Hi everyone! I have updated the recipe and process for making Homemade Shirataki Noodles. Check out this video to see a MUCH better way to create these better-than-store-bought noodles: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-64UiwRb3s-A.html
I just want to thank you for your original video on how to make shirataki noodles! I had the exact same ingredients that you had, Brad names and everything, and I did it three times and it kept getting flopped. The key was to put the pasta maker into the boiling water while you were twisting the pasta maker! I finally made noodles! And they came out fantastic! Thank you thank you thank you so much!
You are a legend! This is the only video on the world wide web / You Tube that shows how to make these! Seeing you do it live is really motivating! Thank you so much for this! I wouldn't have had any idea how to do this if it weren't for your videos. So much better looking and less expensive than what I can find at my local big box in Northern Michigan. I predict your original videos and this one will accumulate many views in the years to come. I am looking forward to trying these with the recipe for Shirataki Noodles with Thai Curry Sauce from Pailin's Kitchen channel, here on RU-vid.
Wow! Totally blushing now. I really hope your noodles turn out perfect so I can live up to my new "legend" status... ;) I have been getting into the 3-2-1 sauce recently, probably because it is so simple to make and can be varied by adding other ingredients to taste. It is simply 3 parts soy sauce (I use low-sodium version), 2 parts oyster sauce, and 1 part sesame oil. Yum, yum. For a hotter version, I have been adding various chili sauces to the mix and/or garlic (fresh or powder) and/or onion (fresh or powder), plus a touch of sweetener to balance out the hot pepper.
UPDATE: I have been playing with these, and today I made some 'macaroni' with the 'rope' disc in the Pasta Press. I added some cheddar cheese powder into the water before I added the glucomannan powder and whisked it thoroughly so it was completely dissolved. Then I proceeded as in your video, until I got to the part where you press them into the water. I only made 2-3 turns of the Press before cutting them off so that they were shorter and came out looking a lot like macaroni noodles. I wish YT allowed photos, I'd love to post a pic. Thanks again for your video, I'm having toooo much fun with these, lol!
How cool!! That's wonderful news. Did the taste of the cheddar cheese powder shine through? Do you have PowerPoint? You could make a presentation with some of your pictures and save it as a video. That is how I made my first YT video. I would love to see the pics too. If you have FaceBook, you could post some pics there if you want. I'm so happy you are having so much fun experimenting! Thanks so much for reporting back so we can share in your excitement. :)
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.
If you have trouble finding the pasta press I used in the videos (sometimes they are out of stock on Amazon), I would suggest using the AeroPress coffee maker. One of my viewers (Michael Bieber) made a fabulous video about how he makes the noodles using that. It is awesome! You can see his video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-c7h9p8VLZoc.html
Just wondering. You talk about flavor a lot. Could you add bouillon to the noodle as you're making it, cold, instead of the cold water at the beginning. OR half bouillon half water?
@@Narcoleptic22 Hi! The glucomannan inside the noodles has absorbed as much water as it ever will and, therefore, cannot expand anymore. You can tell this is true because, even when exposed to the boiling water bath, they do not expand further. Ingesting GM powder in its dry form (without ingesting ample water at the same time) could easily cause those problems though. That is why I would discourage taking glucomannan in the pill form. There is also a jelly-like candy called Konjac Jelly, made from glucomannan, xanthan, and carrageenan, which has been banned in the United States. It is very, very firm and difficult for some people (especially elders and children) to chew. Other countries have reported those products causing blocked esophagus events.
@@Kevinbrookstx Hey Kevin! When experimenting with how to make these noodles, I tried everything I could think of to give them a "flavor," but discovered that the glucomannan was like a "lock box" and simply would not allow any flavor to escape. It was simply a waste of money to put good flavorings into the mix because they either did not make any noteworthy difference in the final taste of the noodles or the flavor was "off" because certain flavor notes were missing because of the aggressiveness of the GM. This characteristic of glucomannan is why I always tell people to rely on making a flavorful sauce instead. Hope that answers your question. :)
Just made this. OMG, this is the bomb! While dry frying I threw in some leftover salmon a wedge of laughing cow cheese and sprinkled some dill on top! Sure beats paying $2.50 a bag! Can't wait to try more recipes.
