what is tempeh

[Guest guest]

Kathy writes,

 

>>>Can someone please tell me what tempeh is and what size packages it comes in.

 

 

Hi Kathy,

 

Here is an article I wrote on Tempeh. Hope it helps. I think the packages come

in 8 ounce size. But I don't have one in the freezer right now to check. It's

either 8 or 12 ounces.

 

Best,

Tomi

 

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Getting acquainted with Tempeh

 

A popular meat alternative for vegetarians, tempeh is made from

fermented, compressed soybeans. It has a distinctive nutty flavor and

chewy texture and the ability to absorb accompanying flavors and

sometimes is mixed with other grains such as millet, barley, or rice.

This soy food is available in the refrigerator or freezer section of

natural food stores and some supermarkets. As with tofu, be sure to

check the expiration date. Once opened, tempeh can be wrapped well

and refrigerated up to 10 days or frozen up to 6 months. Since tempeh

is a fermented product, traces of a white mold on the surface of the

cake are natural. It's also fine if you see a dark gray spot of mold--

just cut it out. If tempeh feels slimy to the touch or has a strong

odor, however, then it has spoiled and should be discarded. Since

tempeh is made from whole soybeans, it is a fiber-rich food. It is

also a generous source of many nutrients such as calcium, B-vitamins

and iron.

 

Tempeh (pronounced TEM pay) is a traditional Indonesian food.

This chunky, tender cake of soybeans is consumed daily in Indonesia,

usually with rice as part of the main meal, or sometimes by itself as

a snack. In Indonesia, tempeh-making is a household art that varies

somewhat from home to home. Whole soybeans are usually mixed with a

grain such as rice or millet. A " starter " - usually a piece of tempeh

from a previous batch - is added to begin the fermentation process.

In traditional home-based tempeh-making, the mixture is wrapped in

banana leaves and left to ferment for 18 to 24 hours. In Western

tempeh factories, commercial starters are used to produce tempeh, and

the fermentation process takes place under carefully controlled

conditions. Whatever process is used, the result is a cake of

soybeans with a rich flavor sometimes described as smoky or nutty.

The flavor also has been compared to that of mushrooms.

 

Before using tempeh in recipes, you can briefly poach it in

water to make it more digestible and mellow out the flavor. If you

plan to bake it, steam it first for 15 to 20 minutes so it doesn't

dry out in the oven. To give tempeh a crispy golden finish, blot the

poached tempeh dry and then brown it in a skillet in a small amount

of oil before eating plain or using in a recipe. This will produce

the most appealing tempeh in taste, texture and appearance. You do

not need to precook the tempeh if you are simmering it in a stew or

chili.

 

Tempeh has a tender chewy consistency that makes it an excellent

addition to a variety of foods. It is delicious on the grill. First

steam cubes of tempeh and marinate them in a lemon marinade or a

zesty barbeque sauce. Then grill until browned or use for kebobs and

fajitas. Add chunks of tempeh to spaghetti sauce, sloppy joes or

chili mix, or to favorite soups and casseroles. Steam and grate

tempeh and mix with chopped onions and celery and mayonnaise for a

sandwich spread. Pan fry it with mushrooms, onions and bread crumbs

for a delightful mushroom stuffing. Crumble or slice tempeh and use

in recipes where you would use ground beef or small chunks of meat.

Try substituting tempeh for tofu in stir-fries, stews, and

casseroles. It can also be cut into bite size pieces and used as

appetizers, or burrito and enchilada fillings. Crumbled steamed

tempeh can be added to cold grain salads or mixed with other grains

and beans for pilafs.

 

These are just a few of the many ways you can use tempeh.

It's a

very versatile product that can easily be incorporated into your

diet. I find that tempeh has a meatier quality than tofu and

sometimes is easier to introduce to people. It has the same benefits

as tofu and will give you the nutritional qualities as well. Once you

become familiar with tempeh , you will find yourself adding it to

many dishes. Plus since it freezes so well tempeh is easy to keep on

hand. Most of the time when using tempeh in my recipes I find my

family and friends don't even know it's there. Which is a

definite

add bonus if you happen to have a picky eater around.

 

 

Some of the information for this article came from Vegetarian Times

Magazine/ The Soy Council /http://soyfoods.com/SimplySoy/ and Tomi

Peterson

 

 

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[Guest guest]

What exactly is tempeh? Where do you get it? What does it taste like?

 

 

 

Sandy