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Naturally, I have to ask why? I've never heard of doing that with pasta water, let alone making soap.
Potato soap update
- Thread starter Obsidian
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Peachy Clean Soap
Well-Known Member
Now thats a thought' hmm. Sorry for my late reply just saw your post.
I add oil to my pasta water too.
penelopejane
Well-Known Member
The water left over after you've boiled the pasta will have starch in it. So it will help thicken a soup.
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And I normally use potatoes for that purpose.
Peachy Clean Soap
Well-Known Member
Thank you for posting. Thats sounds like a nice moisturizing bar soap, I like your soap stamp too.
Good to know.
penelopejane
Well-Known Member
I have a fabulous recipe for a GF orange cake with mashed Potato instead of flour. Sounds awful but it is great.
I've never used potato in soap. But you can use rice so I guess it's just like another starch.
I've never used potato in soap. But you can use rice so I guess it's just like another starch.
Peachy Clean Soap
Well-Known Member
Wow' now thats interesting, Im thinking your cake would be super moist, i'd never think of replacing flour w/ potatoes but would be healthier in many ways. @nframe posted her picture above using mashed potatoes.
Ive tried aquafaba in my soap & it makes wonderful lather. but i can detect a underlining pungent scent' just as I did w/ raw potato juice in my recent soap' maybe its me but I wont use it cause of it.
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penelopejane
Well-Known Member
For anyone who is interested here is th orange potato cake. It does have some almond flour but not as much as other recipes. I don't put grated orange in the cake itself.
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Peachy Clean Soap
Well-Known Member
Thank you' Ive gotta try this cake! what is Caster Sugar?
penelopejane
Well-Known Member
Yes I usually use caster sugar.
Sorry it is in metric! You will have to convert.
Some orange almond cakes can be a bit sickly. This one isn't.
Sorry it is in metric! You will have to convert.
Some orange almond cakes can be a bit sickly. This one isn't.
Peachy Clean Soap
Well-Known Member
Thats fine I can convert' now that I' have a good scale'
I copied & past your recipe. Thx again 
Something witty
Active Member
On that thought, what of the water from rinseing your rice before you cook it? (Sticky sushi rice most commonly but probably other types of rice as well)
It's a rice water of sorts and probably has some starch.
Why what?
Why I add oil to pasta water to prevent the pasta from sticking together & to prevent the water from boiling over? Because my mother taught me to do it this way and it is also recommended by just about every Italian cook I've ever seen on Cooking shows as well as in cookbooks I have read.
For finer questions of oil preventing pasta from sticking together (some say noodles don't stick even without added oil) - I find that lasagana noodles do stick together, and that even spaghetti noodles can stick together without added oil, in spite of some articles online that claim otherwise. Even home-made pasta (I do make my own pasta sometimes) still benefit from added oil in the boiling water. But that's me; others may do it differently, and I am not saying they have to cook the way I cook.
Why I use the pasta water in making soup? Because it adds to the flavor and since soup requires added water, less waste of water. I usually save the pasta water from pasta one day and make soup with it the next. Sometimes I use the pasta water for steaming vegetables or tamales, etc. (just another way of not wasting water.) Then that goes into soup when soup is on my agenda within a day or so.
I had to look that up. Water from cooking chickpeas (garbanzo beans) is what I found. Another thing I love! I actually sometimes drink that water because I love how it tastes. Or I add it to soup. I suspect it would really add a wonderful lather to soap as well. Brilliant.
Yes, rice water added to soap. We have a few threads here at SMF about that. Search for Dawni's Triple Rice soap.On that thought, what of the water from rinseing your rice before you cook it? (Sticky sushi rice most commonly but probably other types of rice as well)
It's a rice water of sorts and probably has some starch.
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Peachy Clean Soap
Well-Known Member
@earlene I buy the "caned garbanzo beans" drain the liquid off & use that. save the beans for humus' yummy' I love the lather it gives in soap' it doesn't take that much either. I never tasted it' hmm next time I'll take a swig.
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The term “Aquafaba” usually refers to the liquid that is drained out of a can of beans, but can also refer to the bean cooking water. I’ve used both to make some fun recipes like vegan macaroons. My experience is that the liquid from the cans is more consistent in texture and easier to use.
I’m not on Facebook anymore, but used to belong to a group called “What Fat Vegans Eat.”
They had some great aquafaba recipes. I also got an aquafaba recipe ebook on Amazon. I’m personally not vegan or even vegetarian, but I do like having tasty things available for family and friends who are.
Peachy Clean Soap
Well-Known Member
Ive read the liquid from Garbanzo Beans can be whipped up like " Whipping Cream" who knew? however I've never tried it, but its mainly used this way for Vegans or vegetarians.The term “Aquafaba” usually refers to the liquid that is drained out of a can of beans, but can also refer to the bean cooking water. I’ve used both to make some fun recipes like vegan macaroons. My experience is that the liquid from the cans is more consistent in texture and easier to use.
I’m not on Facebook anymore, but used to belong to a group called “What Fat Vegans Eat.”
Caster sugar is known in N. America as Berry Sugar. It's a finer crystal than standard sugar but not as fine as Icing/Powdered sugar.
Peachy Clean Soap
Well-Known Member
KimW
Well-Known Member
hmmmm - Maybe Berry Sugar is a Canadian thing? I looked up "Berry Sugar" and it looks like what I would call "Super Fine" sugar. hmmmmmm
Yup, that would be it.