Wonderful news! I am grateful that you took time to share your success with me. I am always happy to hear when people have good luck with the recipe and process. Thanks!
This is a wonderful video! I've been addicted to Jun's kitchen and really want to start making my own stuff from scratch, but all the amazing dishes with pasta or noodles don't fit into the whole low-carb thing I got going on. I'm really really excited to try this! Thank you so much for posting!
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 was just about to order ziti from Miracle Noodle. Instead I’m ordering the ingredients shown here and pulling out my old pasts press. Looking forward to trying these!
I have two questions I haven’t seen asked, if they already were please forgive me for making you repeat yourself. What is the importance of the press touching the water? I have a Mercado extruder which wouldn’t work for that method. Also have you heard of anyone using an old fashion twist cookie press for this?
@@countrypleasure1 Hello! Sorry for the late reply. I did not get notified of your comment via my inbox. My very first experiments included a cookie press with a plastic nozzle used for writing words on cakes. It worked great, but squeezing one noodle at a time wasn't something I felt like doing. Placing the end of the pasta press on top of the water allows the noodles to harden into the "noodle" form quickly. Otherwise, if the press is held above the water, the noodles could stretch out of shape or break off before hitting the water. There's no rule stating you cannot do that. You just have to accept any strange shapes that might occur. I am sorry to say that I do not know what a Mercado extruder is. If it is a machine that only extrudes horizontally, your noodles will likely all stick together and/or break off as they hang off the end of the device. Hope I answered your questions.
Oh, My! Thank you so much! Buying these noodles in the store is quite pricey, and I use glucomannan ALOT, so I always have it on hand. I'm going to get a pasta press, and try your recipe. You have saved me a ton of money!
This is awesome! I thought you would have to use a lot more glucomannan. I am going to make this after I get done with my extended fast (I am on day 13 now) and see if I can make tortillas out of it:)
@@speedyflygirl3107 my guess is that probably something more like rice paper wrap for spring rolls would be the closest you could get to tortilla. but IDK would like to know as well :)
This is so awesome. Thank you! I want to try it today but I don't have the pasta press yet. You answered all of my questions in the description. The packages in the grocery store look so unappealing, but this looks great.
Hi there! You could still make the recipe but simply place it into a squarish container and let it cool down and firm up that way. This block form is called konnyaku. You can either cut it before or after boiling it. When I first started making the noodles, all I had was a plastic cake decorating set and pressed the noodles out one at a time using the single-hole writing tip. Thanks for watching and for taking the time to leave a comment. I appreciate it!
There are a few other videos showing how to do this and I like the fact that they are short. But I always come back to your videos because they are thorough and show step by step instructions. You are, as some are saying, becoming a legend in this area. Let me encourage you to go further. Please make a video showing your way of making the block form of konjac. I have the feeling that it could serve as a sort of alternative or complement to tofu as it appears to have similar properties with the advantage of no carbs. I also have the feeling that the block form might accept all sorts of additions to make it interesting. Play with it..we will be watching. Also consider showing how Konjac can be used to create a jello or gelatin like substitute which may not be as firm as the block form. Lots of stuff your viewers still want to know about konjac. Lastly, you should be rewarded for your hard work so I encourage you to write an online pamphlet or book and explore ways to take advantage of Google’s ad dollars etc for videos that tend to have larger followings. You deserve it! As a teaser for the book you might say that you reveal how you got started in all this and how it has helped you as you have helped others. Best wishes, Continued Success!
Ditto everything Milo said. You're a goddess! Regarding Gina Poudrier's request for rice about a month ago. I got a gizmo from eBay that might be of use. It's a lattice roller, or docking roller. I actually bought one about 2 years ago, never used it because I didn't have your guide to go by. lol Now all I need is to see how you make your blocks. I'm thinking slice it thin as possible, roll that lattice cutter over the thin sheets, and we've got rice! Check this out on eBay. ..Baking Tool Cookie Pie Pizza Bread Pastry Lattice Roller Cutter Plastic R5L Bless you, bless you, bless you!! Anxiously awaiting your next shirataki post, Tere ps...Can we figure a way to do lasagne noodles?
