Cooking tempeh
Different Swedish legumes and grains
See Different legumes for how the tempeh was made
Preparation: Put every sample (seperately) for 10 min into boiling water (flipping once in between). Then let dry on a rack. Then fry in oil. No salt or soy sauce added this time to keep the natural taste. —> 10 min is probably too much. All samples got very soaked up, and it also cooks the legumes very much.
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Yellow peas: Crunchy sides are good, quite nice. Duncan found it unpleasantly starchy. They have more own taste (beany/peay, grassy) than other samples. Taste a bit more of something than e.g. the fava beans. Nice bite. Bit starchy.
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Gotland lentils: Very distinct lentil taste, no chewy texture like in other samples. It’s loosely packed lentils, almost no mycelium between. Starchy.
—> Definitely needs to be mixed with other beans to give it a better texture. But it's a nice addition to a too smooth tempeh! -
Fava beans Very juicy/moist. Potato-cake quality. Pretty good, nice mix between something slightly starchy and meaty.
—> Good candidate for mixing and further experiments! -
Brown beans: I don’t know what happened, but they had a really unpleasant, sour taste, even though no (unpleasant) smell at all. Kind of weird. No bite. Disappointing.
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White quinoa: Very juicy, but very dense. No seeds distinguishable, very homogeneous. Kind of beef-like, because it’s a bit too chewy.
—> Definitely needs to be mixed with other beans to give it a better texture. Also, reducing the cooking time might give it a bit more defined texture. -
Control: Toor dal: Very chewy, surprisingly homogenous. Kind of pork-vibe.
Worst-to-best ranking:
Brown bönor - Gotland lentils - quinoa - yellow peas - toor dal - fava beans. —> Definitely work on the fava beans more, try combinations with quinoa and linser to give it a bit more bite and a nicer look. Also try additions like seaweed, chili, seeds (sunflower, pumpkin, sesame), etc.