When I make the noodles I put my water in my Kitchen Aid bowl. Then when ready I use the dough hook and the lowest speed to stir the water while i squeeze the noodles in. Yes, it's one more bowl to wash, but so much easier on my hands. I can switch the hands as I squeeze and not as tiring for my arms.
What great idea? I find my hands don't have a lot of strength, and sometimes I need to squeeze with both hands. The Kitchen Aid becomes the defacto stirring companion. Thanks for sharing...I will use this idea for sure.
I also find that if you make the noodles and wait about 6 hours, then firm up really nice. My problem is I always want to eat them as soon as I make them lol
Thanks, been wanting to make noodles w spinach powder. I've found they can be made with most anything. Made a triple batch out of leftover turkey vegetable soup which I liquefied. I don't use xanth gum but I do add 2 TB oat fiber flour per 3 cups liquid. No bubbles to scrape off. I make my noodles slightly thicker than yours. The soup ones looked horrid in the calcium bath, like yucky worms, but like regular noodles when rinsed and add to my alfredo sauce. Tasty. Simple alfredo: 1 1/2 cups heavy whipping cream, thicken in skillet over med heat, stirring frequently. Add 3/4 cup grated parmesan or romano, a few grinds black pepper, any pre-cooked meat. Rinse the noodles under warm water, drain and toss w the sauce.
Mushrooms, that alfredo needed some mushrooms! Looked great and I might have to try it now that we got the tip from Jeannie Nutter, I have arthritis in my hands so squeezing the bottle would be a chore.
I've done a little different spinach noodles. I use hard boiled eggs (2 plus a yolk) and 2 tablespoons of spinach powder. It was about the same consistency of the chicken noodles. I also sometimes throw in some powdered rosemary, With sausage and alfredo sauce it is gourmet. Thank you for introducing me to these noodles it has saved my keto cravings for pasta which was getting kind if severe after 2+ years.
Seriously?! Fettuccine Alfredo was my favorite pasta dish. I am not a pasta and sauce fan, but I do miss fettuccine alfredo!! I may have to try this!!! 😱
I love when he brings his wife on because it looks like off camera he excitedly says “honey! Come eat this!” And she goes “you know I hate being on camera. What am I eating? What are you looking for? What should I expect?” And without answering any questions he just looks at her like 😈 and turns on the camera.
Looks like magic! I just tried chopping chayote squash into long strips like spaghetti, it takes a little work but they are a very good alternative. I live in the tropics, and have a lot of chayote growing on my property so I am using this vegetable in many recipes. 🌴
You are so Lucky!! I'm growing two chayote fruit into sprouts right now. Hope I am successful. It's such a yummy fruit. I like to eat it raw like my favorite apple, honeycrisp, but without the honey! LOL I have some chayote apple pie flavored filling in the freezer waiting for a nice pie crust recipe to use.
Well... I got all my ingredients on Saturday and made the spinach noodles. They were a bit mushy and didn't have much texture. Will try the chicken noodles next to see if I can get some texture. The sausage Alfredo was good with the noodles.
This looks so so so so good!!!! Can't wait to try this. I have a few questions. Overall how long did the process to make these noodles take? It seems like it would take a lil bit of time minus the 2 hour noodle firming wait. Do you think maybe freezing the noodles after I make them to cook them at a later time would work? I also saw your vids on acid reflux. I'm going to try your tonic. I just recently went off the meds because of my concerns with the medication side affects. I just went of them without no other remedies to try. So glad I found your vids. You earned a subscriber my friend!!!!!
It really one takes a few minutes of active time. I did a frequently asked questions video on the noodles where I discuss freezing them. Short answer is that it worked fine for me.
STEVE!!! Don't toss out that gravy strainer....did you SEE how the mixture dripped through with little "bead"-like drops??? Try using it to drop mixture into calcium bath to make "tapioca/couscous"!!!!
These noodles are such a beautiful color. Makes me want to make them! Do you think some dehydration before frying would help the texture? Thanks for all your creative ideas!
Sorry this is off topic but is there an active perfect Keto discount code. U have talked me into wanting to try the start up package but was just wondering if there was a code to put in at checkout. Love your energy and inspiration
You completely skipped the pasta softening step with lemon juice and soda? Is there a reason? I also found out, that if you heat it too much, pasta get mushy, so I am not sure how yours stayed in shape after so long cooking.
You could just use 5 oz less water. I wanted to see what my "dry" weight was so that I could maintain a similar ratio to what I found worked well with the chicken noodles.
You could just use 5 oz less water. I wanted to see what my "dry" weight was so that I could maintain a similar ratio to what I found worked well with the chicken noodles.
