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Do you use the juice from the can of chickpeas called aquafaba?

Ask Me Anything (Office Half Hour)

Dan Marek - Ask Me Anything (Office Half Hour)

Recorded

This event was on October 3, 2023

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

wendy morris

Do you use the juice from the can of chickpeas called aquafaba?

Answer

I do quite often actually. Um, the aquafaba I use as a thickening agent for all kinds of different things. You can use it to make 'em arin, you can use it to um, make a mayonnaise. You can use it for a lot of different things. So the trick is of just whipping it basically like you would an egg and it'll actually make, uh, use it as a thickener. There's a lot of protein in it, so, uh, like thickens up and once you get the air bubbles in there, um, you can do a lot of really cool things with it. Um, there are a huge amount of resources on the internet if you just look up what do I do with aquafaba, you'll see all kinds of fun recipes to be able to use aquafaba for.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.