17 November 2019 Soy tempeh

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17 November 2019 Soy tempeh

Postby Durgan on Sun Nov 17, 2019 8:25 pm

17 November 2019 Soy tempeh
Posted on November 17, 2019 by Durgan
http://durgan.org/2019/November%202019_ ... mpeh/HTML/ 17 November 2019 Soy tempeh
Half a liter of dried soy beans were made into soy tempeh. Procedure was wash, boil for 30 minutes, rub together and rinse off hulls. Pressure cook for 1.5 hours to soften the beans. Remove and cool to room temperature.Add tablespoon of vinegar to acidify slightly.Add half a teaspoon of starter and mix well. Fill the molds and place in a fermenter set at 31C for 45 hours for the mycelium to work its magic.

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Durgan
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Re: 17 November 2019 Soy tempeh

Postby curtijam on Tue Nov 19, 2019 3:06 am

1.5hrs in the pressure cooker seems like a really long time - surprised the beans haven't turned to mush! Obviously works for you though.

What is the reasoning for such a long time under pressure, is it to ensure the soy beans are thoroughly cooked through to aid mycelium penetration?
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Re: 17 November 2019 Soy tempeh

Postby Durgan on Tue Nov 19, 2019 7:01 am

The cooking time is long but softening of the beans is paramount.

The beans are still a long way from mush. The end product is excellent. I have found cooking is a large variable. Too hard and the mycelium does not penetrate the beans. Often times people soak to soften. I avoid that step. I have found just boiling in water really doesn't work. The pressure cooker is quick and I use it often so am comfortable using it.

I boil chickpeas and am very careful with lentils also boil to cook. The method was accepted by trial and error.
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
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