De-hulling nightmare: Best way?

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De-hulling nightmare: Best way?

Postby Polo on Wed May 25, 2016 4:22 pm

I have to find a solution in regards to the de-hulling of the beans (Red Kidney Beans), as this process takes several hours (and I even let a blender do the de-hulling with a dough-blade).

Have anyone tried leaving the hulls in the batch? Or have another great idea?

I consider using Lima Beans as they are huge and have a lesser ratio of hulls. Experience anyone?
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Re: De-hulling nightmare: Best way?

Postby whalesounds on Mon Oct 23, 2017 10:14 pm

I dehulled black beans for tempeh by soaking them overnight, folding about 1/2 cup at a time into a tea towel and going over it with a rolling pin for a few minutes. Left a bunch of the hulls in and it came out fine
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Re: De-hulling nightmare: Best way?

Postby Durgan on Sat Jan 13, 2018 6:06 pm

This is how I dehull soy beans.
27 May 2017 Full Sequence of making Tempeh.
Posted on May 27, 2017 by Durgan
http://durgan.org/2017/May%202017/27%20 ... eans/HTML/ 27 May 2017 Dehulling Soy Beans
The first operation in making tempeh is to dehull and split the soy beans. Soy beans dry are 500 ml which swells to 1 liter when boiled. The beans are washed, covered in water and vigorously boiled for 30 minutes. Water is then poured off and the pot filled with cold water. The beans are then manipulated with the hands to remove the skins and to split the beans. The floating skins are then poured off. This operation is repeated about five times and the result is a liter of perfect split dehulled beans ready for pressure cooking. This operation is not onerous and takes about ten minutes. This method eliminates soaking of the beans.
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http://durgan.org/2011/
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