As I mention in that video, the texture of the noodles after freezing and thawing becomes a bit more firm, which wouldn't be a bad thing with this recipe.
You could just use 5 oz less water. I wanted to see what my "dry" weight was so that I could maintain a similar ratio to what I found worked well with the chicken noodles.
isn't the original methods to make keto noodles created by Keto Asian Flavours? this is crazy that people start using this method. give the credit where credit is due. dude...
First off, I gave her credit in my initial video. That said, this process can be found in the Modernist Cuisine cookbook from 12 years ago. Also, a RUclipsr by the name of WhiteCat did the same kelp noodle video 8 months before Keto Asian Flavours did her video: ruclips.net/video/0FarjeIGb34/видео.html Maybe do a little homework before making accusations about not giving credit where it's due, so that you accuse the right person.
IMPORTANT TIP: I found these noodles float a bit more than the chicken noodles. As such, the noodles on top didn't want to firm up for me. I fixed this by setting a plate on top of the noodles to submerge them. I also wet the underside of the plate with a little calcium lactate solution from the bowl so that the noodles wouldn't stick to the plate. Also, the reason I drained the spinach was to determine the "dry" weight to see that it was consistent with what I did with the chicken noodles. When dealing with molecular gastronomy, weight ratios can be important. You could use 5 oz less water and just dump the entire, undrained package of spinach in your blender.
That answered one of my questions about why you drained the spinach. And now I have another question. What happens if you use more spinach or if you’re doing chicken, more chicken, without increasing the amount of water when you blend it. Does it enhance the flavor of the noodles? What is it completely just not turning noodles? Or something else. LOL
Yes! I thought that since you had the dry weight, you could subtract the difference and add about 2 1/4 cups water to the blender (about 560 mL). Those are round numbers. I don't know how finicky this is.
"I do not have the patience for that" (pouring the mix into the bottle). That's such a real moment, and why I don't make a lot of my own fancy foods like this. But it looks delicious - you do the work, Steve, package it up and I'll buy a carton. 😉
Hey Steve! I was thinking a great video would be if your family’s reaction to your success. What were their fears? How do they feel now? About your health and weight and the success of your channel. I think that would be a great podcast? Especially coming around to 200k members. Congrats!!!🎊
Hey Steve, as a recent subscriber I’ve been hooked to your videos. LOVE IT!! I will soon be trying your chicken noodles and will be ordering the ingredients from Amazon. I am curious about trying baby corn noodles.I feel it will taste good. Are you still in a mood to experiment suggestions and try them out? I also watched your transformation videos and your struggles. Your story is like a Phoenix rising from the ashes. Congratulations on picking back up and transforming your journey and finding your new self ♥️
I wonder if the texture would improve if you did spinach and chicken together? I have made the regular hard boiled egg version and modified it slightly by adding an additional egg but it's still on the soft side for our liking. I also use the inverted plate method to soak the noodles which worked very well. I did manage to make a lasagna sheet noodle but I have not yet made any lasagna. I ended up cutting that up and adding it to a chicken vegetable soup which was absolutely amazing. I'm going to continue playing with that recipe. I should add, that I did make these noodles and made a macaroni and cheese and then baked it in a cast iron pan and that was a big success! EDIT: I also think that fat separator might be a great option for making smaller noodles or "beans" for soups. Or like a rice sub. Hmmmm.
When I make my noodles, because I have a huge squirt bottle with 3 nozzles, I will stop after about a thrid of the bottle and pull the noodles out of the water. I save pickle jars and salsa jars and lids so I just dump a handful of the noodles into the jar, and put a scoop of the calcium bath into it. it can finish firming up in the jar and I can go back and squeeze out another batch. I also start and stop queezing regularly so I have regular length noodles instead of one super long rope. I figure if I will have to cut it down to size, why notmake it the size from the start. So Squeeze- two-three-four- and stop, and Squeeze - two- three- four and stop. after about 3 or 4 of those, I have a personal size serving of noodles and I scoop it out to it's jar, and continue. All the jars go in the fridge over night. and he next day I can, drain em, bag 'em up and freeze em. Ramen Noodles Anytime! Yay! I'm gonna try your idea of chicken and spinach, and maybe a Sun Dried Tomato and chicken, Hmm, Maybe I should try beef noodles and make a strognanoff?
@@Metqa I've used a similar technique to make "beans" for a chili. AMAZING. It takes a lot of time, but so worth it for that as-close-to-real-bean-chili as I can get on Keto. :)
This is the perfect way to get your child to eat spinach and they don’t even know it. We added several herbs plus we made homemade sauce as well and my daughter loved it. Thank you for sharing, this will be a repeat for sure.
