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1 October 2018 Tempeh
Posted on October 1, 2018 by Durgan
http://durgan.org/2018/October 2018/1 October 2018 Tempeh/HTML/ 1 October 2018 Tempeh
A batch of tempeh was made. Fermentation was 30 hours. The extra soy beans were placed in ziplock bags with holes punched in the sides for air. The beans were pressure cooked for about 65 minutes. This made the beans reasonably soft and the fermentation was quicker than usual. Indicating the over cooking is beneficial. The fermented beans were placed in a pot and kept at room temperature to ferment longer. Black spores will form which probably indicates full maturity.
Posted on October 1, 2018 by Durgan
http://durgan.org/2018/October 2018/1 October 2018 Tempeh/HTML/ 1 October 2018 Tempeh
A batch of tempeh was made. Fermentation was 30 hours. The extra soy beans were placed in ziplock bags with holes punched in the sides for air. The beans were pressure cooked for about 65 minutes. This made the beans reasonably soft and the fermentation was quicker than usual. Indicating the over cooking is beneficial. The fermented beans were placed in a pot and kept at room temperature to ferment longer. Black spores will form which probably indicates full maturity.