start to get the idea of the egg-replacement magic we all (used to) pour down the drain without a second thought.
To prepare for today’s aquafaba adventure, I soaked 2 cups of dry garbanzos overnight in 6 cups of water and rinsed them in the morning. Because I thought this would be a perfect opportunity to test my new stackable pressure cooker inserts to see if the tiers would cook evenly, I evenly divided the soaked garbanzos between them and stirred in 3 cups of filtered water to each insert.
Then, I stacked and snapped the inserts together and carried that bad boy effortlessly to the pressure cooker using the the handy carrier the inserts came with.
15 minutes later (plus time for the natural pressure release), the garbanzos were perfectly cooked in both tiers. I strained the aquafaba into a large bowl, reserving the garbanzos. (Saying it in that order feels oddly reversed )
Aquafaba is so magical that it works as well fresh as it does thawed, so because there’s no way I’ll use almost 3 cups of it within the next week, I poured it into silicone ice cube trays, 2 tbsp per cube; each cube equates to one egg white.
For the “reserved” garbanzos, I measured out 1 quart for the week and submerged with the last of the aquafaba, and IQF’d (individually quick froze) the rest to use on future lazy days.