Miso and tempeh Q
Posted by Paul Rose on Oct 15, 2007 · Member since Jul 2007 · 48 posts
If I'm undestanding correctly, miso and tempeh are both fermented beans with the only difference being the bacteria used to make it. I know that some different types of cheese taste very different only due to a different bacteria so I'm wondering what the differences are in miso and tempeh.
Taste, texture, cooking characteristics ect. Is one better for some things and the other better for other things?
Also about making it yourself. Any first hand knowledge for me folks? I very much prefer hearing about stuff from people who have actually experienced it ect.
Thank you
Peace
Tempeh looks like peanut brittle only white, with obvious "beans" visible. The whiteness is the fermentation culture. Miso is a paste, like PB or so. Colour depends...the darker, the saltier. I know they make miso out of stuff besides soy in the US. Not here in Spain, we only get the light and the dark. I don't know if you can make your own, but you might need a whole setup (as in major machinery).
I know you can make your own tempeh if you buy the culture. I googled it when I first heard of it on here, and at least in Europe, they sell "kits" online. I can see why--here it's like $4 for two ounces! :o But then two little veggie burgers (which are like a quarter pound for the 2) are $4.50! I haven't tried making it because I don't have the storage or counter space.
I don't know how they are made, but they are two totally different things to me! Miso is a paste, like yabbit said. I have never cooked with it, but would image miso soup to be easy to make. Some people use it as a condiment on various things. They talked about it in a thread about everyone's favorite condiment.
Tempeh is like a really firm a cool textured tofu to me. I like to cut it up & marinade, then bake, grill or stirfry like you would a firm tofu that's already had the water squeezed out.
Yes, two me, they are also two different things.
Miso, I LOVE! But, it is a paste ... and you won't be able to form anything with it. It's good for sauces and miso soup, though. I even "butter" my bread with it. At least with the mild one. There is a darker/sharper one too.
If you get it, make sure it's the authentic kind, i.e. fermented soy beans.
Tempeh, I've never made so can't tell you much about.
whats the difference between the yellow and red pastes? thats all i've seen.
whats the difference between the yellow and red pastes? thats all i've seen.
The darker the paste, the longer it's fermented, and the saltier it is.
thank you! :)