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.
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.
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.
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Here is a pic of the mushroom stuffed rolls
cooking with these ( the sheets ) are a little technique sensitive . Kinda like using rice paper when making rolls in them.
There is a fine line between not hydrated enough and hydrated too much.
If not enough its crispy and it will break apart when trying to work with it. If hydrated too much, will just fall apart.
The sticks are much more durable, but harder to be creative with.
I never actually tried the recipe of the link below, but it looks about right
Susan's Savour-It!: Mixed Mushrooms Beancurd Rolls (Cold and Pan-Fried)...