Knowledge Base > Fran Costigan - Can This Dessert Be Saved?
Fran Costigan - Can This Dessert Be Saved?
This event was on
Tuesday, March 03, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
In this fun and super informative Live Event with Chef Fran Costigan, Rouxbe Director of Vegan Pastry and Lead Instructor of Essential Vegan Desserts, you’ll learn what can be fixed,… Read More.
Question:
Why do you add the seaweed to chick pea liquid? I purchased canned chick peas with the seaweed and it was hard to separate it from the liquid.
— Regina Heon
Answer:
Well, kombu, which is a seaweed, is said to give strength to the aquafaba. And this is something that not only vegan sites and vegan authors, uh, recipe developers are saying, but also I saw this I think in America test kitchen. Um, I don't know what brand that you bought, I've never seen canned chickpeas with seaweed in it. So my stick of kobu stays as a stick. You know, it softens but it doesn't shred out. So I don't know about that. Regina. I think what you can do is rinse the chickpeas to get the seaweed off and use a very fine mesh strainer to try to catch the bits of seaweed from the liquid.
