New Years Tempeh
Jan. 3rd, 2009 08:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dalthauserPlease forgive the lack of cuts (JOEBANKS.....) :-)
I took advantage of the extra time off for New Years to make a new batch of Tempeh. This time I remembered to take some pictures.
Parboiled, cooled, and air dried cracked soybeans - mixed with Tempeh innoculant (I can't remember the actual name, and I'm too lazy to look it up). This time I mixed in raw Sunflower seeds as well. From here they get packed into snack sized zip lock bags with holes poked in them.
The bags are placed in the incubator (it's a Hova Bator egg incubator!) and left there at 88F to ferment (about 3/4 of the way through they start generating their own heat - so you have to remove the lid and sometimes put a fan on them so they don't heat up too much).
Twenty-Four hours later they are done. You can tell because there is a white coating of mold (the cheese kind not the "OMG I left my sandwich in the work fridge for a month" mold). They smell a lot like mushrooms when they are finished.
Once it's done you need to stop the growth of the mold, so I steam it to heat it through. Then I pack them up indivually in foil and freeze them (I leave two in the fridge - they are so much better "fresh" - but they are fairly perishable).
Sierra woke up New Years Day (hung over....another story) and I asked her if she wanted breakfast. She took one look at the Tempeh I was steaming and said "FRIED TEMPEH!!". Hahaha.... she hadn't had any in a couple of years. This is the kid who usually is only interested in eating food from places that have a mascot.....
With Ceasar Dressing dip (it's good with Ranch too.....and BBQ sauce, and Gravy, oh - and Ketchup) :-)
Most of my LJ friends know what Tempeh is, but here is some links for those that don't:
http://en.wikipedia.org/wiki/Tempeh
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126
http://soyfoods.com/soyfoodsdescriptions/Tempeh.html
Oh yes, and I roasted a big bag of Poblano peppers and froze them ($5.00 for a small can of roasted chiles is a very good motivator)
So yeah..... :-)
I took advantage of the extra time off for New Years to make a new batch of Tempeh. This time I remembered to take some pictures.
Parboiled, cooled, and air dried cracked soybeans - mixed with Tempeh innoculant (I can't remember the actual name, and I'm too lazy to look it up). This time I mixed in raw Sunflower seeds as well. From here they get packed into snack sized zip lock bags with holes poked in them.
The bags are placed in the incubator (it's a Hova Bator egg incubator!) and left there at 88F to ferment (about 3/4 of the way through they start generating their own heat - so you have to remove the lid and sometimes put a fan on them so they don't heat up too much).
Twenty-Four hours later they are done. You can tell because there is a white coating of mold (the cheese kind not the "OMG I left my sandwich in the work fridge for a month" mold). They smell a lot like mushrooms when they are finished.
Once it's done you need to stop the growth of the mold, so I steam it to heat it through. Then I pack them up indivually in foil and freeze them (I leave two in the fridge - they are so much better "fresh" - but they are fairly perishable).
Sierra woke up New Years Day (hung over....another story) and I asked her if she wanted breakfast. She took one look at the Tempeh I was steaming and said "FRIED TEMPEH!!". Hahaha.... she hadn't had any in a couple of years. This is the kid who usually is only interested in eating food from places that have a mascot.....
With Ceasar Dressing dip (it's good with Ranch too.....and BBQ sauce, and Gravy, oh - and Ketchup) :-)
Most of my LJ friends know what Tempeh is, but here is some links for those that don't:
http://en.wikipedia.org/wiki/Tempeh
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126
http://soyfoods.com/soyfoodsdescriptions/Tempeh.html
Oh yes, and I roasted a big bag of Poblano peppers and froze them ($5.00 for a small can of roasted chiles is a very good motivator)
So yeah..... :-)
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no subject
Date: 2009-01-03 03:30 pm (UTC)no subject
Date: 2009-01-03 03:47 pm (UTC)no subject
Date: 2009-01-03 04:46 pm (UTC)no subject
Date: 2009-01-03 04:54 pm (UTC)no subject
Date: 2009-01-03 05:44 pm (UTC)no subject
Date: 2009-01-03 06:05 pm (UTC)Yet another reason I wish I wasn't 784 miles away from you.
http://maps.yahoo.com/index.php#mvt=m&lat=32.671465&lon=-101.682905&zoom=7&q1=New%20Braunfels%2C%20TX%2078130&q2=Sapello%20NM
I'd take a lesson in Tempeh making and then we'd make soap!
So interesting! The moldy stuff is weird... Looks SO delicious!
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Date: 2009-01-03 06:56 pm (UTC)I could come to you, but I'm pretty sure once I got there I wouldn't want to leave! :-)
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Date: 2009-01-03 07:22 pm (UTC)Oh, I dunno.. it's kind of a strange place where I live! And even tho' it's *really* warm these last few days, you'd detest this cold winter.
If Jack ever wants to visit his ex- in the Austin area, he could drop me off at your house!
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Date: 2009-01-03 08:02 pm (UTC)no subject
Date: 2009-01-03 06:34 pm (UTC)I love freshly roasted chiles...
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Date: 2009-01-03 06:54 pm (UTC)no subject
Date: 2009-01-04 04:06 am (UTC)no subject
Date: 2009-01-04 04:40 am (UTC)no subject
Date: 2009-01-04 01:12 pm (UTC)no subject
Date: 2009-01-05 09:53 pm (UTC)