I’ve made tempeh from pumpkin seeds and sunflower seeds. No cooking required! I just placed them in hot water and let them cool down again. Both seeds made a lovely end product
@@AuntieRachelsChaoticKitchen Hi Rachel. So . . um . . You mentioned the dehydrator. Can you explain if there is any difference in method? I am going to get one anyway, so it would be nice to put it to as many uses as possible. I hadn't considered tempeh and I could go through a lot of that and would rather make larger batches at one go. I get mine from Impulse, but it's so expensive.
A dehydrator is just a way of giving the tempeh a consistent low heat. I haven't done it myself, but I've done some research for you; the optimum temperature for making yoghurt is 42°C/107°F, I'm assuming the Instant Pot runs around that temp on the yoghurt setting. If you want to try with the tempeh, just pop it on that temperature (too low and the rhizopus won't start, but too high will kill the spores). One thing to bear in mind, depending on the size of the dehydrator racks; you might not be able to get a tub in there. Eg, the racks on mine are only between 1-2 inches. To get around that, pack the mixture into zip lock bags with lots of holes punched into it. Or, you could pack it tightly into a tub, and then invert the mixture onto cling film and wrap tightly, then punch holes into. Full disclosure, I haven't tried that method myself, so can't say how well it would work. Side note; I'm using my dehydrator more crafts than I do food at the moment! It's perfect for drying paint 😂
Let a block of tempeh go longer so it starts to get the black spores patches on it When it's got a good covering of fruiting black spores dry it and powder it in your blender, add rice flour to dilute and store in a jar in dark cupboard. Lasts ages. My starter I made 6 or 7 yrs ago and it's still good.
Hello! Thanks for sharing your wonderful experiment. A few suggestions: -You can use stainless steel bento box or better yet, a glass container. If you use stainless steel though it might be better not to put vinegar as it might corrode the metal. They should grow as well without vinegar though. - You can try steaming the beans/ nuts in the Pressure Cooker. It'll take longer but the beans/ nuts will be fairly dry and much much more easier to work with. -Polystyrene is toxic and shouldn't be in contact with food. Sadly in my country people still use them even for hot food. 😔 - Yes you shouldn't pack em to tight, we want those delicious mycelium.. Thanks again!
It nice to find someone who has the same crazy curiosity about things. I just made soy milk and ive put my second attempt at making the okara {lees} into tempeh. One of my tempeh favs is black beans with sesame, pumpkin seeds and granulated garlic. Had to subscribe to see what other offbeat methods you come up with. See ya soon.
@@AuntieRachelsChaoticKitchen I used to soak and grind the beans then strin through a nut milk bag and then cook the milk. Cooking kills the beany taste!! Now I use a Soy Bella nut milk pot. Soak the beans put in the pot push a button and ten minutes later I have a liter of soy milk. $100 US but worth every penny. I just got my instant pot and am in the experimental stage. You are correct about the red tempeh being packed to tight for the mold to grow. See Ya again soon
I'll have to give it another go at some point. I looked at a similar machine (Almond Cow), but the cost to important was just silly. Hopefully somewhere in the UK will start stocking something in the future
Woah. If someone would have told 2006 me that one day I'd be watching you make vegan food on youtube, I'd call em a liar! Good luck with your channel. The videos are all great so far!
This is good. I tried making chickpea Tempe and it turned out but the end beans fell out😅. And when Tempe was more popular with the macrobiotic folks there used to be grains in with the beans. So my next batch will have grains. Thank you for this video.
I read on another video a comment by an Indonesian person that using apple cider vinegar will give a smelly feet smell !!! To use other vinegar instead-thanks for the video
Maybe try it for yourself instead of letting strangers decide for you... All vinegar has a "foot" smell, because foot odour and smelly feet contain acids of the same family (Propionic acid)
thank you for sharing your experience. I wonder why there is music in the background that's distracting what you are telling, overriding your information. Usually I stop listening because my focus gets so distracted. I love your information with the recipe!
Thanks for your good video, when you let the beans dry, is it ok to let them cool down to room temperature? I thought it shouldn’t be cooler than 30 degrees!?
I’ve made tempeh from pumpkin seeds and sunflower seeds. No cooking required! I just placed them in hot water and let them cool down again. Both seeds made a lovely end product
Soaked the seeds then added the rhizopus? (tempeh starter). If so, that's intriguing!
@@AuntieRachelsChaoticKitchen How many hours should we soak or put in boiling water?
You are brilliant Team!! 💚💚👍
@@AuntieRachelsChaoticKitchen Hi Rachel. So . . um . . You mentioned the dehydrator. Can you explain if there is any difference in method? I am going to get one anyway, so it would be nice to put it to as many uses as possible. I hadn't considered tempeh and I could go through a lot of that and would rather make larger batches at one go. I get mine from Impulse, but it's so expensive.
A dehydrator is just a way of giving the tempeh a consistent low heat. I haven't done it myself, but I've done some research for you; the optimum temperature for making yoghurt is 42°C/107°F, I'm assuming the Instant Pot runs around that temp on the yoghurt setting. If you want to try with the tempeh, just pop it on that temperature (too low and the rhizopus won't start, but too high will kill the spores). One thing to bear in mind, depending on the size of the dehydrator racks; you might not be able to get a tub in there. Eg, the racks on mine are only between 1-2 inches. To get around that, pack the mixture into zip lock bags with lots of holes punched into it. Or, you could pack it tightly into a tub, and then invert the mixture onto cling film and wrap tightly, then punch holes into. Full disclosure, I haven't tried that method myself, so can't say how well it would work.
