Comments on: Making tempeh http://ieatfood.net/2008/06/08/making-tempeh/ Wed, 08 Sep 2010 06:29:57 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Ginette Callaway http://ieatfood.net/2008/06/08/making-tempeh/comment-page-1/#comment-2688 Ginette Callaway Mon, 28 Jun 2010 23:11:11 +0000 http://ieatfood.net/?p=34#comment-2688 Being a relatively new Vegan I had Tempe for the first time today at home. I had it in restaurants. I am sold. The mold thing kept me from opening up the package I had for two months in the fridge. I was afraid of the experience. But then I though about it. I used to eat cheese all the time before that has tons of mold, blue, black gray and white mold comes on cheese all the time. This is no different. It's a good mold. As soon as you understand the facts, it's not bad at all. It's all in the head. Anyway you boil it and the mold is gone, then you use it for whaterver recipe you like. AMAZING! I so love it that I am going to learn how to make it myself. Either way I will have this as a staple becasue I can see all that I can do with it and it tastes great, I also love the firm texture. All that and super source for plant protein. Definably a miracle food! Being a relatively new Vegan I had Tempe for the first time today at home. I had it in restaurants. I am sold. The mold thing kept me from opening up the package I had for two months in the fridge. I was afraid of the experience. But then I though about it. I used to eat cheese all the time before that has tons of mold, blue, black gray and white mold comes on cheese all the time. This is no different. It’s a good mold. As soon as you understand the facts, it’s not bad at all. It’s all in the head. Anyway you boil it and the mold is gone, then you use it for whaterver recipe you like. AMAZING!
I so love it that I am going to learn how to make it myself. Either way I will have this as a staple becasue I can see all that I can do with it and it tastes great, I also love the firm texture. All that and super source for plant protein. Definably a miracle food!

]]> By: renae http://ieatfood.net/2008/06/08/making-tempeh/comment-page-1/#comment-203 renae Sun, 10 Jan 2010 18:48:19 +0000 http://ieatfood.net/?p=34#comment-203 Hi Sharon, the reason I used the plastic baggie instead of a dish is so I could pierce the holes in it that allowed for even circulation of air; also it's the only thing I could easily fit in the incubator I set up. If a glass dish is working for you, definitely continue using it; that'd be much better than plastic. How are you incubating yours? Hi Sharon, the reason I used the plastic baggie instead of a dish is so I could pierce the holes in it that allowed for even circulation of air; also it’s the only thing I could easily fit in the incubator I set up. If a glass dish is working for you, definitely continue using it; that’d be much better than plastic. How are you incubating yours?

]]> By: Sharon http://ieatfood.net/2008/06/08/making-tempeh/comment-page-1/#comment-202 Sharon Sat, 09 Jan 2010 23:34:44 +0000 http://ieatfood.net/?p=34#comment-202 I've been making tempeh for a few months now. It is so fresh and wonderful. I've tried making it without a plastic baggie, just in a glass container, and it worked great. Is there any reason not to? The fluffy white mold growing on it is a bit disconcerting at first, but I am now accustomed to it. Why must it be made in a baggie, and why not just is an open dish? Thanks! I’ve been making tempeh for a few months now. It is so fresh and wonderful. I’ve tried making it without a plastic baggie, just in a glass container, and it worked great. Is there any reason not to? The fluffy white mold growing on it is a bit disconcerting at first, but I am now accustomed to it. Why must it be made in a baggie, and why not just is an open dish? Thanks!

]]> By: renae http://ieatfood.net/2008/06/08/making-tempeh/comment-page-1/#comment-201 renae Tue, 30 Jun 2009 03:05:37 +0000 http://ieatfood.net/?p=34#comment-201 Ugh, Kibbles, I'm sorry your tempeh didn't work out! From where did you order the starter? If it was powdered, it should be good for longer than 3 months, so if it didn't work, I would try talking to whomever you ordered it from. Laura, it takes about 24 hours to make tempeh from start to finish, though of course about 23 of the hours are unsupervised. Seitan is definitely the easiest of the three products to make and tempeh the trickiest and most time-consuming! Do you have a blender? You can crack the soybeans in that with no problem; it's what I have been using. Homemade tempeh is worth the effort, but honestly I wouldn't bother doing it myself if I didn't have a blender or some other contraption to crack the soybeans because doing it by hand was miserable. Ugh, Kibbles, I’m sorry your tempeh didn’t work out! From where did you order the starter? If it was powdered, it should be good for longer than 3 months, so if it didn’t work, I would try talking to whomever you ordered it from.

Laura, it takes about 24 hours to make tempeh from start to finish, though of course about 23 of the hours are unsupervised. Seitan is definitely the easiest of the three products to make and tempeh the trickiest and most time-consuming! Do you have a blender? You can crack the soybeans in that with no problem; it’s what I have been using. Homemade tempeh is worth the effort, but honestly I wouldn’t bother doing it myself if I didn’t have a blender or some other contraption to crack the soybeans because doing it by hand was miserable.

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