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 Post subject: Aquafaba by Zsu Dever
PostPosted: Mon Sep 26, 2016 1:05 am 
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Drunk Dialed Ian MacKaye

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Aquafaba, Zsu Dever's cookbook, is coming out on October 4th. Has here anyone tested for it? If so, what were the recipes like? How involved are they? What are your favorites among the recipes?


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Mon Sep 26, 2016 8:26 am 
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I just got a review copy in the mail, I haven't made anything but the recipes don't look very complicated. Well, the cheese and yogurt take a few days and to make some desserts you need a mixer. There are a ton of normal recipes too that just have aquafaba as an ingredient like pancakes, meatballs, and cookies. It certainly demystifies aquafaba by telling you exactly how much you should have reduced the water down to while making chickpeas. I like that there is a chapter at the end that's all chickpea recipes too! The recipes that caught my eye: the Lemon Meringue Pie, Portobello Schnitzel, and the Fritatta. Lots of pretty pictures and lots of recipes for Macarons.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Mon Sep 26, 2016 1:16 pm 
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Drunk Dialed Ian MacKaye

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LazySmurf wrote:
I just got a review copy in the mail, I haven't made anything but the recipes don't look very complicated. Well, the cheese and yogurt take a few days and to make some desserts you need a mixer. There are a ton of normal recipes too that just have aquafaba as an ingredient like pancakes, meatballs, and cookies. It certainly demystifies aquafaba by telling you exactly how much you should have reduced the water down to while making chickpeas. I like that there is a chapter at the end that's all chickpea recipes too! The recipes that caught my eye: the Lemon Meringue Pie, Portobello Schnitzel, and the Fritatta. Lots of pretty pictures and lots of recipes for Macarons.


Awesome!


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Mon Sep 26, 2016 2:12 pm 
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Oooh. I'm definitely getting this one.


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Tue Sep 27, 2016 12:11 pm 
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I preordered it as soon as it was available for preordering :)


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Tue Sep 27, 2016 3:55 pm 
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This looks tempting!!


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Wed Sep 28, 2016 2:33 pm 
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Huffs Nutritional Yeast

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I can't impartially speak for the degree of difficulty in the recipes, except to say that there is a huge variation; some are really easy for getting you started with aquafaba, and some are more expert. But I can say that all the recipes have been tested with people who have never used aquafaba before, or made cheese or candy or macarons (three of the most difficult types of recipes in the book).

I always like to see a table of contents, so I hope this helps give you a clearer idea of what is in the book. Any recipe with an * is not an aquafaba recipe, but it helps with the other recipes in the book. In other words, they are basic recipes but we didn't want to devote an entire chapter to them before you get to the heart of the matter.

Thank you!

Aquafaba:
What It Is
How to Make It
How to Use It
How to Store It

Condiments:
Butter
Cream Cheese
Country-Style Aged Sharp Cheese
Everyday Cheese
Mayonnaise
Toom Sauce
*Yogurt
Italian Dressing
Caesar Dressing
*Worcestershire Sauce
*Brown Sugar

Breakfast:
Baked Doughnuts Three Ways:
Baked Chocolate Cake Doughnuts
Baked Apple Cider Cake Doughnuts
Baked Blueberry Crumb Doughnuts

Classic Waffles
Toasted Oat Waffles
Fluffy Pancakes
Lemon Poppy Seed Muffins
French Toast
Frittata
Tamagoyaki Rolled Omelet
Matzo Brei
Crêpes

Lunch and Dinner:
Latkes
Eggroll Wrappers
Galushka
Chile Relleno Quiche
Sun-Dried Tomato and Artichoke Quiche
Portobello Schnitzel
Fasírt Hungarian Burger
Levantine Kebabs
Italian Meatballs
Swedish Meatballs
Meatloaf
Hot Cross Buns
Gluten-Free Artisan Bread
Challah
Brioche

Sweets from the Pantry:
Fried Doughnuts
Featherlight Chocolate Mousse
Nougat
Marshmallow Crème
Puffed Rice Treat Bars
*Glucose Syrup Two Ways:
Glucose Syrup
Honey Substitute

Marshmallows
Fantasy Fudge
Mississippi Mud Pie
*Graham Cracker Crust
Sweet Whipped Topping
Lemon Meringue Pie
*Traditional Pie Crust
Coconut-Key Lime Cream Pie
Chocolate Ice Cream
Berry Swirl-Coconut Ice Cream
Caramel-Praline Cashew Ice Cream

