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Would the water used to cook the dry beans work as well as aquafaba from canned in dishes?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on March 24, 2026

Join Chef Eric Wynkoop 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 Eric is ready to answer them all.

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Question

Larry Shearer

Would the water used to cook the dry beans work as well as aquafaba from canned in dishes?

Answer

Okay, in, in dishes, uh, the quick answer is yes. Uh, the longer answer is that, uh, it is, it's typical that when we cook beans ourselves, um, that the, uh, the, the, the sugars and the proteins in the water that, that make up the aquafaba are diluted just due to the quantity of, uh, water that we use. So you can, after strengthening the beans out, put that in a pan, just reduce it, and you can concentrate all of those constituents in that liquid, and you can come up with aquafaba that, uh, will be suitable for you. So it's a little more effort, um, but it is possible. Give it a try and see if all of that is, uh, gonna stand the, the test of time for you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.