Michael, your upgrade to my original method of making shirataki noodles is FABULOUS! Now I wish I hadn't given my AeroPress away. This way is so streamlined. I absolutely love it! Thank you for sharing this. :)
Thank you for this video! 1 minor point of correction- I think you meant oat fiber instead of oat flour. Oat flour would dramatically increase the carb count
Thanks for your version-it looks so quick and easy! But how exactly are you using the aeropress? Surely you are not getting noodle shapes by pressing the dough through a coffee filter?
A potato ricer is ever better, as it applies greater force to the gloppy mess. And, Konjac is pronounced like the brandy, Cognac...ie: the "j" is pronounced as a "y". Also, since very little oat is used, oat bran or oat fluur can be used...even oat meal processed to a powder...as the final noodles will still e over 95$% water. With oat flour, the 1 cup of konjac noodles would have under 7 grams of carbs, compared to over 40 grams in a cup of cooked egg noodles. So, if oat fiber is not available, this alternative would still be a big savings on carbs consumed.
I just did it and everything looked great. But after I put them in the boiling water and let them b for a few minutes it all turned into mush. What did I do wrong? I’m using organic oat flour which is yellowish in color so they look golden vs clear or white. Anyway, thoughts would be so helpful
There is, unfortunately, A LOT of variability in quality of different brands of Glucomannan powder. "White Cat"'s youtube channel touches on it in a lot more detail than I do, but essentially, you need to find out how much powder you'd need per cup of water, that gets firm. For instance, in my video "Not all konjac glucomannan is created equal" , the Best Naturals brand would need DOUBLE the amount of powder than the Herbal Island brand.
Thanks for this video. Do you simmer vs full boil? Full boil for me the noodles fell apart into mush. I'm using a good brand of glucomannnan as far as I know. It's herbal island. Simmer worked okay, but the noodles broke apart and ended up globbing up into a noodle brain of sorts by the time I got to preparing them with some sauce. Any more hints?
I think the water is boiling as I start extruding the noodles, but the sudden change in temperature turns it to a simmer. But the hotter, the better. The only times I got globs was when I 1) used to little pickled lime, or 2) didn't cook it long enough.
I was having the mush problem and I fixed it. My gluconoman also turns yellow so they look like chow me in noodles. I fixed the mush problem by using more konjac and making sure I did exact measurements with the oat fiber. I also let them thicken for almost five minutes before I put them through the potato ricer. I also tried to keep the potato ricer slightly submerged while pressing it into the boiling water. They turned out awesome. Finally after so many attempts of turning to mush
Hi What glucomannnan should I use. I bought konjac root power but I've added 5 tablespoons so far and it's still not setting correctly. Can you please tell me which brand and where to get it. Thanks very much.
Not sure what I did wrong, but I made them 3 different times and they went back to paste when I put them in the boiling water, It was a big post of mush. What do you think went wrong?
Are you using picked lime? If yes, what brand of Glucomannan? There was one brand that I used, and after several failed batches, I realized that I required double the amount. I made a video about it. "Not all Glucomannan is created equal.
@@MichaelBiebersWorld Is the recipe the same if I leave out the oat fiber? I personally enjoy the noodles plain, (though Konnyaku with a bit of hijiki or other sea veggie is my favorite... vegan sashimi) but not so much my partner! He said rubber noodles aren't his thing, he's the texture czar. I've seen them made with tofu too, but since the konjac (glucomannan) is kinda pricey on the current budget, I think I'd prefer to avoid experimental "disasters", so thanks!
I use "epoxy" as a metaphor. The pickling lime is the "hardener". And no, you don't have to use it. You can use use 2 teaspoons of Sodium Carbonate (soda ash, washing soda) instead. But during the boiling, you will need to change the water at least 2 times.
Freezer: no. Fridge: yes, maybe. Commercially, they're sold, cooked, in bags of water. As an experiment, I mixed a few cups, put it in the fridge, and tried boiling it the next day. The gel was more difficult to extrude, but it worked.
@@dvdgalutube Shirataki noodles are mostly water, congealed within the glucomannan powder. I'm guessing, when the water freezes, it expands, breaking apart the connectiveness of the noodle.
