LAB NOTES: Aquafaba a HOW-TO

Hello All, 
Wayne AKA the Mad Food Scientist here.
Today in the hopper is a How-To for a versatile building block ingredient. 
I make my own because I am a frugal sort and don’t buy canned beans any longer.
Considering that a typical 15oz can of beans only contains 9oz of actual beans, the other six ounces are aquafaba. I’d rather buy dry beans and save money. I can make aquafaba by cooking the dried beans. As a bonus, one cup of dried beans when cooked makes roughly three cups of beans. That’s nearly three can’s worth of beans. I cannot remember where I found the method I use so I’m unable to share the source.

INGREDIENTS: 
454g/16oz Beans ( Chickpeas produce the best Aquafaba of the beans that I tried )
Soaking water
1 tsp Baking soda, or Baking Powder
Cooking water.

METHOD: 
The beans can be flash soaked, or soaked overnight, but 24 hours is better.
Rinse and drain.
Put in a pot. 
Cover with water, at least two inches above the beans.
Bring to a boil, then drop to a simmer.
Simmer until the beans are done stirring occasionally.
Turn off the heat.
Let the beans cool.
Put the pot in the refrigerator and let the beans sit in the aquafaba at least overnight.
Strain the beans out of the aquafaba. Reserve the beans ( They make a vegan tuna salad! ).
Put the aquafaba back into the pot and bring to a boil then drop to a vigorous simmer.
Simmer until the aquafaba is reduced by half.

OBSERVATIONS: 
What can you do with aquafaba?
Loads of things. I’ve used it to make mayonnaise, butter, ice cream, and cornbread.
Aquafaba can be used as a replacer for eggs, as a 1:1 replacement for oil in baking, it can be made into whipped cream. It is, as you can see, a very versatile thing to have on hand. 
It tickles me that when I make the aquafaba, I can use the beans for vegan tuna and use the aquafaba as a building block for the tofu mayonnaise that I use for the vegan tuna. Speaking of the tofu mayonnaise, it’s a thick creamy high protein and low fat condiment. I apologise, but I don’t have any photos of aquafaba to share.
If you have any comments, or suggestions please feel free to click on the Contact button and let me know.  

I shall continue to Fool Around And Find Out in the Domestic Culinary Laboratory.