Tempeh, making it

[larry_stewart]

Not the healthiest dude to the frying, but two things I do with tempeh:
1) Cut them up into steak fry sized pieces, fry them up then drizzle some soy sauce on the,. This was the first way I was introduced too tempt like 40 years ago, even before I was vegetarian
2) Cut them up into slabs, fry until crispy, baste with BBQ sauce ( booth sides). usually add some honey to the BBQ sauce to give it. a sweetness, then bake on a low heat ( maybe 325ish) for about 1/2 hour . The bbq sauce reduces, and thickens to coat the tempeh, and the honey slightly crystalizes . The best part is the sauce that kind hardens and crisps up on the parchment paper.

 

[larry_stewart]

Hey Bliss, Im finally getting around to to making natty and have a few questions.
- Did you soak the beans over night before cooking them?
- Did you have to dehull and split the beans once cooled ?
- Do you have to add any vinegar prior to adding the starter?
- What consistency do you want the beans after cooking? similar to when making tempeh ?

 

[blissful]

Hey Bliss, Im finally getting around to to making natty and have a few questions.
- Did you soak the beans over night before cooking them?
- Did you have to dehull and split the beans once cooled ?
- Do you have to add any vinegar prior to adding the starter?
- What consistency do you want the beans after cooking? similar to when making tempeh ?

NATTO. I did whatever is easiest. Shortcuts if you will.
- Did you soak the beans over night before cooking them? NO that takes planning .
- Did you have to dehull and split the beans once cooled ?
NO soaking, no dehulling and don't worry about splitting.
I cooked them in a pressure cooking method (with an IP type of small appliance.) Don't touch them unless your hands are very clean rinsed in vinegar. The beans are cooled down too.
- Do you have to add any vinegar prior to adding the starter? YES, add white vinegar, not active vinegar. Vinegar kills off any bacteria that you don't want prior to adding starter. Toss the vinegar and beans with your hands, let sit 10 minutes, then add the starter, toss them well with your hands.
- What consistency do you want the beans after cooking? similar to when making tempeh ? Yes, firm but will mash between your teeth, not so firm they split/shoot around when you press on them. My brain muscles are broken so far today.
Put all the beans with starter in a pot, cover closely with plastic and plate, or foil......so they ferment without much air on them. Open them up half way through, move them, toss them around, repack down, cover for the second half of fermenting time. Good luck. My brain is on vacation! Could you chronical it for us all on this thread or start a new one. So we have more renditions of the making of natto? And Goodest Luck! Bliss

 

[larry_stewart]

NATTO. I did whatever is easiest. Shortcuts if you will.
- Did you soak the beans over night before cooking them? NO that takes planning .
- Did you have to dehull and split the beans once cooled ?
NO soaking, no dehulling and don't worry about splitting.
I cooked them in a pressure cooking method (with an IP type of small appliance.) Don't touch them unless your hands are very clean rinsed in vinegar. The beans are cooled down too.
- Do you have to add any vinegar prior to adding the starter? YES, add white vinegar, not active vinegar. Vinegar kills off any bacteria that you don't want prior to adding starter. Toss the vinegar and beans with your hands, let sit 10 minutes, then add the starter, toss them well with your hands.
- What consistency do you want the beans after cooking? similar to when making tempeh ? Yes, firm but will mash between your teeth, not so firm they split/shoot around when you press on them. My brain muscles are broken so far today.
Put all the beans with starter in a pot, cover closely with plastic and plate, or foil......so they ferment without much air on them. Open them up half way through, move them, toss them around, repack down, cover for the second half of fermenting time. Good luck. My brain is on vacation! Could you chronical it for us all on this thread or start a new one. So we have more renditions of the making of natto? And Goodest Luck! Bliss

Ok, I'm starting the process, Ill document what I do ( good, bad or ugly) and report back to you in a few days)

Thanks for the tips

 

[larry_stewart]

So the Natto experiment is over. Making it is pretty straight forward . Ive never had it before so Im not sure if my finished product is correct. The physical characteristics appear correct, judging from what I read and the pictures. I probably left in the dehydrator a little too long, cause some of the top beans were a little harder than the other beans . Didn't love it but didn't hate it either . probably going to chalk it of as a been there, done that experience. I love learning how to make new things, especially things I've never heard of before.

 

[blissful]

So the Natto experiment is over. Making it is pretty straight forward . Ive never had it before so Im not sure if my finished product is correct. The physical characteristics appear correct, judging from what I read and the pictures. I probably left in the dehydrator a little too long, cause some of the top beans were a little harder than the other beans . Didn't love it but didn't hate it either . probably going to chalk it of as a been there, done that experience. I love learning how to make new things, especially things I've never heard of before.

Right! Congrats.
The drier ones are darker, and I Pack those in by mixing the darker with the lighter, they are all then lighter after a day or two,, no worries. Make sure they are in a covered container after making it, and they'll have the same color and consistency.
The consistency, of having little strands when you stir is the weird consistency.
Serve with soy sauce/or miso, eat them that way? It is good over rice.
Congrats Larry.
It is pretty easy.
Mr Bliss calls them 'stinky beans', I call them 'natto'.

 

[larry_stewart]

Mr Bliss calls them 'stinky beans', I call them 'natto'.

Im in agreement with Mr Bliss
The only thing ( that I can remember ) that I've made that smelled worse was when I attempted to make soy sauce, and had to let the fermented soy blocks dry out by hanging them in the basement. My wife cursed me for that. The whole house smelled like feet or wet socks ( or both).