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Old 07-09-2012, 03:37 PM   #61
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I boil them for 30 mins, and it really makes a difference.

I am going to have to try that...I bought 10 bags and have only used two as I cant seem to stomach the texture of it.
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Old 09-09-2012, 06:54 AM   #62
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Revive!

It is better to simmer them in a strong broth, they pick up more flavor with longer cook times.

The will NOT change their texture with cooking as pasta does, it is NOT pasta.

They are not slimy, so much as slippery. Pasta eaters are used to a noodle with some resistance. These slip just like bean thread noodles. No one would buy a package of bean thread noodles and expect it to taste like semolina wheat pasta.

Consider their origin. Japanese have many meals based on simmering, Nabe is the generic term for Pot and the Foods cooked in them. It almost ALWAYS involves long cooking/simmering of broth and veggies/meats/roots and some noodle. The 7/11 have a huge vat of simmering broth from which you can pick out konnyaku chunks ( same as shiritaki noodles but in block form) that have been simmering for hours. It's savory, rich and delicious.

Why not take your packages of shirataki and put them in a small pot with a cube of bouillion or some good broth and just set it on medium/low with the lid on and leave it for an hour, and then come back and make a soup with it or fish them out to serve with meat and veggies. You will enjoy them much more that way than straight out of the package.

I do use them straight out of the package if I'm doing a light tasting meal maybe shrimp cold noodle salad style, but I like to have some flavor in my noodles sometimes, so when I make a batch of homemade noodles, I extract them straight into a hot broth to absorb the flavor.
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Old 09-09-2012, 09:05 PM   #63
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ITA...Using them in Oriental Soups is the Bomb!
And...I like adding them to make Shrimp Scampi. All the seasoning/herbs/sauce really make the dish taste Good!
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Old 09-10-2012, 05:46 AM   #64
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Hey MetQa,

Great idea about simmering noodles in broth. Tried it with beef boullion, soy sauce and a little liquid smoke came out great!
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Old 09-10-2012, 03:28 PM   #65
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Quote:
Originally Posted by fozzie99 View Post
Hey MetQa,

Great idea about simmering noodles in broth. Tried it with beef boullion, soy sauce and a little liquid smoke came out great!
Oh, I have that liquid smoke stuff, I'll try that. I love how you emphasize my "Q" , makes me feel special!
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Old 09-11-2012, 05:22 AM   #66
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I do a LOT of roast pork and when I'm lazy and don't feel like smoking it I use the liquid smoke. I also add a little to other things. Make sure you try the "REAL STUFF" Wright's or second best is Colgin. Colgins puts a little molasses in theirs. I've seen some on ebay that's supposed to be just smoke and water but haven't tried it. Wright's is just condensed wood smoke cleaned of toxins and water added. I heard you mention about the"Q" so that's the way it is for me now.
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Old 04-08-2013, 09:00 PM   #67
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I like soaking them in miso soup and adding cubed tofu and seaweed
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