Difference between revisions of "Session:Food Hacking: Introduction to Tempeh Making"

From 34C3_Wiki
Jump to: navigation, search
m
 
Line 16: Line 16:
 
|GUID=03c9ff5e-0d20-4afb-b0d9-23951c2a8ff2
 
|GUID=03c9ff5e-0d20-4afb-b0d9-23951c2a8ff2
 
}}
 
}}
this is am import for the wiki timetable - until further notice, current info can be found on the FHB wiki: https://foodhackingbase.org/wiki/Tempeh_making_34c3
+
[[Image:Tempeh_banana_leave_ready_1600_faa08092017.jpg|thumb|right|Tempeh in banana leave]]
 +
[[Image:Tempeh_banana_leave_cut_close_up_1600_faa08092017.jpg|thumb|right|Tempeh cut close up]]
 +
[[Image:Tempeh_cloth_overview_faa05092017.jpg|thumb|right|Tempeh made in cloth]]
 +
 
 +
[https://dudle.inf.tu-dresden.de/tempehmaking34c3/ To secure spot on this workshop please sign in here.]
 +
 
 +
[https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.]
 +
 
 +
This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans or other legumes (most likely chickpeas), inoculation of the beans with the microbial culture and the subsequent harvesting and aging - your ferment should be ready for preparation and eating on the Day 3. We will focus on [https://en.wikipedia.org/wiki/Tempeh tempeh] cultured by ''[https://en.wikipedia.org/wiki/Rhizopus_oligosporus Rhizopus oligosporus]'' which is nice and easy opening for beginners.
 +
 
 +
The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soybeans). In this workshop we will go through the basic steps which will secure proper preparation of the chickpeas as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested ([https://foodhackingbase.org/wiki/Experimental_Incubator Experimental Incubator] for example). We will be also harvesting/preparing the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (48 hours of fermentation at 25-30°C is sufficient). We will do our best to provide the participants with adequate starter cultures for their experiments, at least for batch or two, you should however get your own starter, more info below.
 +
 
 +
This workshop is donation based no one turned away for lack of funds. If you can afford to donate, please do I [[User:Algoldor|Algoldor]] am investing around €1000 to be at 34c3 in "all the glory" and would be very happy to cover as much of this sum as possible, it helps to fund my future projects and living expenses too.
 +
 
 +
For the past three years or so we are using [https://www.topcultures.com/ starter from Topcultures] company based in Belgium. It works very well and it is well priced, for €20-30 you will have enough to play for a year or so I would say.

Latest revision as of 22:01, 26 December 2017

Description We make tempeh at 34c3.
Website(s) https://foodhackingbase.org/wiki/Tempeh_making_34c3
Type Hands-On
Kids session No
Keyword(s) food
Tags food, fermentation, bio
Processing assembly Assembly:Foodhackingbase
Person organizing User:Algoldor
Language en - English
en - English
Other sessions...

refresh

Starts at 2017/12/27 14:00
Ends at 2017/12/27 16:00
Duration 120 minutes
Location Assembly:Foodhackingbase
Tempeh in banana leave
Tempeh cut close up
Tempeh made in cloth

To secure spot on this workshop please sign in here.

Workshop manual is shared here.

This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans or other legumes (most likely chickpeas), inoculation of the beans with the microbial culture and the subsequent harvesting and aging - your ferment should be ready for preparation and eating on the Day 3. We will focus on tempeh cultured by Rhizopus oligosporus which is nice and easy opening for beginners.

The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soybeans). In this workshop we will go through the basic steps which will secure proper preparation of the chickpeas as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also harvesting/preparing the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (48 hours of fermentation at 25-30°C is sufficient). We will do our best to provide the participants with adequate starter cultures for their experiments, at least for batch or two, you should however get your own starter, more info below.

This workshop is donation based no one turned away for lack of funds. If you can afford to donate, please do I Algoldor am investing around €1000 to be at 34c3 in "all the glory" and would be very happy to cover as much of this sum as possible, it helps to fund my future projects and living expenses too.

For the past three years or so we are using starter from Topcultures company based in Belgium. It works very well and it is well priced, for €20-30 you will have enough to play for a year or so I would say.