Tempeh

The Tempeh is a food product containing fermented Soja, originating in Indonesia.

Manufacture

The tempeh is manufactured starting from dépelliculées immature soya beans yellow. The soya beans are cooked, crushed, then sown with a Champignon of the group of the Zygomycetes: Rhizopus oligosporus (Rhizopus microsporus VAr. oligosporus). The Fermentation occurs in 24:00 with 30°C: moulds are formed (white filaments, as on the cheeses Brie type) which transform the preparation into a kind of compact cake.

Gustatory and nutritional qualities

The tempeh has a taste which evokes the yeast and nut, mushroom flavors. It is rich in proteins of vegetable origin and Vitamine B12 the latter being produced by mushroom, low in lipids.

To cook the tempeh

The tempeh is detailed in sections and generally fried until its surface becomes crusty. It can also prepare like the tofu. Chopped and rissole, it is used in the composition of sauces (sauce bolognaise vegetarian).

Others

  • Although it is sometimes confused with the Tofu, it differs from this one by the fact that the tofu is not fermented but simply not subjected to Coagulation.
  • the Miso and the Natto (Japan), just as the Sauce of soya and the sauce Tamari are other products containing fermented soya which integrate other ingredients and times and processes of fermentation different.
  • the Okara, the remainders of draining of the Tonyu, is sometimes fermented with Rhizopus oligosporus to produce a variety of tempeh named temple gembus in Indonesia.
  • In France, one can find tempeh in certain stores bio.
  • One can also manufacture some by buying leavens (for example on the Web).

Dependant articles

External bonds

  • Text in English and image
  • Manufacture of the tempeh (aglais some)
  • Recettes (in English)
  • Groupe Yahoo on the tempeh and its manufacture (in English)
  • Liens on the tempeh (in English)

Random links:Subtonic | Chris Fehn | Monty Budwig | Michel Fort | Helga Radtke