— Melissa Cote-Rouillard

So at the bottom of the question screen, you will see what Fran Costigan, the director of our essential vegan desserts program, you will see exactly what she discussed at a previous live event. But I wanted to kind of give you a few little hacks that might help your aquafaba de develop those beautiful, beautiful peaks. So the first thing I have here is a metal bowl. And before you use the metal bowl, one of the things that I do is clean it out with either vinegar or with lemon juice because there might be some residual oil or whatever in the bowl. So cleaning it out and making it pristine will help immensely. So there's that. And you of course wanna make sure that you've got some cream of tartar, and Fran explains that in her method of making the aquafaba. And, uh, if you're gonna add lemon juice, you can use a couple of drops from a fresh lemon, or there's also a great product that I love and it's from Italy, and it is a lemon juice that does not have citric acid in it. So it tastes just as though you had squeezed the lemons yourself. Um, you can get it at a lot of grocery stores. I'll share with you that I get that at the grocery store outlet where it's priced very reasonably because in my house we use a lot of lemon juice and of course you wanna have some garbanzo beans and you're going to drain them and save the aquafaba, which is bean water, is what it translates to in sever several Latin-based languages. And, um, you'll note on this can that this one is not salt free. I would recommend to use a sodium free garbanzo beam. The ratio on this is very good, so they're not heavily salted. And you'll note that the higher the quality of your beam, the less aquafaba you will find. So it's probably a good thing for you to use a good quality bean because you know that the ingredients are good. This, these happen to be organic, I don't always use organic. Uh, that is helpful. And the last thing is, um, this is the lemon juice squeezer that I use and it's made of plastic. And then, um, you, you know, squeeze how you squeeze. But back in the day, I used to have one that was green for lime, yellow for, uh, lemon pink for grapefruit as they go. And I noticed that with time, the acid from the lemon started to peel off and I didn't recognize it until one day I found the paint chip in my food. So I'm recommending to use a heavy, this is nice and heavy, uh, not too much paint on it so that it will work better for you. It will last longer too. I think I've had this for about 10 years and it has been tried and true. So clean bowl, fresh or good quality lemon juice, beans that you like. And it's pretty simple and I'll be very, um, uh, honest with you Melissa. I'm really fortunate because years ago I won a stand, uh, mixer from a con contest on social media and I was very, very spoiled and I love using this. And I do find that having a hardy mixer is probably the other ticket. Uh, a hand mixer will work, but it will take a lot longer than a good stand mixer. So that's something else that you might wanna consider. So you can use aquafaba for making something mayonnaise or you can use it for making meringues, which are fun to make and beautiful and delicious. So I wish you well on your aquafaba endeavor and I hope that you have fun making them and make sure that you check out Chef Fran's response from her event last week.

https://rouxbe.com/knowledge-base/3823