Sweets from the Oven:
Meringue Cookies
Basic Macaron Shells
Basic Nut-Free Macaron Shells
Espresso Macarons
Madagascar-Vanilla Macarons
Swiss Buttercream
Chocolate Macarons
Strawberry Shortcake Macarons
Tuile Cookies
Dutch Butter Cookies
Sugar Cookies
Soft-Batch Chocolate Chip Cookies
Pistachio and Cranberry Biscotti
Royal Icing
Autumn-Spiced Bread Pudding
Madeleines
Chewy Fudge Brownies
Pound Cake

Bonus: Bean Recipes:
Roasted Chickpeas Four Ways:
Five-Spice Maple Glazed Roasted Chickpeas
Moroccan Merguez-Spiced Roasted Chickpeas
Canary Island Mojo Rojo Roasted Chickpeas
Tourtiere Roasted Chickpeas

Rosemary and Roasted Garlic Hummus
Chickpea and Zucchini Fozelék
Peruvian Roasted Chickpea-Potato Bowl
Curried Caribbean Coconut Chickpeas
Falafel Döner
Korean Dak Galbi
Chickpea Gulyás
Pulled Seitan Chickpea Roast:
Memphis-Style Pulled Barbecue
Shiro Wat:
Shiro Flour

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Wed Sep 28, 2016 5:26 pm 
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Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
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Thank you!!! That looks like a great table of contents and I need to learn how to use aquafaba! I'm excited for the frittata, omelet, latkes, quiches, madeleines and chocolate mousse. Off to preorder!


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 12:11 pm 
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Mississippi Mud Pie... Interesting! That's a long-forgotten dessert from my childhood. I haven't had it in forever, and I don't have a recipe for it.

Thanks for posting the table of contents!


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 12:29 pm 
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Huffs Nutritional Yeast

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Thank you guys for even considering it. There are so many great books to choose from and only so much shelf/life space to store them in.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 12:37 pm 
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RunLonger wrote:
Mississippi Mud Pie... Interesting! That's a long-forgotten dessert from my childhood. I haven't had it in forever, and I don't have a recipe for it.

Thanks for posting the table of contents!


When I was doing the research I came across a huge variety of recipes for this pie. The one in the book has a chocolate cookie crust, with a chocolate pudding/whipped ganache filling, and Sweet Whipped Topping (aquafaba version of whipped cream) and either chocolate shavings or Cinnamon-Caramel Chocolate Crunch as garnish. I wouldn't want you to be looking for one version and my having a completely different one.

Image

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 1:33 pm 
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The recipes in this book sound amazing, and I really want to experiment with aquafaba more (the Facebook group is a little hectic for me!), I'll have to add it to my birthday wishlist...

How much do the recipes rely on "strange" ingredients? Yeah silly question for a book on chickpea juice but I mean like, alternative flours and gums etc?

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 1:58 pm 
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That is a great looking table of contents! I see quite a few things on there I'd like to try. I'm in that place with my cookbook collection where something really has to be different from what I have for me to consider it. Currently on my wish list are Taco Cleanse (I want the print version to go with the ebook) and now this one. I haven't purchased a new (print) cookbook in nearly a year.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 2:20 pm 
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zelavie wrote:
That is a great looking table of contents! I see quite a few things on there I'd like to try. I'm in that place with my cookbook collection where something really has to be different from what I have for me to consider it. Currently on my wish list are Taco Cleanse (I want the print version to go with the ebook) and now this one. I haven't purchased a new (print) cookbook in nearly a year.


I know what you mean! I have TC in print (and ebook) and I think the print is definitely worth it.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 2:37 pm 
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vixki wrote:
The recipes in this book sound amazing, and I really want to experiment with aquafaba more (the Facebook group is a little hectic for me!), I'll have to add it to my birthday wishlist...

How much do the recipes rely on "strange" ingredients? Yeah silly question for a book on chickpea juice but I mean like, alternative flours and gums etc?


Great question. It always bothers me to get a book and then not be able to cook from it, either because I just don't want to procure the odd ingredients or I just didn't know about them.

Here is a run-down of the oddities:

agar - needed to make cheese (or kappa), meringues for pie and marshmallows.

psyllium husk powder - needed for coagulating aquafaba and a few other thickening applications. This is the stuff Metamucil is made from and is easy to find and cheap. It also lasts a long time because you don't use a lot at once.

xantham gum - used to make the texture of marshmallows.

refined coconut oil - used throughout; this is the coconut oil that has little to no coconut flavor.

cream of tartar - a by-product of wine making, it is an acid that stabilized the structure of the meringue.

kombu - seaweed that helps to make the aquafaba extra viscous during cooking of the chickpeas.

cake flour - this is a very refined white flour that is only used for the Pound Cake recipe.

coconut cream - not the same as coconut milk, but can be obtained from it. It is very thick; if you chill a can of coconut milk the solids that firm up is the coconut cream.

organic corn syrup - this is used to stabilize candy making. There is a recipe in the book if you'd rather not buy corn syrup; it uses sugar and water to make this invert syrup.

organic granulated sugar - this is vegan sugar that is closest to regular granulated sugar. This is the sugar that all the recipes were tested with because it doesn't deflate the meringue and it is in small enough granules.

alcohol-free vanilla extract - Trader Joe's carries this, as well as other grocers. Alcohol deflates the meringue, so a non-alcoholic version is best for beginners. Regular vanilla powder will also work.

