HOMEMADE shirataki noodles

[RealFoodLiving]

Ok, so SOHAPPY DID IT!!! No lime either!!!

Check out this post!!!

http://www.lowcarbfriends.com/bbs/ot...l#post14464151

[NMThoman]

Here is the actual recipe. I read all of your posts & your replies, bought the powder, found the recipe and started experimenting. After 6 batches, I figured out the problem. Ratio!

I think the recipe that everyone keeps quoting has a typo in it. When you create your water/glu mixture, you should be using 2 T rather than 2t. Yep, two tablespoons rather than 2 teaspoons - big - big difference.

HERE'S THE BEST RECIPE:

2 Tablespoons konjak (glucomannen) powder
2 Cups COLD water
1/8 teaspoon Pickling Lime
3 teaspoons COLD water

FIRST
Prep all ingredients - this is a 3 minute process & you wont have time to mix things. Mix the
1/8 tsp lime powder with the 3 tsp cold water. Mix well & set aside.


Put 2 cups COLD water in sauce pan. With one hand start stirring. With the other start adding the glu powder ---- GENTLY--- you should add such small amounts at a time that it should look like dust falling off the spoon into the water. You will have a clear slimy mixture. Turn the heat on high and cook.

As you cook, the mixture will turn opaque this is 35 - 50 SECONDS after putting on burner. Maybe a little longer depending on temp, pot, etc. But it is relatively quick. Cook a minute or two until you are sure it is hot.

Swirl the lime water mixture to ensure that it is still mixed. Pour into the lime mixture into the hot glu mix. Keep stirring. Keep heating. When thoroughly mixed pour out onto a wet tray, plate or cookie sheet.

With wet hands smooth the surface, pressing all over to roll it thing. Let cool. Once cool, you can do as you like - make noodles, dumplings or anything else. I rolled out (with my fingers) on a cutting board & cut with a pizza cutter into strips. Put the cut strips into water & they will loose the sticky" feeling without absorbing more wate
r. I DO NOT recommend halving this recipe becausse it's hard to accurately measure the lime and too much lime will make the noodles taste nasty. If this is more than you need, simply store the remaining portion in water in the fridge for a few days.

[CarolynF]

Oh...we love peeps like you, NM..

[holdemxpert]

OK folks. No money needed, just your undying gratitude and adulation. (Ok, not quite, but close...and when its totally perfect then the gratitude and adulation can begin).

I posted elsewhere that for lo-carbers the secret to glu sauces is a tablespoon or two of heavy cream, for color and mouthfeel. In my search for a sushi rice substitute I decided to try the basic recipe but using some cream instead of some of the water.

Heres what Ive done and its not quite granular enough to pass as "rice" but inside some nori and with a bit of vinegar and splenda its passable and "sticks together" like sushi rice.

Premix something like 3/16 t of pickling lime (I used Mexican Cal) with 1/4 cup of heavy whipping cream.

sprinkle 2 tsp glu powder on top of 1 1/2 cups of cold water, mix immediately and heat in a heavy saucepan. It only takes a minute or so to get very thick and how the original recipe calls for "boiling for 3 minutes" without burning I dont know. Just make sure its good and hot. Then add the "lime milk", heat for 3-4 minutes till some begins to stick to the bottom of the pan instead of staying in a "glue" ball. (It does look like the paste we used as kids!) Cool. Extrude through a small garlic press. I had no clumping into little balls or pellets whatsover, Its a nice gelatinous lump!

After extruding its about the width of rice, but more "noodly". If I can get it to "Granularize" by using a little more glu powder Ill let y'all know. Meanwhile it has a good white color instead of being just cloudy, and tastes fine by itself (ie no aftertaste from the Cal, and maybe a slight cream taste) I expect it to absorb flavors like any glu noodle, so am optimistic about my quest for carb-less sushi rice!

[Nelle Belle]

Glucomannan Recipes

Check this out

[konjacqueen]

Hey all,

I just wanted to share. I love Konjac noodles, and got sick of ordering them on the net. I finally found a recipe that works for me, and is really really simple.

1) Get a large glass container, like a pasta dish
2) fill it with 32 oz of water
3) mix 1/8 teaspoon of pickling lime with 2 oz water
4) add the pickling lime mixture with the 32 oz of water
5) put two tablespoons of konjac flour in a separate container
6) as you are stirring the water, add the konjac flour like you are shaking a salt shaker until all two table spoons are gone, stirring vigorously.

The mixture will IMMEDIATELY start to firm up.

Place mixture into the fridge for about 30 minutes.

Cut into desire shapes.

Get a large pot of boiling water.

Add the shapes to the boiling water, and make sure that they dont touch. If they do, bet another pot of boiling water and put the additional into another pot.

The konjac becomes chewy and springy.

boil for about an hour.

Put into containers for storage.

When you are ready to eat, take the mixture and cut into any shape you like.

I just take a block of konjac, and slice it. The best I've been able to do is fat fettucine noodles.

Takes just like the manufacturer, and you can make a lot of batches with just two tablespoons of powder!!!!

I am going to experiment with adding seaweed powder and tofu. I had some brown konjac root from the store and it was really really chewy. I liked it.

While my family had ribs, I had konjac root dipped in barbecue and hot sauce.

