The Whip-able VEGAN EGG WHITE That can LAST for YEARS

[@yamama4129]

Not a vegan but still enjoy these videos. It's interesting seeing him replace animal based foods using only plants

[@SauceStache]

Thank you!! I love that the first 5 or 6 comments are all from non vegans! haha

[@scorpiovegan5887]

We don't just eat salads :) vegan food is incredible

[@shirish93]

@@SauceStache I'm not a vegan either (and I eat meat if I _have_ to), but great stuff man, you should start selling your own products!

[@noice3458]

@@shirish93 when do you have to eat meat? (Not trying to be aggressive, just wondering what you think)

[@lottatroublemaker6130]

Noice - I haven’t had to for 6 years... 😂

[@hannakinn]

I like that you show us you're not always perfect in the kitchen. Thank you for being real! It makes everything you say so much more believe able, when you taste something and tell us it's pretty good or banging I believe you. Thank you for the content you create, it adds a bit of light to my days. Your positive upbeat, can do attitude is helpful to me and potentially others as well.

[@SauceStache]

That means so much to hear! Thank you truly!

[@nicolegarro4790]

I freeze the aquafaba in ice trays so when I want to make mayo I just thaw it in the microwave and it works great!

[@SauceStache]

Thats perfect! haha never really thought of that hahah

[@ToxisvonZero]

Same! Plus it makes it easier to measure, since one cube equals about one egg white ^^

[@camilo4510]

How do you make your mayo?

[@imduka]

@@camilo4510 just mix cold adn reduced aquafaba and soy (or another) oil until the mayo point, then add chopped garlic and lemon juice, thats it

[@MarcyStuart]

My Husband gets so mad at me because I do the same thing and he says it's all he finds in the freezer, LOL! He is exaggerating of course.

[@scorpiovegan5887]

I have to say though, if you want aquafava from canned chickpeas USE UNSALTED!!!! or else you'll end up with a pretty salty meringue lol!! (Speaking from experience oops)

[@SauceStache]

Very good tip!

[@liriosogno6762]

I can't find unsalted ones 😭

[@niteowl8839]

Same!!!

[@lexifern9231]

@@liriosogno6762 boil your own!! So much cheaper too

[@RidleyJones]

I've had this question forever and was actually going to ask it in the comments. Too afraid to try without it being answered. Thanks!

[@iis.1989]

Veganism and science, together? What can I ask for more? Thank you.

[@SauceStache]

HAHA YES! Thank you!

[@scottreece8678]

I think you have made a product that someone will steal the idea of and mass produce. I expect to see ads in Facebook and on KZbin in a week. Lol Great idea, for real.

[@SauceStache]

Hahaha I wish!! There are already companies making this, but I bet there will be more soon haha

[@lizcofano3000]

I’m learning so much from your videos. Vegetarian 19 yrs Vegan 11 months. Thanks a ton 😁

[@naomihirsch2796]

I never thought to dehydrate this stuff, GENIUS

[@classuscle1605]

To remove the stuck layer, try a solvent like alcohol (ethanol or isopropyl alcohol) that can dissolve non-polar substances. This works for egg white that gets stuck to the bottom of your pot after making poached eggs, too.

[@SauceStache]

Perfect thank you!

[@classuscle1605]

@@SauceStache No problem man. Love your videos.

[@thewhat531]

You are a great teacher and your creativity and curiosity is very inspiring. I'm one of two vegans in my close circle of friends, and I'm also one of two people who actually cook proper food daily, which means I'm always looking for hacks. I never thought about saving aquafaba like this. Thank you.

[@SauceStache]

Thats amazing!! Thank you so much

[@sharit7970]

I'm glad you made the point to sort and rinse beans. Every [or nearly every] bag of lentils I have gotten has had a stone and/or dirt and/or and oddball weed piece in it. I always sort them on a plate [especially lentils since they're small] Totally worth the time. Nice video!

[@arenl.s.6119]

"I hope this is dirt" hahaha 😂

[@SauceStache]

Just to let you know.... it was dirt hahah

[@liriosogno6762]

@Miss Maddie also the dirt on my mushrooms. I just don't care 😂

[@genXjill]

Literally laughed out loud!

[@premierk]

I’m always amazed by the his channel

[@SauceStache]

Thank you so much!!

[@Livealohahawaii]

You are AMAZING! I’m a science geek and I love your channel. Thanks so much🌸

[@bensuperdetka]

Hey! A few years ago I read a blog post about someone making aquafaba by boiling ground flax seed. Supposedly, it has more neutral flavor and you can control the viscosity by reducing it over medium low heat. In the end, pour it over a fine mesh strainer to discard the seeds and that’s it. The author was saying it whips up just as well if not better than the chickpea liquid. I never got my hands on trying it, but it would be awesome if you could do a test and see if it works (pretty sure it does). Either way, love your videos!

