Hold up, you can actually whip that bean juice into like, meringue? That's wild. I've been pouring it down the drain for years like a fool. The lentil tip is solid though, I toss them into my chili and you really can't tell they're in there. Gonna try the aquafaba thing next time I make brownies, see if it works.

Actually, try chilling your tools too. I put my rolling pin and even the pie plate in the freezer for a bit before I start. A hot kitchen makes everything warm, so a cold surface helps a lot. It stops the dough from getting soft the second you touch it. That extra step made a big difference for me.

Nice upgrade! That ASM 300 reprint was cool, but Miles' first appearance is just a better long-term hold. The wait for slabs always feels like forever.