Recipes and techniques generally advance in baby steps. It’s rare that you find a technique so far out of left field that it changes the way people think about food overnight. Sous vide cooking is up there, as is no-knead bread. In the world of vegan cuisine, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. It’s the kind of technique that’s so mind-blowingly simple that I’m amazed nobody discovered it until just a couple of years ago.
I discovered aquafaba with a recipe for two ingredient meringues a few months ago. It has since nearly completely replaced my use of prepackaged egg substitutes. I am eating a lot more chickpeas now as a result. I’ve also found that canned chickpeas freeze well and defrost quickly.
A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.
And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.
Remember when we suggested (okay, aggregated an article that suggested) that almond milk is “kind of a scam“?
Well, a class action lawsuit filed against the makers of Almond Breeze for false advertising contends that the popular milk alternative is even more of a rip-off than we thought — because it barely contains any almonds.
The product is called Fairlife and it will sell for twice the price of regular milk when it hits store shelves nationally in December, Coca-Cola’s North American chief Sandy Douglas said at Morgan Stanley’s Global Consumer Conference last week.
…The milk doesn’t contain lactose, and it has 50% more protein and calcium than regular milk, as well as 30% less sugar.
Like other words in our vocabulary (“literally”, “hysteria”), you now have to be explicit about what milk actually is: dairy, sustainable, synthetic, almond, soy, etc… It’s become a marketing term, in the same way that cricket/insect flour is not flour.
I’m curious to learn how this “milk” is produced, though on paper it’ll serve for those who are lactose intolerant. But I don’t think it’s the “premiumization” of milk when alternatives have existed for a long time.