— Robert Kerr

Aquafaba works just about everywhere. Whether you're making, um, plant-based meatballs or you're making a a lentil loaf or you're making anything where you want things to stick together, instead of using flax meal, you can use the aquafaba. I personally like to whip it up a little bit. I have made a stiff aquafaba and then used it to make the tula salad that we have in our curriculum, and it adds a whole different texture. The flavor is still good, so you might wanna try that. I say be one who experiments in their own kitchen to enjoy learning new things firsthand, because sometimes that's the best way to learn a new technique. And if you, you, I think you know that you can always come here or always ask one of our other instructors about something, but try, I suggest to try the Tunas salad and you'll see a huge difference. It'll taste really, really good.