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On FoodCraftLab I explore food science to see how far I can push the envelope of food. Let’s go foodcrafting! -Mattie

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Latest Comments

Vegan Cashew Cream Cheese

5.0

Peggy

"I’ve tried many vegan cream cheese recipes and none comes CLOSE to this one. I’ve recommended this many times but often get the response that it’s, “too much trouble”! If people want to eat easy, substandard efforts I’m just sad for them. Cocoa butter has been a revelation. The mouthfeel and melting temperature of cocoa butter is perfect for cheeses and since being introduced to it here, I’ve used it in multiple other cheeses. Thank you!"

The Science of Taste: How to Improve Your Tasting Ability

Main Removals

"Thank you for sharing your tips. You are just amazing chef. https://removalserviceshampshire.co.uk/"

The Science of Taste: How to Improve Your Tasting Ability

"Thanks for such a clear and concise breakdown of how we taste! "

How to Make Tempeh

N/A

John

"Instant Pots are pretty popular these days. They have a Jiu Niang setting as a sub setting of the yogurt function (press "Yogurt" then "adjust" twice so the display reads "24:00", then adjust the time upwards or downwards as needed. I use 16 hours). That holds a perfect and consistent 32-33c. I use that setting to incubate rice and barley koji as well. Put the steamer rack in the bottom and add a ¼" of water for moisture, with a clean folded towel under the tempeh. Once thermogenesis begins after about 16 hours, I take it out and wrap it in a clean towel, it keeps itself warm and finishes about 6 hours later. ."