"fermented" news and stories

Here's a great, easy way to use tempeh, whether you're a tentative tempeh virgin or a seasoned tempeh veteran. (A reminder for the newbies: tempeh is made from fermented soybeans, and I swear, it's really quite good).

I whip this up a lot when I'm in a hurry and am in desperate need of protein. Just heat a little olive oil in a skillet and toss in cubed tempeh, mushrooms, red bell peppers, spinach, or whatever else you happen to have on hand. Sprinkle it with seasonings (I use some random herb and spice blend), and fry for about eight minutes, or until the tempeh gets brown.

Hint: tempeh tends to be an oil hog, and it soaks it up really quickly. To alleviate this, I usually add in some veggie stock and water, which works just as well as the oil and doesn't add any unwanted fat.

If you don't like the taste of straight tempeh, you can simply marinate it in balsamic vinegar, barbecue sauce, or soy sauce beforehand, or grill it instead of frying, which gives it an edge. Then, toss some shredded soy cheese and chunky salsa on top, wrap it in a tortilla (I use chile-flavored), and devour.

Want some additional ideas about how to feature tempeh in your meals? Check out the gallery.

Say it fast... Fizzy Gin, fizzy gin, fizzy gin! Why? Because it's fun to say, and soon it may be fun to drink. Diageo has come up with a way to make gin, vodka, whiskey, rum, or any other spirit carbonated naturally, using yeast and a "fermentable carbohydrate." In the patent registered with the European Patent Office they say they have a "method for preparing alcoholic beverages having natural effervescence, wherein a blend comprising a distilled spirit is fermented with a microorganism". It sounds like the way real champagne and some beers are carbonated, but I always thought that yeast died off at around 17-18% alcohol by volume (abv.) Vodka, gin, and most spirits are usually bottle at 40%-50% abv. I read the patent, which left me completely confused and with a headache, and it seems they can carbonate spirits up to 30% abv., though preferably in the 8%-12% abv. range. Anyway it seems they have figured out a way for the yeast to live at high alcohol levels. Boy those must be some robust and happy yeasts.

Source

The Guardian recently featured a piece about the increasing amounts of soy in European and American diets. While many associate soy with centuries-old Eastern traditions, The Guardian article points out that soy products like tofu and soy sauce differ from the soy milk and soy burgers of today in that the older foods have been tempered by fermentation. Several sources in the piece voice concerns about phyto-estrogen levels in unfermented soy products and their possible links to cancer and unusual hormonal development. Some experts warn that the newness of such products is a cause for caution as their longterm effects have yet to be studied in depth.

I'm always glad to see bloggers trying out homebrew projects. One of the most recent I've found is over at Blog on the rocks, where Andrew has shared his recipe for "Tangpagne," or fermented Tang. Basically, all that's involved is combining Tang powder, a packet of yeast and some warm water in an air-tight container. From there, the yeast works its magic, converting the Tang's sugar into alcohol. According to Andrew, the result "tastes like fizzy Tang that is slightly yeasty and mildly alcoholic." Blog on the rocks has step-by-step photos of the process.