"aquafaba" meaning in English

See aquafaba in All languages combined, or Wiktionary

Noun

IPA: /ˌɑːkwəˈfɑːbə/, /ˌækwəˈfɑːbə/ Forms: aquafabas [plural]
Etymology: Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”). Etymology templates: {{coinage|en|Goose Wohlt|in=2015|nat=US|nobycat=1|occ=software engineer|w=-}} Coined by US software engineer Goose Wohlt in 2015, {{der|en|la|-}} Latin, {{affix|la|aqua|faba|gloss1=water|gloss2=bean|nocat=1}} aqua (“water”) + faba (“bean”) Head templates: {{en-noun|-|s}} aquafaba (usually uncountable, plural aquafabas)
  1. (cooking, neologism) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas. Tags: neologism, uncountable, usually Categories (topical): Cooking Related terms: beanwater Translations (liquid left over from beans): papumehu (Finnish), aquafaba (Finnish), aquafaba [feminine] (French), Aquafaba (German), Bohnenwasser (German), aquafaba [feminine] (Polish), akwafaba [feminine] (Polish)

Inflected forms

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "Goose Wohlt",
        "in": "2015",
        "nat": "US",
        "nobycat": "1",
        "occ": "software engineer",
        "w": "-"
      },
      "expansion": "Coined by US software engineer Goose Wohlt in 2015",
      "name": "coinage"
    },
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "-"
      },
      "expansion": "Latin",
      "name": "der"
    },
    {
      "args": {
        "1": "la",
        "2": "aqua",
        "3": "faba",
        "gloss1": "water",
        "gloss2": "bean",
        "nocat": "1"
      },
      "expansion": "aqua (“water”) + faba (“bean”)",
      "name": "affix"
    }
  ],
  "etymology_text": "Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”).",
  "forms": [
    {
      "form": "aquafabas",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "-",
        "2": "s"
      },
      "expansion": "aquafaba (usually uncountable, plural aquafabas)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English neologisms",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 2 entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Terms with Finnish translations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Terms with French translations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Terms with German translations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Terms with Polish translations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Cooking",
          "orig": "en:Cooking",
          "parents": [
            "Food and drink",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2016 May 9, Jane Black, “Vegans Whip Up a Secret Weapon: Aquafaba”, in New York Times Magazine, Arthur Ochs Sulzberger Jr.",
          "text": "Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.",
          "type": "quotation"
        },
        {
          "ref": "2016 July 15, Jackie Sobon, Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power, Fair Winds Press, page 184",
          "text": "To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.",
          "type": "quotation"
        },
        {
          "ref": "2018 October 3, Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin J. T. Reaney, “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas”, in Journal of Visualized Experiments, volume 132, →DOI, →PMID",
          "text": "Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa).",
          "type": "quotation"
        },
        {
          "ref": "2019, Kirsten K. Shockey, Christopher Shockey, Miso, Tempeh, Natto & Other Tasty Ferments",
          "text": "Soybean and chickpea aquafabas are particularly thick (think about the goo in canned chickpeas), but any bean water.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas."
      ],
      "id": "en-aquafaba-en-noun-S~qwLHm7",
      "links": [
        [
          "cooking",
          "cooking#Noun"
        ],
        [
          "chickpea",
          "chickpea"
        ],
        [
          "bean",
          "bean"
        ]
      ],
      "raw_glosses": [
        "(cooking, neologism) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas."
      ],
      "related": [
        {
          "word": "beanwater"
        }
      ],
      "tags": [
        "neologism",
        "uncountable",
        "usually"
      ],
      "topics": [
        "cooking",
        "food",
        "lifestyle"
      ],
      "translations": [
        {
          "code": "fi",
          "lang": "Finnish",
          "sense": "liquid left over from beans",
          "word": "papumehu"
        },
        {
          "code": "fi",
          "lang": "Finnish",
          "sense": "liquid left over from beans",
          "word": "aquafaba"
        },
        {
          "code": "fr",
          "lang": "French",
          "sense": "liquid left over from beans",
          "tags": [
            "feminine"
          ],
          "word": "aquafaba"
        },
        {
          "code": "de",
          "lang": "German",
          "sense": "liquid left over from beans",
          "word": "Aquafaba"
        },
        {
          "code": "de",
          "lang": "German",
          "sense": "liquid left over from beans",
          "word": "Bohnenwasser"
        },
        {
          "code": "pl",
          "lang": "Polish",