Wow, I'm so impressed with your stick to it. Thank you so much for sharing. I am also working at losing weight and keeping my blood sugar's under control. I have bought some of the shirataki noodles in the store. But yours look at sound much better when it comes to taste. Again thank you for working hard to do this and share it.
Wow I made a batch today.Super simple I used a slightly different dye it had a few thicker holes. It boiled up fine. I think the thinner holes come out better. Thanks for the the great video
I saw in another comment that it putting the metal press into the almost-boiling water causes the 'dough' to solidify while still in the press. What did you do differently? I'm having trouble finding a plastic press (I also just generally try to avoid heating up plastic)
@@0SilentStone0 Have you seen the video one of my viewers (Michael Bieber) made using the AeroPress coffee press? It is very exciting! You can see it here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-c7h9p8VLZoc.html
I got all the ingredients together and tried my hand at making these. I ordered the pasta press but didn't want to wait until it came in, so I just used a ziploc bag and cut a tiny snip out of one corner, filled it with the mixture and squeezed into boiling water. It worked until the ziploc bag burst, lol. So I just blopped the rest in spoonfuls and am in process of cooking it all for 30 minutes. I'll use the blops to grate for a 'rice' texture. I definitely need the pasta press, however, because my hands were hurting after trying to squeeze the batter through the bag. One question: my mixture set up much faster than the time you suggested, about 5 minutes or so. I also noticed that there were lots of air bubbles in the noodles as they fell into the boiling water, but they seem to have filled in while cooking. Is that typical? Also, they really don't have any taste and I like the 'al dente' mouth feel, but would adding some nutritional yeast to the water before adding the glucomannan add any flavor to the noodles, or would it all just boil away? Your video is very well explained and easy to follow. TFS!
Hi deskjockie49. Sorry if I laughed a little bit. I can tell you REALLY wanted noodles! Sorry about your hands. I did the same thing during my initial experimentation but used a cake decorating bag and tip! I blew the tip off! :) Luckily, you can use this mixture to make any shape you want; it doesn't have to be in noodle form. If you do not have the pasta press yet, either press the mixture into a rectangular plastic container and let it cool before boiling (called konnyaku/yam cake in this form), or you can do as you already did--simply drop the mixture by spoonfuls into the hot water (like gnocchi). Note...the rectangular form will be your best bet when it comes to experimenting with adding flavorings, but be warned that glucomannan dulls the sharpness of any flavorings paired with it, which is why seaweed and other strong flavors are typically used in konnyaku. In the rectangular form, if you add those flavors, you can also skip the boiling step (if you want to). This leaves a very delicate texture and is called "sashimi" konnyaku and is typically sliced thin and dipped in an appropriate sauce. Regarding the time required prior to the spoon test...even though it really does form a gel quite quickly, I like to leave it for at least 15 minutes just to make sure every speck of glucomannan gets the water it needs to form a nice smooth gel (not grainy). Leaving it set longer than 15 minutes (before the addition of heat) won't hurt either. The thing that matters is the spoon test result. Regarding the working time after mixing in the pickling lime...the time before it starts getting hard and un-moldable is literally only minutes. After each passing minute, it is harder and harder to get it to go into the shape you want. This is when you will start to see the bubbles form--where the glucomannan is being stubborn and clumping together as it resists the air that is being pushed into it via the pasta press. The more times you make the recipe, you'll start to get a feel for how much time you have at each step of the process. Regarding adding things to the water...when the noodles hit the hot water, it is like they form an impenetrable shield where no flavor can get through. Because of this, I suggest relying on using great sauces on top of the noodles. Hope that "book" covers everything you inquired about. If not, let me know. Thanks for dropping by and good luck with your future experiments.
