TIPS FOR MAKING TEMPEH
- It's not unusual for there to be a bit of a learning curve when making tempeh. If your first batch doesn't turn out, just try again.
- Use a thermometer to verify the ongoing temperature of the tempeh during fermentation. (A meat thermometer with an alarm often sold for baking and for the BBQ are very useful as they will warn you if the temperature falls outside a set range.) When taking temperature readings, be sure to insert the thermometer directly into the beans, rather than testing the temperature near the beans.
- If you wish to freeze the finished tempeh, steam the tempeh over boiling water for 20 minutes to cook then slice into patties and soak overnight in salt water (2 teaspoons salt to one pint water). The patties can then be patted, dried, and frozen for future use.