          "sense": "liquid left over from beans",
          "tags": [
            "feminine"
          ],
          "word": "aquafaba"
        },
        {
          "code": "pl",
          "lang": "Polish",
          "sense": "liquid left over from beans",
          "tags": [
            "feminine"
          ],
          "word": "akwafaba"
        }
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˌɑːkwəˈfɑːbə/"
    },
    {
      "ipa": "/ˌækwəˈfɑːbə/"
    }
  ],
  "word": "aquafaba"
}
{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "Goose Wohlt",
        "in": "2015",
        "nat": "US",
        "nobycat": "1",
        "occ": "software engineer",
        "w": "-"
      },
      "expansion": "Coined by US software engineer Goose Wohlt in 2015",
      "name": "coinage"
    },
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "-"
      },
      "expansion": "Latin",
      "name": "der"
    },
    {
      "args": {
        "1": "la",
        "2": "aqua",
        "3": "faba",
        "gloss1": "water",
        "gloss2": "bean",
        "nocat": "1"
      },
      "expansion": "aqua (“water”) + faba (“bean”)",
      "name": "affix"
    }
  ],
  "etymology_text": "Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”).",
  "forms": [
    {
      "form": "aquafabas",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "-",
        "2": "s"
      },
      "expansion": "aquafaba (usually uncountable, plural aquafabas)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "related": [
    {
      "word": "beanwater"
    }
  ],
  "senses": [
    {
      "categories": [
        "English coinages",
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English neologisms",
        "English nouns",
        "English terms derived from Latin",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 2 entries",
        "Quotation templates to be cleaned",
        "Terms with Finnish translations",
        "Terms with French translations",
        "Terms with German translations",
        "Terms with Polish translations",
        "en:Cooking"
      ],
      "examples": [
        {
          "ref": "2016 May 9, Jane Black, “Vegans Whip Up a Secret Weapon: Aquafaba”, in New York Times Magazine, Arthur Ochs Sulzberger Jr.",
          "text": "Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.",
          "type": "quotation"
        },
        {
          "ref": "2016 July 15, Jackie Sobon, Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power, Fair Winds Press, page 184",
          "text": "To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.",
          "type": "quotation"
        },
        {
          "ref": "2018 October 3, Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin J. T. Reaney, “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas”, in Journal of Visualized Experiments, volume 132, →DOI, →PMID",
          "text": "Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa).",
          "type": "quotation"
        },
        {
          "ref": "2019, Kirsten K. Shockey, Christopher Shockey, Miso, Tempeh, Natto & Other Tasty Ferments",
          "text": "Soybean and chickpea aquafabas are particularly thick (think about the goo in canned chickpeas), but any bean water.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas."
      ],
      "links": [
        [
          "cooking",
          "cooking#Noun"
        ],
        [
          "chickpea",
          "chickpea"
        ],
        [
          "bean",
          "bean"
        ]
      ],
      "raw_glosses": [
        "(cooking, neologism) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas."
      ],
      "tags": [
        "neologism",
        "uncountable",
        "usually"
      ],
      "topics": [
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˌɑːkwəˈfɑːbə/"
    },
    {
      "ipa": "/ˌækwəˈfɑːbə/"
    }
  ],
  "translations": [
    {
      "code": "fi",
      "lang": "Finnish",
      "sense": "liquid left over from beans",
      "word": "papumehu"
    },
    {
      "code": "fi",
      "lang": "Finnish",
      "sense": "liquid left over from beans",
      "word": "aquafaba"
    },
    {
      "code": "fr",
      "lang": "French",
      "sense": "liquid left over from beans",
      "tags": [
        "feminine"
      ],
      "word": "aquafaba"
    },
    {
      "code": "de",
      "lang": "German",
      "sense": "liquid left over from beans",
      "word": "Aquafaba"
    },
    {
      "code": "de",
      "lang": "German",
      "sense": "liquid left over from beans",
      "word": "Bohnenwasser"
    },
    {
      "code": "pl",
      "lang": "Polish",
      "sense": "liquid left over from beans",
      "tags": [
        "feminine"
      ],
      "word": "aquafaba"
    },
    {
      "code": "pl",
      "lang": "Polish",
      "sense": "liquid left over from beans",
      "tags": [
        "feminine"
      ],
      "word": "akwafaba"
    }
  ],
  "word": "aquafaba"
}

Download raw JSONL data for aquafaba meaning in English (4.4kB)


This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2024-09-01 from the enwiktionary dump dated 2024-08-20 using wiktextract (8e41825 and f99c758). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.

If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.