Michael, Thank you for sharing this video, it's amazing. I am wondering if I can replace the pickling lime for baking soda? I heard that picking lime is no longer recommended because the use of this chemical can lead to botulism in the food.
Botulism is super serious, super rare, and usually connected to canning. The phase "Pickling lime works well for this purpose, but it's no longer recommended because the use of this chemical can lead to botulism in the finished pickles. several cases have been reported." Has been used, copy and paste, on only 2 websites. I couldn't find any published cases or scientific literature on the subject, so I'm suspicious. Anyway, baking soda "could" be an acceptable substitute, but you need 2-3 times the amount of lime per recipe. A byproduct of baking soda (sodium bicarbonate) is SODA ASH (sodium carbonate). 2 teaspoons of soda ash could be used instead of the pickling lime. However, A LOT more boiling will be needed, and you'll have to change the water at least once. If you give it a go before I do, let me know!! Good luck.
Unless you are planning on canning these noodles in an anerobic environment I don't think you can get botulism. Botulism thrives in a non-acidic environment without exposure to air. It classically comes from canning things in a non-acidic environment. As pickling lime is a strong base, it neutralizes acid during the canning process and could make the anaerobic environment of canned food (e.g. pickles) botulism friendly. So I think you're safe from botulism in the use described in this recipe. More info here: www.healthline.com/health/calcium-hydroxide#other-uses
Don't you have problems disolving the pickling lime in the cup of cold water? I tried another recipe once and only some parts would get hard because of that (and the rest was a slimmy paste).
I never had a problem when using the blender or shaker cup. But my method is different than everyone else. I'm the only one that mixes the pickled lime into the water first, then I mix in the Glucomannan. Everyone else mixes the Glucomannan into the water first, then they mix in the lime dissolved in water.
Like what I said in the video, Glucomannan and Pickled Lime is like a 2-part epoxy. Without the Pickled Lime, and heat, the Glucomannan will continue to absorb about 10-times it's weight in water, but will never harden.
I mentioned it at the end of the video. In my experience, the noodles feel less "slimey" with the oat fiber. It's completely optional. If you look online, there is a huge variety of shirataki.
@@MichaelBiebersWorld thank you for the tip, i tried it and I really like the taste, the color as well and it is less rubbery, my noodle did not keep its shape, but i think my konjak four is different.. important thing is the taste .. thank you again
@@magnified4827 It is it healthy? From Wikipedia: Glucomannan is a food additive used as an emulsifier and thickener, and a prebotic insoluble dietary fiber. So, except for feeding your gut bacteria, it doesn't do anything in your body excerpt take up space. The physiology of other species may use the Glucomannan fiber, hence overfeeding them with increase their weight.
Can I use psyllium husk instead of oat fiber?
I have no idea. I've never even heard of the stuff. But, being that the oat fiber is just a filler, I imagine that it'll work just fine.
@@MichaelBiebersWorld Thank you. I was thinking the same thing!
Michael, your upgrade to my original method of making shirataki noodles is FABULOUS! Now I wish I hadn't given my AeroPress away. This way is so streamlined. I absolutely love it! Thank you for sharing this. :)
Thank YOU so much for being my inspiration!
Thank you for this video! 1 minor point of correction- I think you meant oat fiber instead of oat flour. Oat flour would dramatically increase the carb count
@@shannonmorris8384 You're right! Thank you!
Where is your "original" recipe? I'd love to see it too!!
I love this easy way how you do it, thank you a million times for sharing
Thanks for your version-it looks so quick and easy! But how exactly are you using the aeropress? Surely you are not getting noodle shapes by pressing the dough through a coffee filter?
ha ha ha. I'm not using a filter. The press just happens to have a cap with holes the perfect size for the noodles I like.
Awesome vid, tysm!! Where to find the spaghetti aeropress tho? Thanks
Thank you for this recipe. Just ordered the oat fiber.
Awesome idea to use the Aeropress Coffee Maker. I am definitely going to multipurpose that tool.
Can I just use regular tap water or does it have to be specifically filtered/ alkalinity level? Also, does the water have to be hot or cold?
