quercus
@quercus@slrpnk.net
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- Submitted 1 month ago to food@slrpnk.net | 0 comments
- Comment on The Science Behind Aquafaba Meringues | Working toward a more stable meringue made from the liquid in a can of chickpeas 2 months ago:
Lime meringue sounds delicious 🤤 I don’t mind the bean taste too much, but I mostly use it as a baked sweet potato topping.
- The Science Behind Aquafaba Meringues | Working toward a more stable meringue made from the liquid in a can of chickpeaswww.seriouseats.com ↗Submitted 2 months ago to food@slrpnk.net | 2 comments
- Comment on Cracking the recipe for perfect plant-based eggs 5 months ago:
Thee Burger Dude did this! The process required some uncommon ingredients and some neat food science. For the curious: he’s got a video showing the steps and the full recipe on his blog.
- Comment on Americans have been enjoying nut milk and nut butter for at least 4 centuries 6 months ago:
Written information from Europeans goes back four centuries, like the account from the 1500s about cultivated food forests. The archeological finds about consumption in general are much older.
- Submitted 6 months ago to food@slrpnk.net | 11 comments