{"id":505,"date":"2023-04-27T17:35:53","date_gmt":"2023-04-27T16:35:53","guid":{"rendered":"https:\/\/fermentationhero.com\/?p=505"},"modified":"2023-04-27T17:36:47","modified_gmt":"2023-04-27T16:36:47","slug":"tempeh-three-proven-techniques-to-remove-the-bitterness","status":"publish","type":"post","link":"https:\/\/fermentationhero.com\/tempeh-three-proven-techniques-to-remove-the-bitterness\/","title":{"rendered":"Tempeh: Three Proven Techniques to Remove The Bitterness"},"content":{"rendered":"\n
If you have ever cooked tempeh or are doing it for the first time, you will notice bitterness on it. In this article, I will teach you three ways to remove the bitterness! And don’t worry, it is pretty straightforward and does not take longer than 15 minutes.<\/p>\n\n\n\n
This bitterness is there because tempeh is made from fermented soybeans, and the fermentation process can leave behind bitter compounds.<\/p>\n\n\n\n
Method 1: Blanching<\/h2>\n\n\n\n
Blanching is a simple and effective way to remove bitterness from tempeh. To do this, first, slice the tempeh into the desired size and shape. Then, bring a pot of water to a boil and add the tempeh. Let it boil for 5-10 minutes, then drain and rinse with cold water to stop the cooking process.<\/p>\n\n\n\n
Blanching works by removing some of the bitter compounds from the tempeh. It also helps to soften the tempeh, making it more tender and easier to cook with.<\/p>\n\n\n\n