Hello worthy Internet forager.
I’m still on this prolonged phase of exploring the realm of moldy beans. Tempeh just feels so ripe at this time on Earth, when we’re growing more and more confused about what we’re supposed to be doing/eating on this planet.
On the top left, you can see the single layer of rice that I let overripen to serve as starter culture, packed with desiccant in the jar at the bottom right. The black bean tempeh shuttle achieved liftoff, but I’ve realized that that structure also supports too much moisture (unaerated jar in center) making it smell a bit sour (I’m making meat fill-in, not overnight sidewalk-strewn Sour Patch Kids…) Seaweed proved a decent wrapping for the top of the tempeh, though it dried up a bit and shrunk, revealing the edges of the tempeh for unintended premature sporulation. This time, I used a brown and wild rice mixture in addition to the black beans that added a pleasant nuttiness without being too carbohydrate-rich.
I’ve also posted a comparison chart of chicken in the top graphic (the one with 0g of carbohydrates) versus the tempeh below. As you can see, tempeh outperforms chicken in every mineral category and offers a range of vitamins in quantities just as diverse and abundant as chicken. Of course, the nutritional content will vary based on the bean/grain combination used in the tempeh. When paired with healthy oils and fats such as coconut, avocado, nuts, and seeds, you’re sure to eclipse the daily requirements needed for a plump ass.
In terms of cooking technique, I still haven’t perfected the savory meaty tempeh steak. I steamed and marinated the tempeh this time, but have found that marinating (before or after) and deep frying are essential for that heartiness. Deep frying crisps the outside while steaming the inside of the cake. I tried rubbing red (aged) miso on the outside after deep frying with tasty results (topping a veggie curry). But I will research the culinary side a bit more in the future, perhaps with Indonesian street food vendor videos.