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Old 01-20-2013, 07:45 PM   #1021
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I made a few small batches of the condiment-dispenser shiritake noodles today - ended up with one batch that was not bad! I had trouble judging when the gel was right for dispensing. One bottle I waited too long and the gel was so firm that I kept blowing off the lid. The other bottle I didn't wait as long and ended up with glop. The third batch, I upped the gluc powder to 1-3/8 tsp and this one gelled a little quicker and made nice even noodles. They are as Yaz says bigger than what I prefer when I buy them, but they made really good "noodle soup".

It seemed to take me forever to do this because I made such a mess, but I think it's because it was my first time. I'm going to try it again. I did prefer the texture and lack of odor over the ones in the bag.

Oh - the batch that I let gel too long - I ran the blob over a big scoopy spoon I have with lots of little holes in it, and they made nice little blobs sort of like the miracle rice orzo.

I have a cookie press to try this with, too. I'd love a noodler but it's beyond my capabilities to make
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Old 01-21-2013, 05:24 AM   #1022
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Hey Penquin you should talk to MetQua she is an expert on noodle making.
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Old 01-21-2013, 05:48 AM   #1023
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i made my own for years but am taking a hiatus.....they can be a pain to make all the time. I buy them now from a local grocer at a great price. If he didn't cut me such a good deal I couldn't afford to buy them either.
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Old 01-21-2013, 06:30 AM   #1024
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I spend an hour a week to make 8 16oz. batches can last me sometimes 4 or 5 days.
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Old 01-21-2013, 09:29 AM   #1025
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Originally Posted by fozzie99 View Post
I spend an hour a week to make 8 16oz. batches can last me sometimes 4 or 5 days.
How do you store them for future eating?
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Old 01-22-2013, 02:58 AM   #1026
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When I'm cooking batches as I "rescue" them from the boiling water I put them in an old....gasp.....margarine tub with a little cold water in it. 3 batches will fit in a tub when full I get another tub. Store them in fridge.........they don't go "bad" even if they "live" very long.


I love your signature!!!!!

Last edited by fozzie99; 01-22-2013 at 02:59 AM..
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Old 01-22-2013, 08:51 AM   #1027
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My presents have arrived!!!!!!!!!!!!!!

I'm thrilled. I made a raspberry shake this morning with gluc.
I was also very skeptical. No longer. I love it. I was afraid I couldn't eat it.

I've only read 10 pages of this so far, but I'm learning. I read all of Ouizoid's flour mix and wrote down my post #'s I want to try.I want to make the noodles.

Thank You everybody.

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Old 01-22-2013, 12:04 PM   #1028
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I finally got a chance to make the dumplings for dinner last night and they were awesome! Next time I'll watch my pot more closely though as I had the heat up too high and some of them broke apart. It was okay though as they thickened up the chicken broth I was cooking them in.
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Old 01-22-2013, 12:21 PM   #1029
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Quote:
Originally Posted by penguinpower View Post
I made a few small batches of the condiment-dispenser shiritake noodles today - ended up with one batch that was not bad! I had trouble judging when the gel was right for dispensing. One bottle I waited too long and the gel was so firm that I kept blowing off the lid. The other bottle I didn't wait as long and ended up with glop. The third batch, I upped the gluc powder to 1-3/8 tsp and this one gelled a little quicker and made nice even noodles. They are as Yaz says bigger than what I prefer when I buy them, but they made really good "noodle soup".

It seemed to take me forever to do this because I made such a mess, but I think it's because it was my first time. I'm going to try it again. I did prefer the texture and lack of odor over the ones in the bag.

Oh - the batch that I let gel too long - I ran the blob over a big scoopy spoon I have with lots of little holes in it, and they made nice little blobs sort of like the miracle rice orzo.

I have a cookie press to try this with, too. I'd love a noodler but it's beyond my capabilities to make
I find that if I use 1 1/4 tsp per cup of water/lime they turn out just right. I it sit in the dispenser about 4 minutes to gel up. You also don't want your water boiling vigorously or it will break the gel apart.