I have very large bottles. I don't bother skimming bubbles. I pour the liquid into the bottle, place a folded paper towel over the nozzles, then holding the towel in place, invert the bottle and place it into my glass measuring cup. It is held upright, upside-down, and the bubbles rise to the bottom, while it sits as I do clean up. Since the bubbles are now at the bottom,in the air gap, they don't interfere with the noodle making. If I need to set the bottle down, I do it when I let off from squeezing so it is sucking in air, and replace the bottle back into the cup with the nozzle against the paper towel, which keeps it from seeping out between squeeze sessions.
I don't do a whole bunch of cooking, but I always enjoy and appreciate your posts, reviews, recipes and comments. Very thoughtful and inspiring. Not to mention the quality of your videos are absolutely top notch... Thanks for all you add to the Keto journey and just a healthier life overall!! Serious SUSTAINABLE Keto!!!
Thanks for a different twist on the noodles. Is the spinach flavor very strong or mild? Also I'm curious as to why you would drain the spinach if you're adding it back into water? Thanks so much
I could have subtracted 5 ounces of water from the blender instead, I guess. You want the batter to have a certain degree of thickness to it, otherwise the noodles are too much like gummy worms. And the spinach taste is fairly mild.
Have you tried this with Spinach powder ? I know you used chkn before but, I don’t know why you used chkn. This recipe is what I want to do. Without chkn.
I did the chicken noodles and added in some spinach powder I had which was not quite so green but firm & good. I am going to try that with this recipe...hadn't thought of adding sausage. Edit: I was telling my son (chemistry major) about this noodle recipe and he mentioned using a magnetic stirrer to stir the water - hands free. There is a YT video demonstrating one here: ruclips.net/video/fzzV75aMM1c/видео.html Apparently you can get different size beakers and pellets depending on how much liquid there is to move - under $30 on Amazon.
I have a magnetic stirrer and it does a great job of stirring but it tends to draw the noodles into the vortex rather than gently wafting them around the bowl. I have to keep it on a very low speed. It is a good thing they noodles create a gel wall fairly quickly or the pull to the vortex would create a big clump. I am going to experiement with speed, bar size, and different bowl sizes and shapes to see if I can get a more gentle whirlpool effect instead of the vortex of doom, but i have to say it has given me a very unique hands free experience. I think I spent only $24 ish for my magnetic stirrer device on Amazon, they are available for beer making so it's easy to find an inexpensive one. Had to make sure it could hold the weight of all 7 cups of water plus the bowl and noodles as they go in. I remove the noodles in batches so its never really more than 8 cups of liquid at a time. I use a lightweight plastic bowl I bought from the Dollar Tree in the wedding party section. I use the largest bar becuase I figure it would give me the most volume of water moving.
Since mushrooms have a fair amount of water content, I'd probably weigh out 120g-140g of mushrooms, put them in a blender, then add water (or beef broth) to the 3 cup mark. Then proceed as normal with the noodle recipe.
@@SeriousKeto I would use 20-30 g of dried porcini steeped in warm water and then blend. I think you would get more umami flavor than from fresh mushroosm.
WOW!! i AM ALL IN ON THIS! YOUR OTHER NOODLES ARE GREAT AND THIS IS ANOTHER WINNER. (Caps are on purpose!) Cannot wait to try this recipe! No excuses from not remaining KETO! Thank you so much for another great video!
Steve … I’m ‘seriously’ stunned you didn’t make your own Keto Alfredo sauce! (I’m assuming it was because of the time limit for the video. You have made it before though right?)
When I make something, people complain "that's too much work"; when I using something out of a jar or a package, people complain "You shouldn't use 'processed' ingredients". Since I can't win, I'll choose the quicker or easier method and deal with the comments.
@SeriousKeto I was quite surprised by this MingTsai and Rocco DiSpirito video where Rocco makes, what appears to be, a keto spinach pasta. Looked easy. I guess Rocco follows some form of low-carb... save for the coconut nectar in his mug cake at the end. ruclips.net/video/hJOU0E6vW8w/видео.html
I don't know if this will work, but when I make anything epoxy I pop all the surface bubbles with a heat gun or torch. Question on the Calcium Lactate, is there a limit to how long this can be used? Can you strain the water bath, put it in the fridge for a week or so, then use it again (maybe several times)?
