Aus dem Anhang zu der wissenschatlichen Studie:

S4. Practical guide for directional freezing at home

Method to replicate directional freezing using household equipment:

1. Soak legumes: Soak whole legumes for at least 8 h in water.
2. Prepare suspension: Blend the hydrated legumes with various amounts of water to achieve the desired solids concentration (e.g., 12.5-20.0 wt%). Salt and other spices can be added freely.
3. Thermal treatment: Cook the homogenized legumes until the mixture thickens and the starch is gelatinized. This can be done: a. On a stovetop in a pan or pot while stirring. b. Using a microwave, heating in short intervals and stirring until the suspension thickens.
4. Moulding: Quickly pour the hot suspension into a plastic beaker or food-grade container.
5. Insulation setup: Place the container inside an EPS foam mould (negative) with at least 2-3 cm wall thickness. This insulation minimizes heat transfer from all sides except the top, promoting unidirectional freezing from the exposed surface downward. Do not cover the container.
6. Freezing: Put the insulated setup in a household freezer (-25 °C to -10 °C) and allow complete freezing for 12-24 hours depending on the container size.

"EPS foam" ist Styropor. Das Ergebnis soll nach dem Auftauen und vor dem Verzehr wie Fleisch noch erhitzt werden.