Kitchen intel
Aquafaba: the bean water with a résumé
That liquid in a can of chickpeas can whip, foam and bind. Here is where it works best, and where it does not.
Open a can of chickpeas and you get two useful ingredients, not one. The pale, slightly thick liquid around the beans is aquafaba.
Aquafaba contains starches and proteins that help trap air when whipped, making it useful in mousses, meringues and some baked goods.
For the best whip, use thick, completely chilled aquafaba in a grease-free bowl. A pinch of cream of tartar can improve stability.
It can also bind veggie burgers and add lift to pancakes, though it does not replace the richness or structure of eggs in every recipe.
Freeze leftovers in an ice-cube tray so the bean water is ready for its next kitchen job.