Rao's makes the best jarred sauces by far, but I have a hard time using any jarred cream ("Alfredo") sauces. Here's a super simple garlic cream sauce that is simple, cheaper than anything jarred, and should be lower carb than any jarred cream sauces: Melt 1 stick of butter over medium heat until it bubbles and foams. Add crushed or chopped garlic (1-5 cloves, depending on how garlicky you want it) and cook for about 30 seconds. Add 1 quart of heavy cream. Continue heating, whisking gently until fully combined. As soon as the sauce begins to bubble, turn off the heat and whisk in 1 cup of grated Parmigiano-Reggiano, Grana Padano, or Pecorino Romano cheese (or a combination). Optionally, for a thicker sauce that is more stable when reheated, or if your local cream is not very heavy, add an egg yolk: Place the egg yolk in a separate bowl. Slowly whisk 1/4 cup of the hot cream sauce with the egg to temper it. Whisk the egg mixture back into the sauce, and return the sauce to the heat, whisking until the sauce just barely bubbles again, and immediately remove from heat. You can cut this recipe in half and still use a whole optional egg yolk. If you make less than half a recipe, just add extra cheese to thicken, as you're unlikely to need to store leftovers.
Great recipe Stevo. I am going to try with fresh spinach in an equivalent weight to your strained frozen spinach and see what happens! Also I am going to try some fish as well, since I am a salmon lover. Have you tried freezing these noodles? Since I am single this is an answer for me for doing several types and freezing for variety. Another thought is that I have a big Kitchen Aid professional mixer with a pasta extruder and noodle cutter that I would like to try some of your thicker pasta recipes. Thank you for this great "universal noodle base recipe" Steve S.
Lactate can be used for both spherification and reverse-spherification. Also, chloride needs to be rinsed off the noodles when your are done or they can be salty/bitter.
Okay, has anyone asked or tried fresh spinach instead of frozen? I have a BUNCH of left over spinach from a potluck thing, who knew not everyone would want giant salads.
I wonder if Calcium Chloride would give a firmer texture? The first noodles I made I only had Calcium Chloride and they were fine (I didn't have to soften them).
Can the noodles be dried and stored or frozen? I would love to have a longer shelf life for things like this cause cooking good food can be discouraging when I'm pressed for time. Your thoughts?
Could you replace the spinach with egg yolks or butter to make a more egg noodle type of noodle. I ordered all my stuff waiting for my delivery. Let me know if you tried either. Tx
When i use the squeeze bottle the liquid will gel up in the tip so I have to stop several times to scrape out the gelled mess. Does anyone have any suggestions for that? And that recipe looks delicious!
Yes, but for Ketonians, not having pasta is one of their greatest "I miss." So being able to make many more batches of the stuff for the future, and not going off Ketosis, makes it all worthwhile. Besides, a trip to Olive Garden would yeild one or two plates and a bill nearly double that.
Perfected mixes easier. You can mix it into a pan sauce with just a whisk. Regular xanthan gum requires more shear, like a blender or immersion blender.
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
When I make the noodles I put my water in my Kitchen Aid bowl. Then when ready I use the dough hook and the lowest speed to stir the water while i squeeze the noodles in. Yes, it's one more bowl to wash, but so much easier on my hands. I can switch the hands as I squeeze and not as tiring for my arms.
Great tip!
What great idea? I find my hands don't have a lot of strength, and sometimes I need to squeeze with both hands. The Kitchen Aid becomes the defacto stirring companion. Thanks for sharing...I will use this idea for sure.
FABULOUS IDEA. THANKS
Great idea Jeannie, Thanks!!
Brilliant!
Oh my goodness, I was not expecting the noodles to be formed like this!! Wow!!
I also find that if you make the noodles and wait about 6 hours, then firm up really nice. My problem is I always want to eat them as soon as I make them lol
Again... How did I miss this. Going to try it this weekend. Thank you!
Thanks, been wanting to make noodles w spinach powder. I've found they can be made with most anything. Made a triple batch out of leftover turkey vegetable soup which I liquefied. I don't use xanth gum but I do add 2 TB oat fiber flour per 3 cups liquid. No bubbles to scrape off. I make my noodles slightly thicker than yours. The soup ones looked horrid in the calcium bath, like yucky worms, but like regular noodles when rinsed and add to my alfredo sauce. Tasty. Simple alfredo: 1 1/2 cups heavy whipping cream, thicken in skillet over med heat, stirring frequently. Add 3/4 cup grated parmesan or romano, a few grinds black pepper, any pre-cooked meat. Rinse the noodles under warm water, drain and toss w the sauce.
Glad it's working for you.