Other ingredients that maybe aren't so odd:
vital wheat gluten (in 2 recipes: Levantine Kebabs and Pulled Setian Roast)
nutritional yeast
unsweetened plain yogurt (there is a recipe in the book)
unsweetened plain soymilk that is high in protein (at least 7 grams) or homemade almond milk (recipe in the book for the almond milk)
vegan lactic acid. Optional for cheesemaking.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 8:14 pm 
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I'm tempted by this book, but I never buy canned beans. I wonder whether chickpea juice from home-cooked chickpeas works just as well, or is it more temperamental?

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 8:21 pm 
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Minatomachi wrote:
I'm tempted by this book, but I never buy canned beans. I wonder whether chickpea juice from home-cooked chickpeas works just as well, or is it more temperamental?


Certainly not trying to lead you into temptation, but the recipes in the book are actually best using homemade aquafaba made from dried chickpeas; the first chapter is devoted to how to make it from scratch, how to store it and how to use it. For those uncertain whether they'd like the results of using aquafaba, they can used canned aquafaba, but I recommend homemade. It is more economical, environmental, no cans to worry about AND it actually yields a stronger aquafaba. Sort of more bang for your chickpea buck.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Thu Sep 29, 2016 8:30 pm 
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DeverZsu wrote:
Certainly not trying to lead you into temptation, but the recipes in the book are actually best using homemade aquafaba made from dried chickpeas; the first chapter is devoted to how to make it from scratch, how to store it and how to use it. For those uncertain whether they'd like the results of using aquafaba, they can used canned aquafaba, but I recommend homemade. It is more economical, environmental, no cans to worry about AND it actually yields a stronger aquafaba. Sort of more bang for your chickpea buck.


Thank you.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Fri Sep 30, 2016 9:21 am 
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I haven't been cooking much, so had no intention of buying this book, but key lime pie? Got me.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Fri Sep 30, 2016 11:07 am 
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That pie!!!

The version my family made had the chocolate cookie crust, but no whipped cream topping (which looks so pretty!), and they made it in a 9x13 casserole dish. Haha.

It looks fantastic and I want it.


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Fri Sep 30, 2016 12:58 pm 
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RunLonger wrote:
That pie!!!

The version my family made had the chocolate cookie crust, but no whipped cream topping (which looks so pretty!), and they made it in a 9x13 casserole dish. Haha.

It looks fantastic and I want it.


The casserole is very interesting. Probably to avoid having to make two pies? The pie in the book is really rich and decadent.

I have to say, it might seem that aquafaba would be a great whipped cream sub as is, but it took a lot of experimentation to get the aquafaba to be rich and thick like whipped cream. Coming right out of the stand mixer, aquafaba is very airy and light, nothing like whipped cream. One of my favorite things in the book is that topping. I like coconut cream whipped topping, but it is nice to have an option that doesn't taste like coconuts. Which is part of the reason that I have three different ice creams in the book: 1 based on coconut milk. 1 based on cashews. 1 based on soy. All three have interchangeable flavors for those who are either allergic or would rather not partake of one kind for one reason or another.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Sat Oct 01, 2016 2:01 pm 
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Kittee Berns kicks off the tour for the book! She is giving away 2 copies and is sharing an easy aquafaba recipe. Thank you again, Kittee!

http://kitteekake.blogspot.com/2016/10/ ... mment-form

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Sat Oct 01, 2016 4:20 pm 
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I probably won't have time to use this much until work slows down around Thanksgiving, but I ordered so I can look at the pictures until I have time to get into it. :) The table of contents really sold me.

And with no-rush shipping I got $5.99 to use later for buying agar or psyllium husk powder, so that's cool.

I'm a sucker for a theme cookbook. Kittee says it's "aquafabulous"!


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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Sun Oct 02, 2016 12:33 pm 
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I pre-ordered this at our local cookbook store yesterday and it should be at my house on Tuesday! SO EXCITED.

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 Post subject: Re: Aquafaba by Zsu Dever
PostPosted: Mon Oct 03, 2016 1:07 am 
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DeverZsu wrote:
Thank you again, Kittee!


<3 <3

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