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#1
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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 |
#2
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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. |
#3
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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 |
#4
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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. |
#5
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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. |
#6
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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 |
#7
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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 |
#8
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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 |
#9
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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 |
#10
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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. |
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