So I am trying out sous vide tempeh for the second time. Last time I cooked it, it was too firm for my liking. So this time around, I’ll cook it in higher temps, for longer. Not sure if that’ll make it softer this time around, but we’ll see!
I’ll report back on this.
Okay - so the tempeh didn’t come out excellent, but it was much better than the first try. The texture was far better than the first tempeh cook. I cooked it for 3 hours at 190 degrees. The only problem is that is was bland. My mistake is that I didn’t have it marinade for long enough. Will do that next time - and will have it soaking in a BBQ sauce. It wasn’t perfect - but I am definitely learning!
