Glucomannan Recipes

[Ravenpearl]

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

[scalestepper]

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!

[tofucheez]

i tried a pasta extruder a couple of years ago....didn't work at all as the gel just gushes out around the "thingie!"

[fozzie99]

A pasta extruder doesn't have a good enough seal around the piston. You need to cook the gel first before using the extruder. The water you squirt the gel into should be boiling it will stop boiling right away anyhow if it breaks up it's not gelled enough. If it's gelled enough to hold together a squeeze bottle might not work well try a large syringe. I've thought about ebay but someone would just steal it and start undercutting me I make very little on the ones I have sold for the time it takes to make one I barely break even. It was more like helping forum members who wanted to DIY and then I got censored for my trouble. Somebody mentioned their DH was going to make one for them they will find out how tough it can be even with my pictures and instructions to start with. I wonder if someone on the forum complained about me?

[EllaP]

Originally Posted by scalestepper

........

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.
................

Where does the 1 cup poured out of the bullet into another container come back in? or doesn't it?

[fozzie99]

The instructions you are going by were designed for the noodler I designed which has a capacity of 1 cup. So to keep the gel in the second batch from gelling to much you only mix it when ready to use it.

[EllaP]

Originally Posted by fozzie99

The instructions you are going by were designed for the noodler I designed which has a capacity of 1 cup. So to keep the gel in the second batch from gelling to much you only mix it when ready to use it.

Thank you - makes perfect sense now.

[scalestepper]

Originally Posted by fozzie99

A pasta extruder doesn't have a good enough seal around the piston. You need to cook the gel first before using the extruder. The water you squirt the gel into should be boiling it will stop boiling right away anyhow if it breaks up it's not gelled enough. If it's gelled enough to hold together a squeeze bottle might not work well try a large syringe. I've thought about ebay but someone would just steal it and start undercutting me I make very little on the ones I have sold for the time it takes to make one I barely break even. It was more like helping forum members who wanted to DIY and then I got censored for my trouble. Somebody mentioned their DH was going to make one for them they will find out how tough it can be even with my pictures and instructions to start with. I wonder if someone on the forum complained about me?

I didn't figure it would work but I will be satisfied with noodles like yours from the squeese bottle. Thank you so much!

How sad that someone might report you when you are so good to share, I'll keep googling Ebay just incase you do make some.

Thanks for all your suggestions.

I am curious though just how long you have the gel timed to set before squirting it into the boiling water.

[scalestepper]

[QUOTE=tofucheez;16221985]i tried a pasta extruder a couple of years ago....didn't work at all as the gel just gushes out around the "thingie!"[/QUOTE

I don't think I'll even try it now, Fozzie has given even more ideas.
I like the ones pretty good just made in the skillet, if I want rice rather than "dumplings", I just put the solidified gel in the magic bullet.

[Ravenpearl]

I am using konjac gluc I am going to try and tweek the recipe
maybe try 2 1/2 tsps to 2 cups water? we will see I am determined though to make it work.


Just a question has anyone ever tried to make pasta or dumplings out of oat bran/gluc combo?

[fozzie99]

2 teaspoons per 2 cups of cold water is really the best. Measure carefully a little too much water and it doesn't gell enough. Let it gel at least 10 mins to short and it doesn't hold together in the water. A little longer won't hurt. 2 1/2 tsps and the gel is going to be to stiff especially in a squeeze bottle.

[scalestepper]

Originally Posted by Ravenpearl

I am using konjac gluc I am going to try and tweek the recipe
maybe try 2 1/2 tsps to 2 cups water? we will see I am determined though to make it work.


Just a question has anyone ever tried to make pasta or dumplings out of oat bran/gluc combo?

Yes and these dumplings are awesome!

Dumplings

[scalestepper]

Originally Posted by fozzie99

2 teaspoons per 2 cups of cold water is really the best. Measure carefully a little too much water and it doesn't gell enough. Let it gel at least 10 mins to short and it doesn't hold together in the water. A little longer won't hurt. 2 1/2 tsps and the gel is going to be to stiff especially in a squeeze bottle.

Thank you!

[JMCM1]

Originally Posted by fozzie99

A pasta extruder doesn't have a good enough seal around the piston. You need to cook the gel first before using the extruder. The water you squirt the gel into should be boiling it will stop boiling right away anyhow if it breaks up it's not gelled enough. If it's gelled enough to hold together a squeeze bottle might not work well try a large syringe. I've thought about ebay but someone would just steal it and start undercutting me I make very little on the ones I have sold for the time it takes to make one I barely break even. It was more like helping forum members who wanted to DIY and then I got censored for my trouble. Somebody mentioned their DH was going to make one for them they will find out how tough it can be even with my pictures and instructions to start with. I wonder if someone on the forum complained about me?

I am grateful for mine (even though I'm still chicken and haven't used it yet! )
I do thank you!

[JMCM1]

Originally Posted by Ravenpearl

Just a question has anyone ever tried to make pasta or dumplings out of oat bran/gluc combo?

I made them yesterday in some chicken broth.

WOW they were good - incredibly good texture. If you make them, make them smaller. The writer of the recipe says she thinks they hold up better if you roll them smaller. Incredibly good texture and very little work for a fun side-item to chicken and to add to soups!

