"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-25-2021, 08:57 PM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,752
Send a message via Skype™ to taxlady
How hard is it to make tempeh? Now that I have read that it can be made from legumes other than soy, I have an interest.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 10-25-2021, 09:15 PM   #22
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 4,430
Quote:
Originally Posted by taxlady View Post
How hard is it to make tempeh? Now that I have read that it can be made from legumes other than soy, I have an interest.
Its relatively easy to make. tedious , but easy.

https://www.thekitchn.com/how-to-mak...st-recipe-9312

Im not sure if this link is the actual recipe/ directions I used in the past, but it looks right.

You got to boil the beans, then let them cool
Then you gotta kinda rub them with your hands to kinda break them in half and removed the hull portion ( not all of them, but a good portion) . The hulls ( for the most part) float to the top of the water, and they have to be skimmed off.

Then the beans are drained, mixed with a little vinegar to provide the right PH ( to kill off unwanted bacteria and provide a good ph for the fungus to grow)

A Tempeh started is then mixed in. This is the one Ive used

https://www.amazon.com/s?k=tempeh+st..._ts-doa-p_2_15

The beans are then loaded into ziplock bags which have been pierced with a pin, tack...in inch increments to allow oxygen in during the fermentation process.

Once the bags are loaded and zipped shut, they are placed into an environment of 85 Degrees to do their thing for about 1 -2 days. I used my dehydrate at 90F ( thats the lowest it goes, but it worked out fine.

I suggest checking it after 24 hours. Once there is enough growth and th tempeh holds its shape and is kinda firm, it is done. It then has to be refrigerated or frozen. Ive leet if go the full 48 hours and found that it was kind of over fermented ( could have been the slightly extra heat).

I find homemade tempeh is a little softer than store bought. ( could be because theirs is vacuum packed, dont know).

Ive seen tempeh made with chickpeas and I think kidney beans, Its on my list of things to try but haven't yet. I think this link is where I saw it ( again, I never made it or anything from this source)




Everything I mentioned above is abbreviated, be sure to follow the recipe for the exact process, ingredients and measurements. But as I said, easy just tedious. Is it worth the effort? maybe .

I like seeing ( and understanding) how things are made. So for me, it's interesting, educational and fun.
larry_stewart is offline   Reply With Quote
Old 10-25-2021, 09:20 PM   #23
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 4,430
Quote:
Originally Posted by skilletlicker View Post
Thanks for the advice and experience Larry. Pictures of the packaging and uncooked product I got from Kroger below. I made this for breakfast a week ago. No picture but treated it like a sausage patty. Slice to half the thickness and cooked on a nonstick skillet in a little olive oil. Got more black than browning. Might have been better cooked slower in more fat but was so dry and tasteless that if I just don't throw away the leftovers, the next try will be slowly simmered in 'bout any kind of sauce. It could be that this isn't the right brand or maybe this is somthin' that'll just never be my cup of tea.
Attachment 49512
Attachment 49513
I think I buy a different variety of the same brand.
Yes , for the most part it is tasteless
If fried correctly it should have golden crispy outer crust, and a softer, kinda beany/ grainy inside.

Ive brushed it with BBQ sauce and baked it ( or tossed on the grill)
My favorite is as I posted above , just fried until golden with soy sauce. Thats the first way I ever had it, and probably the only way I really like it. I was supposed to go to an Indonesian restaurant a month ago, where tempeh is a common ingredient. I was hoping to get new ideas, but found out last minute that the place was closed for he week I was in town.

I have read other people crumble it up to use as taco meat substitute for tacos, sloppy joes, ....

Honestly, I dont see it. Even though they can be crumbled up, they still have a beany consistency , not a meaty one. therefore, I have never tried it or intend too.

Bland flavor, almost tasteless, So taste needs to be added, and consistency has to be considered .
larry_stewart is offline   Reply With Quote
Old 10-30-2021, 04:39 AM   #24
Cook
 
Join Date: Sep 2021
Location: ISRAEL
Posts: 71
BTW
is it known whether dried bean curd (YUBA) is produced in awful conditions in china or not?
anyone with an answer?
SEEING-TO-BELIEVE is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.