Later On

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

Soybean, rye, and oat tempeh

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Just started this at 11:00am. The grain part is mostly oats (groats), with some rye I had on hand. It was pretty moist, so I’m interested to see how Rhizopus oligosporus will fare. Rhizopus generally likes its dinner on the dry side, moistened with a little vinegar.

I’ll know by Thanksgiving (Monday) how well it turned out.

24 hours later it was slow starting — I imagine because of the oat groats. I left it in the incubator for another few hours, then put it on the table. By the time I went to bed, about six hours later, it had not done much (because, I think, the room is fairly cool — I have the window open and the outside temperature is in the low 60s).

So for the night, I put it back on the rack in the incubator, but I did not plug in the warming map, just put the lid on to conserve the heat from the fermentation. This morning it looked much better (see photo at right). The slab was warm and covered with a thin growth of mycelium. So it has now moved back to the table since it seems now to be generating enough heat to keep going.

I expect by tomorrow afternoon it will be ready to be butchered and stored in the fridge.

Yesterday’s photo above was taken after about 48 hours. The photo at right was taken after about 72 hours. As you can see, the mycelium has filled in nicely with strong growth. I could probably cut it up now, but I’m going to let it continue its growth today and do the butchering tonight.

I’m wondering whether our somewhat cooler temperatures help the mycelium once it has become established in the medium.

Despite my worries about oat groats being too damp, they do seem to work, and I think soybean-and-oat tempeh sounds very healthy. (There’s just a little rye — about 2 tablespoons of grain, measured before cooking, compared to 1 1/2 cups total grain.)

.Barley grains also burst open when cooked. (I use hulled barley, which has the grain intact, unlike pearled barley (grain removed by polishing, as with white rice) or pot barley (with the grains cut, steel-cut oats)). I’m now inclined to make a batch using some kind of beans and barley

And above you see the tempeh finished and cut. This looks to be a really excellent batch. I’m eager to try it.

Written by Leisureguy

7 October 2022 at 11:21 am

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