What is Aquafaba?

Looking to make vegan mayo, meringues, or more? It is easy with chickpea-based aquafaba. In this video I explain what it is, how to use it, how to store it, and more.
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[@Angie_978]

That shirt is HOTT!
But seriously Jerry, im kinda jelly of your shirt game. Always with the cool-ass shirts man.

[@jerryjamesstone]

Thx!

[@magdalenarodriguez7565]

Great new, since II didn’t know what replace eggs with.
Question, how much cream of tarter do I use in the aquafaba.
Thx.

[@jerryjamesstone]

You only need a pinch or so

[@frederickstaats]

I learn something new every day - thanks for explaining!

[@jerryjamesstone]

Welcome!

[@nitelite78]

So if it's 10 times less protein as egg could you reduce it some how to make it more potent, i.e. evaporate the water? I would guess heating may change the protein like it does egg so it may not be useful anymore.

[@jerryjamesstone]

I don't think the liquid would work as well if reduced. it would be too gelatinous to work with.

[@nitelite78]

@@jerryjamesstone Depends how much you reduce it I guess. I was thinking until it's a similar consistency to egg white itself.

[@jemadamson2715]

@@nitelite78 just eat some nuts?

[@roshumruth9104]

Hi dear I want to make macaroons but no egg whites thank you

[@jerryjamesstone]

great

[@frasergreenjenjenify]

Woohoo, thank you. I so love this; thanks a million for your post

[@jerryjamesstone]

yay

[@plaziseven]

Hey Jerry,
is the temperature counts, when using aquafaba from freezer? I made my vegan mayo recipe many times, but last time used af from freezer.. of course allowed time to unfreeze - but it was still quite cold, and my mayo just won't build thickness as before. Tnx!

[@jerryjamesstone]

Yah, it probably needs to be room temperature since you are whipping air into it and warmer air is bigger than cooler air.

[@his4252]

Great video! I use the Ener-G egg replacer in baking, which is potato starch and cream of tartar. I know there's an egg replacer out there that uses garbanzo beans. I think it's Neat Egg, which has chia seeds in it. But I LOVE this idea! BTW, you should have a TV show.

[@jerryjamesstone]

OMG thank you, glad you like, maybe some day I will lol

[@janeirvine8391]

This is some great info! One question though:
What have you made with this? Will it actually bake like merengue?

[@jerryjamesstone]

Yes, it will! I have made dressings, condiments, and baked with it

[@mariamarfil1620]

👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️

[@jerryjamesstone]

Thx!

[@RtisticFX]

Will this work with all bean type aquafaba? Barring, perhaps, black beans?

[@jerryjamesstone]

not as well

[@BlaBla-jw7do]

Wow great video

[@jerryjamesstone]

Thank you

[@BlaBla-jw7do]

Your welcome

[@zazi9249]

I really enjoy your content! Educational and jammy, and you seem like a great person! So now Im rushing home to eat, im really excited at this point! Haha

[@jerryjamesstone]

omg thank you so so much! thank you!

[@m0body218]

Love the shirt

[@jerryjamesstone]

thx!

[@L83467]

If you use aquafaba in meringues, does it leave a taste?

[@jerryjamesstone]

slight. I think you will notice it a smidge bc you made them but if you were given one, probably not. There is SO much sugar in a meringue recipe that you are probably ok.

[@jozibarra]

Holy shit...I never knew...
I must try that

[@jerryjamesstone]

so many possibilities.

[@Hairlady143]

How much cream of tartar?

[@jerryjamesstone]

depends

[@katielouieschwartz]

This. Is. Awesome.

[@jerryjamesstone]

Glad you like!

[@valeriehogan1229]

WOW 😯 I DID NOT KNOW!!!

[@jerryjamesstone]

Yup!

[@ihsanfadilah489]

Because you are dumb dumb