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.
@@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?
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 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? 🤔
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 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.
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!!
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.
@@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
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?
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 🙄
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. 😁
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.
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 :(
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?
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?
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
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?
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.
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.
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
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/
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.
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 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!!
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 🙂
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.
Ingredients
20g (2 tbsp) Konjac Powder
1.5g (1/2 tsp) Calcium Hydroxide
1000g (1 qt) Water (for konjac)
200g (7oz) Water (for calcium)
Thankyou ❤
@@xxkissmeketutxx you're welcome! 😊
Thank you! Should be in the video description
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.
@@pdevine999 Didn't work for me either and I tried 3 times. Their recipe doesn't work.
Basically glucomannan powder and pickling lime powder folks. Thanks for the video dear ! You are very nice to hear and watch!
Thank you!
@@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?
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.
this will also depend on if you used our Konjac Gum or another source, since we R&D with our products' gel strength
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 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!
how? recipe pls.
@@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.
Where can one find more recipes with this konjac powder and oat fiber? Could it really be that simple to make at home can't wait to try this
@@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? 🤔
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 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.
Key here is carb free. So you are reducing sugar intake.
Thank you, I'm trying to figure out why this video came up & started playing
So glad I found this diy. Perfect for keto diet
Hope you like it!
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.
If you're having issues with the recipe using specifically our ingredients please write in to service@modernistpantry.com and we can further assist.
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.
Interesting ideas! We haven't tried putting oats in there but sounds good
Have you tried it Olen???
Not oats- oat fiber
Could we use it like a rice paper for spring rolls?? but how you cook them to get them thin and square??? Thanks for let me know!!!!
We have not done this kind of R&D, but it's an interesting idea. Good luck with your testing!
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?
yes Konjac flour/glucomannan is all the same. You can find our recipe here
blog.modernistpantry.com/recipes/zero-calorie-shirataki-noodles/
@@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!!
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.
Thanks for the tip!
i have no kitchen gadgets like a blender or a pastry bag, but im gonna give it a shot using a whisk and a cut out zip lock bag.
You likely won't get enough shear on the konjac gum
Did u try it Lily???
@@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
@@ketokarbs3671 but i have found kelp noodles that are amazing. way better than shirataki noodles
@@lilyro3818 Great👍🏻what brand
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?
You could try, But I suggest cutting them by hand. They are not stretchy like pasta dough is so the pasta machine will most likely shred the sheets.
Are there any health concerns with consuming calcium hydroxide on a DAILY basis? I
No. It is a common ingredient in most antacids.
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 🙄
😄👍Good Stuff, Great Tips
Glad it was helpful!
After simmering what would happen if I dropped the noodles into alginate bath?
You would most likely get a thin coating of alginate gel on the outside.
Would I be able to mix in egg when blending it? Like egg noodles?
Quite possibly, we haven't tested that ourselves. Give it a try!
"koji" satisfying to type on keyboard 🤗
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. 😁
As always the actual recipe is available in a link in the description.
Can calcium hydroxide subtituted by lemon?
@@Modernist_Pantry The recipe link is broken!
@@Modernist_Pantry
Could u please give us the recipe the link is broken
@@atsumoriamori154 no, lemon is acidic
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.
You can use any alkaline coagulant, but it will gel on its own with just citric acid.
@@Modernist_Pantry Based on the above message citric acid will produce the same or similar result to calcium hydroxide?
Is it zero calorie? Or how much calories it has?
Hi what's the Yeild for 20g is it 1kg of noodles?
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?
Don't believe so, as the process is not reversible.
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 :(
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?
No.
Do you know if alkaline water be used as a replacement for the calcium hydroxide?
No, that won't work.
@@Modernist_Pantry Thank you
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?
We haven't tried preserving them. You probably can vacuum seal and just toss them in the freezer.
How long can the noodles last in the refrigerator after cooking?
a few days like most foods.
