Food

814 readers

123 users here now

A place for Solarpunks to discuss food & food sovereignty!

Everything related to slow food, local cuisines, cooking, nutrition and preservation.

Kindred communities:

!farming@slrpnk.net
!foraging@slrpnk.net
!fruit@slrpnk.net
!zerowaste@slrpnk.net

founded 3 years ago

MODERATORS

cnx@slrpnk.net

quercus@slrpnk.net

The Science Behind Aquafaba Meringues | Working toward a more stable meringue made from the liquid in a can of chickpeas (www.seriouseats.com)

submitted 5 months ago by quercus@slrpnk.net to c/food@slrpnk.net

2 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] lvxferre@mander.xyz 4 points 5 months ago (1 children)

It would be interesting to see the tests being repeated with citric acid, as it has also good stabilising properties (not just because it's acid; the anion is a good ligand). Plus I wonder if lime juice won't help even further to get rid of the beany taste.

[–] quercus@slrpnk.net 2 points 5 months ago

Lime meringue sounds delicious 🤤 I don't mind the bean taste too much, but I mostly use it as a baked sweet potato topping.