FYI, I am an Ice Cream Junkie! There I said it!
But I don't eat it any longer. I have been making protein ice cream with protein powder for a few years now but had to add lots of addins to make it creamy (fruit, yogurt, almond milk etc...)

Well no more! I can now make perfect soft serve ice cream with 1 scoop of protein powder, 1/4 cup or so of SF Torani/Da Vinci Syrup, Ice cubes and 1 tsp of Gluc in the Vitamix. In less than a minute I'm in Ice cream heaven.
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Old 01-22-2013, 12:24 PM   #1030
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Originally Posted by fozzie99 View Post
When I'm cooking batches as I "rescue" them from the boiling water I put them in an old....gasp.....margarine tub with a little cold water in it. 3 batches will fit in a tub when full I get another tub. Store them in fridge.........they don't go "bad" even if they "live" very long.


I love your signature!!!!!
Thank you. I really need to try making some. I have everything I need. I still have some noodles from Konjac company and like them a lot, but it certainly has to be cheaper to make them myself.
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Old 01-22-2013, 02:10 PM   #1031
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Hey Fozzie if you are around - couldn't PM you for some reason, but have a question for you. First, thanks so much for developing such a simple noodle recipe! Second, I'm working on a noodler but don't know how many holes would work for the die - do you fill up the whole die with lots of holes, or just a few? I couldn't make it out in your pictures. Thanks for any info!
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Old 01-22-2013, 02:25 PM   #1032
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Thanks for the tips Yaz - I did have my water boiling too hard, apparently. And I let it sit longer than that before I tried making the first batch. I have some time today so I'm going to give it another shot, but I'm also working on a version of noodler. Should be a fun evening in the kitchen lol.
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Old 01-22-2013, 07:40 PM   #1033
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Time it. it really helps to keep the consistency straight. Once you find a method and time that produces like you like, keep doing it. But I have to set a timer for my gel or I'll underestimate and end up with goo or overestimate and blow out the die!
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Old 01-22-2013, 08:09 PM   #1034
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Thanks Metqa!

How many holes do you have in your noodler? About how far apart?

Edited to ask - and how long do you time your gel?
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Old 01-23-2013, 06:52 AM   #1035
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Quote:
Originally Posted by penguinpower View Post
Thanks Metqa!

How many holes do you have in your noodler? About how far apart?

Edited to ask - and how long do you time your gel?
Metqa I'd like to know how long you time your gel also - just for a ballpark, as I am still ignorant. But I can learn!

Fozzie (Steve) how long do you let yours gel before they get extruded into the water or broth?
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Old 01-23-2013, 10:31 AM   #1036
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10 minutes I think. and there are 13 tiny holes in the die end of the press, so I get thirteen noodles at a time with each squeeze.
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Old 01-23-2013, 10:35 AM   #1037
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Quote:
Originally Posted by fozzie99 View Post
MetQa,
Have you actually been able to "blow out the die"? Or does the whole cap assembly come off.....just curious.
Yes, I've actually blown out the die, but I figured out that I had mis-measured the glucomannan and it got too thick upon sitting, and I took too long to press out the noodles so that by the time I got to the last of it, it was solid gel and the die warped outward into the cap when I tried to press it. I had to pull it out, clean it out and it flattened back just fine. The cap assembly being screwed on, gave not an inch. Good design for sure.
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Old 01-23-2013, 12:13 PM   #1038
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I had 2 dies on at once and no holes and blew the whole end off.
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Old 01-23-2013, 12:20 PM   #1039
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I set a timer for 10 minutes between squirting one batch and pulling it out of the water squirt mix set timer...drain squirt mix wait...drain mix squirt wait...ect. 8 batches in a little over an hour.


Holes are 3/32" dia.
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Old 01-24-2013, 05:58 AM   #1040
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Hey I misspoke on hole size in die it's 3/64s
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Old 01-25-2013, 05:37 PM   #1041
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I've read all the pages. Whew!!!!

