Shirataki noodles: how do you prepare/like them?
 

Hi,

Yesterday I found a Japanese grocery in the middle of Paris. They
carried Shirataki noodles, marketed with more promoting books than there
was noodle-packages left ("stop hunger with noodles" and that sort of
stuff; the books were in the fridge standing next to the noodles; not
good for the books, not good for the hygiene either, I think ;) ).

Anyway,
I bought one package because it's just too expensive for what it is:
4euros (that's about 5 USD I guess) for something like a pound inluding
all the water.
ANd I don't think I'll buy some more at this price, so I'm asking those
with experience he
wich way of preparing it did you find out to be the best?
Knowing that I bought the clear ones, not those with soy in it (there
wasn't any left).


Huey

Shirataki noodles: how do you prepare/like them?
 

Hueyduck wrote:

Yesterday I found a Japanese grocery in the middle of Paris. They
carried Shirataki noodles, marketed with more promoting books than there
was noodle-packages left ("stop hunger with noodles" and that sort of
stuff; the books were in the fridge standing next to the noodles; not
good for the books, not good for the hygiene either, I think ;) ).

Nearly all of the carbs in shirataki noodles is fiber so after fiber
deduction they are nearly carb free. Nice.

I don't have them often because of the price as you mentioned.

Rinse in hot water. Blanch in boiling water until hot. Strain out the
water. Serve hot like any other noodles.

Shirataki noodles: how do you prepare/like them?
 

Doug Freyburger a écrit :


Rinse in hot water. Blanch in boiling water until hot. Strain out the
water. Serve hot like any other noodles.

Thanks for your answer Doug,
The "rince" step seems to be the only one averyone agrees with. Because
of the funky smell when the packages is opened, I guess :)

I cooked them in a simple pan where I had prepares sliced onions with
oil+butter+pepper. I put the rinced noodles in the pan with 300ml of
water, stired it and then waited for the water to evaporate. Cut the heat.
Then I added an egg yolk and served, stired again ( a bit like for a
carbonara pasta dish).

And it was amazing.
I mean I had "soy" noodles, before. Made only with soy. But these, the
shirataki, really have the taste you give them . Nothing else.

I'm currently searching the ingredients to make them (glucommananne
powder and calcium hydroxyde [this is called something else in the US
kitchens, sth like 'xxx lime']
:)

Huey

Shirataki noodles: how do you prepare/like them?
 

Hueyduck wrote:

The "rince" step seems to be the only one averyone agrees with. Because
of the funky smell when the packages is opened, I guess :)

Apparently they don't work dry so they have to be packaged wet. The
noodles are tender so it is very easy to convert them from noodles into
very small pieces.

I'm currently searching the ingredients to make them (glucommananne
powder and calcium hydroxyde [this is called something else in the US
kitchens, sth like 'xxx lime']

They are made from a root vegitable that gets translated into English
various ways. Turnip or radish. I do not know the exact plant used.

Calcium hydroxide is slake lime I think. Extremely strong and
corrosive. Be extremely certain every speck is consumed well before it
touches your body. Slake lime will burn through the skin. A chemical
that strong is usually for treating olives or other pickling
applications done on an industrial scale. I would resist the temptation
to do it at home.

Shirataki noodles: how do you prepare/like them?
 

Doug Freyburger a écrit :
Hueyduck wrote:


Calcium hydroxide is slake lime I think. Extremely strong and
corrosive. Be extremely certain every speck is consumed well before it
touches your body. Slake lime will burn through the skin. A chemical
that strong is usually for treating olives or other pickling
applications done on an industrial scale. I would resist the temptation
to do it at home.

Thx for the advice. But you're writing to someone who makes soap with
its frying oil. So I know what being careful means with corosif products ;-)

Anyway, I think there might be a weaker calcium hydroxide.
I found again the recipe:
http://www.kimkins.com/how-to-make-y...ataki-noodles/

Seems feasable to me.
But I'll take care :))

Huey

PS: if one wonders about the smell of the deep-fry-oil-made soap It's
not so good. Between smell of nothing and the smell of what it is. But
it make funky soaps for hand wash.