[@yuuri9064]

I think that's flax (seed) gel (not aquafaba). I haven't really looked into it, but it sounds interesting!

[@dgundeadforge17]

Same, I'm not a vegan but I do like knowing how I can reduce meat consumption or animal product. Keep it up sauce stash.

[@emmasgoodies]

This is simply awesome!!🙌

[@SauceStache]

AWWW Thank you so much!!!

[@alcoholicpuppy]

I love eating those rocks. In Mexico my cousins, brothers and I would ask for those. Tastes like eating that smell you get when rain hits the dry dirt in the forest.

[@TUG657]

I recommend reducing it and then freezing it in cubes. Works really well

[@angelableibtrey6239]

Dear god. 😶 you’ve solved the problem of “okay great Now I have 80 cubes of frozen Aquafaba that I have to thaw and pray is consistent enough for a recipe” you’re brilliant!

[@laracoffey9095]

😂😂😂😂🎉🎉

[@carinecampier]

Thank you for a game changing trick! No more aquafaba gone bad in the fridge for me! 😁

[@RobDeFreitas]

I made a fake egg with chickpeas only and water (no agar agar, flour, aquafaba etc..). Very easy to make. Recipe available on my Instagram if you want 🙂

[@williamgodwinACAB]

I'm just use 5-7 tbs soy protein + 500ml hot water, blend it in blender and cool. So, It can be whipped with acid. You will get a much denser foam. The sponge cake will be delicious!)

[@lissiejohnson5538]

Awesome!!! I just got my new dehydrator!!! I'm making this powder for sure!!!!

[@Thanatos--]

Not a vegan or anything like that I just like hanging with Sauce Stache for a bit. As a meat eater I still like the content. Keep going dude!

[@SauceStache]

Love this!! Thank you

[@tiffanyschiller8766]

One of my favorite pies was lemon meringue and I haven’t had it since going vegan because of the egg meringue and now I am SO excited to make this and finally have lemon meringue pie back in my life!!! Thank you, you mad vegan food scientist!! You are revolutionizing food!!!

[@JTMusicbox]

I hear about aquafaba everywhere but never heard anyone talking about storing it as powder before. You’re the first. Awesome!

[@arit8009]

The first step is just "cook beans!" which is great. So you can just use normal bean water! Fantastic! I'm not vegan but like, eggs spoil before I ever get to use them so replacing them for baking is great

[@SauceStache]

Yeah its so easy!! And honestly I wish I would have said it in the video but the longer you let the beans sit in the water the better it will be

[@MP444MP]

I never cook chickpeas this way. I put them in a pot with a lot of water and forget about them. I put the pot on the stove the next day. It's quicker and it's so tasty. Doesn't taste like the ones in cane.

[@scorpiovegan5887]

As we speak I'm making hummus, thanks for the recipe sauce stache!!

[@SauceStache]

HAHA that's awesome... I made a TON of hummus after this video along with freezing like a pound of beans haha

[@TechnoLadz]

I read that as making humans by accident lol

[@scorpiovegan5887]

@@TechnoLadz oh man , thank goodness my birth control is working haha! No human making here lol

[@yolandaquimby3489]

Yes...thanx for helping make being Vega-Vege ez,fun,exciting ,and yummier!

[@SauceStache]

Thank you!

[@margarett_b]

I could not wait to finish work so that I could watch the video! Seeing you upload always make me super excited ;D

[@MD-nn5hp]

Timely upload! Im making vegan french macaroons! Thank you!!

[@SauceStache]

PERFECT!!!

[@VeganAlohaKitchen]

Yum what is your recipe? I have tried making them before but can't get it right.

[@MsSmith-nb2yn]

I loved when you held the bowl over your head, then said it was "scary as hell!" Lol!

[@lottatroublemaker6130]

OMG, Thanks SO much for the great deal with this video, I wanted such headphones for so long, but they’ve been sooooo expensive... These were $77 with shipping overseas! 😊👏👍

[@SauceStache]

I LOVE these things!!! Seriously every video for the last 3 or 4 videos has been edited using them and its so comfortable and it honestly just makes everything else around me disappear! So nice! Enjoy!!

[@lottatroublemaker6130]

Sauce Stache - I am SOOOOOO excited - YEAH! They’ll be soooo great! Hope they ship quickly too... ☺️👏👍🌞🌞🌞🌞🌞

[@Dami2024ue]

If you use cream of tartar on the meringe whip, the result is even better. That stuff gets rid of the hollowness baking them will cause!

[@christiedecker2724]

I like aquafaba for sure. Glad to know I can dehydrate it (vs. freezing it for later). I have tried it as a whipped topping, even added lemon to the vanilla and sugar, always had a 'bean' flavor to me...sorry. I do use it, but in savory things. I hear that you can also use white beans in the same way...may try those as the flavor is milder. Blessings!