Mushrooms, that alfredo needed some mushrooms! Looked great and I might have to try it now that we got the tip from Jeannie Nutter, I have arthritis in my hands so squeezing the bottle would be a chore.
thanks for humoring us and adding just a bit more knowledge of these ... they are awesome
I'm putting frozen spinach on my grocery list now. That looks delicious! Thanks for sharing.
I've done a little different spinach noodles. I use hard boiled eggs (2 plus a yolk) and 2 tablespoons of spinach powder. It was about the same consistency of the chicken noodles. I also sometimes throw in some powdered rosemary, With sausage and alfredo sauce it is gourmet. Thank you for introducing me to these noodles it has saved my keto cravings for pasta which was getting kind if severe after 2+ years.
Glad you’re getting some mileage out of it. 🙂
Seriously?! Fettuccine Alfredo was my favorite pasta dish. I am not a pasta and sauce fan, but I do miss fettuccine alfredo!! I may have to try this!!! 😱
Make sure you check out the original "chicken noodle" video. You can use this technique to make all kinds of flavored noodles.
I love when he brings his wife on because it looks like off camera he excitedly says “honey! Come eat this!” And she goes “you know I hate being on camera. What am I eating? What are you looking for? What should I expect?” And without answering any questions he just looks at her like 😈 and turns on the camera.
Stop being awesome. I love your videos dude.
Looks like magic!
I just tried chopping chayote squash into long strips like spaghetti, it takes a little work but they are a very good alternative.
I live in the tropics, and have a lot of chayote growing on my property so I am using this vegetable in many recipes. 🌴
Chayote is a great substitute for apple in baked recipes as well.
@@SeriousKeto I know my husband loves the fake apple pie dessert!
You are so Lucky!! I'm growing two chayote fruit into sprouts right now. Hope I am successful. It's such a yummy fruit. I like to eat it raw like my favorite apple, honeycrisp, but without the honey! LOL I have some chayote apple pie flavored filling in the freezer waiting for a nice pie crust recipe to use.
Yummy! Made it, loved the sauce and yup, little on the soft side but still a great alternative to protein based
Glad you liked it. 🙂
wowza... that looks fantastic!
Well... I got all my ingredients on Saturday and made the spinach noodles. They were a bit mushy and didn't have much texture. Will try the chicken noodles next to see if I can get some texture. The sausage Alfredo was good with the noodles.
Chicken worked better for me.
Wow! That looks amazing. Thanks for this.
Steve this looks amazing! Thank you so much for sharing this. :)
has anyone added gelatin to the noodle mixture to see it becomes more al dente ?
I can’t wait to make this!!!
Looks really good. We dont get Italian sausage here in the UK, what is the flavourings and the meat base please
www.allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/
This looks so so so so good!!!! Can't wait to try this. I have a few questions. Overall how long did the process to make these noodles take? It seems like it would take a lil bit of time minus the 2 hour noodle firming wait. Do you think maybe freezing the noodles after I make them to cook them at a later time would work? I also saw your vids on acid reflux. I'm going to try your tonic. I just recently went off the meds because of my concerns with the medication side affects. I just went of them without no other remedies to try. So glad I found your vids. You earned a subscriber my friend!!!!!
It really one takes a few minutes of active time. I did a frequently asked questions video on the noodles where I discuss freezing them. Short answer is that it worked fine for me.
Have been binging your keto noodle videos!! i'm ready to try but don't have a blender 😞. Anyone try using a ninja bullet or a food processor?!?
If the device you're using can liquify the ingredients as I show in this video, you should be okay.
Looks yummy can't wait to try
that looks delish!
STEVE!!! Don't toss out that gravy strainer....did you SEE how the mixture dripped through with little "bead"-like drops??? Try using it to drop mixture into calcium bath to make "tapioca/couscous"!!!!
Way ahead of you. 😉
Clearly great minds think alike. 🙂
@@SeriousKeto Ohhhhh....can't wait to see what you come up with!!!!
These noodles are such a beautiful color. Makes me want to make them! Do you think some dehydration before frying would help the texture? Thanks for all your creative ideas!
I don’t know. I did show in my FAQ video that freezing, then thawing them gives them a more firm texture.
This looks delicious.
Sorry this is off topic but is there an active perfect Keto discount code. U have talked me into wanting to try the start up package but was just wondering if there was a code to put in at checkout. Love your energy and inspiration
The code SERIOUS20 at checkout will get you 20% off your entire order.
@@SeriousKeto TY Steve. :)
Beautiful!!!
You completely skipped the pasta softening step with lemon juice and soda? Is there a reason? I also found out, that if you heat it too much, pasta get mushy, so I am not sure how yours stayed in shape after so long cooking.
It’s not necessary with my method.