Thanks so much for your reply, that does help a lot. I made a ginger/garlic chicken stir fry with the noodles for lunch, and both myself and dh LOVED it. I'll try leaving it for at least 10 minutes before I try the spoon test next time and see what happens. But the process was so simple and so fast that I can see making a batch of noodles for a meal right beforehand. And once I get the pasta press, it has several different plates for different shapes and I am looking forward to playing with it, lol. I did watch a couple of other videos you made and really appreciate the tips on cleaning up the tools used in making the noodles. Don't want any clogged drains, do we? Thanks again!
deskjockie49 Thanks for the feedback. So glad everyone liked it. However, it was probably all due to your sauce-making abilities and not due to the noodles. I recently re-watched the older PowerPoint videos I first created, and they are painfully slow!!! It is SO embarrassing. I want to tell everyone to download the Video Speed Controller extension for Chrome so they can speed it up. Do you make videos at all? I would love to see someone make my recipe, other than me. :)
Sorry, I do not know how to make videos. But my pasta press did come in today and I've already got a batch of noodles simmering on the stove! I tried the linguini disc that came with the pasta press, and plan to try each disc that comes with the press to see how they turn out and which one(s) I like best. So, it's shirataki linguini for dinner tonight, probably with some basil pesto. Yum!
Thanks for the info. Do you think boiling them in bouillon water or actually adding it to the original recipe would give them flavor or work? @@WhiteCatShirataki
Impressive. I got to the point of boiling and then they just glopped into a snotty ball. I am thinking my mistake is the Bernardin brand of the pickling lime which is like little pellets. Perhaps the measure of pellet-like pickling lime versus a powdered product would mean I haven't been using enough of the pickling solution . I will buy some pickle crisp and let you know if I succeed. I would do a happy dance if I did succeed after close to ten tries!
I love this! I pay anywhere from $1.99-$2.49 for a 6-8 oz package of Shirataki Noodles but one bag is never enough...lol.. Do you know what your cost is for the amount of Glucomanan powder and picking lime powder you used in this recipe and how many ounces of noodles it yielded? Thanks so much!
+Slow Carb Contessa Hello! You're welcome! So many questions...where do I start? My very first video answered a lot of these questions ( ru-vid.com?o=U&video_id=f1WfqdViceQ ) starting at 5:16. Homemade cost, at that time, was $1.05 USD per pound, and each batch yielded 1 full pound. Hope that helps! Thanks for dropping by. :)
thank you ... thank you.. THANK YOU!!!! I love miracle noodles BUT hate the stinky smell from the ones in the bags yuou can buy.plus they are expensive! ... I can't wait to try this! Soooo easy!!!!! one note: I made spaghetti sauce and used the noodles..I froze it BUT THAT WAS A NO. NO... the noodles shrank up and got all wrinkled. UGH. so fresh is the way to go!
Hey Barbara. You discovered shirataki noodles' only weakness! They hate the cold. The chemical bonds created during the original heat-based process break down when exposed to freezing temperatures. One interesting factoid I discovered during my research was that the popular konjac/konnyaku facial sponge utilizes freezing temperatures to give the sponge its open-celled features. :)
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?
Hi Dolores. You're welcome! I always purchase mine online--either Amazon or KonjacFoods.com. The pickling lime can also be found on Amazon, but if you want to purchase locally, try the canning section of grocery stores or hardware stores--especially around canning season. Good luck!
@Busy Busy Soda ash is the only thing I have tried to replace the pickling lime with. However, the results were sub-par so I do not recommend anything else. If you do try soda ash, you will have to experiment by adding at least 2 to 3 times the amount as compared to pickling lime. Soda ash makes much softer noodles. Old Asian recipes that use the actual unprocessed konjak root mention using something called oyster shell powder, but I have never tried it.
@Nancy Khuu Hey there! Sorry I missed your question. Even though I know the noodles will probably last as long as store-bought shirataki noodles (which is quite a long time), I usually tell people the noodles will last for 2 weeks in the refrigerator--just to be on the safe side.
Thank you for sharing. If I don't have pickling lime in Thailand (actually, I don't know what it is) can I use some other thing instead? And what it will help in our konjac noodles. Have you ever try adding an egg or two in your shirataki noodles to make konjac egg noodles?
