How to use bean cooking water in a cocktail – recipe | Waste not

Swap the egg white for aquafaba next time you make a classic sour cocktail – it’s less wasteful and keeps for longer, too

One of my favourite cocktails is a sour made with pisco, whisky or mezcal, depending on the bar and my mood; it can also be made with a variety of other spirits, including gin, amaretto, brandy or rum. Usually, the spirit is paired with a similar quantity of fresh citrus juice (lime, lemon, grapefruit, etc), then shaken with sweetener and a raw egg white. The egg white creates a frothy top and gives the drink a thicker viscosity.

Aquafaba (or bean cooking water) makes a great egg white replacement in cocktails, as well as in meringues et al, because the carbohydrates and proteins from the beans create a very similar foamy emulsifying agent. Not only that, but, unless you’re also making a dish involving egg yolk, a cocktail made with egg white creates potential waste, which you can save simply by using aquafaba instead. It’s safer to store aquafaba, too, because it’s already been cooked, and keeps in the fridge for up to five days, or in the freezer for three to six months (freeze in 25ml portions in an ice-cube tray and defrost to room temperature before use). If you crack open a tin of pulses to get the aquafaba, the drained beans will keep in the fridge or freezer for similar lengths of time.

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