This didn't work for me , its ended up being a gel , but not one that could form a noddle , I think there is way too much water , ive ordered some oat fibre and will try again.
I have been making my own shirataki noodles with oat fiber for a few years now, I think the oat fiber helps give it a more " real noodle" texture. I have rolled it out into lasagna shapes, used a press for elbow, fettuccine & cut up the spaghetti shape into "rice". I did one time. Roll it out thinly for pot stickers/dumplings but you have to use a tooth pick to hold together. It is such a versatile product, now I'm seeing lots of baking recipes with konjac powder. Can you use broth instead of water to add more flavor? What about seasonings like garlic powder or pepper to the actual mixture before cooking? I've heard that in Japan they also like it in "cake" form (konnyaku) & have a version with seaweed powder added but the only recipes I can find call for the actual root. Would you happen to have a recipe for that using the powder?
Lots of great ideas here! We haven't tested with broth and seasonings but the seasonings at least sounds like it should work as long as they are evenly distributed, since the viscosity is so high that may present a challenge. We don't have seaweed powder but it does sound like something we should carry!
@@tan3964 1 TBSP Glucomannan (konjac) powder, 2 TBSP Oat fiber, 1/8 tsp pickling lime, 1 Cup water. Whisk & work quickly it stets fast. Use a pasta press to make desired "shape" or roll out into a THIN sheet & cut with a sharp knife(you can even make lasagna shape). *Gentle boil for 5 mins, strain* & they are ready for whatever recipe you'd like. Makes about the same as the ready made bags.
@@sandycuza7784 Hi Sandy, thank you so much for the recipe! I tried your recipe and batter set well. However, the texture is very soft. Not as chewy as the store bought shirataki. I am not sure what I did wrong. Do I have to let it set before cooking it? 🤔
@@Modernist_PantryThank YOU, finally, measurements that don't require a scale nor hand mixing for ages! If I wanted to make a Konnyaku yam cake to slice into vegan "sushi", could I put the blended mix into a mold, then boil it once set? If so, how long to boil a block to neutralize the calcium hydroxide?
The noodles aren't sticky, but they have the friction that wet rubber does against itself. Makes it kind of hard to mix in a flavoring that is too watery. Learned this when I tried to use it instead of instant ramen. I think it's better to do half and half.
I know i am 2 years late, but do this: take a pan and just put the noodles into it at a mid - high heat and move the noodles around and try to take as much water from the noodle as possible, they will get from translucent to non translucent. Then take them out, make your vegetables etc, add your noodles in the end and then the sauce of your choice. I prefer a black bean garlic paste and red chilli bean paste, i pre mix those two in hot water and give it to the pan, let the water of the sauce boil away :) Shiratake made the correct way will soke up all the sauce you put in pretty good. I do not reccoment using these noodles in ramen like they say in that video.
I tried this recipe and a version of WhiteCat recipe. This recipe formed a gloomy mess whereas WhiteCat's recipe formed the noodle texture that I am used to. I think this recipe just has too much water in it. I do like how this recipe uses less pickling lime (Calcium hydroxide). I will continue to experiment and find a better balance between water and calcium Hydroxide to get that perfect noodle temperature.
You are right, the recipe doesn't work. I tried it 3 times at least. I wish I read the comments before. It's too much water far too less konjac. I just a mess
I wondered about if you could flavor, say with chicken broth, instead of just water. I received my powder today. So i will be trying to make noodles. Thanks for the video.take care.
Yes, you can flavor the noodles. The only issue is that when alkalizing certain foods it can change the color and flavor. So I suggest making a small batch to start in case the flavor is off putting.
I bought your products (both the konjac and calcium hydroxide powder) on Amazon last week and followed the instruction by weight. Mine didn’t work, the “noodles” didn’t keep shape and disintegrated in the water. I had to try 3 more times and finally achieved noodles with 3x the konjac powder.