Hi Arunee. I did run across a konnyaku recipe that added egg and okara (aka soy lees, soybean pulp, or tofu dregs); however, I have not tried it, nor have I tried it when making the noodles. It's on my to-do list, though. :) Do you have access to Amazon.com? You should be able to purchase the glucomannan and the pickling lime there. Maybe try an Internet search for "food grade calcium hydroxide" and see what comes up. Pickling lime (calcium hydroxide) is used to raise the pH of the solution. A high pH is necessary to activate the gel and make it firm and thermo-irreversible. Pickling lime, like alum, is sometimes used when home canning pickles, to keep the pickles firm and to help them keep their color. I have read that it is also called "Cal" in Mexican markets or hydrated lime. The only other high pH substitute I experimented with was sodium carbonate (aka, washing soda). I found it was necessary to use at least double the amount versus the calcium hydroxide in order to create a firm enough texture to hold up in the water. Even then, the noodles were not as firm as I would have liked. Did not experiment with adding amounts greater than "double," so maybe the texture would get firmer, but cannot say for sure...
Thank you white Cat for your great explanation, I'll try to find one in my country first (Guess, have to put more effort) as the mailing expense is very expensive. Anyway, if you have tried the egg konjac noodles, please do a VDO for your followers. I will try to do tastier konjac noodles as well.
Hi Sylvie! It's a plastic pasta press called Pasta Pronto Gourmet Pasta Press. Sells for under $10 USD on Amazon. www.amazon.com/Pasta-Pronto-Gourmet-Maker/dp/B002L7YBXW/ref=sr_1_1?ie=UTF8&qid=1471203261&sr=8-1&keywords=pasta+pronto
Hi xNataliex. Even though I know they will probably last as long as store-bought shirataki noodles, I usually tell people the noodles will last for 2 weeks in the refrigerator--just to be on the safe side.
Wow! I had to look up what glucomannan was, and then I panicked when I saw the $20/lb price tag on the stuff, but the tiny amount that you actually use is amazing. Going to have to try this. Is the lime an essential part of the recipe, or did you use it just to flavor the noodles?
Thank you for sharing this great recipe. For the pasta press, do I have to use plastic pasta press or can I also use stainless steel pasta press also. The plastic pasta press has tendency of breaking easier. What is your opinion?
Hi there Ruby! Sorry for the delay in replying to your post. Yes, unfortunately, a plastic press is necessary. Metal presses heat up, stay hot, and basically "cook" the gel mixture while it is still inside the press. Metal presses get particularly hot at the point where the boiling water and pasta press meet. As such, with a metal press, you end up with plugged holes due to a half-inch or so layer of hardened shirataki dough sitting at the holed end of the press. I agree that plastic presses tend to break easier IF using regular flour-based pasta doughs. However, because this dough is gel-like and squirts through the holes easily, there is hardly enough internal pressure to make the plastic crack. Hope that helps. :)
Thanks for the reply, no problem on the timing, have you ever made regular noodles in this machine? I wanna buy one that I can make both. I wanna take this fiber before a meal, for weight loss also. My dad use to make homemade noodles, I miss them, once in awhile. Thanks.
@Sharon Roe Hi Sharon! I typically recommend up to 2 weeks (just to cover my butt), but with routine water changes, that length of time can be easily extended. Just be sure to check the texture with each water change.
This is great. Thank you so much, White Cat!. I've made these 3 times now. First try I did your recipe with the oat fiber. I was successful but they were a bit bubbly and dry. I decided to simplify and do exactly as in this video here. I have done this twice now and I think I like them a little better. They less "dry" tasting without the oat fiber, but, they are still bubbly. I was wondering if there is a way to get the noodles more consistent? It seems mine are a bit tough in spots while more tender in other spots. Perhaps I need to get them into the boiling water sooner? Or the mix is cooling too much before adding the lime? I'll be sure to let you know if I have any developments that can help others! Again, thank you for sharing. Incredible work :^). -Brian
Hi Porky, hope I can help you with the bubbly issue. Step back and observe what you have been doing. I suggest to experiment with the following tweaks one at a time to see if any of them help. (1) cut back a little bit on the water used in the mixture; it might be too watery so pay close attention to the spoon test--it is better for the gap to close too slowly than too quickly, or (2) let the mix cool down more before adding in the pickling lime or let the mixture cool down more before putting it into the pasta press, or (3) try to stir less vigorously when mixing in the pickling lime water; slow down and make sure to count your "stir strokes" so you are only doing 50 to 70 strokes after adding the pickling lime water; you might just be mixing in the air bubbles at this stage. For me, a "stroke" is when you make one circle with the spoon. On the other hand, if you are getting squiggly noodles when pressing them into the water and the pasta press handle is difficult to twist, then the mix is definitely too cool at the time it was put into the pasta press. It takes several attempts sometimes to get the "feel" for the timing, temperatures, and textures, but keep trying and let me know of your progress. Good luck!
