Welcome to show me the curry dot com.

I'm Hittle a manager, and today we're gonna show you how to make up for now.

What is Aqua Fabre?

Itt's very common in the pagan world, but a lot of people still don't know what it is.

So wacko Fava is basically being water.

So when you open a can of garbanzo beans or any beans, for that matter, there's this really thick, viscous liquid that comes out of there.

And normally we just kind of rinse it off and wash the beans and carry on with life.

But that liquid, apparently when you whip it up, is a great substitute for exists when you write you so especially if you're you're beating on just allergic to eggs like fantastically to another great way to do youse get that left in your cookies are your cakes are forever.

So here we have a position you can Basically, this is cattle garbanzo beans, but you know just you can use.

You can easily do this at home.

You make these are you make beings.

You just hold onto the water, don't go away and I have a strainer with a ball of lead, and I'm just gonna street all the liquid out all the way out.

Keep decide.

It makes Hamas with that.

Truly it's true.

So now we have our being water or aqua favela here.

The other ingredient here, which is key, is cream of tartar.

It's this magic ingredient.

So a lot of people use this for whites when they're whipping up egg whites and it basically makes some stable.

So as you're using it for baking or any of your recipes when you whip up egg whites, they tend to deflate over time.

But with this a little bit of this in there, it kind of holds its shape.

Yeah, and stable for a longer time.

It's really cheap to buy this.

I mean, the factories of 89 cents with this little thing last forever.

Exactly, because you really need just a tiny bit and my tiny we mean 1/4 to Sloane for that one cam, and then we have our hand mixer.

Now, if you have one of those stand mixers that a lot of people have, this is the perfect recipe for that because it does take a little bit of time for the whipping action to happen, so you could put it in there and forget about it.

But this works just as well.

Just have patience.

Is gonna take you a little bit of time to see that fluffy A white substitute.

Look at that.

That is a stiff peak.

What?

Standing a ball on its own.

So is this cool?

So amazing.

It's like, What about that being water?

D'oh!

It's again.

This is a lot of aqua fireball.

Probably more than you'll need in one sitting.

But we just wanted to kind of show you how it actually close up.

All right, so now if you're gonna be using it for yourself, you don't want to make so much.

Waste it if you have.

If you have some liquid, you know what?

You can do it.

You can keep it in the fridge for about a week on, use it over time.

Or you could put in an ice tray and make like cubes of it and keep it in the freezer for a while.

So whatever you need, you can just put it out and just rip it up.

What?

You is equal to one tablespoon off liquid one egg white is a good two.

Tails was a liquid and three on the whole egg is three days ones off the liquid.

So So that's how you're gonna measure depending on you can if you have a muffin recipe.

You are some kind of recipe that requires an egg white.

You know how much to use our shoes?

All right, so I think it's a great tool to have in hand again.

Yeah, and a lot of concern because it is it is chickpea being water.

And when you take it out of the can, honestly, you have this strong whiff of, like, garbanzo Megyn pee smell.

But as you whip it up, it goes away dissipates.

And when you actually start using this in the recipe, you will never know.

I never know that it's there.

So very, very just invisible taste.

Does he have any trade recipes that you already using before you share with us and our iwas be great, right?

Well, let's try it out.

Absolutely.

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Another episode of Show Me the Pinch of Spice to Your Life.