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Content provided by Research Chef Kimberly Schaub - Peas On Moss and Kimberly Schaub - Peas On Moss. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Research Chef Kimberly Schaub - Peas On Moss and Kimberly Schaub - Peas On Moss or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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S3E35: Fora Foods on leveraging the functionality aquafaba
Manage episode 235168240 series 1090402
Content provided by Research Chef Kimberly Schaub - Peas On Moss and Kimberly Schaub - Peas On Moss. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Research Chef Kimberly Schaub - Peas On Moss and Kimberly Schaub - Peas On Moss or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker. Big thanks to for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work.
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continue reading
236 episodes
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Manage episode 235168240 series 1090402
Content provided by Research Chef Kimberly Schaub - Peas On Moss and Kimberly Schaub - Peas On Moss. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Research Chef Kimberly Schaub - Peas On Moss and Kimberly Schaub - Peas On Moss or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Remember the popularity of using canned chickpea (garbanzo bean) water to whip up meringues? Aquafaba is an incredibly functional ingredient, and it's a byproduct of various chickpea processing businesses. The founders of Andrew McClure and Aidan Altman knew that, and when they were working out a way to make a non-dairy butter that would have superior functionality to the others on the market, they harnessed the properties of aquafaba. Hear their story and how they started with the end user in mind: the chef and the baker. Big thanks to for signing on as the second sponsor of PeasOnMoss. Get information about them at their website and find out how their flavor and aroma systems could help your formulation work.
…
continue reading
236 episodes
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Similar to PeasOnMoss Podcast
We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, and the psyche to uncover the hidden backstories that feed your food-obsessed brain. Hosted by Kevin Pang. A production of America's Test Kitchen.
…
continue reading
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…
continue reading
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…
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Investigating every aspect of the food we eat
…
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…
continue reading
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