Later On

A blog written for those whose interests more or less match mine.

48-hour tempeh — looking good

with 2 comments

I’m going to let it go until I need to use the oven this evening, so a few more hours after this:

Written by LeisureGuy

20 October 2019 at 2:19 pm

2 Responses

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  1. Looks amazing.

    jvonrosen

    20 October 2019 at 2:26 pm

  2. I’m very pleased. I updated this post so you can compare the progress from start to finish, with the dish always in the same orientation. This is the method I’ll use from now on.

    1. Use 3 cups dried beans.
    2. Add 6 Tbsp apple-cider vinegar to beans toward the end of cooking (about 10-15 minutes before they’re done).
    3. Make sure they are dry: drain completely in sieve, then return them to pot and heat for a while.
    4. Add 3 Tbsp brown-rice vinegar and stir well.
    5. When they have cooled to 95ºF add a packet of starter and mix well. (I think I did not mix well enough in this batch: not the unmolded strip after 24 hours>)
    6. Pour beans into 9″ x 13″ Pyrex baking dish and put in oven with the light on, and let ‘er rip.

    I might have even gone for another 24 hours, but the oven is needed.

    LeisureGuy

    20 October 2019 at 2:58 pm


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