5

I wouldn't expect them to have much effect on your broth either way. The pod shells are fairly fibrous and don't have much flavor of their own.


3

From my research, the problem with fermenting nattō at lower temperatures is that it doesn’t inhibit the growth of other bacteria which can either inhibit the growth of the target bacteria, bactilis subtilis, or potentially introduce and incubate pathogenic bacteria which can harm your health. Natto bacteria are very comfortable with high temperatures and ...


2

I have never heard that uncooked okara is toxic to consume, so I don't know about that part, but you could try dry roasting it in a pan until it is dry and golden brown, that would cook it and also dry it out for storing. I have made muffins and brownies with okara with success (more or less), and I've also added it to scrambled eggs for a bit of protein ...


2

If you made soy milk in a soy milk maker, the okara isn’t raw, it’s cooked. But if you made it in a blender before boiling the beans, and then cooked the milk on the stovetop, then the okara really needs to be cooked before eating.


1

The safety of the flour will depend on water activity. We cannot know the water activity of the flour produced in your kitchen, but 1) home dehydration is known to generally create shelf-stable products, and 2) if you could create a powder, it is pretty certain that you don't have enough moisture for bacteria to survive. And while molds can survive much ...


1

You can't cook "past the boiling point" , unless you are using a pressure cooker...and a simmer is, technically, just below the boiling point. You can learn about bean foam here. Soybeans need to be cooked for human consumption in order to destroy the tripsin inhibitors. According to the information in the linked page, boiling soybeans for 14 ...


1

From what I know, I suggest to cook it. Here are many examples of people being poisoned after drinking uncooked soybean milk. The toxin in raw soy milk may be trypsin inhibitors and saponin. Okara is part of soybean, it may contain the toxin.


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