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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

How to Make Tempeh

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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. ."

How to make a fermentation airlock for your Ball jar, jug or bucket

Anthony

"I love this idea - it's a very neat solution. Just wondering if if matters if the grommet isn't food grade? It'll not bio-degrade over time and contaminate or anything?"

Vegan Cashew Cream Cheese

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Kelly Aldridge

"Hi! I have made flax gel and am looking forward to making this cream cheese. 1. Is the amount of water 1/4 c. + 3 T or 1/2 c. + 3 T? The ingredients list says 1/4 c. but the directions say 1/2 c. 2. Can this cream cheese be used in cheesecake? If so, do you need to eliminate the pepper and/or shallot? 3. Is the texture more like spreadable cream cheese or block cream cheese? If spreadable, can it be drained to firm up? Thanks! "

The Science of Taste: How to Improve Your Tasting Ability

Annie

"Thank you, very well written! For those of us that tend to go too far skimming the surface, I appreciate your reminders that its a group effort( of sensory factors) to go deep and fully enjoy everything that enters our mouth and nose."