LARDER AT HOME looks to fermentation and other pre-industrial food preservation techniques as a way to empower home cooks eat local, with the seasons, year-round.
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Description
Let's be honest, the tempeh available in stores is pretty blah. But this traditional Indonesian bean cake, when made with care and high quality ingredients, can be the star of your plant-based summer BBQ.
Making tempeh at home is a game changer. You can choose virtually any grain or legume (throw in some seeds if you like!) and have a batch of protein-rich patties, free of ultra-processed additives, in 24-48 hours. In this class I will walk you through the steps, discuss troubleshooting common issues, and provide 1 week of followup support.
Let me take you to veggie burger heaven!
TIME FRAME: 3 hours
THIS WORKSHOP INCLUDES:
- Hands-on tempeh making instruction
- PDF workbook with recipes
- Proper storage and shelf life guidance
- Historical and current culinary uses
- Tempeh sample snacks - yum!
- Ingredients for your first at-home batch
EQUIPMENT & INGREDIENTS PROVIDED:
- Stainless steel mixing bowls
- Gram scale
- Organic grains and legumes
- Tempeh starter (Rhizopus oligosporus spores)
EQUIPMENT NEEDED FOR HOME PRODUCTION:
- Silicon molds, plastic baggies, banana leaf
- Incubator (oven with incandescent light bulb, box-style dehydrator, heating pad, sous vide circulator, cooler or Instapot)
TICKETS:
$85 per person (capacity: 6-12 people)
- Includes cost of ingredients
- Buy two spots for $150 (discount automatically applied at checkout)
- work trade discount of 50% available for 1 ticket, email me larderathome@gmail.com for details
Date & Time
Sat, Apr 12, 2025 2:00 PM - 5:00 PM
Venue Details
Ivy Bookshop
5928 Falls RoadBaltimore, Maryland 21209
