17 February 2020 Chickpea Tempeh

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17 February 2020 Chickpea Tempeh

Postby Durgan on Mon Feb 17, 2020 3:04 pm

17 February 2020 Chickpea Tempeh
Posted on February 17, 2020 by Durgan
http://durgan.org/2020/February%202020/ ... /index.htm 17 Febuary 2020 Chickpea Tempeh
Half a liter of chickpeas were prepared fro making tempeh.The chickpeas were boiled for 30 minutes and the skin removed by rubbing together about five times anad pouring off the skins.Then the dehulled chickpeas were boiled for about two hours to soften. This is fairly critical since chickpeas do not absorb water readily. Sometime I mash lightly with a potato masher to spit the peas a bit. Avoid making mush.A tablespoon of vinegar and the starter was add and mixed well.The peas were then placed in cotton lined mold and placed in the fermenter set at 31C. Fermentation is from 30 to 48 hours which will be added when complete.
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Durgan
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Re: 17 February 2020 Chickpea Tempeh

Postby Durgan on Tue Feb 18, 2020 2:39 pm

18 February 2020 Chickpea Tempeh
Posted on February 18, 2020 by Durgan
http://durgan.org/2020/February%202020/ ... mpeh/HTML/

This sample has been fermenting 24 hours at 31C and is perfect.I contribute it to careful preparation of the chickpeas.
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Durgan
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Re: 17 February 2020 Chickpea Tempeh

Postby irie1029 on Tue Feb 18, 2020 2:44 pm

very nice! do you have to dehull? I never do with natto, should I?
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Re: 17 February 2020 Chickpea Tempeh

Postby Durgan on Tue Feb 18, 2020 3:06 pm

irie1029 wrote:very nice! do you have to dehull? I never do with natto, should I?


I never dehulled my natto. But i always dehull for tempeh. I no longer make natto, since tempeh is as nutitious and not as touchy in making.

Dehulling is simple and only takes few minutes.

Now I can make perfect soy and chickpea tempeh. I must do bit more work on lentils.
Durgan
Zone 5 Brantford, ON, Canada
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