Steve does this mean you can try practically vegetables and make this noodles?
If you can liquify it with a blender, you can use it to make these noodles.
Can’t wait to try this. I got one question tho, why drain the spinach if it’s going to go back in water? Thanks
You could just use 5 oz less water. I wanted to see what my "dry" weight was so that I could maintain a similar ratio to what I found worked well with the chicken noodles.
Yum I could eat that now!
Whats the point of draining and squeezing spinach and then dumping it into water?
You could just use 5 oz less water. I wanted to see what my "dry" weight was so that I could maintain a similar ratio to what I found worked well with the chicken noodles.
Love it 🥰
All I keep thinking is that I need to make these noodles and feed it to my somewhat of a picky eater son of mine😁 and for me of course 😅
YummO 😁... can you freeze these noodles?
Thanks for sharing! Blessings 🌞
Yes. I show that in the FAQ video. 🙂
@Serious Keto woopsie, I'll go back and watch that again, somehow I missed that.
Thanks and blessings
As I mention in that video, the texture of the noodles after freezing and thawing becomes a bit more firm, which wouldn't be a bad thing with this recipe.
@@SeriousKeto gotcha
Thank you for being patient and helping us learn!
How do I store uncooked noodles? Can I freeze them?
Yes
I hit the like button 13 Trillion times
Can you store them? Do they last a couple days?
Yes
Your wife is so sweet 🥰
Can you clarify why we are squeezing the water out of the spinach and then just adding back into more water? Is it a measurement/consistency thing?
You could just use 5 oz less water. I wanted to see what my "dry" weight was so that I could maintain a similar ratio to what I found worked well with the chicken noodles.
This is a silly question to ask after watching the video - it is not necessary to add the egg yolk powder also, right ?
Nope. Just what you see in the video.
Sorry Steve, looks like alot of work for something I am not interrested in eating LOL and I love spinach
Glad you could let me know.
isn't the original methods to make keto noodles created by Keto Asian Flavours? this is crazy that people start using this method. give the credit where credit is due. dude...
First off, I gave her credit in my initial video. That said, this process can be found in the Modernist Cuisine cookbook from 12 years ago. Also, a RUclipsr by the name of WhiteCat did the same kelp noodle video 8 months before Keto Asian Flavours did her video: ruclips.net/video/0FarjeIGb34/видео.html
Maybe do a little homework before making accusations about not giving credit where it's due, so that you accuse the right person.
IMPORTANT TIP: I found these noodles float a bit more than the chicken noodles. As such, the noodles on top didn't want to firm up for me. I fixed this by setting a plate on top of the noodles to submerge them. I also wet the underside of the plate with a little calcium lactate solution from the bowl so that the noodles wouldn't stick to the plate.
Also, the reason I drained the spinach was to determine the "dry" weight to see that it was consistent with what I did with the chicken noodles. When dealing with molecular gastronomy, weight ratios can be important. You could use 5 oz less water and just dump the entire, undrained package of spinach in your blender.
That answered one of my questions about why you drained the spinach. And now I have another question. What happens if you use more spinach or if you’re doing chicken, more chicken, without increasing the amount of water when you blend it. Does it enhance the flavor of the noodles? What is it completely just not turning noodles? Or something else. LOL
Yes! I thought that since you had the dry weight, you could subtract the difference and add about 2 1/4 cups water to the blender (about 560 mL). Those are round numbers. I don't know how finicky this is.
Thanks, I was wondering :)
"I do not have the patience for that" (pouring the mix into the bottle). That's such a real moment, and why I don't make a lot of my own fancy foods like this. But it looks delicious - you do the work, Steve, package it up and I'll buy a carton. 😉
Excellent suggestion! Package it up Steve, I'll buy it too.
RAGU's Alfredo sauce has 2 grams of carbs as well and a fraction of the price!
Yes but, (RAO’s) sauces are the bomb!!!!
Hey Steve! I was thinking a great video would be if your family’s reaction to your success. What were their fears? How do they feel now? About your health and weight and the success of your channel. I think that would be a great podcast? Especially coming around to 200k members. Congrats!!!🎊
Hey Steve, as a recent subscriber I’ve been hooked to your videos. LOVE IT!! I will soon be trying your chicken noodles and will be ordering the ingredients from Amazon. I am curious about trying baby corn noodles.I feel it will taste good. Are you still in a mood to experiment suggestions and try them out? I also watched your transformation videos and your struggles. Your story is like a Phoenix rising from the ashes. Congratulations on picking back up and transforming your journey and finding your new self ♥️
I wonder if the texture would improve if you did spinach and chicken together? I have made the regular hard boiled egg version and modified it slightly by adding an additional egg but it's still on the soft side for our liking. I also use the inverted plate method to soak the noodles which worked very well. I did manage to make a lasagna sheet noodle but I have not yet made any lasagna. I ended up cutting that up and adding it to a chicken vegetable soup which was absolutely amazing. I'm going to continue playing with that recipe. I should add, that I did make these noodles and made a macaroni and cheese and then baked it in a cast iron pan and that was a big success!
