If you cannot obtain Sodium Alginate: SODIUM ALGINATE SUBSTITUTES Sodium alginate is a natural polymer derived from seaweed, commonly used as a thickening agent and stabilizer in various industries. However, there are several substitutes available that can replace sodium alginate in different applications. Here are some of the most common substitutes: Guar Gum, Gum Arabic (Acacia Fibre), Agar Agar, Gelatin, Whey Protein from milk, Carrageenan, Xanthan Gum I do not know about quantities of each of those products. If you can use any of them you will need to do your own experiments.
Surprised no one replied. The taste is neutral; I'm sure some people will detect the egg but my untrained palate they have little taste. I think this is due to the calcium-alginate gel, which is basically insoluble in water. For the same reason, the texture tends to be a bit rubbery, like Konjaku noodles, but not as strong... depends I think on how long it is resting in the lactate solution, and whether you soften them up with a sodium bicarb/vinegar soak prior to preparation. I just made them yesterday, and with my inexperienced preparation they had a texture that reminded me of calamari... again, like thick konjaku noodles, but without the fishy smell. I think it is definitely worth using as a base recipe and tweaking it to soften the texture.
@@totallyrufusgo to Keto Asian Flavors the original creator of this technique. She answers questions on her youtube channel and explains the whys.This person needs to give credit to the original creator. However, seeing all the steps missed its probably good she says nothing
I just made the recipe. I think if you don't use duck eggs, you should consider jumbo chicken eggs, or a couple of smaller eggs and another yolk. Duck eggs have much larger yolks in proportion to the egg size.
Nein kein Backpulver. Alginate ist sowas wie ein geliermittel aber aus natürlichen Extrakten. In Asien kriegst es in fast jedem Geschäft aber hier in Europa musst du es bestellen oder- wenn du viel Glück hast- in großen Asia Shops erhältlich
This recipe forgot to mention some major things to do: 1 Put the first Mixture in a Refrigerator 2 Get rid.of the Bubbles 3 Leave the Spaghetti in the bath for at least an hour
I'm not the one who made the video, but recently was given a duck egg. It is larger than a chicken egg. I scrabble it and it tasted the same to me. Probably use 3 or four chicken eggs to replace duck eggs.
Si no tiene subtitulos en español, no me interesa. Me pregunto: es desinterés o discriminación, que sí ponen subtitulos en inglés, pero en español no. Sigo varios canales en RU-vid que tienen "traducción automática", esto hace posible que miles, millones de personas de distintos idiomas, puedan disfrutar de los videos.
thank you for showing her technique, was on the fence with this recipe but now I’m glad to see you used fresh eggs. Perfect! Please do more demos they are so helpful😊
Duck eggs ate higher protein and so they're stiffer. They're great for baking for that reason...and also why over-cooking makes them rubbery. Do you HAVE to use them for this? Nope. Chicken or quail work fine.
Para eso puedes usar el traductor de Google!! Ingredientes 1.- Los Fideos 2 huevos de pato ~ 95 g (sin cáscara) 400 ml de agua (1) 1/2 cucharadita de goma xantana 2 cucharadas de alginato de sodio 100 ml de agua (2) 2-3 gotas de color amarillo huevo Ingredientes 2.- Solución de lactato de calcio 7 tazas de agua 2 cucharadas de lactato de calcio
Es una lastima que no se puedan activar los subtítulos, pero lo que me dio más dolor es que agregaste colorante artificial y soy alérgica a ellos y al gluten, por eso vi tu receta como una opción para mi😢
La.temperatura del agua no importa. Yo he hecho estos fideos muchas veces. En lugar de huevos crudos yo uso una latita de pollo del tamaño de las de atún. Ella está copiando la técnica creada por otro canal y ni siquiera da creditos