[@skyarome9619]

Dude your channel is great! I love the chemistry you do in the kitchen lol it’s so fun! I’ve only been a vegan for a week now but I might try a thing or two from your recipes☺️

[@loribelenzon-anderson8077]

Your new kitchen is Gorgeous!!!

[@a.k.salazr]

This is a freaking GAME CHANGER - Thank you so much! I always struggled with using aquafaba before it went bad.

[@billy-mild]

Not vegan or vegetarian by any means but I learn so many things from your videos that I can apply in my own cooking.

[@tkaishmael]

I’ve seen other videos that don’t dehydrate the canned liquid. They just whip it & it produces the same meringue. Gonna try it for my mums bday 🤞🏽

[@valeriemontgomery8261]

This was a good idea! I have some dried chickpeas and will make it so I can have it available for my recipes!

[@anitahamlin2411]

You are human in the kitchen. It makes me feel so much better!

[@thatonegirlelaine]

Aquafaba powder is $17 in my grocery store. You just saved me so much money! Can't wait to try!

[@ahh-chuu]

Thank you so much for making these videos, you're a life saver.

[@sskpsp]

Very cool! I had an idea a few weeks ago to use the liquid from a kidney or black bean can in the same way as chickpea aquafaba. It did whip up, and had a funky salty-sweet taste that went well with chocolate, caramel, and coffee flavors. But it wasn't very stable and I think it was due to sugar content in the liquid. But I wonder if dehydrating it into a powder like this would allow the protein to concentrate more and form more stable foams?

[@SauceStache]

Maybe start with going 25% then 50% and see where it lands at its best stability!

[@evindrews]

I think you want to be careful with kidney liquid, might be a bit high in iron.. :)

[@sskpsp]

@@evindrews haha it wouldn't be vegan either!

[@danielmanahan692]

next time you might want to mention what you are setting your oven to and how long in the oven. that kind of information is always useful for a cooking show.

[@joshuagutierrez5491]

That’s cool! Can’t wait to try this!!

[@linnmusic]

I love your enthusiasm!!! "it's perfect!!!... other than the fact that I burnt it a little.. IT'S PERFECT!" . haha that made me laugh :D I've never managed to whip it so it stays stiff, I always find it becomes liquidy quite quickly. Update!! I made it today and they turned out amazing! Thanks for the advice. Just keep whipping til your machine burns down haha

[@SauceStache]

You do have to work fast with it, Its a little tricky but if you play around with it you'll get it. Start whipping slow until you see bubbles form then whip faster as it thickens up. Also make sure you are using an incredibly clean bowl... I should have mentioned thats why I was using a glass bowl this time vs my metal mixing bowls I normally use. Anything in the bowl will stop them from whipping.

[@linnmusic]

@@SauceStache thank you!! And yes you're right about that. It needs to be very clean too. I'll try it again, those merengues look so good!!!

[@alanacastillo90]

@@linnmusic I recommend using a glass bowl too. When I tried whipping it in a metal one it just wouldn't fluff up

[@cesarantonioenriqueramirez]

Do you think that a copper bowl would improve the process, as it does with regular whites??

[@evindrews]

perfect timing!!! just made a bunch of aquafaba yesterday. It's now in my oven turning into powder :) How does it rehydrate in something like a vegan milk? I've been trying to make a good icecream.

[@dev.1359]

You're like Heisenberg, but for vegans instead of meth addicts 😂

[@thelissaharris8033]

Will try this. Thanks

[@debbieporter1513]

Cool ! Thanks

[@MyFlipperLikesIce]

Ahh this is actually awesome. We use canned chickpeas at my job and many times I would save the aquafaba but would have to freeze it if I wasn't going to use it right away. I probably don't have to explain the drawbacks of that!

[@ronbar9793]

Great idea. Thank you so much for sharing. I did the same as in the vid and used the dehydrator to dry the chickpeas cooking water until it was really dry but the powder turned out sticky... Any idea why?

[@Equinox1.5]

Love your inventiveness!

[@donnaskaggs1]

That was awesome!! I can’t wait to try it

[@QuadiePoo]

I’m not vegan yet; but I do plan to transition there at some point. Your videos are awesome. Thanks for all the tips and ideas

[@lastdays9163]

Try potato protein powder, it works even better than aqua faba for egg white replacer.

[@SauceStache]

Yeah some protein powders will whip.. but its pretty tuff!

[@golddragon7552]

wow just wow

[@margarett_b]

I must say, I've never experimented with aquafaba but I guess it is worth giving a try considering I have a more than 3 pounds of dried chickpeas in my cupboard at the moment :D It is SO cool you can make it last SO much longer this way! Thank you for the inspiration! Stay safe and sound! Lots of love!

