Yes of course I know - but it is still made of soya beans. As I said, if we include tempeh, we would have to include other fermented foods such as bread, since yeast is also a fungus:
http://wiki.yeastgenome.org/index.php/What_are_yeast?
The CookingBites Recipe Challenge: Nov 2015-June 2017
- Thread starter SatNavSaysStraightOn
- Start date
Yes of course I know - but it is still made of soya beans. As I said, if we include tempeh, we would have to include other fermented foods such as bread, since yeast is also a fungus:
Apply a simple test. Eat a spoon of yeast on it's own!
Not sure what point you are making. The fungus used in making Tempeh is not eaten on its own.
- Joined
- 11 Oct 2012
- Local time
- 7:25 PM
- Messages
- 19,584
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
Tempeh is 2 ingredients, soya beans and this mold. It's the mold that holds it together and you consume it, not use it and kill it. It is visible in the product. If it is ruled out then so should things like Quorn. That's my point. It has to be neither or both.
The mold, just as in blue cheese, or even more so, is visible between the beans. It isn't like beer or bread where it is not visible in the end product. In bread or sourdough you are using the carbon dioxide to make the product rise. Tempeh doesn't rise. The fermentation changes the nature of the soya bean making it more digestible.
That is why I was querying what was included. Both or none and if it isn't then neither should truffles (or truffle oil) or any other fungus that is not a fruiting body and a recognisable mushroom.
But mould is a type of fungus! So blue cheese should be included? This is getting silly. 
So does that mean that if I use powdered dried mushrooms to flavour a pastry crust (this is one of the recipes I have planned) then it wouldn't count because the mushrooms are not visible in the pastry? And what about a smoothie which has mushrooms in it?
Yes but they are whizzed up and thus not visible as pieces of mushroom.
Not visible in the end product, true. But they started, for the recipe, as whole pieces.
Same is available in powdered form, add water, leave to soak for 48 hours(with regular agitation) then drink. I don't class that as the same. Those powdered forms were my introduction to what are now smoothies.
Ken Natton
Über Member
Wow. I can see this being reasonable lark is harder than I thought. On British TV, at the moment, is a program called Great British Menu, in which top chefs have to invent dishes to a particular brief. The brief this year is ‘Taste of summer’. The other night, one of the chefs produced a particular dish that everyone agreed was lovely. But it was marked down because, the consensus was, it was very much an autumnal dish. Now, whether any of us here would agree with that assessment in that case, it is an interesting point. So let me say this. Enter whatever recipe you may choose to enter, one of my judging criteria will be, in the words of Great British Menu, ‘Does it hit the brief?’. The brief was, mushrooms.
T'aint just mushrooms, the argument could have been for any ingredient.
Don't worry - we are just having a (sort of) educational discussion about the the nature of fungi.
The judge always has the final word!I watched the Great British menu too and I did think it very strange to choose mushrooms as a 'Taste of summer'!
Ken Natton
Über Member
I hoped for diverse and varied recipes. Mushroom cake? I definitely didn't anticipate that.