Fantastic! Thanks so much for taking the time on your well thought out, detailed reply. I think you're point #3 may be my issue. I'll admit this is one step I wasn't all that strict on the last time, and may have over stirred the mixture. I had the idea that maybe I didn't mix enough the time before to have a consistent texture. I will let you know how it goes next time I give them a try!
What is the brand of Glucomannan powder you use? I can't find that exact bag on Amazon. Thanks for posting this, my 3 year old grandson has PW, and he LOVES these noodles, but they are very expensive to buy. Love that I can make them for him!!!
@ubiewan Hi! I had someone mention earlier this week that they also could not find the Konjac Glucomannan Powder (blue/yellow bag). At that time, I directly called Konjac Foods (konjacfoods.com), and they said they were temporarily out of stock and should be back in stock in a couple weeks. I hope that helps. Otherwise, you will find some other brands selling on Amazon if you do a search on the phrase "bulk glucomannan powder," but I have not personally tried those brands. Maybe I should do that, just in case!
+Angie Ngo Sorry, it will not work on the manual roller-type pasta machines. This is a sticky gel and it does not have the dry, pliable properties of flour-based pasta recipes.
Okay what do you do if it doesn’t pas the spoon test? Just wait longer, or add more GM powder? Or throw it out and start over? Before I saw your video I tried 15 or 16 times to make these, my usual problem was the GM powder wouldn’t totally dissolve in the water no matter what I did so I would end up with a lumpy mess. Could it be because of chemicals in my tap water?
Great video! How long can I store them for and should I store them in a fridge? I want to make it in bulk for the month/ week of meal plans but don't know if it will last. Thanks
@Sian Jusiak Hi there! I typically tell people to use them before 2 weeks, but that is just to save my butt legally. Personally, if kept in the a bag of water in the refrigerator, I feel they will last as long as the store-bought variety, which is quite a long time. You should have no problems with them lasting a month in the fridge.
Thanks for this demo, it's a life saver for Keto diets! I have a question, have you heard of Konnyaku Jelly? It's a popular Asian dessert that is made with konjac powder. But the problem is that most recipes online use a certain blend of Konjac powder made of carrageenan, vegetable gum, and glucomannan. I tried to recreate it using pure glucomannan powder but have not had good results, it doesn't firm up well looks like it does in this video at 1:26. Do you know if pure glucomannan powder will work for Konnyaku Jelly or must I use the carrageenan, vegetable gum, glucomannam blend?
You can reproduce the Konnyaku Jelly Powder using Xanthan Gum powder and Glucomannan powder. The two items work together synergistically. Glucomannan alone will not produce the nice jelly texture. Plus, during my experimentation, I found the carrageenan was not really necessary. I have not posted the recipe because, in the US as well as some other countries, the jellies are against the law due to some past fatalities. If the laws were different, I would definitely have uploaded info and videos on that recipe as well. The price of those tiny packets is a racket!
Oh I see! I asked because I wanted to recreate the texture of the jellies used in bubble tea. Also, how do gelatin based jellies compare with konnyaku jellies?
Doing a quick Google search, the "tapioca pearls" are made out of cassava starch. Tapioca pearls can be bought online. I imagine it would be a real chore to make them by hand. See this link for a recipe for the bubble tea drink: whatscookingamerica.net/BubbleTea.htm There are many, many types of gelatins and starches in the world. However, I can say that konnyaku jellies are really firm, a bit like Jello Jigglers, but much, much firmer.