[scalestepper]

I am so happy, I made the noodles, the recipe works like a charm!

They worked great with the squeese bottle and also with the pasta pronto thing but I could handle the squeese bottle easier. I carefully weighed and measured like Fozzie said, did every step like he said and let the gel rest 10 minutes before squeezing into boiling water. I have nice, long, white noodles, spaghetti size.

The only thing I will do differently is I will do as he says and use a large pan to boil them in so they won't overlap when putting them in. I'd post a picture but I don't know how.

Thank you fozzie99. I no longer have to buy noodles and also I like the idea of knowing where the water came from they were made with.

[scalestepper]

Originally Posted by JMCM1

I made them yesterday in some chicken broth.

WOW they were good - incredibly good texture. If you make them, make them smaller. The writer of the recipe says she thinks they hold up better if you roll them smaller. Incredibly good texture and very little work for a fun side-item to chicken and to add to soups!

I agree, the dumplings are so delicious. I had some for lunch and I'm still full. It's probably one of my favorite recipes.

[JMCM1]

Originally Posted by scalestepper

I am so happy, I made the noodles, the recipe works like a charm!

They worked great with the squeese bottle and also with the pasta pronto thing but I could handle the squeese bottle easier. I carefully weighed and measured like Fozzie said, did every step like he said and let the gel rest 10 minutes before squeezing into boiling water. I have nice, long, white noodles, spaghetti size.

The only thing I will do differently is I will do as he says and use a large pan to boil them in so they won't overlap when putting them in. I'd post a picture but I don't know how.

Thank you fozzie99. I no longer have to buy noodles and also I like the idea of knowing where the water came from they were made with.

It's funny - I've been reading this thread for SO long, I have a noodler (thanks Fozzie!) and when you all started talking about the condiment bottle I ran out and bought that, too.

But all these questions you just asked and now your result make it seem possible - not sure what the tipping point was, but thank you for making the noodles. I'm going to make them tonight!

[scalestepper]

Originally Posted by JMCM1

It's funny - I've been reading this thread for SO long, I have a noodler (thanks Fozzie!) and when you all started talking about the condiment bottle I ran out and bought that, too.

But all these questions you just asked and now your result make it seem possible - not sure what the tipping point was, but thank you for making the noodles. I'm going to make them tonight!

That's neat! My squeese bottle has a label that says Gemco Food Prep Bottle. Hope that helps. The recipe made 12 oz of noodles.

[scalestepper]

[tofucheez]

Fozzie-

I'm sorry you've gotten trouble for this. You have helped and inspired many by sharing your knowledge.....and it is appreciated!

[MsWoods]

I am going to try these, I think.

Quick question. Has anyone used broth instead of water to make the noodles?

[fozzie99]

I've used boullion (beef and chicken) but if it has any "solids" in it or to much solids it might not gel well.

[scalestepper]

For the times that your recipe doesn't really require a noodle/spaghetti shape, this works, tastes good and is so easy.

Use the fozzie99's recipe except to one cup of the lime/water, add 2 teaspoons konjac powder, whiz it up and pour into a 10 or 12 inch skillet, let it set until it gels. I increased the powder since it wasn't being added to boiling water. The more powder you add, the more texture to the dumpling.

At this point when it has jelled up, I use a pizza cutter to cut it into little dumplings. Add 1 cup of plain water to skillet with the gel dumplings and cook about 10 minutes of so, you'll get the feel of what texture you want as the water cooks down, then you can proceed with your recipe.

I originally did this like the guy on the internet, just sprinkled konjac powder in and covered it with plain water until it jelled but I like this way better, either way there's no fishy smell, you control the texture, we know the water source and save some money too.

[fozzie99]

I've tried doing something like that with the notion of making chips (doritos)

[JMCM1]

Originally Posted by fozzie99

I've tried doing something like that with the notion of making chips (doritos)

WHAT???
Do tell!

[JMCM1]

OK - I failed at this.
Twice.

And I see my "pickling lime" is calcium chloride.
"Use in any recipe. Replaces hassle of lime."

I got it at Wal-Mart next to the canning items. Is this the wrong stuff, darnit?

I mixed 1/8 tsp. of the calcium chloride with 2 cups water and mixed it up with my immersion blender. Then I removed 1 cup (not using my noodler yet just wanted a smaller amount to work with) and into the remaining 1 cup I placed 1 tsp. Konjac.

After about 10 minutes it was gel. I squired the gel into gently boiling water. The ribbons went to the bottom of the pot, then very soon afterward floated to the top of the water. Shortly thereafter they became fused together as gel at the top of gently simmering water. They did not remain "noodles".

The second time I tried this, I added about 1/4 tsp. more Konjac and the gel was more firm when I squirted it in the boiling water, but the same thing happened - all massed together on top to form gel - no noodles.

[shunsweets]

My attempts at the noodles failed too but I made the dumplings tonight and they were wonderful.

[tofucheez]

Scalestepper--

I am curious as to why you are concerned about the water source. You posted twice about it.

[JMCM1]

Originally Posted by shunsweets

My attempts at the noodles failed too but I made the dumplings tonight and they were wonderful.

Yes - I made the dumplings and they were wonderful!