Archives for posts with tag: Incubator

Step 3

The morning of the second day

Open the incubator, check the temperature and adjust if necessary. Take out the two containers and mix in air by scraping the rice mass back and forth at least three times.

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Break up any clumps that form and get a feel for the dry/wetness of the rice. If it clumps or cakes together, it’s too wet and will have to be aerated more and more often. If too dry, a sprinkling of water while aerating will help.

After aerating put the dampened cloth lid back on and put back into the incubator, alternating between the top and bottom shelves. Leave to grow.

Next step after about 12 hours.

There hasn’t been much activity concerning gardening or cooking going on here lately that is interesting – until I threw together todays dinner.

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The sautéed vegetables with noodles, parboiled kale, lactic pickled carrot and fried tempeh looked pretty good and tasted even better, so I took this picture and the opportunity to write about tempeh.

Tempeh is a traditional fermented soyfood from Indonesia. For hundreds of years the people of Indonesia have been inoculating boiled soybeans with the fungus Rhizopus oryzae (naturally occuring in the environment). They then leave the beans to become infused with the mycelium of this mold until it all becomes a solid mass which can be sliced and fried for a meal. The soybeans become partially predigested and thus easy on the stomach. The taste of it changes too, to something more like chicken, they say. I, however, think it has its own distinctive, wonderful flavour.

Today I fried the tempeh slices in lots of olive oil with one dash of herb salt and another of tumeric powder on each side.

In the 80,s I made my own tempeh in an incubator for temperature control, with mold spores from a lab, but now we buy excellent (better than my own) fresh tempeh from Holland.

Besides, my incubator is not functioning now. I have to get in and look over the electric system. The thermostat probably has to be replaced. And soon too, as I must get busy growing mold for home miso production.