Tempeto – Expanding the scope and culinary applications of tempe with post-fermentation sousvide cooking

Abstract

The creation of a new product and ingredient Tempeto is described. Tempeto is created by the joint actions of traditional tempe fermentation using starter cultures of Rhizopus spp., followed by prolonged sousvide cooking in the temperature range 45–55°C. We have explored and described the sensory properties of tempeto in two experiments, where sousvide conditions, starter culture and tempe fermentation time were varied systematically. The results show that the sousvide conditions have profound effects on the sensory properties of tempe, and creates a vast array of distinct products. In addition, starter culture also affects the outcome of sousvide treatments. This allows the creation of widely different sensory directions by careful selection of the parameters.We developed culinary applications both in the savoury and sweet cuisine. The tempeto was successfully used as a flavouring agent that provides a range of different flavours, dependent mainly on the sousvide conditions, but also the starter culture and tempe fermentation time. As a flavour agent it provides umami, sweetness, malty and miso notes. In addition we developed applications where the smooth texture and the stickiness tempeto can provide to a food or dish are suitable and delicious.The paper reports two culinary trials (Chicken skin bar and Rye bread) and two finished dishes (Egg yolk and syrup tempeto pudding with puff pastry and Fermented beans in cricket infusion with rose petals) using tempeto as a central ingredient.