My goal was to lose 60 pounds. So far I've lost 40 pounds, and I attribute my success to konjac root. I am able to fast, without feeling deprived.

[Jambabob]

Very nice post.....where do I find the powder?

[clackley]

Ordering the gluc powder now!!

[dmburk]

I saw a picture posted yesterday here on LCF of a home made device to extrude noodles but i can't find it today. And i can't remember the posters name. Anybody know what i saw and where i saw it? There was also several pics of the homemade noodles.

[clackley]

^^Would love to see that, if you remember where ...

[dmburk]

I found the picture of the noodler! Look under the Glucomanna Recipe sticky thread for post #831. Fozzie made it.

[clackley]

Interesting! Thanks for sharing. I think I will start off with the potato ricer and see how I do with that....

[capricapers]

Originally Posted by ouizoid

if you check utube, (google glucomannan utube) there is some crazy guy who makes pan noodles with glucomannan powder. he basically pours broth in a fry pan, sprinkles glu powder on top and then pours a little more broth on top--it quickly makes a large shirataki pancake which he fries til crispy and then flips over.

I have duplicated this recipe, and then used a pizza cutter to make noodles--which are much thicker and more filling than the ones that come in te package... He also does another version of this where he uses pickle juice as his base liquid. I tried this once, and it was tooooo bizarre in flavour for me.

ouis

I just received this glucomannan powder and it's amazing! I'm going to try this noodle thingy. We used shirataki noodles tonight - but if I can make my own - they may not have that pondish fishy smell to them. BTW - just rinse the pouch ones very well and nuke them for about three minutes to just about erase that aroma.

[pendragginp]

If you put a squirt of lemon juice in the rinse water it takes away the smell too.

[capricapers]

Originally Posted by pendragginp

If you put a squirt of lemon juice in the rinse water it takes away the smell too.

That's right - I forgot to mention it

[fozzie99]

Just finished making 12 8oz. batches of noodles. Took about an hour cost less than $3.00. They are great even in a "red sauce"
Really love them! Never would have found them without this forum.

[Soobee]

fozzie99, how did you make them?

[clackley]

Fozzie, recipe please!!!???

I found the one on the gluc powder site but they call for something called pickling lime which I have not be able to find. I wonder if it is really needed?

[fozzie99]

Pickling lime is available in stores with a good canning section or online.....make sure it's calcium hydroxide. The lime makes a big difference in the noodles. I make mine by extruding the UNCOOKED gel into boiling water. Let them cook for a minute or 2 and scoop out into cold water to stop the cooking and not over do it.

[adillenal]

I learned to make them following fozzie's directions. For an extruder I used a 60 ml syringe ( have livestock that is why I had a huge one). Worked well and they were very good. I was using a big SS spoon with the holes in it to dip them out of the boiling water and my DH kept looking at me funny and finally asked if I was dipping invisible stuff with my spoon. Actually almost invisible.

[fozzie99]

The noodles turn white when they are done........if you overcook any gluc noodles you get rubber bands.

[adillenal]

Originally Posted by fozzie99

The noodles turn white when they are done........if you overcook any gluc noodles you get rubber bands.

DH can't see without his glasses but won't admit it either. Pale white against SS = nothing in his eyes.

[vli1127]

Who would have thought you could make your own Miracle Noodles.

[McCavalier]

Originally Posted by RealFoodLiving

Ok, so SOHAPPY DID IT!!! No lime either!!!

Check out this post!!!

http://www.lowcarbfriends.com/bbs/ot...l#post14464151

I am unable to find any pickling lime and am interested in a recipe that doesn't use lime. Unfortunately I couldn't find the recipe in the URL. Would appreciate if you could re copy it here.

Thanks, Jean

[christine_on_16]

Love the recipe. Can you tell me what kind of pasta making machine you recommend? I can't envision it feeding through a roller.

[fozzie99]

The pasta machines I'v seen are like powered cookie presses with better seals they push "pasta dough" through a die to get different shapes like elbow. I've never used one myself. The gel you put through the pasta machine would already be cooked and be quite firm.

[christine_on_16]

you can get pickling lime (mrs. wages) from true value hardware stores. Order on line and pick up at your local store to avoid shipping charges. Or just call your local store to see if they already have it in stock.

[Ravenpearl]

help I tried 3 times and ended up with goo...
I am not sure what I am doing wrong....
the first time it did not gel so on try number 2 I followed the recipe further down that recommended 1Tbs gluc and 1/8 tsp lime what an awful smell... and it did not firm up
on the third try I used your recipe but with spices ..... still soft jello consistency.....Any ideas?

[EllaP]

Originally Posted by Ravenpearl

help I tried 3 times and ended up with goo...
I am not sure what I am doing wrong....
the first time it did not gel so on try number 2 I followed the recipe further down that recommended 1Tbs gluc and 1/8 tsp lime what an awful smell... and it did not firm up
on the third try I used your recipe but with spices ..... still soft jello consistency.....Any ideas?

I haven't tried making it yet, but maybe this thread will help.

Perfect Shirataki

[Ravenpearl]

Fozzie can you post the recipe you use for the noodles I have absolutely no success on my own I end up with a glob of soft jello like substance and I have used several different recipes.....
I am about ready to give this up.