this post was submitted on 15 Dec 2024
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The liquid in your can of chickpeas is called aquafaba: it's super-starchy and foams up quickly. I've used it to make mayo.
https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588
Do you get the same from soaking dry beans or cooking them?
TIL, so thanks for that. I looked it up on wikipedia and it said "It also can be made by boiling, steaming, pressure cooking, or microwaving pulses in water."