Steve my DH looked at all yours peices . He said no problem he will make me one.
Thanks.
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Old 01-26-2013, 05:02 AM   #1042
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I made a mock cream of Mushroom 50 cals 7.4 carbs
8oz mushrooms I chopped most of it in the ninja ( I kept 4 out to slice)
1 tsp gluc
1 can chicken stock 50 cals
1 tsp garlic powder 1tsp onion powdwer
salt and pepper to taste
1 tsp chopped onions
yum great for dd
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Old 01-26-2013, 05:15 AM   #1043
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what is HWC?
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Old 01-26-2013, 05:26 AM   #1044
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hi I have had no success at making gluc noodles I have tried recipes using 2 teaspoons and recipes using 2 tablespoons neither have worked for me....
I am stuck purchasing noodles
I am having success using gluc in other recipes though. I would love to be able to make my own noodles I even bought an italian pasta machine in hopes of a successful recipe
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Old 01-26-2013, 06:13 AM   #1045
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I made a mock cream of Mushroom 50 cals 7.4 carbs
8oz mushrooms I chopped most of it in the ninja ( I kept 4 out to slice)
1 tsp gluc
1 can chicken stock 50 cals
1 tsp garlic powder 1tsp onion powdwer
salt and pepper to taste
1 tsp chopped onions
yum great for dd
I forgot to tell you I simmered it for about 15 minutes I had also added the sliced mushrooms during cooking I like to have something to bite into when I make any soup so this worked beautifully for me.
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Old 01-26-2013, 06:39 AM   #1046
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HWC= Heavy Whipping Cream
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Old 01-26-2013, 08:53 AM   #1047
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Ravenpearl thank you for that recipe for Mock Cream of Mushroom Soup!

I hope one of the experts will chime in soon to help you with making noodles!
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Old 01-26-2013, 04:08 PM   #1048
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Hey Raven what brand of Gluc are you using?
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Old 01-26-2013, 07:10 PM   #1049
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konjac

I think perhaps where I went wrong was to try to boil jell in rapidly boiling water so tomorrow I will try again to see if that is the problem.

I will update you all tomorrow
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Old 01-26-2013, 10:53 PM   #1050
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I made some of the konjac dumplings in a pan like the guy on the internet and they turned out pretty good. I really lke them better than the ones I buy mainly because of the water they seep after pan drying them. Crazy I know.

Now I'm wanting to learn to make these noodles like you guys, here are the steps I've copied from this thread.

I mixed 1/8 tsp lime in 2 cups of water, whizzed it in my magic bullet.
Poured one cup into another container.

Added 1 1/4 tsp Konjac to the bullet (which is 1 c water plus 1/2 of the lime) and whizzed.

I poured the liquid from the bullet into one of these bottles and when the
gel had formed I squirted it into the pot of boiling water. Being careful to
add the strands slowly so that they didn't stick together.

I find that if I use 1 1/4 tsp per cup of water/lime they turn out just right.
I it sit in the dispenser about 4 minutes to gel up. You also don't want your
water boiling vigorously or it will break the gel apart.


Now, here's where I need more info. After whizzing, you let the mixture sit --- 4 ? or 10 ? ---minutes before extruding into the simmering water and let the noodles cook about 10 minutes. I don't know why I'm confused on this timing.

I appreciate any corrections or additions you can help me with. I will begin making them with a condiment bottle first and I've bought a noodle maker called a Pasta Pronto on the internet that I hope works.

Fozzie, I wish you'd make and sell the noodle maker on Ebay.

Anyway, if I can understand about how long after whizzing the mixture sets to jell, I can try to make some. I will be using Konjac powder.


Thanks to you guys who've worked this recipe out for us!
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I may not be there yet, but I'm closer than I was yesterday. ...Stay strong....or stay fat.....

Atkins- 9/9/12 to 2/5/13 (247 to 228.6 -18.4lbs)
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Last edited by scalestepper; 01-26-2013 at 10:55 PM..
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