Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 Thank you so much for posting this. I've had some Tempeh sitting in my fridge for a few weeks now not knowing what to do with it. I've been trying to figure out if I should eat the black spots that have developed on it or cut it away. Therefore, I do nothing and let it sit... > > > > all you ever wanted to know... > > > http://www.tempeh.info/ > > -- > > Ilanit > > ------------------------------------------------------------------- ----- > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------- ----- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 Yick, am I not really macro if I can't stand mushrooms? lol > > > > > > > > > > > > all you ever wanted to know... > > > > > > > > > http://www.tempeh.info/ <http://www.tempeh.info/> > > > > > > -- > > > > > > > > > > > > > > > > > -- > > Ilanit > > ------------------------------------------------------------------- ----- > > Little Tree Pty Limited, Melbourne, Australia (Little Tree). ® > registered trademark, © copyright 2003. All rights reserved. This email > message and attachments may contain information that is confidential to > Little Tree. If you are not the intended recipient you cannot use, > distribute, forward or copy the message or attachments. In such a case, > please notify the sender by return email and erase all copies of the > message and attachments. The sender of this email message does not allow > the recipient to forward this email message or attachments in whole or > in part by means of the internet. Opinions, conclusions and other > information in this message and attachments that do not relate to the > official business of Little Ttree are neither given nor endorsed by it. > This email message and any attachments are subject to copyright. > > > > Ms Ilanit Tof > B.A. (Psychophysiology/Psychology) > Advanced Diploma Healing with Wholefoods > PhD Holistic Nutrition (candidate) > > Little Tree Oriental Healing Arts > Helping you grow to new heights of wellbeing > with Oriental Traditions and Modern Nutrition > > ilanit@... > www.littletree.com.au > <http://www.littletree.com.au> > <http://www.littletree.com.au> <http://www.littletree.com.au> > <http://www.littletree.com.au> > > ------------------------------------------------------------------- ----- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2012 Report Share Posted May 19, 2012 I've never got on well with Tofu. Apart from being horribly flavourless and bland, I've always disliked the lack of any texture. Lumps of putty. The thing Tofu has in common with Tempeh is that they're both derived from soya beans. Tempeh is made by cracking open soaked and slightly cooked soya beans, then a type of mycelium (fungus) is added and allowed to grow in the soya for a day or so. The soya is formed into a block before the starter culture is added. The block ends up with an outer coating of this fungus with crakced soya beans dappled throughout with the fungus, when sliced open... which gives Tempeh a nutty, mushroomy sort of taste as Melody describes, with the texture from the cracked open soya beans and the fungus. It's described as fermented because of the process, but really, it shouldn't put anyone off because it doesn't taste fermented if you understand me?! It is nicely solid in the block like a cake, so it can be sliced thinly and fried. Most people seem to fry it, often marinating it first. You can eat it raw. It can be boiled and diced into mock chicken. I've been browsing Melody's Tempeh link as it has some mouthwatering recipes using Tempeh. Particularly nice are the Indonesian recipes (where Tempeh originates). How delicious this one sounds... Ento-Ento Total servings: 4 Recipe ingredients 5 challots, chopped 2 red lomboks <---- these are chillies thanks google 1 clove garlic, crushed 1/2 tsp salt 200 g tempeh, crumbled 1 egg, beaten oil for frying Recipe directions Blend the challots, lomboks, garlic and salt. To this paste and the crumbled tempeh and mash together. Shape into 2-3 cm balls. Dip in the beaten egg. Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown. Serve the Ento-Ento with peanut sauce. Vegan: No Vegetarian: Yes I suppose if you were to leave out the words 'fungus' and 'fermented' it might allow the faddy eaters to try it without being put-off. It's definately worth a little taste!!! Charlotte > > Tastes NOTHING like Tofu which picks up whatever it is cooked with. Tempeh has a nutty, crunchy taste. > > Mel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2012 Report Share Posted May 19, 2012 I've never got on well with Tofu. Apart from being horribly flavourless and bland, I've always disliked the lack of any texture. Lumps of putty. The thing Tofu has in common with Tempeh is that they're both derived from soya beans. Tempeh is made by cracking open soaked and slightly cooked soya beans, then a type of mycelium (fungus) is added and allowed to grow in the soya for a day or so. The soya is formed into a block before the starter culture is added. The block ends up with an outer coating of this fungus with crakced soya beans dappled throughout with the fungus, when sliced open... which gives Tempeh a nutty, mushroomy sort of taste as Melody describes, with the texture from the cracked open soya beans and the fungus. It's described as fermented because of the process, but really, it shouldn't put anyone off because it doesn't taste fermented if you understand me?! It is nicely solid in the block like a cake, so it can be sliced thinly and fried. Most people seem to fry it, often marinating it first. You can eat it raw. It can be boiled and diced into mock chicken. I've been browsing Melody's Tempeh link as it has some mouthwatering recipes using Tempeh. Particularly nice are the Indonesian recipes (where Tempeh originates). How delicious this one sounds... Ento-Ento Total servings: 4 Recipe ingredients 5 challots, chopped 2 red lomboks <---- these are chillies thanks google 1 clove garlic, crushed 1/2 tsp salt 200 g tempeh, crumbled 1 egg, beaten oil for frying Recipe directions Blend the challots, lomboks, garlic and salt. To this paste and the crumbled tempeh and mash together. Shape into 2-3 cm balls. Dip in the beaten egg. Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown. Serve the Ento-Ento with peanut sauce. Vegan: No Vegetarian: Yes I suppose if you were to leave out the words 'fungus' and 'fermented' it might allow the faddy eaters to try it without being put-off. It's definately worth a little taste!!! Charlotte > > Tastes NOTHING like Tofu which picks up whatever it is cooked with. Tempeh has a nutty, crunchy taste. > > Mel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2012 Report Share Posted May 19, 2012 I've never got on well with Tofu. Apart from being horribly flavourless and bland, I've always disliked the lack of any texture. Lumps of putty. The thing Tofu has in common with Tempeh is that they're both derived from soya beans. Tempeh is made by cracking open soaked and slightly cooked soya beans, then a type of mycelium (fungus) is added and allowed to grow in the soya for a day or so. The soya is formed into a block before the starter culture is added. The block ends up with an outer coating of this fungus with crakced soya beans dappled throughout with the fungus, when sliced open... which gives Tempeh a nutty, mushroomy sort of taste as Melody describes, with the texture from the cracked open soya beans and the fungus. It's described as fermented because of the process, but really, it shouldn't put anyone off because it doesn't taste fermented if you understand me?! It is nicely solid in the block like a cake, so it can be sliced thinly and fried. Most people seem to fry it, often marinating it first. You can eat it raw. It can be boiled and diced into mock chicken. I've been browsing Melody's Tempeh link as it has some mouthwatering recipes using Tempeh. Particularly nice are the Indonesian recipes (where Tempeh originates). How delicious this one sounds... Ento-Ento Total servings: 4 Recipe ingredients 5 challots, chopped 2 red lomboks <---- these are chillies thanks google 1 clove garlic, crushed 1/2 tsp salt 200 g tempeh, crumbled 1 egg, beaten oil for frying Recipe directions Blend the challots, lomboks, garlic and salt. To this paste and the crumbled tempeh and mash together. Shape into 2-3 cm balls. Dip in the beaten egg. Heat the oil to 190°C and deep-fry the tempeh until crisp and golden brown. Serve the Ento-Ento with peanut sauce. Vegan: No Vegetarian: Yes I suppose if you were to leave out the words 'fungus' and 'fermented' it might allow the faddy eaters to try it without being put-off. It's definately worth a little taste!!! Charlotte > > Tastes NOTHING like Tofu which picks up whatever it is cooked with. Tempeh has a nutty, crunchy taste. > > Mel Quote Link to comment Share on other sites More sharing options...
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