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-   -   Gluc cake!? (http://www.lowcarbfriends.com/bbs/juddd/745778-gluc-cake.html)

stardustshadow 11-16-2011 01:51 PM

Gluc cake!?
 
Hey JUDDD budds...

Maybe you guys can help me. I just picked up some glucomannan cakes (can't believe I found these!!) and I need help figuring out what the heck I can do with them!:)


Any ideas!?

SoHappy 11-16-2011 01:53 PM

I slice and dice and add the little rubbery pieces into my stir fry and other things. Funny little rubbery blocks. :laugh:

stardustshadow 11-16-2011 02:33 PM

I considered that..sorta like tofu but not:)

SoHappy 11-16-2011 02:36 PM

Quote:

Originally Posted by stardustshadow (Post 15181608)
I considered that..sorta like tofu but not:)

:laugh: Exactly.

Just chunks of *fill* at almost no calories. :)

piratejenny 11-16-2011 05:09 PM

Recently, I added shirataki noodles to liquid egg whites, chopped them up with my immersion blender, then scrambled...added a lot of bulk to my breakfast!
Bet you could do the same with the blocks.

Grate the blocks and add to chicken broth.

Or to iced milky tea as a sort of substitute for boba tea, if you like chewy drinks, lol!

Here's a suggestion from a review on Amazon:
"Pour some Torani coconut flavor sugar free syrup over small cubes and chill for several hours for a very low calorie but delicious dessert!"

Hmmm...maybe I'm kind of defeating the purpose here; do you want recipes for chunks?
If so, I guess use them like tofu, as Pat suggested; marinate a while, or they won't have much flavor.

Ooh!!! Here's a really pretty way to cut the pieces!!!
And a couple tasty recipes!!!
Konnyaku no Tosani and Konnyaku Kinpira | Just Hungry

I Googled "konjac cake" and found some recipes;
"konnyaku kinpira" seems to be a common way to prepare it.

ETA:
Found the suggestion in a few places to slice it and use as lasagna noodles.
Don't know if it's worth it for a DD, since you could eat real lasagna on an UD!
But, it's an idea... :)

Speck333 11-16-2011 05:32 PM

Will it melt? If you can liquefy or pulverize it you might be able to use it in thickening applications.

julietcc 11-16-2011 05:37 PM

Is Glucomannan similar to psylllium husks? I need to do more reading!

SoHappy 11-16-2011 05:50 PM

Quote:

Originally Posted by Speck333 (Post 15182086)
Will it melt? If you can liquefy or pulverize it you might be able to use it in thickening applications.

I doesn't melt. However you cut the blocks, those are the shapes it will remain, so you can dice it or cut it into long strips, use fancy slicing & fluting tools on it, whatever, and when it's cooked into your recipe preparation, it holds up. (Well, it practically holds up to chewing too. LOL)

SoHappy 11-16-2011 05:51 PM

Quote:

Originally Posted by julietcc (Post 15182097)
Is Glucomannan similar to psylllium husks? I need to do more reading!

No, not remotely the same. Gluc is way stranger. :)

julietcc 11-16-2011 06:32 PM

Quote:

Originally Posted by SoHappy (Post 15181515)
I slice and dice and add the little rubbery pieces into my stir fry and other things. Funny little rubbery blocks. :laugh:

Yes they do sound strange :laugh:

metqa 11-16-2011 06:56 PM

Cut it into bite size pieces and put it into a strong flavored broth ( too strong for normal sipping) to simmer on low with a lid on, don't let it dry out. 30 min or longer, longer is better. When you are ready for dinner/lunch add meat and vegetable to the broth and make a soup. The Konjaku Jam will have absorbed the flavor of the strong broth and will have softened a bit from absorbing more liquid. Adding the meat and vegetables will then dilute the broth to soup strength.

stardustshadow 11-17-2011 01:07 AM

Wow, interesting ideas. I like cutting it into shapes:) But it seems, in general, a difficult thing to work with. I really like the idea of lasagna noodles (I don't eat normal noodles, they are just a blood sugar disaster waiting to happen).

piratejenny 11-17-2011 05:02 AM

Quote:

Originally Posted by stardustshadow (Post 15182657)
I really like the idea of lasagna noodles (I don't eat normal noodles, they are just a blood sugar disaster waiting to happen).