Side note; I'm using my dehydrator more crafts than I do food at the moment! It's perfect for drying paint 😂
Let a block of tempeh go longer so it starts to get the black spores patches on it
When it's got a good covering of fruiting black spores dry it and powder it in your blender, add rice flour to dilute and store in a jar in dark cupboard. Lasts ages. My starter I made 6 or 7 yrs ago and it's still good.
Oh wow, that's great to know, thanks!
@@AuntieRachelsChaoticKitchen most welcome.
Hello! Thanks for sharing your wonderful experiment.
A few suggestions:
-You can use stainless steel bento box or better yet, a glass container. If you use stainless steel though it might be better not to put vinegar as it might corrode the metal. They should grow as well without vinegar though.
- You can try steaming the beans/ nuts in the Pressure Cooker. It'll take longer but the beans/ nuts will be fairly dry and much much more easier to work with.
-Polystyrene is toxic and shouldn't be in contact with food. Sadly in my country people still use them even for hot food. 😔
- Yes you shouldn't pack em to tight, we want those delicious mycelium..
Thanks again!
" Not sloppy around the chops"! Love your quirky personality! Thanks for video!
Very welcome!
Lovely presentation. I enjoyed it. Thanks very much from Indiana U.S.A
Glad you enjoyed it!
Rhizopus Oligosporus sounds like a Harry Potter spell haha pretty cool! 😎
Probably coz the spells are often in Latin lol
😂😂😂😂
Will schedule a trip to the big city to get the ingredients. 👍
If not, you should be able to grab some from eBay
@@AuntieRachelsChaoticKitchen Even better. Less time driving. More time in the kitchen!
It nice to find someone who has the same crazy curiosity about things. I just made soy milk and ive put my second attempt at making the okara {lees} into tempeh. One of my tempeh favs is black beans with sesame, pumpkin seeds and granulated garlic. Had to subscribe to see what other offbeat methods you come up with. See ya soon.
Welcome! How did the soy milk come out? I've never managed to make a decent batch; always comes out very beany in flavour...
@@AuntieRachelsChaoticKitchen I used to soak and grind the beans then strin through a nut milk bag and then cook the milk. Cooking kills the beany taste!! Now I use a Soy Bella nut milk pot. Soak the beans put in the pot push a button and ten minutes later I have a liter of soy milk. $100 US but worth every penny. I just got my instant pot and am in the experimental stage.
You are correct about the red tempeh being packed to tight for the mold to grow.
See Ya again soon
I'll have to give it another go at some point. I looked at a similar machine (Almond Cow), but the cost to important was just silly. Hopefully somewhere in the UK will start stocking something in the future
Woah. If someone would have told 2006 me that one day I'd be watching you make vegan food on youtube, I'd call em a liar! Good luck with your channel. The videos are all great so far!
Thanks!
Thank you for the recipe and advices.
My pleasure 😊
Yet another product I didn't know about! Thank you, Rachel!
I'm a bit annoyed that it took going vegan to become aware of tempeh, it's so good!
@@AuntieRachelsChaoticKitchen Sometimes the good things in life are worth waiting for.
This is good. I tried making chickpea Tempe and it turned out but the end beans fell out😅. And when Tempe was more popular with the macrobiotic folks there used to be grains in with the beans. So my next batch will have grains. Thank you for this video.
Renegade chickpeas! 😂 I had a piece of the chickpea one a couple of weeks ago; it's still really good 2+ years later
Never had it. Going to have to try it. Thanks beautiful.
Hope you like it!
You are just so amazingly talented, BRAVO!
Thanks Todd 😁
Good video, love the view. 👍
Terima kasih, Anda juga populerkan tempe... ,video bagus dan inspiratif..
Sama-sama!
I read on another video a comment by an Indonesian person that using apple cider vinegar will give a smelly feet smell !!! To use other vinegar instead-thanks for the video
Maybe try it for yourself instead of letting strangers decide for you... All vinegar has a "foot" smell, because foot odour and smelly feet contain acids of the same family (Propionic acid)
I'm learning the vegan way with the help of Auntie Rachel's Chaotic Kitchen
That's great, yay!
Thanks for sharing.
My pleasure!
Thanks!
Oh Cheryl, thank you so much! That's really kind of you
thank you for sharing your experience.
I wonder why there is music in the background that's distracting what you are telling, overriding your information. Usually I stop listening because my focus gets so distracted. I love your information with the recipe!
Thanks for your good video, when you let the beans dry, is it ok to let them cool down to room temperature? I thought it shouldn’t be cooler than 30 degrees!?
The temperature of the Instant Pot warms the beans
Love Your Channel
Woaaahh I think I’m addicted 🔥 where do you get your knowledge from? Also much love for 🐈⬛
I have a curious and creative brain! I'll often have an idea, then search online to see if I can find a recipe as a starting point/proof of concept
I can understand why you'd want so much for food you make to come out well if it takes many hours and even days to make.
I heard it shouldn’t be wet, how you add water in your instant pot?
Can you not use leftover fresh tempeh as starter instead of the store bought one?
It could well be that this is how the starter is made, but I don't know enough about tempeh to answer this