The ingredients that they recommended are correct, but the recipe is not. I have made shirataki noodles in the past with success, but when I used this recipe, the "batter" looked like the video, but the noodles just stuck together and were a big gloppy mess that I ended up chopping up to make a rice style dish. What confirms that this is not a good recipe is that when he said in the video that they would separate as they cooled. These noodles should be completely separated after you boil them. I think that for the chemical reactions to occur, it requires more heating prior to just boiling the final product. I would recommend checking out some videos from white cat, just search that and key work konjac. It seems like more trouble to make, but at least they will turn out as they should.
I had the same problem , looks like there is way too much water , I have seen quite a few other videos where there batter ends up being a lot thicker and they seem to for better noodles , but they add oat fibre and way less water .
I tried this recipe and a version of WhiteCat recipe. This recipe formed a gloomy mess whereas WhiteCat's recipe formed the noodle texture that I am used to. I think this recipe just has too much water in it. I do like how this recipe uses less pickling lime (Calcium hydroxide). I will continue to experiment and find a better balance between water and calcium Hydroxide to get that perfect noodle temperature.
Some people that demo how to make these noodles whisk the mixture until it is almost as thick as dough. And you say to let the mixture sit until it thickens more than when it comes from the blender. But, someone else has shown that you don't have to let it get very thick before extruding it into the simmering water. It looks like it works just fine even if only as thick as, say, eggnog. Just extrude and stir the water for a short while and the noodles will harden enough not to clump together. Also, adding oat fiber gives a texture closure to regular pasta. I think that oat flour might be even better. A couple of Tblspn per cup with give noodles that have less than 1/4 of the calories in regular pasta...but, will contain some digestible carbs, which could minimize the shiritaki from forming an obstructive mass in the gut, which is a problem for some people.
Many people do not like the taste of Konjac with the Ca(OH)2 (calcium hydroxide) a solution to reduce the flavour is to add the calcium hydroxide to the cooking water as opposed to the Konjac “gel”. More is required but the ratio of calcium hydroxide to cooking water is the same as the ratio of calcium hydroxide to Konjac gel. Also note the cooking time is increased.
OK, so we’ve got 1 liter of water (warm or cold?) and 20g Konjak Gum. Blend for how long? 3 minutes maybe? Then we use small measuring cup with 200g water (again, warm or cold?) BUT how much calcium hydroxide do we put in? Thanks. 😁
@@ketokarbs3671 yes. it was no good. i couldnt mix the ingredients well enough by hand before it clumped up. and the baggy thing didnt make very good noodles. they were more like clumps
Thanks for the demo. Waiting on my own supplies to try doing it for the first time! You mentioned about no way to bind a sheet for ravioli. Would using an acid rub like lemon juice or white vinegar on the edges to join cause enough breakdown of the "noodle" to make it stick?
Hi @curtdunlap6818 did you find a solution to bind them together? I also want to make dumplings and raviolis but no clue how to stick the sheet together :(
I have Konjac flour or glucomannan. Is this the same as in the powder? Could I flavor using whole egg powder and turmeric?? Anyone have a tried recipe please?
@@Modernist_Pantry thank you!! I just ordered from your company and can’t wait to get started. Clarification please…if I wanted to use egg white powder to add protein (pure, nothing else in it) when could I add it and how much to make a serving like in your demonstration? TIA!!
Can you use something as a substitute for calcium hydroxide/pickling lime? The Shiritaki noodles I use only have water, konjac flour, and citric acid listed as ingredients.
I would like to know how to make sheets which was mentioned in the video but not explained. How to roll a sticky batter between 2 parchment paper? When and how to put in simmering water.......confused 🙄
About the "batter sheet" mentioned around 6:20, could you pass that sheet through a pasta machine to make larger noodles, such as fettuccine, or would the sheet have not enough strength to hold on its own while making the pasta?
Hi, if I put the batter in between parchment papers will it firm up so I can put through those manual stainless steel pasta cutters/makers to make fettuccine or spaghetti?
Can you make a batch of noodles and conserve them in vacuum sealed bags? If yes, do you need to add a preservative to the noodle water mixture? What would be the preservative and how to prepare the noodles for vacuum sealing?