Oh, after I posted "since you can eat normal lasagna on UDs", I thought, "I should have said IF"!

Strips of zucchini make good "lasagna noodles" too.
Although, I prefer eggplant parmesan so much, I don't think I've made lasagna in about 15 years!

metqa 11-17-2011 05:45 AM

Quote:

Originally Posted by stardustshadow (Post 15182657)
Wow, interesting ideas. I like cutting it into shapes:) But it seems, in general, a difficult thing to work with. I really like the idea of lasagna noodles (I don't eat normal noodles, they are just a blood sugar disaster waiting to happen).

Really? You think so? I find it relatively easy to handle. It is solid but kinda like a really dense jello jiggler. I just take a sharp knife and if I want blocks just cut straight lines down one direction and then another. if I want diamond blocks I just angle the cuts. If I wanna cut shapes, I cut it into flat sheet, again sharp knife cause it's slippery, and then take my small food shape cutters and cut through it like its a sheet of cookie dough. But that is getting fancy. You could take one of those waffle fry cutting implements to make a wavy pattern but the konjac jam has a tendency to slip and warp with pressure, thats why I cut it into thin sheet before attempting to press any shape cutters into it.

really easy actually, then just simmer it in with whatever you are cooking.

julietcc 11-17-2011 05:50 AM

This stuff doesn't sound appetizing at all! :laugh: Do the cakes add anything positive to a recipe or meal? I sounds better to just use the powder to make pudding or something or pop a capsule . . .

metqa 11-17-2011 05:57 AM

It adds texture and variety. It has no flavor on it's own but absorbs the flavor of strong broths in which it is normally simmered. In Japan, the Convenience stores would have hot meals to buy, and huge vats of strong broth with bits of meat, veggies and blocks of Konjac in it. You could request which pieces of meat or vegetable to add to your bowl, and I often saw people choosing lots of pieces of simmered konjac jam, I assume cause they had soaked up a lot of the flavor. It was very delicious and filling ( obviously)

There is no stickyness or glueiness to the blocks, they are not viscous nor slimy, and break apart easily when chewed. they don't stick or cling to the mouth and are easily swallowed. they actually get a bit softer with long simmering and so are not terribly chewy. The bad rap it seems to get comes from folks expecting it to be like flour noodles, when they are more like mung bean, or cellephane noodles which have a chewy rubbery consistency and are supposed to in order to add that texture to the dish. Many recipes that call for them often use a variety of vegetables meats and fish in order to provide a variety of textures, different levels of crunch, chewiness and softness for a nice mouth experience.

Besides that, being a soluble fiber, it has the benefit of being gentle on the gut as it passes through, unlike psyllium or wheat bran, and also attracts and holds water so it can help you to be more regular and avoid constipation by helping to keep the colon hydrated.

Konjac Jam makes a great addition to savory meals, dishes and soups and provides the same benefits as the powder without having to be worked into a sweet dessert ( and a possible choking hazard) But it could also be part of a sweet sauce dessert if you wanted it to be, it has the consistency of hardened jellow jigglers and could be used for attractive garnish, but will have very little flavor

julietcc 11-17-2011 06:01 AM

Thanks, metga. I'll be reading more about this mysterious product. :)

stardustshadow 11-17-2011 06:45 AM

Well, I don't have the option of using the powder. It is simply unavailable where I live. I am LUCKY to have found shiritaki noodles, and this is the first time I have seen the cakes!

stardustshadow 11-17-2011 06:47 AM

Quote:

Originally Posted by metqa (Post 15182940)
Really? You think so? I find it relatively easy to handle. It is solid but kinda like a really dense jello jiggler. I just take a sharp knife and if I want blocks just cut straight lines down one direction and then another. if I want diamond blocks I just angle the cuts. If I wanna cut shapes, I cut it into flat sheet, again sharp knife cause it's slippery, and then take my small food shape cutters and cut through it like its a sheet of cookie dough. But that is getting fancy. You could take one of those waffle fry cutting implements to make a wavy pattern but the konjac jam has a tendency to slip and warp with pressure, thats why I cut it into thin sheet before attempting to press any shape cutters into it.

really easy actually, then just simmer it in with whatever you are cooking.

Well I am assuming here, not speaking from experience at all! It just looked a little...difficult:) But I guess I'll find out when I decide what to do with it!

