PERFECTING THE TEMPEH MAKING PROCESS

January, 2008

 

A VENDOR, A MILL AND A POT

 

  We are now able to make much bigger batches of Tempeh. We now buy our organic soybeans 25 pounds at a time from Chatham Marketplace.  We have also added some new equipment.  The mill de-hulls the dried soybeans by cracking them and releasing the hulls.  Since de-hulling was the most time consuming part of the Tempah making process, this is a huge time saver. The seven-gallon stainless steel pot also enables larger batches.  We were happy to find that our stove could easily bring this monster to a boil.

 

THE FIRST SIX-POUND BATCH

 

Bob dries and bags his first six pound batch of Tempeh.

 

FROM INCUBATOR TO FRY PAN

 

Bob added an extra shelf to the Tempeh incubator to accommodate the extra bags of beans.  When the Tempeh has reached it's peak, at between 22 and 26 hours, we stop the incubation process by throwing the packages into the freezer.

  After that, we thaw, slice, marinate, fry and eat.

 

MAKING BACON

 

First, Bob marinates the thawed and sliced Tempeh in water, liquid smoke and tamari sauce.  Then he presses, granulated maple sugar and salt into it and fries it up in a pan.

 Yum!  Who says Vegans have to give up BLTs?

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