Can i add a protein powder to the water for the noodles? To make them more nutritious😊. Thanks
You can try, we haven't do that. It could interfere with the gelling process.
Ravioli and tortellini out of Konjac? Outrageous
You never know until you give it a go
I don't know how you done it , but I cannot have my noodles rigth with this recipie, I will make them adding oat fiber to see if it works.
Here is our recipe: blog.modernistpantry.com/recipes/zero-calorie-shirataki-noodles/
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?
it would not
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
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?
It does not. Agar and Xanthan do not react with calcium hydroxide.
Thanks a lot for the hint. Will try it this way then once I have the ingredients. 😊
what quantity of noodles does 1 package of the gum and 1 package of calcium hydroxide yield? like in terms of cups, grams, etc.
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.
When making sheets, how do you let them set after rolling it out?
We haven't tried the sheets yet
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.
Thanks guys. Do you think you could you flavor the “batter” with miso? I’ll definitely order your product and give it a try. 🤙🏼
You can try it but the flavor will altered by the calcium hydroxide so do only a small test batch first.
I can't believe the price of these products. It was half that price last year.
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.
Amazinggg...😍😍
Thanks 🤗
What quantity of calcium hydroxide was added to 200g water ?
Here is the full recipe: blog.modernistpantry.com/recipes/zero-calorie-shirataki-noodles/
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
the noodles should not be bitter.
How difficult is this to clean out of the blender?
Not too bad if you don't let it sit
can i use cacl as replacement for calcium hydroxide
nope
how many grams of the calcium
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/
Calcium Hydroxide where can I get it? Thanks
modernistpantry.com/products/calcium-hydroxide.html
Where did you source the konjac gum? Is it made in China?
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.
Could you use sodium carbonate?
No.
How do you add color?
with food coloring
Where can I get it?thanks
modernistpantry.com/products/konjac-gum.html
will calcium carbonate work as well?
Calcium carbonate is not as alkaline as calcium hydroxide. We suggest sticking with using calcium hydroxide
@@Modernist_Pantry thank you
Hello, I follow your recipe with the calcium hydroxide and my mixer is still water . Did you guys ripe me off
For recipe support please write in to service@modernistpantry.com
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 curious if their powder has other thickening ingredients? Reason I ask is most other recipes on TH-cam have 2-4 times the powder added.
Can you make boba for bubble tea with the konjac?
We haven't tried. It probably would be possible, the challenge would be getting the round shape
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!!
Not that we know of yet
Can you fry it? Like deep fry?
We haven't tried it, but I would suspect the water content is too high
Measurements?
usage will vary depending on the recipe. A typical starting ratio is 0.5%-0.7% by weight.
I know how to stick konjac sheets together. Gorilla Glue.....
But is it food grade? 🤣
@@Modernist_Pantry it says non toxic. I do enjoy the crunchy texture it adds to konjac XD
Calcium hydroxide= चुना नहीं बोला जा रहा😂😂
Do they smell bad?
I have heard that they smell bad, especially the bought Shirataki Noodles.
no there is no smell to konjac gum
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 🙂
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 😂
You should never use ingredients that are not food grade. They often contain additives or impurities that may cause harm.
@@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 👍
peter griffin and asian reporter Tricia Takanawa
🤣
I find these videos awkward. Having your boss hover over you is not a great way to sell products 😂
i agree 🤣 seems like they're trying to one up each other
Is it safe for human body?
Yes
Lol.. that looked like c-man.
What in the world have I found?
These noodles are good for you?
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.
Don’t know what you are talking about or what you are using. Our Konijac gum does not have any 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.
WTF 🤣
😏
Wtf😂
Please dear God do NOT put sodium hydroxide on your pretzels
I guess he meant because it’s traditionally used in thr hot water bath when making pretzels, but he should have clarified that!
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.
I saw that he did actually at 1:31 when I re-watched. What I can't seem to find though is how much calcium hydroxide.
Okay, I found the recipe link in the description.
Yes he did. Check your ego lady.