Black Bean Tempeh 1/27/2020

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Black Bean Tempeh 1/27/2020

Postby ArthurDent004 on Mon Jan 27, 2020 10:31 am

This was an experiment with black bean tempeh. The loaf on the left was made in a Sterilite 3 Cup plastic container with 3/32th vent holes drilled in bottom, sides, and lid. The loaf on right was created in an aluminum bread pan measuring 6.37 Inches by 3.75 Inches by 2.75 Inches. The aluminum foil lid had holes punched with a bamboo skewer every inch.

Instant Pot Ultra 6 quart using Yogurt setting on low was used as incubator. A cup of water was added to the pot with trivet. The bread pan was setting on the trivet with Sterilite container stacked crosswise on top.

The temps in the top container topped out at 104 F while the bottom container topped out at 100 F. The bottom container appears to have better mycellium growth on top but needed a butter knife to be run around the sides of the pan in order to get the loaf to release. The plastic container only required a tap on the container bottom for the loaf to come out

The pictures are after
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Black Bean Tempeh
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Re: Black Bean Tempeh 1/27/2020

Postby curtijam on Fri Jan 31, 2020 3:29 am

Nice.

Did you leave the black beans whole, with the skin still on? How was the texture / consistency once you sliced into it?
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Re: Black Bean Tempeh 1/27/2020

Postby ArthurDent004 on Fri Jan 31, 2020 11:29 am

The black beans were soaked for 12 hours. They were left whole and they don't have a skin that needs to be removed. I had considered pulsing them in my food processor before cooking them but decided against that.

I haven't sliced into either loaf as I'm still eating the Adzuki bean tempeh I made beforehand so I've frozen the black bean tempeh. I can tell you that the loaf pictured on the left felt wetter and not as firm as the loaf on the right.
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Re: Black Bean Tempeh 1/27/2020

Postby ArthurDent004 on Sun Mar 15, 2020 1:13 am

I finally sliced into this tempeh. Here's a picture.
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