food

pumpkin seed tofu is conceptually mindblowing to me. i knew you could do most soy bean fermentation recipes with other beans, had no idea this was possible though. that's so cool.

i watch so many videos on making tempeh from scratch but i'm still too intimidated to try it

I used to work for a local small batch fresh tempeh company, I was more involved with delivering than production but I learned a few things

We mostly made chickpea tempeh but we also sometimes made black bean tempeh and white bean tempeh and they're all made the same way

Basically the process starts with cooking the beans then mixing in the mycelium (mushroom) starter and putting the mixture into molds which are then floated in a water bath heated to a specific temperature and covered before being left to sit to allow the mycelium to grow in the beans, once that's done you refrigerate the tempeh to stop the growth and that's about it

i've made tofu and gluten many times and i've also made tempeh from scratch multiple times using both whole/split soybeans, soy pulp leftovers 豆渣 from soymilk making (what you call "okara"), lentils and split yellow peas. it's pretty easy. the most annoying part is taking the husk off of soaked beans, which is why using split beans or soy pulp is easier. you need tempeh starter (ragi tempeh) which you can find at indonesian supermarkets, and you also need a stable temperature of around 30-35 degrees for the first day or so until it starts generating its own heat, so it's easier to make it in the summer if you don't live in a tropical climate.

the reason i'm not making it anymore is that i now live in a neighbourhood with lots of indonesian people, so it's very easy to find freshly made (still warm and breathing) tempeh super cheap.

I have nothing of substance to add to this chat, a little brew pub in Baltimore made these BLTs once, out of tempeh bacon, It was absolutely amazing, and I'm a big meat eater. I've tried to reproduce the sandwich half a dozen times with every version I can get my hands on, none of it is even close. I asked them where it came from, apparently their chef makes it himself.

Made washed flour seitan a couple times recently. It's cheap, simple and delicious. downside being how fucking long it takes. The thing that really bugs me though, is that it feels incredibly wasteful. Like I can't help but wonder how much water I'm using or how much bread I could be making instead.

I'm pretty new to the meat alternative game but I have discovered that making seitan in a pressure cooker is a massive game changer, much more tender, much shorter time.

How much does it cost you, ballpark, to make a block of pumpkin seed tofu? I'd like a fattier protein source just for convenience. Never tried a non-soy tofu.

I have a good seitan recipe which I will post if anyone's interested. The trick is you do the stretch and braid technique and then pop it in the instant pot. Comes out really dense with fibers like muscle, can be pulled into a pulled pork type texture if you want. No fuckery with tinfoil wraps or whatever because of that and the pressure.

I found a YouTube link in your post. Here are links to the same video on alternative frontends that protect your privacy:

• yewtu.be
• inv.nadeko.net
• yt.artemislena.eu
• piped.video