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Run out of butter or eggs? Here's the science behind substitute ingredients (phys.org)

submitted 8 months ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 8 months ago

The reason you cook beans and traditionally throw away the water and foam is because you want to get rid of saponins - which aquafaba contains. Legume-eating traditional cultures carefully skimmed off this foam, so presumably because they learned it's not so good. Of course, a little is not so bad, presumably the plants evolved this as a pesticide. But there are other egg replacements like flax or chia seeds.