EDIT: I also think that fat separator might be a great option for making smaller noodles or "beans" for soups. Or like a rice sub. Hmmmm.
I was wondering the same thing. Extra protein in the noodle.
When I make my noodles, because I have a huge squirt bottle with 3 nozzles, I will stop after about a thrid of the bottle and pull the noodles out of the water. I save pickle jars and salsa jars and lids so I just dump a handful of the noodles into the jar, and put a scoop of the calcium bath into it. it can finish firming up in the jar and I can go back and squeeze out another batch.
I also start and stop queezing regularly so I have regular length noodles instead of one super long rope. I figure if I will have to cut it down to size, why notmake it the size from the start. So Squeeze- two-three-four- and stop, and Squeeze - two- three- four and stop. after about 3 or 4 of those, I have a personal size serving of noodles and I scoop it out to it's jar, and continue. All the jars go in the fridge over night. and he next day I can, drain em, bag 'em up and freeze em. Ramen Noodles Anytime! Yay!
I'm gonna try your idea of chicken and spinach, and maybe a Sun Dried Tomato and chicken, Hmm, Maybe I should try beef noodles and make a strognanoff?
@@Metqa I've used a similar technique to make "beans" for a chili. AMAZING. It takes a lot of time, but so worth it for that as-close-to-real-bean-chili as I can get on Keto. :)
*My whole family enjoyed it and I’ll definitely be making it again soon!*
I love that you included your wife’s non-keto opinion as my husband is not keto. I am always looking for recipes my hubby might like. Thank you!!!!
Steve you are the man. Thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you.
This is the perfect way to get your child to eat spinach and they don’t even know it. We added several herbs plus we made homemade sauce as well and my daughter loved it. Thank you for sharing, this will be a repeat for sure.
Sweet!
I have very large bottles. I don't bother skimming bubbles. I pour the liquid into the bottle, place a folded paper towel over the nozzles, then holding the towel in place, invert the bottle and place it into my glass measuring cup. It is held upright, upside-down, and the bubbles rise to the bottom, while it sits as I do clean up. Since the bubbles are now at the bottom,in the air gap, they don't interfere with the noodle making. If I need to set the bottle down, I do it when I let off from squeezing so it is sucking in air, and replace the bottle back into the cup with the nozzle against the paper towel, which keeps it from seeping out between squeeze sessions.
I don't do a whole bunch of cooking, but I always enjoy and appreciate your posts, reviews, recipes and comments. Very thoughtful and inspiring. Not to mention the quality of your videos are absolutely top notch... Thanks for all you add to the Keto journey and just a healthier life overall!! Serious SUSTAINABLE Keto!!!
Thank you for the kind words.
Thanks for a different twist on the noodles. Is the spinach flavor very strong or mild? Also I'm curious as to why you would drain the spinach if you're adding it back into water? Thanks so much
I could have subtracted 5 ounces of water from the blender instead, I guess. You want the batter to have a certain degree of thickness to it, otherwise the noodles are too much like gummy worms. And the spinach taste is fairly mild.
@@SeriousKeto got it thx you're the best!
Have you tried this with Spinach powder ? I know you used chkn before but, I don’t know why you used chkn. This recipe is what I want to do. Without chkn.
I did the chicken noodles and added in some spinach powder I had which was not quite so green but firm & good. I am going to try that with this recipe...hadn't thought of adding sausage.
Edit: I was telling my son (chemistry major) about this noodle recipe and he mentioned using a magnetic stirrer to stir the water - hands free. There is a YT video demonstrating one here: ruclips.net/video/fzzV75aMM1c/видео.html
Apparently you can get different size beakers and pellets depending on how much liquid there is to move - under $30 on Amazon.
I have a magnetic stirrer and it does a great job of stirring but it tends to draw the noodles into the vortex rather than gently wafting them around the bowl. I have to keep it on a very low speed. It is a good thing they noodles create a gel wall fairly quickly or the pull to the vortex would create a big clump.
I am going to experiement with speed, bar size, and different bowl sizes and shapes to see if I can get a more gentle whirlpool effect instead of the vortex of doom, but i have to say it has given me a very unique hands free experience.
