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Old 03-26-2013, 10:15 AM   #1141
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I don't know the conversion but I would start with a teaspoon.

Also, I made some peach jam my dh loves...
1 can of sliced peaches, splenda added, no sugar
1 tsp gluc, 1/8 tsp xanthan gum (approx) more can be added if needed

Heat the peaches and juice in the microwave about 3 minutes, stir in the powders, pulse in the magic bullet, add art. sweetner to taste, refrigerate.

Last edited by scalestepper; 03-26-2013 at 10:16 AM..
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Old 03-26-2013, 12:17 PM   #1142
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Thanks, I may start with 1/2 tsp and work up. I don't have a lot of experience with gluc but I've made soup which I thickened. Gosh for the soup with 6 or 7 cups of liquid I used 1tsp so for 2c in the pot pie maybe I'd better start REALLY small! Could end up with wallpaper paste
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Old 03-27-2013, 07:59 AM   #1143
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Glucomannan noodles

I have successfully made some noodles using the condiment bottle and Steves formula (2 cups water, 2 1/4tsp and 1/8 tsp pickling lime). Has anyone made them using bouillon instead of the 2 cups water and if so what
were the results?
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Old 03-27-2013, 08:12 AM   #1144
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I have used bouillon as long as it's clear with out a lot of "stuff" in it it will be OK. Add more bouillon than called for gluc powder tends to suck the life out of things flavor wise.
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Old 03-30-2013, 09:14 PM   #1145
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Yeah, Chipotle bouillon does NOT gell properly. You'll end up with big globs of pink goo that tastes like smoked pepper! LOL

Nor does Cilantro bouillon work either. Keep it Clear!

Beef, Chicken, Fish, Pork, Veggie... I haven't tried onion yet...

ETA: Mushroom is great, so is dashi, miso red or white, shrimp too.
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Old 04-22-2013, 12:43 PM   #1146
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I just can't get these noodles to work I'm good in the kitchen and can make anything I set my mind to, but these noodles just...argh! The only way I've managed to get a decent result is to virtually double the gluc powder others are using, and then I get a noodle that holds its shape but tends to be on the chewy side.

Fozzie - you had mentioned making a special scoop and discovering that the measuring spoons you were using held different amounts even though they both were supposed to be the same type of spoon (ie. tsp/tsp). I'm wondering if that is my problem, since I do get noodles when greatly increasing the gluc powder but just get mush when I carefully measure out the 1-1/4 tsp most seem to be successful with.

Has anybody who is successful with these noodles ever weighed the gluc product versus using measuring spoons?
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Old 04-22-2013, 04:07 PM   #1147
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Quote:
Originally Posted by penguinpower View Post
I just can't get these noodles to work I'm good in the kitchen and can make anything I set my mind to, but these noodles just...argh! The only way I've managed to get a decent result is to virtually double the gluc powder others are using, and then I get a noodle that holds its shape but tends to be on the chewy side.

Fozzie - you had mentioned making a special scoop and discovering that the measuring spoons you were using held different amounts even though they both were supposed to be the same type of spoon (ie. tsp/tsp). I'm wondering if that is my problem, since I do get noodles when greatly increasing the gluc powder but just get mush when I carefully measure out the 1-1/4 tsp most seem to be successful with.

Has anybody who is successful with these noodles ever weighed the gluc product versus using measuring spoons?
Are you using 1-1/4 tsp PER Cup of water?
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Old 04-22-2013, 04:28 PM   #1148
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Yes - 2 cups water whizzed with 1/8 tsp of Mrs. Wages lime, then dividing the two cups into two one-cup portions. Then, add 1-1/4 tsp gluc to one cup, whiz, let sit for a while. After much experimentation it seems I need to add 2.5 tsp to each one-cup portion to get a noodle that holds its shape I'm using konjac gluc from Netrition.

I tried the 1-1/4 tsp to one-cup ratio numerous times, letting the gel firm up for various times before extruding - as long as 45 minutes. Always end up with mush

I'm going to pull out my digital scale and see if I can weigh the gluc and compare a couple of different measuring spoons to see if the ones I'm using are causing the problem.
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Old 04-22-2013, 05:43 PM   #1149
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Are you squirting your gel into boiling or simmering water? I find that my water has to have no bubbles or the noodles will boil apart. I let my water get to a boil then turn it down. Squirt in the noodles and once they have all risen to the top of the pot and are looking "set" I then turn up the heat and simmer for 10 minutes.
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Old 04-23-2013, 02:10 AM   #1150
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I have a med saucepan I'm back to using. Let it come to a roiling boil then squirt gel in......bubbles stop immediately and strands of gel sink to bottom of pan. Sometimes they don't look like noodles until they rise to the surface and turn white. My noodler delivers about 14 strands of gel at once to the water maybe that's why mine hold together. The gel should "set" as soon as it hits the surface of the hot/boiling water. When I'm squirting I can tell if the gel is "stiff" enough by the amount of force required to extrude the gel. If it's below a certain level I let it sit awhile longer.
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Old 04-23-2013, 03:26 AM   #1151
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Quote:
Originally Posted by crikarlshamn View Post
Sweet konnyaku, like jell-o is my goal.
I'm likewise very partial to those konnyaku sweets and wish they were available in the UK - or even the packet mix to make them.

