Contributing a few videos to show how everyone can make their own shirataki noodles and konnyaku at home using glucomannan (konjac, konjak, devil's tongue) powder. Also sharing how to make homemade kelp noodles with my kelp noodle recipe.
If you are close to some Asian groceries store . They sell Nam Pboon Sai which is same as Clear Lime Water … Asian Like to make street food such as crispy egg waffles then fill with savoury or sweet jams with fruit … by adding this would the end product won’t get soggy fast. I am from Hong Kong and I am a foodie … have been trying to make most food at home including pickle cucumber… I tried adding salt and all kinds of things but won’t be able to achieve without the pickling lime 😊
Hi, please help me with this. There is no way for me to buy calcium hydroxide so instead can I use calcium lactate? Hope you respond soon! Thank you so much.
Can you use calcium carbonate? I looked for pickling lime in the pickling section of the store and they have a pickling lime alternative pickle crisp and it's calcium carbonate, will that work?
Any experience with buckwheat flour instead of oat fiber? I ' d like to try but I am still trying to master the basic konjac noodles. The pasta pronto press works really good! Thank you so much for your videos!
Shiritaki noodles have a consistency that is closer to "cellophane" noodles, which the average person is likely not to consider to be an alternative to regular pasta noodles. You recipe that adds 2T of oat flour yields something with a consistency much closer to wheat pasta or egg noodles. Adding a bit of turmeric will even make them yellow. BTW, there's no reason why the one cup of water cannot consist of a beaten egg plus water to make a cup, for true egg noodles with no carbs! Alternatively, the aquafaba liquid from a can of garbanzo beans can replace about half of the water. Contrary to common belief, the aquafaba is thicker than water primarily from dissolved proteins, not starches. Finally, there's also no reason why some neutral flavored protein powder can't be added to the mix, so that the noodles have some nutrition beyond being just a source of fiber. In fact, adding 2T of whey protein would give about 30 grams of protein in the cup of noodles, compared to 7 grams in a cup of cooked egg noodles.
I just made these with Lifesource Foods oat fiber, Now glucomannan, and Mrs. Wages pickling lime. I used my plastic potato ricer (with metal die), and I followed another commenter's tip to lightly oil it which worked well. It was fairly easy and came out great. The only thing is they came out more chewy than commercial noodles. I know she is not posting anymore, so does anyone else have any idea why this might have happened and what could be done to soften these noodles a bit? Overall, I'm really glad I finally made these as I've had the ingredients for a while and they're hard to find around here. Very pleased. My husband thinks they came out great too.
At 75 years old, I am just beginning to to make these noodles, and have found that as the noodle mix stiffens up, it tends to increasingly bypass around the plunger, and hence does not become noodles. To solve this, especially when the noodles mix starts to stiffen up, I make a lightly crushed ball out of a clean paper towels and press it into the top of the just filled pasta press. I press the paper towel up against the inside wall of the pasta press, allowing the paper towel to become moist, and make it into a sealing cap for the gel. Then I close the top of the pasta press with the plunger. As I crank the plunger down, the paper is compressed and expands out against the pasts press's inside walls, and makes a good seal. Even when the gel is too thick to form into noodles, and just breaks through into blobs, this can be used to make a rice of sorts, and keeps most of the gel ahead of the plunger. I use this to reclaim gel that is too stiff to make into noodles... OLD SCHOOL: Waste Not Want Not..... Thank you for your helpful instructions. Robert Sparacin
Mixed 2 and a half cups of water with 1 and a half tablespoons of Konjac Root Glucomannan powder. Whisked. Waited 15 minutes. End result was more liquid than solid.. What am I missing?
i bought the best natural brand since it was so cheap and while i was able to make noodles they just seem more soft with no bounce compared to the store bought noodles im used to.water even separated from the noodles as it sat out longer
i made it a few times and i never had any tensile strength and it fell apart mostly or turned into one noodle in the pot. tried stirring right anyway, tried letting it sti like in the video. i had pink salt, is that why i don have tensile strength? i need the pickling lime?
I made these and I like them (the texture is too firm but less glucomannan would probably fix that). My mom hated the smell from across the house even though I could barely smell anything with my head right over the cooking pot. 🤷🏽
Summary: Mix: Water: 2 1/2 cups Glucomannan powder: 1 1/2 tbsp Wait 15 min until mixture is thick but can still flow back together. Microwave for 3-4min, stirring intermittently. Then wait till it drops from 115-120F to ~90F. Mix: Water: 1 tbsp Pickling lime: 1/2 tsp Mix the glucomannan goo with pickling lime slurry for 50-70 strokes. Quickly put mixture into pasta press and squeeze into nearly boiling water at the surface of the water.
I’ve just recently found your channel. Even though these videos were posted years ago, they are new to me. I really appreciated your “Glucomannan Faceoff” video. It helped me choose the right brand of Konjac glucomannan powder to purchase. I bought the Herbal Island brand from Amazon today. Excited to receive my order and then to try out your recipes. God bless you! P.S. I tried to use your affiliate link, but the Herbal Island 2lb size product was unavailable. I had to get the 1lb bag instead of the 2lb bag. I was hoping to support you through your Herbal Island affiliate link on Amazon. I’m sorry that your affiliate link was out of date or that the size product in your posted affiliate link was unavailable.
I definitely want to try this. Has anyone experimented with adding some protein powder to these like pea protein, casein, egg white or gluten to shift the macros towards a more anabolic makeup for body building? If I could get just 5 grams of protein into 100g of these I'd be super ecstatic to eat heaping troughfuls of this pasta. Might help with the taste as well. Also, can these be preserved? If I fill them into mason jars with some of the still boiling water and turn them upside down they should become shelf stable just like the storebought variety, no? Or will they disintegrate? That way I could prepare them in bulk.
I love them beibg thicker than store bought ..plus oat fiber gives them better texture ..much more cost effective also ..one bag already made by me 8 oz is ridiculous price $2.80 a bag..i picked up all ingredients awhile back ..geez ..says use best by may 2023 ..so its too date ..dang ..but hope they still work i also have pototoe press ..im going to use ..
I was very pleasantly surprised to find your video, both the old one and this new tutorial. I noticed it's older but just know people are still getting good use out of this advice. Keep making videos!!
you are a great person with a good heart. This is very beneficial for so many people and thankyou for doing this you have inspired me. faith in humanity restored as they would say
What kind of recipes do you use this in? My understanding it swells in your stomach to make you feel full longer. I'd just take in pill form and be sure to drink lots of water.
