More on Tempeh

[Guest guest]

Hi all

 

I saw a reply with a recipe, saying that yes I need to

poach Tempeh myself.

 

This is complete news to me, I bought a packet from the fridge

section of the supermarket and it doesn't say anything about that.

 

Do I just boil it or what, how long for?

Sorry to be so ignorant about tempeh, I am quite familiar with tofu

but have not eaten tempeh yet.

 

Thanks

Persian

[Guest guest]

At 05:49 PM 4/21/01 +1000, Persian wrote:

 

>I saw a reply with a recipe, saying that yes I need to

>poach Tempeh myself.

>

>This is complete news to me, I bought a packet from the fridge

>section of the supermarket and it doesn't say anything about that.

>

>Do I just boil it or what, how long for?

>

>Thanks

>Persian

 

Hello Persian,

 

I'm not sure where Ms. Robertson got that notion, but it seems to be a common

one. She's written some great cookbooks, but her knowledge of food science and

nutrition appears to be limited.

 

In Indonesia, tempeh's country of origin, people sometimes eat it fresh and

uncooked with a little salt. For reasons of palatability, it is usually fried

or baked. I like it fresh in a sandwich or salad, sauteed or broiled. I've

never poached it, as it would seemingly do little more than leach out flavor and

nutrients.

 

For what it's worth, she suggests poaching it in simmering water for 15 minutes.

Better to marinate it, stir-fry it, bake or braise it, IMO.

 

You'll find plenty of recipes in the list archives at

Veg-Recipes/messages

Type " tempeh " into the search box at the upper right hand of the page.

 

Check out http://www.indokitchen.com/Vegetables.asp for some Indonesian tempeh

recipes.

 

Best,

Nancy