Why did my Chickpea water congeal?
I cooked a bag of chickpeas in a slow cooker, just water and the peas. Once the peas were soft I ate them with the water they were cooked in, like a bean soup. Once that cooled the "soup" congealed like jello.
I didn't know it would do that. Is that good for you...I mean it looked like something that would clog your arteries.
Best Answer
Chickpeas are starchy, so it's natural that the liquid they are cooked in will thicken when it cools. It will not 'clog your arteries' - food doesn't travel directly to your bloodstream in the form in which you eat it.
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Why are my chickpeas gelatinous?
What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.Does aquafaba coagulate?
Because aquafaba does not coagulate under heat, another option is available to vegan meringue makers, and that's the ability to use aquafaba while it is boiling. You can add dry or boiling syrup to cold or hot aquafaba. It is much more tolerant than egg whites in that regard.What is gelatinous aquafaba?
Aquafaba, that viscous liquid you see when you open a can of chickpeas, makes a great vegan substitute for eggs in baked goods\u2014and if you're out of canned chickpeas, you can create homemade aquafaba with this recipe.How do you know if canned chickpeas have gone bad?
The best way is to smell and look at the canned chickpeas: if the canned chickpeas develop an off odor, flavor or appearance, or if mold appears, they should be discarded. Discard all canned chickpeas from cans or packages that are leaking, rusting, bulging or severely dented.HOMEMADE creamy VEGAN MAYONNAISE using CHICKPEA WATER (aquafaba) See my reaction! 😂
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Images: Alex Staudinger, Yan Krukov, Pavel Danilyuk, Pavel Danilyuk