Editing Tempeh (section)

==== Deep-frying ====
This method produces ready to eat tempeh products. A culinary oil with a high [[smoke point]], such as [[rapeseed]], [[Soybean|soy]], [[safflower]], [[peanut]], or [[coconut]] oil, is heated to {{convert|350|F|C|order=flip|sigfig=2}} in the deep fryer. The tempeh is deep-fried until golden brown and crisp, and then cooled quickly in a sterile environment to be sealed in Pliofilm bags and stored in a cool, dry place. The shelf life of this product lasts around a week but can be extended if the tempeh is sun dried or oven dried prior to deep frying.<ref name=":03" />