Aquafaba

I had never noticed this food before but saw it on a TV food show, It is the brine that chickpeas and such are canned with and the liquid that tofu comes in. Apparently a vegan staple, I had never come across it and thought I'd ask if anyone here cooks with it.

Take a look at https://www.vegansociety.com/news/blog/what-is-aquafaba#:~:text=What%20is%20aquafaba%3F,such%20as%20beans%20and%20chickpeas.

I am certainly not vegan but I am still interested in any food that might be of use.

I've used it as a binder but I can't remember what for.

I have never used it; I am happy to eat egg whites.

It was only discovered relatively recently (2014): https://en.wikipedia.org/wiki/Aquafaba

A long study of how to use it: https://www.americastestkitchen.com/art ... s-aquafaba

The naysayer: https://www.meghantelpner.com/what-is-a ... nt-use-it/

My daughter has mentioned using it, but I don't know what she uses it in. She's not vegan, so I don't know what it is that attracted her interest other than the fact that she is living in Manhattan with not much money coming in and may be maximizing every meal option.

My favorite cooking show, The Kitchen, brought the aquafaba to light for me. They said it was a miraculous, plant-based egg white substitute for whipping, binding, and thickening. I cannot recall exactly what they did with it, but I was fascinated. I wondered if it could be used to thicken a soup broth, but forgot to try it. They always had interesting hacks with food and lots of different ways to use kitchen tools, many were fascinating. Zakarian is especially into not tossing anything useful out. He used thyme stems once for something after taking off the leaves for another application.