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I had a student in Essential Vegan Desserts use blackbean aquafaba (bean water), to color her meringues purple. It has more of a flavor. Not recommended. Aquafaba can be frozen too.

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

Fran Costigan

I had a student in Essential Vegan Desserts use blackbean aquafaba (bean water), to color her meringues purple. It has more of a flavor. Not recommended. Aquafaba can be frozen too. ?

Answer

So, um, Fran, uh, you know, developed the essential vegan desserts, um, for Rouxbe. She's fantastic, fantastic chef, um, and friend and just great advice from this as well. So the black bean aquafaba, which is great, the bean water, again, protein rich, being able to, uh, you know, have the colorization of that, which is great to make it purple. How fun. Um, and I, that's a great point that aquafaba can be frozen, so that's a great thing to be able to do. You can also throw it in the freezer, so, um, you know, if you know you're not gonna use it right away, put it in the freezer, seal it on up, you can use it for later.

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.