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Is aquafaba from a can of chickpeas the same as the soaking water for fresh chickpeas. Also, is aquafaba only from chickpeas, or do other canned beans produce it as well?

Open Office Hours

Eric Wynkoop - Open Office Hours

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This event was on November 29, 2022

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

Mitch Miglis

Is aquafaba from a can of chickpeas the same as the soaking water for fresh chickpeas. Also, is aquafaba only from chickpeas, or do other canned beans produce it as well?

Answer

So the first one the aquafaba from canned beans can chickpeas in this case is more concentrated than you're gonna find your soaking water or cooking water to be okay, but the nice thing with aquafaba is that you can take that that the residual cooking water from your chickpeas after you strain the the beans out and then just reduce it to concentrate all those starches in there. And you know, you can create an aqua Faba. That will mimic what you get from the can and then the the second part is. Aquafabic can be produced from any beans. Okay, and it you just means Bean water now keep in mind that if you're using the the cooking water from a dark colored Bean say black beans, then you're gonna get an aquafaba that is kind of dingy gray in color. And so think about your application and whether that's going to be suitable or not, okay? Thank 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.