{"id":"aquafaba","emoji":"🫘","type":"recipe","status":"✍️ Tried Once","publish":false,"name":"Aquafaba","dataFilePath":"./data/eats/aquafaba.json","slug":"aquafaba","summary":"","source":"","sourceUrl":"obsidian:///Users/zachshilton/Library/CloudStorage/Dropbox/Obsidian/zchsh/Reference/Eats Plants/eats/aquafaba.md","ingredients":["[chickpeas-dried](/eats/chickpeas-dried)\n","[water](/eats/water)\n"],"method":null,"notes":"*   [Aquafaba - Wikipedia](https://en.wikipedia.org/wiki/Aquafaba)\n*   Aquafaba is basically just bean water. To get a nice thick aquafaba, I cook 0.25 cups chickpeas in 1.5 cups water in my instant pot. This yields about 200 mL of liquid, which I then reduce down to about 60 mL. This gives a nice concentrated bean water, which acts a lot like liquid egg whites in certain contexts.\n","nutritionData":{"serving":{"value":100,"unit":"g"},"components":{}},"yieldData":null,"measurementData":{"unitsToGrams":{"ml":1}},"ingredientTree":{"eats":[{"id":"chickpeas-dried","emoji":"🫘","name":"Chickpeas, dried","ingredientTree":{"eats":[{"id":"chickpeas","emoji":"🫘","name":"Chickpeas"}],"flattenedEats":[{"id":"chickpeas","emoji":"🫘","name":"Chickpeas"}]}},{"id":"water","emoji":"💧","name":"Water"}],"flattenedEats":[{"id":"chickpeas","emoji":"🫘","name":"Chickpeas"},{"id":"water","emoji":"💧","name":"Water"}]},"usedIn":[{"id":"mayonnaise","emoji":"🥛","name":"Mayonnaise","publish":false}]}