— Janet Batchelder

So, uh, aquafaba is typically the protein rich liquid that's, um, it basically comes from cooking, uh, chickpeas is usually what we use Farber from. Now you can get that same kind of protein liquid from other kinds of beans, but traditionally you're getting it from, um, from a chickpea. Now that might be because they're also, it's, it's a clearer liquid, so you could have it from the white bean as well, but when we're talking about Aqua Farber, you're usually talking about the canned, uh, using it from chickpeas. Now, it doesn't always have to be canned, so you can get, uh, you know, the aquafaba just from cooking the beans in that liquid as well. And it works quite well as well in different applications from using it for thickeners, for doing meringues, different things like that as well too. Um, but I don't know if you'd actually call it aquafaba if it was from something like a black bean I've never used, um, you know, the, the liquid from, uh, like a black bean or something like that. In the same way I would use an aquafaba. Traditionally I use it for other things, but usually it's just for the flavoring of something, you know. But, um, aquafaba typically I know comes, um, from the chickpea. And how long can the liquid be kept refrigerated? So typically after opening the can, you can keep it for about four to five days afterward, as long as it's in the refrigerator in a sealed container. Um, just make sure it's not open in the fridge as well too. Um, and it will last, uh, you know, four to five days in the fridge, just like that. So typically if I'm going to be opening a can of chickpeas, I will usually pour out the aquafaba into a container and put it in my fridge just to be able to, uh, hold onto it in case I do need it. 'cause every so often when you do need aquafaba, sometimes you don't know that you're going to need it until you do. So it's always good to have a little bit of it inside instead of just dumping it down the, the drain.