That's no fluff, that's detail from a Renaissance-era marble sculpture!
Nice try, OP. π
this post was submitted on 01 Jul 2026
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You got me π
Aquafaba is fascinating. I made meringues with it and honestly could not tell that they were vegan. I accidentally used salted chickpeas once though and that was a mistake.
Only problem is it's stinky. Used to offer it as a vegan alternative to egg white foam in cocktails at the bar I worked in, and we had to put bitters in a spray bottle to spritz over the top to cover up the smell.
I have tinctures of a bunch of citrus fruits (basically just soak peels in high proof neutral spirits) in small spray bottles, and they work great for that. It's nice for at home when you want to add a little lemon aroma to something, but dont want to cut into a lemon just for a section of peel.
Yeah, on its own it's a bit funky, but once mixed with some vanilla or sugar any strange smell isn't noticeable. That's great you had vegan alternatives at that bar!
Yeah, just don't use it too often. And avoid using it from cans, BPA-free usually means they used BPS instead
I understand your concern about the cans. But why should we not use chickpea water too often?
I've heard it can give you gas. Just an oblique fart joke
Haha, haven't thought about that before! I would argue that it's still worth it, even with a bit of gas π
It's an incentive to use more π perhaps we van put some lentils in the mix?
Welcome to Buttburp, population you. I'll be in the bomb shelter
Thanks! I'll join ya π€
Why not use it too often? I get dried chickpeas so it's usually a waste product from soaking them.
We usually get our chickpeas in glass jars, instead of cans.
Glass is best. I usually only see them dried or in cans around here.
Does the water from soaking dried ones work?
No. Aquafaba is the cooking water.
I haven't tried it myself, but I've heard it's possible.
Interesting