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Can we use the liquid (as aquafaba) which is soaked in the chick peas or any beans/lentil for 1 or 2 days prior making any breads or cakes?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on February 6, 2024

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

Manisha Pathuri

Can we use the liquid (as aquafaba) which is soaked in the chick peas or any beans/lentil for 1 or 2 days prior making any breads or cakes?

Answer

I'm guessing if you're using aquafaba and you're making a bread, can you use it to one today, two days later? Yes, you can. Um, so the same thing. If you refrigerate it, it should last, you know, from four to five days in the fridge and still keep the, the protein rich. You know, you want to definitely stir it up after you've, um, you know, stored it like that. But keeping in the refrigerator in a sealed container, um, just make sure to give it a good whisk, um, before you're using it again and it'll work just fine. Um, you know, one to two days later, after making some of those four breads or cakes, um, or anything, you're actually gonna use the aqua faba before.

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.