Quote:
Originally Posted by crikarlshamn View Post
Great taste this time, nice jell-o type concistency but not tranclucent.
Well done - I've run several experiments but I've never managed a decent consistency so I must try this.
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Old 04-23-2013, 07:07 AM   #1152
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Thanks Yaz and Fozzie - I had been bringing the water to a boil and then lowering it to a simmer before adding noodles, but next batch I'll try what Fozzie suggests. It could be that the "noodler" I'm using is making too many strands. I got this gadget online and it works great for noodles using the dumpling recipe, and squirts out lovely strands of shiratake that disintegrate lol



I have been using the medium round-hole die that has way more than 14 strands at a time. I've had somewhat better luck with the flat die - I get linguini-size noodles but they clump together terribly. For now I have to try to eat up the big bowl of glop I made yesterday, so it may be a few days before I do another experiment! Thanks for the suggestions.
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Old 04-23-2013, 08:38 AM   #1153
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Where do you get pickling lime - I live in Canada.
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Old 04-23-2013, 09:00 AM   #1154
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If you have any stores that sell canning supplies, you might be able to find it there. I had to order mine online. Canning doesn't seem to be too popular in my area, so the few places that sell canning jars around here don't carry the pickling lime.
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Old 04-23-2013, 10:37 AM   #1155
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Thanks penquinpower,
I guess i will do that - I have friends in the states that will be coming to the islands next month so will order it sent to their address and then can bring it to me.
Bonnie
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Old 04-23-2013, 10:45 AM   #1156
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Your tool looks great for making noodles! Make sure you hold it completely verticle and close to the surface of the water.
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Old 04-23-2013, 05:05 PM   #1157
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penguin--i'm sorry it isn't working for you. I've been making them for years, and in my experience, the exact amount of gluc doesn't really matter. I never measure it, I just go by consistency. And I add it to bubbling water, too.

Hmmmm........what kind of water are you on (city, well...)?
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Old 04-24-2013, 10:29 AM   #1158
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Quote:
Originally Posted by tofucheez View Post
penguin--i'm sorry it isn't working for you. I've been making them for years, and in my experience, the exact amount of gluc doesn't really matter. I never measure it, I just go by consistency. And I add it to bubbling water, too.

Hmmmm........what kind of water are you on (city, well...)?
Since my noodle-making failure, I am so appreciating this discussion - particularly that you go by consistency rather than the measure.

But do you keep the pickling lime/water ratio constant?

Thanks!
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Old 04-24-2013, 10:33 AM   #1159
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I just wanted to chime in and say, I am a lover of all things glucc and shiratake. I am a bit of a glucc/shiratake queen. However, I have had 0 success in making the noodles. I've tried several times and several ways. I have resigned to the fact that I rather just pay for them. I just cannot make them, and really don't have the time to keep trying. I have found yam cake blocks at my local asian grocery store (they used to sell huge packages of the noodles for 1.99 -_-), and I am just going to start cutting them for noodles and chopping them finely for rice.
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Old 04-24-2013, 12:11 PM   #1160
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Ms Woods--

I prefer to buy them, too, even though I consistently have success making them.....it's just such a PITA to do all the time. I buy the 14oz bags (double the "regular" size) for 1.60 each. I never eat out, don't buy coffees at the shops, etc, so this is my food splurge. I still make noodles about once per week (a huuge batch) just to make myself feel better about saving a few bucks, but they're not my main source. FWIW, I find the homemade ones to have a "starchier" and less bouncy texture than store bought.....and I prefer the bouncy texture. I know lots of people dislike that texture, though. But then again, I've always disliked regular pasta, even as a child.
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Old 04-24-2013, 01:46 PM   #1161
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To make the homemade noodles "bouncier" just increase the gluc powder a little and cook longer.......like 30 or 40 min.
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Old 04-24-2013, 03:41 PM   #1162
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Thanks for all the suggestions. I'm going to make another try, and bump up the lime just a teeny tiny bit. I tried weighing out 1/8 tsp on my scale to see if there's a difference between spoons and the 1/8 tsp wouldn't even register a weight lol.

I've tried with well water, "city" water and distilled water.

Now I'm just kinda determined! I am going to make these work.

But, I must say, if I could buy them for anything approaching $1.60 for 14 oz I'd never do anything but buy. In my area, the 8-oz package is $2.19, and no bigger packages to be found. I can buy the 8 oz. bag slightly cheaper if I make a special trip to the asian market, but then they're $1.89 and often don't even have them in stock.
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Old 04-24-2013, 04:00 PM   #1163
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What happens if you try to make them without the lime - can't buy it here.
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Old 04-24-2013, 05:12 PM   #1164
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Someone said they succeded without lime but recipe amounts were very different.
I've read online some Japanese recipes for Konnyuki block use baking soda instead of lime it will probably take more as it isn't as strong a base. Let us know your results.
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Old 04-24-2013, 05:18 PM   #1165
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or just buy the lime online
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Old 04-24-2013, 07:11 PM   #1166
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Good Call that's where I got mine.
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Old 04-26-2013, 05:08 PM   #1167
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gluc noodles

Quote:
Originally Posted by tofucheez View Post
Ms Woods--

I prefer to buy them, too, even though I consistently have success making them.....it's just such a PITA to do all the time. I buy the 14oz bags (double the "regular" size) for 1.60 each. I never eat out, don't buy coffees at the shops, etc, so this is my food splurge. I still make noodles about once per week (a huuge batch) just to make myself feel better about saving a few bucks, but they're not my main source. FWIW, I find the homemade ones to have a "starchier" and less bouncy texture than store bought.....and I prefer the bouncy texture. I know lots of people dislike that texture, though. But then again, I've always disliked regular pasta, even as a child.
tofucheez, Where do you find the 14oz bags for only 1.60??? That's such a great deal!
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Old 05-17-2013, 09:34 PM   #1168
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Old 06-05-2013, 07:58 AM   #1169
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Old 06-24-2013, 07:38 AM   #1170
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Anyone make gravy for BTF biscuits? With Glu? I need help! I would add crumbled sausage, I think.
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