A potato ricer is ever better, as it applies greater force to the gloppy mess. And, Konjac is pronounced like the brandy, Cognac...ie: the "j" is pronounced as a "y". Also, since very little oat is used, oat bran or oat fluur can be used...even oat meal processed to a powder...as the final noodles will still e over 95$% water. With oat flour, the 1 cup of konjac noodles would have under 7 grams of carbs, compared to over 40 grams in a cup of cooked egg noodles. So, if oat fiber is not available, this alternative would still be a big savings on carbs consumed.
Is there a substitute of pickled lime?
I just did it and everything looked great. But after I put them in the boiling water and let them b for a few minutes it all turned into mush. What did I do wrong? I’m using organic oat flour which is yellowish in color so they look golden vs clear or white. Anyway, thoughts would be so helpful
There is, unfortunately, A LOT of variability in quality of different brands of Glucomannan powder. "White Cat"'s youtube channel touches on it in a lot more detail than I do, but essentially, you need to find out how much powder you'd need per cup of water, that gets firm. For instance, in my video "Not all konjac glucomannan is created equal" , the Best Naturals brand would need DOUBLE the amount of powder than the Herbal Island brand.
You are using “oat FLOUR”? Maybe that is why your result is different. The noodle maker here is using oat FIBER.
Thanks for this video. Do you simmer vs full boil? Full boil for me the noodles fell apart into mush. I'm using a good brand of glucomannnan as far as I know. It's herbal island. Simmer worked okay, but the noodles broke apart and ended up globbing up into a noodle brain of sorts by the time I got to preparing them with some sauce. Any more hints?
I think the water is boiling as I start extruding the noodles, but the sudden change in temperature turns it to a simmer. But the hotter, the better.
The only times I got globs was when I 1) used to little pickled lime, or 2) didn't cook it long enough.
Hi Eugene, I tried making it and mine turned out the same as what you described. Did you manage to fix it?
I was having the mush problem and I fixed it. My gluconoman also turns yellow so they look like chow me in noodles. I fixed the mush problem by using more konjac and making sure I did exact measurements with the oat fiber. I also let them thicken for almost five minutes before I put them through the potato ricer. I also tried to keep the potato ricer slightly submerged while pressing it into the boiling water. They turned out awesome. Finally after so many attempts of turning to mush
I also dry fried them after I rinsed them. I just prefer them like that.
Hi What glucomannnan should I use. I bought konjac root power but I've added 5 tablespoons so far and it's still not setting correctly. Can you please tell me which brand and where to get it. Thanks very much.
I've been pretty lucky with the Herbal Island brand. Amazon is where I get it.
Not sure what I did wrong, but I made them 3 different times and they went back to paste when I put them in the boiling water, It was a big post of mush. What do you think went wrong?
Are you using picked lime? If yes, what brand of Glucomannan? There was one brand that I used, and after several failed batches, I realized that I required double the amount. I made a video about it. "Not all Glucomannan is created equal.
Is oat fiber necessary... have you ever tried making these with oat flour?
Oat fiber isn't necessary. It just adds texture and a bit of flavor. Another commenter mentioned using oat flour, and it was a disaster.
@@MichaelBiebersWorld Is the recipe the same if I leave out the oat fiber? I personally enjoy the noodles plain, (though Konnyaku with a bit of hijiki or other sea veggie is my favorite... vegan sashimi) but not so much my partner! He said rubber noodles aren't his thing, he's the texture czar. I've seen them made with tofu too, but since the konjac (glucomannan) is kinda pricey on the current budget, I think I'd prefer to avoid experimental "disasters", so thanks!
@@CharGC123 I always use the same recipe.
Experimentation is fun. We learn from failure.
Is pickle lime necessary? What's its purpose in this recipe
I use "epoxy" as a metaphor. The pickling lime is the "hardener".
And no, you don't have to use it. You can use use 2 teaspoons of Sodium Carbonate (soda ash, washing soda) instead. But during the boiling, you will need to change the water at least 2 times.
Can you make this in bulk and store it in your fridge or freezer?
Freezer: no.
Fridge: yes, maybe. Commercially, they're sold, cooked, in bags of water.
As an experiment, I mixed a few cups, put it in the fridge, and tried boiling it the next day. The gel was more difficult to extrude, but it worked.