Hello White Cat, thanks for your amazing Shirataki noodle videos amazing video and the updated video as well. Can I make these Shirataki Noodles in my Philips Pasta Maker or that won't work? I was thinking it could do all the extruding and then I have it extruded into boiled water but not sure if it is too gummy of a mix for it to be pushed through automatic pasta making machines. Thanks!
Hi Corey. Sadly, the answer is no. The "dough" would stick all over the inside of your electric pasta maker. Plus, you really don't want to be holding an electric appliance over a pot of boiling water.
As you probably know, the pickling lime is used because it has the highest pH so as to affect the chemical reaction and make the gel very solid. The only other chemical I experimented with that had a high enough pH was soda ash (washing soda/calcium carbonate). You can use it, but you will have to double or triple (must experiment) the amount used compared to the amount used of pickling lime. Even then, the noodles will form but might not be as firm as if you had used the pickling lime. In some of the older recipe information I came across, I noted people who make homemade yam cake (block form of shirataki noodles) from scratch used ground oyster shell flour to raise the pH. I had only experimented with the soda ash but check out this list of bases and their respective pH values for more things to possibly experiment with. You will have to verify edibility (aka, food-grade and not poison) of anything you choose to experiment with, though. For reference, the pH of pickling lime (calcium hydroxide) is high at around 11 or 12. www.aqion.de/site/191#bases
Great video. Can someone please explain why pickling lime (calcium hydroxide / lime) is added? Does it do anything in regards to the chemical reaction or is it for flavour only? Will it work without pickling lime?
Hi Kat Lavry! The pickling lime is required to raise the pH of the water so the gel-producing chemical reaction happens. If the water pH is not raised, you will basically end up with gravy. For reference, if you look on the ingredient list of the store-bought shirataki noodles, you will see calcium hydroxide listed along with glucomannan and water.
I don't know how your powder dissolved so fast in the water.. I have tried 2 times at home .after adding powder to cool water , I see alot of lumps forming very fast.. Almost impossible to dissolve them in the water .. Would you let us know how you did this? Did you mix the powder with something else?
I stir briskly using a wire whisk while slowly pouring the plain GM powder into the water. The wire whisk makes it dissolve instantly, much better than stirring with a spoon, and pouring the powder slowly avoids lumps.
Thank you I found the reason . I purchased another Konjac powder from Amazon.Com which is exactly like what I see in your video.. It dissolves much easier than the previous one..
Hey Sh M! If you haven't been back to my channel for a while, I wanted to let you know I uploaded a video that compares 6 different Konjac powders I bought off Amazon. I think you will find it interesting!
I like kelp noodles too, so I did some research and experimenting and made a video for everyone to watch. It shows how to make homemade kelp noodles: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0FarjeIGb34.html&ab_channel=WhiteCat
Hi rozezcohen. Sorry for the late reply. No, you cannot use an automatic pasta machine to make the noodles. The dough is sticky and will muck up the mixing bin of your machine. You also do not want to put an electrical machine anywhere near water due to electrocution risk. Lastly, the noodles need to be extruded directly into boiling water so they do not stick together as they come out of the pasta press. Hopefully these points are useful. Thanks for asking! :)
+Fretty Anggeni Hi there. Cutting and pasting my reply to a similar question from another one of my videos (of note, person was from Canada so reply has Canada references): The only other high pH substitute I experimented with was sodium carbonate (aka, washing soda). I found it was necessary to use at least double the amount versus the calcium hydroxide (aka, pickling lime, hydrated lime) in order to create a firm enough texture to hold up in the water. Even then, the noodles were not as firm as I would have liked. Did not experiment with any amounts larger than "double," so maybe the texture would get firmer, but cannot say for sure... I did a quick Google search on Calcium Hydroxide Canada suppliers and found the Lhoist Group (www.lhoist.com/us_en/contact/North-America/36/Canada/97#country ). Maybe they could help you find food-grade or another high-grade calcium hydroxide in Canada. On a discussion forum, I also found BulkFoods.com ships pickling lime to Canada (www.bulkfoods.com/search?orderby=position&controller=search&orderway=desc&search_query=lime). Otherwise, if you aren't too picky, check out your local farmers co-op and reef/aquarium shop or aquaponics shop (www.justaquaponics.ca/calcium-hydroxide-1kg-powdered-form/). They probably have technical grade calcium hydroxide (safe for animals/fish/plants) but in big bags. It might be an acceptable option, especially since the recipe calls for such a small amount. Hope this info helps!
