Don't throw away chickpea cooking water: whipped, it turns into a firm foam and replaces egg whites in meringues and mousses, a discovery made by a Frenchman in 2014

Original: Não jogue fora a água do cozimento do grão-de-bico: batida, ela vira espuma firme e substitui a clara de ovo em merengues e mousses, descoberta feita por um francês em 2014

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Beaten with a mixer, chickpea cooking water turns into a firm foam and replaces egg whites in meringues and mousses. See how to do the trick at home. The post Don't throw away chickpea cooking water: beaten, it turns into a firm foam and replaces egg white in meringues and mousses, a discovery made by a Frenchman in 2014 appeared first on Catraca Livre .

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