[@genXjill]

Who knew chickpea juice was like gold?! Cant wait to try this!

[@Zeuse36]

Most fluent and entertaining chef.....would aqufaba bind a vege burger.

[@botanicallybuilding]

Love your reactions while cooking!

[@jessicad6889]

I use Aquafaba often. I also wanted to see that used with the tomato egg yolk too...

[@dalemills8052]

I want to try a butternut squash egg yolks to avoid the tang and sweetness of the tomatoes.

[@thisistheaccountname]

In terms of entertainment, this is one of your best videos yet.

[@thisistheaccountname]

And in education.

[@AfrosandArtichokes]

I'm new here! And you my friend are a genius!!!!! How long have you been vegan? I've just begun my journey.

[@daveanything]

what a great idea...thanks

[@Ellzy1]

I love this idea, I never have it handy when I need it! Thanks 🌸💕🌸

[@WanderingNature]

Awesome Video, thank you for posting

[@donfearsnothingfuzz]

You've just changed my life.

[@BillBaran]

Wow you never fail to impress!

[@onlyme8780]

Seems pretty cool. I wondered if I can buy premade, but this is so easy I don't think I will need to. Great video as always

[@LikeRustedWings]

Adding a little cream of tartar helps aquafaba get the stiff peaks!

[@VeganAlohaKitchen]

Coolest video you have made! I can't wait to try. Great job.

[@kimahmad332]

How clever! Awesome

[@pindakaas2353]

Made these meringues once and they tasted great. When they cooled down however they got sticky and soft, is that the same with yours ?

[@estefaniasanchez9797]

youre a genius aaaaa loved this

[@user-bv7mk8id5t]

Ahhh so tried this, it worked but don’t sacrifice your baking mat. It stuck like it did on your baking pan. I think I gave up after I put a hole in my poor mat. Didn’t seem worth it for the amount that I had. I wonder if I did a smaller pan and a thicker sheet it would have came off easier. But I’ll have to experiment with this next time. My chickpeas was from a can, but it was the 365 brand, only chickpeas and water. I think it would have been better to scrape it off a pan than a mat. I was sure it would work though, but it didn’t, sigh 🥺. Ahhh well. ✌🏼

[@roowyrm9576]

Instead of dehydrating, could you freeze aquafaba in cubes, to be used later?

[@CheerSeeds]

Yes!! You can freeze it and when you need to use it just defrost in microwave:)

[@silentbliss7666]

Nice one! Could you come up with recipe to make nutritional yeast at home?

[@carolinalomeli9128]

Can mucilage from Okra, Aloe or Cactus leaves be used as an egg substitute (like Flax seed) ?

[@Jrce11]

Hey, not sure if this will get through, but I would be interested in seeing you work towards a vegan beef liver or other organ meat. I've been vegan for years and I wonder if there's a way to tap into that flavour using only plants. Thanks!

[@ProfessionalJason]

this rules. thanks!

[@TechnoLadz]

Could you combine this with your vegan egg yolk to make a vegan boiled/fried egg

[@williamdaystar]

I eat so much meat but i STILL enjoy this channel

[@ScrapAndRollMMA]

We love your videos!

[@SauceStache]

Thank you so much

[@carvedwood1953]

This is awesome. What kind of sheetpan is that? Looks fancy. All mine end up rusted.

[@travisretriever7473]

I'm surprised I haven't seen a video from you on making chickpea milk.

[@sheagaier7582]

I would love to see you make vegan ice cream out of aquafaba!!!!

[@mntryjoseph1961]

Been looking for a good pair of wireless headphones. Ordered a pair!

[@SauceStache]

You’ll love them!!

[@mntryjoseph1961]

@@SauceStache Great! Can't wait to try them out!

[@chazyvr]

Can you help us figure out the best replacement for an egg wash that we can use on challah or dinner rolls? I've tried many alternatives but still can't get the dark brown color or the shine. Thanks!

[@alexandragatto]

GENIUS, the spoiled aquafaba struggle is REAL!

[@CheerSeeds]

You can freeze it to keep longer! Just defrost in microwave:)

[@WanderingNature]

I cook my own Aquafaba and freeze in in ice cube trays

[@peterpiper5300]

can we freeze the aquafaba from the can? then defrost when needed?

[@extropiantranshuman]

I heard you can make an aquafaba equivalent through flax or chia gels. Why not use that?

[@mnhusin509]

is that protein only in chick peas or other legume as well? like mung bean water, when we can use the mung bean for eggs yolk replacemen

[@research327]

Would Love to smash the "Like: button a Million times for this video !!!!! Super Use-full, Thanks ;) Love you Channel

[@hispringtime]

I love meringues and I love your channel ❤