Making Tempeh || THIS HACK SAVES SO MUCH TIME!!!
ฝัง
- เผยแพร่เมื่อ 22 ก.ย. 2024
- I've been making tempeh for years, but this time I tried something new that saved me SO much time!
-SE
➤ SUBSCRIBE: bit.ly/SupperSub
➤ KEEP UP WITH US
Instagram: / supperclubsounds
TikTok: / supperclubsounds
➤ WORK WITH US
soundbetter.co...
Music By Supperclub
➤ MUSIC WE'VE WORKED ON: spoti.fi/35O0Ybj
-CAMERA GEAR: kit.co/supperc...
-STUDIO GEAR: kit.co/supperc...
---------------------------------------------------------------------------------------------
Organic Soybeans: amzn.to/2VIoeFy
Tempeh Starter: amzn.to/37Boo4k
#Supperclub #Homestead
U can make ur own starter. Just let the tempeh ferment until it has black or gray areas all over. Dry it. Grind into a flour. Mix with 2 parts rice flour that has been toasted in a skillet and 1 part ground up tempeh. - free starter for the rest of ur life.
Thanks for the advice.👍
This is genius! I didn't know this! Thanks so much for sharing.
Do you keep it in the fridge or freezer?
As an Indonesian, I give this video a super like. The process is right, the result looks great. I can tell it’s perfectly fermented. And the fact that she used banana leaves just like how we do it traditionally in our country makes me like it even more. I would definitely buy and eat this tempeh she made.
Thank you so much! This is the ultimate compliment. 🥰
@@firepinkfarmtnSweet! You deserve ultimate compliment 👍. Next time try not to use vinegar. Let it acidify and ferment it naturally.
wow! found this video very helpfull! i fell in love with tempe. gosh, i need the incubator!!!! thank you so much for putting this up here!
Her: “I refuse to cleanup my kitchen for you guys..” Me: INSTANT FOLLOW! It’s the realness for me!🙌🏾
Haha, thank you!
Nice tempeh and set-up. Vinegar is actually a "cheat" to lower pH that make it easy for the mold and hard for bacteria.
The traditional way is to cook the beans and leave covered (sterile) for approx. 24 hours to ferment naturally. The flavour profile is 100x nicer the natural way.
There's a book called The Book of Tempeh that has every detail.
Danke für den Buch-Tipp!
Thanks for watching, and thanks for the tip!
Thank you
There are a few books with that name
Which one is it here?
Thank you mate
www.google.com/search?q=he+Book+of+Tempeh&rlz=1C1RLNS_enCA1080CA1080&sourceid=chrome&ie=UTF-8
What you said is 100% true. I’m Indonesian and in Indonesia we don’t use vinegar to make tempeh. However, I understand the climate in 4 seasons countries is different and vinegar can be used to speed up the fermentation process. You also can use rice flour if you don’t want to use vinegar. I wouldn’t recommend using ACV because it makes the tempeh stink like smelly feet
Meat grinder with the large hole disk works great.
Thanks for the tip!
Thank you so very much for sharing your wonderful video & your fabulous hacks! Many years ago when I could still tolerate soy, I made my own tempeh in a stainless sheet pan & incubated it in my apartment sized gas stove that had a pilot light. It was too hot, so I propped the oven door open just a bit w/ a canning ring til the temp was just right. Back then I didn't know about removing the skins, I just mashed the soybeans w/ a fork. I really like your use of the food processor. And I like the banana leaves too. One of our local Asian groceries has them frozen, a wonderful way to get away from plastic next to the tempeh. My directions said to mix the spores with the vinegar & then sprinkle over the soybeans, combining well.
When the soybeans were generating their own heat, I took the pan out of the oven to place on the counter, still covered with a damp towel. It stayed there til there was a nice, thick, beautiful white mat yours. Always perfect, always delicious, never any flops! Thanks again!
Thanks so much for watching, Marie!
Adding the vinegar helps *Prevent* the bad mold(s) from forming and ruining the tempeh.
Thanks, LeeAnnah!
@@firepinkfarmtn Noooo, that’s not true. Don’t use vinegar! It ruins the quality and flavor of tempeh. Your tempeh will taste like 💩 with vinegar. I’m Indonesian and I can tell we’ve never ever used vinegar since thousand years agoooo. I don’t know where that white people’s assumption about vinegar comes from. Westerners seem to think and act they’re expert in tempeh and tofu even though it’s relatively a new product to them.
Dehulling is actually super easy if you just squeeze loads of beans a couple times with your hands AFTER cooking (and cooling, apparently). This doesn't take longer than putting them into your blender and cleaning it. And you still had to collect the hulls from the surface while cooking. That effort is comparable to agitating the beans a couple times after squeezing and flushing the hulls away with water into a strainer. Oh, and commercial tempeh producers have a thing called "mill" :) They developed this amazing technology some thousand years ago.