Shirataki noodles: how do you prepare/like them?
 

Thx for the advice. But you're writing to someone who makes soap with
its frying oil. So I know what being careful means with corosif products ;-)

Anyway, I think there might be a weaker calcium hydroxide.
I found again the recipe:http://www.kimkins.com/how-to-make-y...ataki-noodles/


PS: if one wonders about the smell of the deep-fry-oil-made soap It's
not so good. Between smell of nothing and the smell of what it is. But
it make funky soaps for hand wash.

Not sure about the noodles but I also make soap and use the same lye
(sodium hydroxide) to make hominy. It is also used in several food
making procedures including Chinese noodles:
http://en.wikipedia.org/wiki/Sodium_hydroxide
The trick is careful use, eye coverage and washing and rewashing and
rewashing the finished product. Also keep a spray bottle of vinegar
nearby. I always get stinging wrists from forgetting and resting them
on the edge of my soap vat. Quick squirts of vinegar immediately stops
the sting and neutralizes the lye.

I grew up saving cooking oils for my grandmother to make soap and
still do the same myself. Strain the oil through cheesecloth - a
couple of passes will usually leave you with nearly clear see through
oil and much of the scent gone. We also add borax and baking soda to
use them for laundry soaps. Borax whitens and cleans, baking soda
deodorizes.I use one to two cups of each for every 5 lbs of fat/oil.

BTW you can use the soap to clean the cheesecloth and re-use it :)

Shirataki noodles: how do you prepare/like them?
 

Linda B in TN:) a écrit :

I grew up saving cooking oils for my grandmother to make soap and
still do the same myself.
-
I did it out of curiosity, and also beacause I used to deep fry things a
lot (I like deep fried green string beans: very surprising treat, full
of fiber and fat :))
But I guess my grand mother is also an inspiration, because she had
lived through WW2 and always taught me not to waste soap nor food.

-
Strain the oil through cheesecloth - a
couple of passes will usually leave you with nearly clear see through
oil and much of the scent gone.
-
I currently use 2 paper towel toosed in a funnel to filter the oil.
Would you say that a cheesecloth is more effective ?
(I'm asking because I might buy it if it is).
-
-We also add borax and baking soda to
use them for laundry soaps. Borax whitens and cleans, baking soda
deodorizes.I use one to two cups of each for every 5 lbs of fat/oil.
-

I did try this soap for the laundry, but the clothes would'nt be smell free.
I might try the trick with the baking soda.
Also: even if the soap was melted before the laundry, it would make soap
stains on the laundry, sometimes. I was gonna try and use ¨Potassium
hydocyde instead of Sodium Hydroxyde, in order to make liquid soap, but
Potassium Hydroxyde is nota available anyware I looked for it. It must
be even too dangerous, I guess :)

Huey

Shirataki noodles: how do you prepare/like them?
 

How about coffee filters?

Hueyduck wrote:
| I currently use 2 paper towel toosed in a funnel to filter the oil.
| Would you say that a cheesecloth is more effective ?
| (I'm asking because I might buy it if it is).
| -
|
| Huey

Shirataki noodles: how do you prepare/like them?
 

FOB a écrit :
How about coffee filters?


That was my first choice, but the oil simply wouldn't go down :))
Or a drop an hour...

When I was working at McDonald's, many, many years ago,
we had an oil vacuum. The filter that was used to filter very
effectively the melted shortening was indeed looking like made of coffee
filter paper. But the pump was there to force the oil through the filter.

The result was really amazing.

Huey

Shirataki noodles: how do you prepare/like them?
 

Linda B in TN:) wrote:

I grew up saving cooking oils for my grandmother to make soap and
still do the same myself.

My wife likes candle making and I like to buy home made soap at craft
fairs, so I googled for soap making recipes. I'll pass on a recipe that
involves heated lye solution. But if you're at a craft fair look for me
to buy some from you.