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Aquafaba, The Magical Egg Alternative
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Oh, the things you can do with aquafaba, the humble water collected from cooked beans! You really have to experience this to believe it. Aquafaba works as an emulsifier in mayonnaise, butter and cheese and as a binder in cakes, cookies and breads. It can be coached into making meringues, candies and marshmallows. In this class, we will explore the many properties of this revolutionary egg replacement. We will make mayonnaise, a meltable cheese, whipped topping, and candy meringue mushrooms - all vegan and delicious! A $10 materials fee is payable to instructor at class.
Weekly - Sat
1:00 PM - 4:00 PM
Boulder, Platt Middle
, Room: 501
Registration Closes On:
March 4, 2017 11:59 PM
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