Thanks for the tip, Mario!
Hey Mario, when you rub the soybeans after boiling and cooling, it may be easy, but do beans break in half? Because the thing with dehulling isn't to just peel the hulls off but to break the beans in two. The dehulling is a byproduct of that. And also. When you do it as you said, after boiling and cooling, how do you collect the hulls if they are together with the soybeans? I mean,how to separate them? I would love to hear an answer from you, since I have problem with that part of the process myself. Thank you and happy new year!
The vinegar helps the Ph level acidify and jump starts the fermentation, as for bad bacteria. Eating raw is not recommended with toxins not cooked out. The skins left on would be fiber.
Thanks for the tip!
Are you saying to leave the skins on mate?
"The skins left on would be fiber."
Best looking tempeh I’ve seen. Up to selling me some banana leaves ? Lol. Love ur real and laidback approach. Thanks
Thanks! Wish I could give you a few dozen banana plants-we've got too many!
Great tutorial! Did you stop heating when the soy beans started to produce heat?
Thank you for being a TH-cam that does not clean get kitchen and make me feel horrible
Try without dehulling tempeh still perfect and much better Rizoporus look white and thick. Now many people found easy way to make tempeh without dehulling and yes, the tempeh work perfectly. And Use vinegar also make tempeh getting better result.
quelle temperature svp pour le tempeh?
i am so happy i found this! i cant wait to try this!
Awesome ! I want to make it myself when we move to USA. In Singapore , tempeh is super cheap is like $2 per big piece .
I love it when it turn dark and strong ammonia smell😂 (I’d acquire taste)
Have u try to make soya milk ? 🥛 the taste is very different than the store bought . I grow up with real soya milk .
The vinegar kills the bad bacteria
The vinegar acidifies the soybeans to impede the growth of unfriendly pathogens. If you add some rice flour that helps perk up the spores by giving them something easy to digest before moving onto the soybeans.
Thanks. I didn’t see you remove the hulls. Did you ever try it BEFORE cooking them (usually what people do)…..? Would like to actually see how you removed them
Love this clip ❤🙏 I’m making tempeh tomorrow and just found your clip. You’re a pretty lady, looks a bot like my best friend also (blond hair and beautiful eyes).
Do it with lentils
Here's a better hack. You don't need to remove the hulls. Really.
I'm always willing to try an easier way, so I will definitely try leaving the hulls on next time!
@@firepinkfarmtndid it work?
Love this!!
Thanks for watching!
Have you ever taken one of those packs and turned it into a starter pack . It's called to leave in the incubator another day with lid up. I love your hack and banna leaves. Yeah, there's a guy whoshowed how to never buy a starter again. Im gonna try the dehydrator. Ihv a really good one 9 shelves,wish me well.
Supermarket tempeh is gross by comparison. Once you try home made I just couldn’t go back. It’s so incredible
What happens if you leave them on?
i have been told that i need to skin cucumbers to make IE mustard pickle,and it made no diff to leave skin on
Also tomatoes need to be skinned to make soup etc
i am way too lazy and the soup and pickles were great
Also, about your "incubator" , can i ask which one that is and what temp you used?
i have read the unit you use needs lots of airflow. Does yours have lots of airflow?
If i can't find your incubator, would a dehydrator work as well?
Excaliburs are expensive, but i see others are affordable
i am chuffed to do that. Your tempeh looks amazing and had me craving
PS i have no idea where to get banana leafs,i will need to research
Are they reusable if washed and refrigerated?
Thank you mate
Hello, awesome tempeh. I wanted to ask how do you freeze the produce so that i can use it for months? Can it be freezed directly after its ready or it is necessary to steam it or dip it in boiling water before freezing?
I freeze mine directly after in a ziplock bag! When I'm ready to use it, I pop it straight from the freezer into the steamer. :)
Menu tiap hari kalau di indonesia..enak.puool
You're amazing... Just the kind of personvI'd love to be with 😂
But hey! Why in heaven earth do you bother to remove the outer shels, they're just fiber - food!
You're friend comment was priceless 😁
me too, until some fella walked in...sigh.
i am thinking also,why remove hulls
Some say the beans hull hinders the fermentation hindering the process
Is that true?
Thanks a lot for your video. Have a great day.
Hope it was helpful!
@@firepinkfarmtn Yes it was. Thank you. 👍👌
I will buy each of those 4 dollars from you.
We don't have any dollars for sale!
nice!
Thanks!
Veganlovlie doesn't de-hull them.
Trying that next time!
No need to dehull...
It should be pronounced "temp-uh"
Nope… she’s already pronounced it correctly! 😂
She pronounces correctly (very accurate indeed)