In this episode of Lupin Q, host David Fienberg is joined by Tim Berekachvili, an accomplished chef and tempeh expert. Tim shares how he learned the art of tempeh-making from a master in Indonesia and why he now prefers using lupin beans over soy. They explore the texture, taste, and health benefits of tempeh, break down the fermentation process step-by-step, and offer handy tips for cooking, storing, and enjoying it at home. Whether you're a tempeh lover or just tempeh-curious, this episode is full of useful info and inspiring ideas.
In this episode of Lupin Q, host David Fienberg is joined by Tim Berekachvili, an accomplished chef and tempeh expert. Tim shares how he learned the art of tempeh-making from a master in Indonesia and why he now prefers using lupin beans over soy.
They explore the texture, taste, and health benefits of tempeh, break down the fermentation process step-by-step, and offer handy tips for cooking, storing, and enjoying it at home. Whether you're a tempeh lover or just tempeh-curious, this episode is full of useful info and inspiring ideas.
(00:45) – How Tim discovered tempeh in Indonesia
(01:29) – What is tempeh? Origins and overview
(02:26) – Why lupins make a great base for tempeh
(04:03) – Describing tempeh: Texture, flavour, and mouthfeel
(06:08) – Step-by-step: How to make your own tempeh
(09:36) – Cooking ideas and simple lupin tempeh recipes
(13:40) – Why fermented foods are great for gut health
(14:30) – Storing tempeh: What you need to know
(16:10) – Traditional vs modern tempeh fermentation methods