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【○隻字片羽○雪泥鴻爪○】



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既然有緣到此一訪,
何妨放鬆一下妳(你)的心緒,
歇一歇妳(你)的腳步,
讓我陪妳(你)喝一杯香醇的咖啡吧!

這裡是一個完全開放的交心空間,
躺在綠意漾然的草原上,望著晴空的藍天,
白雲和微風嬉鬧著,無拘無束的赤著腳,
可以輕輕鬆鬆的道出心中情。

天馬行空的釋放著胸懷,緊緊擁抱著彼此的情緒。
共同分享著彼此悲歡離合的酸甜苦辣。
互相激勵,互相撫慰,互相提攜,
一齊向前邁進。

也因為有妳(你)的來訪,我們認識了。
請讓我能擁有機會回拜於妳(你)空間的機會。
謝謝妳(你)!

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2018年11月18日 星期日

Aquafaba: the miracle vegan ingredient you’ve been throwing away


https://www.theguardian.com/food/2018/nov/17/vegan-aquafaba-recipe-bean-water-recipe-food-waste-tom-hunt?CMP=fb_gu&fbclid=IwAR3d16IeuNXP6KQyllkCQEuP7SxVY0qBhVTlDUI7x5FyOzTR66G06jSPw78

Aquafaba: the miracle vegan ingredient you’ve been throwing away

The cooking water from chickpeas is nutritious, delicious and whips up into a brilliant mayonnaise
Vegan mayonnaise – made from aquafaba (bean water).
 Tom Hunt’s vegan mayonnaise, made from aquafaba (bean water). Photograph: Tom Hunt for the Guardian
The discovery of aquafaba was a revelation for vegans: suddenly mayonnaise, marshmallows, even macaroons were on the table. But aquafaba isn’t just for plant-based eaters; it’s easier to whip than egg whites and makes the silkiest mayo, the fluffiest meringues and a puffy Yorkshire pud fit for a carnivore. It’s also great shaken up in a whisky sour.
Aquafaba, or bean water, is the cooking liquid from chickpeas and other legumes. Because it is naturally full of protein and saponin, it can be whipped up just like egg whites into a delicious, virtually cost-free stand-in for egg whites, and a thrifty way to use up a byproduct that would otherwise go down the drain.
So save the liquid the next time you drain a can of pulses; or, if you cook dried beans, the cooking water. To make a protein-rich aquafaba from scratch, soak the legumes in plenty of water overnight. Drain, cover with a litre of fresh water per 200g pulses (pre-soaked weight) and bring to a boil. Reduce to a simmer, skim off any froth, then cover and cook for one to two hours, until the beans are soft. Leave to cool down, then refrigerate.

Bean water ‘aquafaba’ mayonnaise

Bean water mayo is easy to make and a delicious way to use up a byproduct that would otherwise be wasted. The quality of the oil is important, because it will be the main flavour of the mayonnaise.
50ml bean water
1 tbsp mustard
Salt and black pepper
About 200ml oil
 – organic rapeseed, sunflower or olive, ideally
1 tbsp vinegar – cider, white-wine or other
Put the bean water, mustard and a pinch of salt and pepper in a clean, grease-free bowl. Blend with a hand-mixer (or put everything in a blender) until combined and frothy, then pour in the oil in a very slow, steady stream, blending as you go. Once the consistency is as you like, stop adding the oil and blend in the vinegar and garlic, if using.

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