Dottie 11-17-2011 12:11 PM

It's like a tasteless, demented jell-o jiggler. I bought one on accident once.

2muchme 11-17-2011 06:49 PM

Where do you buy them? :dunno:

nikki 11-18-2011 11:23 AM

Quote:

Originally Posted by 2muchme (Post 15185299)
Where do you buy them? :dunno:

:goodpost::goodpost::goodpost:

Ditto, where do you buy them? Or is there an online source?

Dottie 11-18-2011 11:24 AM

asianfoodgrocer has them - shirataki cakes. You can probably find them locally if they carry the noodles:)

nikki 11-18-2011 11:32 AM

There are two Asian markets in my mother-in-law's neighborhood. I will have to go ask someone at the market next Sunday when we go to visit her.

Dottie 11-18-2011 11:45 AM

Also called "konnyaku cake".

stardustshadow 11-18-2011 11:52 AM

Yeah, I got mine at a Japanese food store. The chinese market sometimes has shiritaki noodles too, but this is the first time I have seen the cakes anywhere.

metqa 11-18-2011 11:59 AM

Actually Shirtaki is the name of the noodle shape. It means White waterfall. You might find them labeled as Konjac Jam cakes, or konnyaku (YAM CAKE)
http://i441.photobucket.com/albums/q...ndblocks-2.jpg

I buy them locally from an Asian Food market, there are two stores in my town but only one carries it, so knowing all the different ways it could be called and spelled by might help if they are willing to order it for you, or if you look for it online. If you ask them to order you Shiritaki, you WILL end up with the noodles instead of the block.

Here is one recipe found on the backs of the packages:
The Seaweed Konnyaku Yam Cake( The Dark one) : Braised Chicken and Vegetables
Heat 1 Tablespoon of vegetable oil in large saucepan over hight heat. Add 1 pound boneless, skinless chicken breast cut into 1/2-inch wide strips. Saute until lightly browned. Mix in 1 package (9 oz.) JFC Iki Konnyku, drained and cut crosswise into 1/4-inch thick slices; 1/4 cup Kikkoman Manjo Aji Mirin; 3 Tablespoons Kikkoman Soy Sauce and 1 teaspoon minced fresh ginger root. Bring to a boil; reduce heat to low and simmer 15 minutes. Stir in 2 carrots, pared and thinly sliced on diagonal and 1/4 pound green beans, cut crosswise into 1-inch lenths. Return to a boil. Reduce heat; cover and simmer 10 minutes longer, or until vegetables are tender. Makes 4 servings.
Per serving: 211 calories, 29g protein, 6g fat, 14g carbohydrate, 872mg sodium, 77mg cholesterol.

metqa 11-18-2011 12:03 PM

Ginger Pork and Vegetables: From the White block of Konyakku/Konjak Jam:

Heat 1 Tablespoon vegetable oil in large frying pan over high heat. Add 3/4 pound lean, boneless pork, cut into thin strips. Stir-fry 2 to 3 minutes, or until lightly browned. Mix in 1 package (9 oz.) JFC Iki Konnyaku, drained, cut crosswise into 1/4-inch thick slices and slices halved lengthwise; 3 tablespoons Kikkoman Soy Sauce; 1 tablespoon Kikkoman Manjo Aji Mirin and 2 teaspoons minced frresh ginger root. Cover and cook 3 minutes. Stir in 1 large green bell pepper , seeded and cut into thin strips. Cover and cook 3 minutes longer, or until pepper is tender. Remove from heat; mix in 1 teaspoon Dynasty Sesame Chili Oil. Makes 4 servings.
Per serving: 234 calories, 19g protein, 14g fat, 6g carbohydrate, 788 mg sodium 60 mg cholesterol

Dottie 11-18-2011 12:15 PM

I love the ones with seaweed in them. There's not a major taste difference, but they have more nutrients because of the seaweed, as I understand it. And the brown speckled noodles just look more interesting lol.

metqa 11-18-2011 12:18 PM

I love the brown one too, more interesting to look at. But i like the white one for chicken soups that are yellowy cause it seems to go better, looks better. I use the seaweed one with beef or pork or miso based dishes. I've even cut them to shapes with mini food cutters It's so much fun. I didn't think about the seaweeds nutritional value. I love to eat sheets of salted dried laver. Nice snack.


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