— Lenora Cannegieter

Aquafaba is the protein rich liquid that beans are cooked in. So most often it's associated with chickpeas, but can be associated to other beans as well. But when you get even like a can of chickpeas, um, the liquid that it's stored in is actually called aquafaba. And it's actually the, what's happened is the protein has basically come out into the liquid, just kind of like a stock where, uh, you know, the vitamins and minerals are coming out of your vegetables, and that's what's making the flavor of the stock. But in this case, it's the protein that's actually coming up. Patrick, just put a great link here, the Magic Egg replacer. Um, but it is wonderful for, um, an egg replacer or using it for all kinds of different things. Thickeners, you can make meringue out of it just by, you know, whipping it like an egg, like a egg white, uh, pretty fantastic product that a lot of people just dump down the drain. And it's a good thing to be able to keep utilized for all kinds of different ingredients. But if you do a quick search on, uh, what can I do with aquafaba? You'll find a just plethora of ingenious ideas on what to do with this magic liquid.

Zsu Dever - Aquafaba, the Magical Egg Replacer