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I froze the liquid from the chickpeas to use for aquafaba. Then I read you need to reduce the liquid before freezing and/or using. Did I ruin my liquid? Can I still use it after thawing and then reduce it? Do you reduce yours first?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

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This event was on January 31, 2023

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

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I froze the liquid from the chickpeas to use for aquafaba. Then I read you need to reduce the liquid before freezing and/or using. Did I ruin my liquid? Can I still use it after thawing and then reduce it? Do you reduce yours first?

Answer

No, actually Debbie. This is a great question. And you absolutely can freeze aquafaba from the chickpea cannon. That's great. You can just put an ice cube trays and save it for later. So you don't always just have you know, a container of aquafaba in your fridge after using chickpeas you can reduce it. But I have not found that you needed to you can just literally let the Ice Cube melts. You could you know, heat it up if you wanted to but you don't need to reduce it to be completed it to work again. You definitely won't want to give it a little bit of mix. So just whisk it a little bit with a whisker of fork. You should be good to go. So after you thawing it no need to reduce it. If you want to you could it would just intensify the proteins and a little bit more. So depending on what you're doing with it, you know, like make me meringue or something it might happen all quicker, but for a binder you wouldn't need to use it as much. Or reduce it at all to make that work.

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.