@@MichaelBiebersWorld what happened when you try to freeze the noodles?
@@dvdgalutube Shirataki noodles are mostly water, congealed within the glucomannan powder. I'm guessing, when the water freezes, it expands, breaking apart the connectiveness of the noodle.
Michael, Thank you for sharing this video, it's amazing. I am wondering if I can replace the pickling lime for baking soda? I heard that picking lime is no longer recommended because the use of this chemical can lead to botulism in the food.
Botulism is super serious, super rare, and usually connected to canning. The phase "Pickling lime works well for this purpose, but it's no longer recommended because the use of this chemical can lead to botulism in the finished pickles. several cases have been reported." Has been used, copy and paste, on only 2 websites.
I couldn't find any published cases or scientific literature on the subject, so I'm suspicious.
Anyway, baking soda "could" be an acceptable substitute, but you need 2-3 times the amount of lime per recipe. A byproduct of baking soda (sodium bicarbonate) is SODA ASH (sodium carbonate). 2 teaspoons of soda ash could be used instead of the pickling lime. However, A LOT more boiling will be needed, and you'll have to change the water at least once.
If you give it a go before I do, let me know!! Good luck.
@@MichaelBiebersWorld Thanks. I will give it a try.
Unless you are planning on canning these noodles in an anerobic environment I don't think you can get botulism. Botulism thrives in a non-acidic environment without exposure to air. It classically comes from canning things in a non-acidic environment. As pickling lime is a strong base, it neutralizes acid during the canning process and could make the anaerobic environment of canned food (e.g. pickles) botulism friendly. So I think you're safe from botulism in the use described in this recipe. More info here: www.healthline.com/health/calcium-hydroxide#other-uses
Why use oat fiber?
To improve texture and taste.
Don't you have problems disolving the pickling lime in the cup of cold water? I tried another recipe once and only some parts would get hard because of that (and the rest was a slimmy paste).
I never had a problem when using the blender or shaker cup. But my method is different than everyone else.
I'm the only one that mixes the pickled lime into the water first, then I mix in the Glucomannan. Everyone else mixes the Glucomannan into the water first, then they mix in the lime dissolved in water.
why do you have to cook it in boiling water?
The Glucomannan and Pickled Lime congeal with heat. If you don't cook it, it won't become firm.
@@MichaelBiebersWorld oh that makes sense, otherwise it wouldnt be a solid mass then?
@@MichaelBiebersWorld what happens when i dont put pickled lime?
Like what I said in the video, Glucomannan and Pickled Lime is like a 2-part epoxy. Without the Pickled Lime, and heat, the Glucomannan will continue to absorb about 10-times it's weight in water, but will never harden.
why do you add oats fiber?
I mentioned it at the end of the video. In my experience, the noodles feel less "slimey" with the oat fiber. It's completely optional. If you look online, there is a huge variety of shirataki.
@@MichaelBiebersWorld thank you for the tip, i tried it and I really like the taste, the color as well and it is less rubbery, my noodle did not keep its shape, but i think my konjak four is different.. important thing is the taste .. thank you again
How do you store any leftovers?
I only make small batches. But you can store it in the fridge for a few days.
Can you put the link for your noodles press from amazon? Thank you for your time
It's an AeroPress
TOTAL FAIL !! Everything just blended in to a goopy mess in the boiling water... What happened???
Same as the other comment... double the amount of Glucomannan you're using.
@@MichaelBiebersWorld I'll try it. Thank you !!
@@MichaelBiebersWorld Is Glucomannan healthy ? its used to make animals fat.
@@magnified4827 It is it healthy?
From Wikipedia: Glucomannan is a food additive used as an emulsifier and thickener, and a prebotic insoluble dietary fiber.
So, except for feeding your gut bacteria, it doesn't do anything in your body excerpt take up space. The physiology of other species may use the Glucomannan fiber, hence overfeeding them with increase their weight.
Isn’t it oat fiber? Oat flour didn’t work as well
Yup. Oat fiber. I'm trying to change it. But mobile editing is ridiculously hard.
Great, thank you for fast response
Ok. I used the RUclips studio video editor. The word flour was removed.