Is it possible to use bouillon powder in the original mix, to make flavored noodles? I think i tried this once and couldn't get it to work (the mixture formed a large glob and would not form into separate noodles. The whole mix stayed like a thick batter, even after cooking. Could it be the salt content in the bouillon that is preventing the gelling process? Just wondering if there are things that can be added before making the noodles, that won't affect the gelling process.
Hi there! Having had the same question, my experiments with adding various flavors to the mix helped me conclude that adding flavorings and sauces after making the noodles was the best way to enhance the taste. Because they are so thin and have a large surface exposed to the water, the boiling water would leech out any flavorings. As for the bouillon, my best guess would be the fat interfered with your experiment.
Can you somehow make the rice (miracle rice) without a pasta maker? Also, what about putting bullion in the water when you make them? How much did your recipe make? Also, I don't have a microwave. Do you think I could use a double-boiler? Thank you so much for the video!
@Believe 3.0 Hello again! Others have tried to make the rice using a couple pulses of their blender and others have tried a potato ricer. I, personally, have not tried to make the rice form, but I would assume you could make the noodle version and just chop them up. Or you could made the block form (yam cake) and slice/chop, but the block form can be a bit too firm for cutting into tiny bits. Some people squish and tear yam cake into meat-like shreds. The recipe makes 1 pound of noodles. I have other videos which show me heating the mixture up in a saucepan on top of the stove. See them for reference.
@Le Petite Mouton The pickling lime raises the pH of the mixture. A high pH is necessary to create the chemical reaction that makes the GM and the water form a thermo-irreversible bond that does not come apart when boiled in water. Without the pickling lime, you just have a recipe for making gravy, and if you squirted it into boiling water, it would simply dissolve. If you look at the ingredients list on a bag of store-bought plain shirataki noodles, you will see 3 ingredients listed: Water, Glucomannan, and pickling lime.
@ DR. MORSE greek wellville Hello! Whether made at home or in the factory, the noodles must be exposed to hot/boiling water in order for the noodles to hold their shape. You can, however, make a raw version by putting the gel into a squarish container and letting it set (no boiling). They call that sashimi konnyaku. It is very delicate (less firm). See this video on how the shirataki noodles are manufactured: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IDdRM_ojDEY.html
Do these by themselves have the same taste as in the store bought forms? Its kind swanky, lightly wierd taste. Do you think these are tasteless and how is the texture and bite compared to regular pasta? thanks
Hi Tammy. Since shirataki noodles are technically a very firm "gel," their texture is definitely different from regular pasta, as is their taste. There are also differences between these homemade noodles and the store-bought variety. This homemade variety is more tender and easier to chew, and depending on how long you boil them, I think the usual "fishy" smell and taste are less as well. See my other videos which feature shirataki noodle recipes that have even better textures--especially the shirataki noodle recipe with oat bran.
Hi Heather. The glucomannan is very aggressive and dulls/hides any flavoring added to the recipe. I have tried adding many flavorings, and none had a satisfactory effect. It's best to depend on anything you put on top of the noodles for flavor.
PERFECT SUBSTITUTE FOR PICKLING LIME = Bake baking soda at 250 degrees Fahrenheit for 1 hour. This increases the Alkalinity of the baking soda allowing the glucomman to react exactly like pickling lime
Wow thank you so much! I made this konjac noodles before but was turned off by the bitter pickling lime even though I kept rinsing it so I didn't do it again. I will try using the baking soda. So the same procedure and put the baked baking soda at the end just as the video presented? How much baking soda? You are really a big help.
Sounds like a stumper! If the noodles formed successfully, you did nothing wrong! I can only guess about possible causes. ...Manufacturer processing of the GM powder is different? ...Maybe try a longer boiling time, with a change of water halfway through? ...Possibly have rusty water or other minerals in water affecting color (try bottled water once too see if it makes a difference in the color)? Keep me posted!