Question, does this also work if I use a tiny amount of xanthan gum and agar agar powder, then mix it up with calcium hydroxide and follow the same procedure adding it to boiling water?
I have a question: if you would cook the noodles (or batter) in a sealed vacuum/cooking bag (instead of straight in the boiling water), will it neutralize the alkalinity or potential danger of the sodium hydroxide IF consumed (without further cooking) after 30 minutes of cooking in the bag?
You can check out the full recipe here for exact measurements. blog.modernistpantry.com/recipes/zero-calorie-shirataki-noodles/ The products come in 400g and 50g packages.
Also may i know why alkaline water or NaOH wont work, because the chemistry is basically to deacetyl(?) konjac glucomannan side chain so tt they can interact to form gel. So wouldnt all kind of alkaline agent work?
Konjac will gel between 9-10ph. It does not matter what is used to get the Konjac at that high of a ph. We use calcium hydroxide because it is safe and edible.
Konjac is a plant native to Asia, so it is grown in China, Korea and Taiwan. You're not going to find native USA konjac. We source from a major US company.
I used the same brand name ingredients like in this video. I eat the noodles with pork rip soup broth cooked with tomatoes, but I don’t know why the noodles taste so bitter and I couldn’t eat them. Even a lot bitter than bitter mellons. I wonder the bitterness is from the Konjac gum or Calcium Hydroxide
I was trying to make konjac gel for vegan shrimp, i dissolved 8% konjac gum into water containing 2% lime water (pH11), solidify for 10min and boil. But my product is greyish instead of the pretty white color, could you please advice why? Im very confused ( ･᷄ὢ･᷅) thank youuuu
to make konjac be pearly white like many shrimp substitutes, you probably need a white dye such as coconut milk or i think titanium dioxide is sometimes used as a food additive for whiteness? try googling that
I wonder if I create sheets and cut them into wonton wrappers, would be a way to stick that wrap together? so I can create gyozas? that would be life changing!!
Here is the whole recipe - you'll have calcium hydroxide not just calcium since it's the alkaline nature that makes the noodles, not the presence of calcium - blog.modernistpantry.com/recipes/zero-calorie-shirataki-noodles/
Unfortunately, the prices of many things have skyrocketed due to global logistics issues, product shortages, and general inflation due primarily to government mismanagement and incompetence. But if you go to the grocery store, the gas station, or pretty much anywhere else you already know this.
Store bought does come packed in water that does smell terrible but the noodles themselves have no real taste at all. Just rinse your noodles and enjoy a healthy meal, or make this wonderful recipe 🙂
The ingredients that they recommended are correct, but the recipe is not. I have made shirataki noodles in the past with success, but when I used this recipe, the "batter" looked like the video, but the noodles just stuck together and were a big gloppy mess that I ended up chopping up to make a rice style dish. What confirms that this is not a good recipe is that when he said in the video that they would separate as they cooled. These noodles should be completely separated after you boil them. I think that for the chemical reactions to occur, it requires more heating prior to just boiling the final product. I would recommend checking out some videos from white cat, just search that and key work konjac. It seems like more trouble to make, but at least they will turn out as they should.
I'm scared of using the calcium hydroxide 😂 I got the ingredients but they don't have pickling lime anywhere in the store in my country so I got kalkwasser for aquariums but I'm scared I'll poison myself....chemistry is not my thing 😂
@@Modernist_Pantry yeah I was aware of that but it's says 100% calcium hydroxide and I've seen others use and recommend it but it still makes me worried..I dont think I'll use it still unless the manufacturers come back and tell me it's food grade quality 👍
Why don't they address "the smell" problem? That is why I am here, looking for the answer? Ane why can't you seasoning the mix prior to the gel set. Noodle test like water - the awful SMELL.
If you buy the noodles already made then you will have a strong smell. You have to rinse thoroughly and usually dry fry them as well, and then the smell will be gone. It has to do with what they preserve them in. I have made my own, and there is no smell to them.
You didn't say Calcium Hydroxide before she asked. Dial down the chef-tude. My husband is a Chef too but he checks his culinary ego. Great tutorial otherwise.