I think I spent only $24 ish for my magnetic stirrer device on Amazon, they are available for beer making so it's easy to find an inexpensive one. Had to make sure it could hold the weight of all 7 cups of water plus the bowl and noodles as they go in. I remove the noodles in batches so its never really more than 8 cups of liquid at a time. I use a lightweight plastic bowl I bought from the Dollar Tree in the wedding party section. I use the largest bar becuase I figure it would give me the most volume of water moving.
How much Spinach powder did you use. That’s what I have and what else did you use as ingredients.?
Looks delicious! I will give these spinach noodles a try!
Btw, have you seen this video?
ruclips.net/video/Ix-so6ifG_0/видео.html
I had not. And now I’m haunted. 😄
@@SeriousKeto 😆
If you were going to make mushroom noodles how would start trying to come up with your recipe? I'm thinking a good beef stroganoff could be doable
Since mushrooms have a fair amount of water content, I'd probably weigh out 120g-140g of mushrooms, put them in a blender, then add water (or beef broth) to the 3 cup mark. Then proceed as normal with the noodle recipe.
@@SeriousKeto I would use 20-30 g of dried porcini steeped in warm water and then blend. I think you would get more umami flavor than from fresh mushroosm.
@@bulldog4791 porcini do have a GREAT meaty flavor....good suggestion!
These are the most beautiful noodles I have ever seen!
WOW!! i AM ALL IN ON THIS! YOUR OTHER NOODLES ARE GREAT AND THIS IS ANOTHER WINNER. (Caps are on purpose!)
Cannot wait to try this recipe! No excuses from not remaining KETO! Thank you so much for another great video!
If you let the spinach noods set longer in the bath. They firm up more.
Steve … I’m ‘seriously’ stunned you didn’t make your own Keto Alfredo sauce! (I’m assuming it was because of the time limit for the video. You have made it before though right?)
When I make something, people complain "that's too much work"; when I using something out of a jar or a package, people complain "You shouldn't use 'processed' ingredients". Since I can't win, I'll choose the quicker or easier method and deal with the comments.
Wow!!! Wow!!! Wow!!!
👍🏻👍🏻👏🏼👏🏼😋😋😋😋
I'd like to hear how this entire meal handles as leftovers. Thanks.
The noodles to tend to break apart a bit upon stirring when doing leftovers with this recipe. They aren't as sturdy as the chicken noodles.
This recipe looks so good! I am going to try it next week.
@SeriousKeto I was quite surprised by this MingTsai and Rocco DiSpirito video where Rocco makes, what appears to be, a keto spinach pasta. Looked easy. I guess Rocco follows some form of low-carb... save for the coconut nectar in his mug cake at the end. ruclips.net/video/hJOU0E6vW8w/видео.html
Interesting.
I don't know if this will work, but when I make anything epoxy I pop all the surface bubbles with a heat gun or torch.
Question on the Calcium Lactate, is there a limit to how long this can be used? Can you strain the water bath, put it in the fridge for a week or so, then use it again (maybe several times)?
I’ve used it three times. I can’t speak for its effectiveness beyond that.
Rao's makes the best jarred sauces by far, but I have a hard time using any jarred cream ("Alfredo") sauces. Here's a super simple garlic cream sauce that is simple, cheaper than anything jarred, and should be lower carb than any jarred cream sauces:
Melt 1 stick of butter over medium heat until it bubbles and foams. Add crushed or chopped garlic (1-5 cloves, depending on how garlicky you want it) and cook for about 30 seconds. Add 1 quart of heavy cream. Continue heating, whisking gently until fully combined. As soon as the sauce begins to bubble, turn off the heat and whisk in 1 cup of grated Parmigiano-Reggiano, Grana Padano, or Pecorino Romano cheese (or a combination).
Optionally, for a thicker sauce that is more stable when reheated, or if your local cream is not very heavy, add an egg yolk: Place the egg yolk in a separate bowl. Slowly whisk 1/4 cup of the hot cream sauce with the egg to temper it. Whisk the egg mixture back into the sauce, and return the sauce to the heat, whisking until the sauce just barely bubbles again, and immediately remove from heat.
You can cut this recipe in half and still use a whole optional egg yolk. If you make less than half a recipe, just add extra cheese to thicken, as you're unlikely to need to store leftovers.
Thanks.
We have the same scale!!!
Great recipe Stevo. I am going to try with fresh spinach in an equivalent weight to your strained frozen spinach and see what happens! Also I am going to try some fish as well, since I am a salmon lover. Have you tried freezing these noodles? Since I am single this is an answer for me for doing several types and freezing for variety. Another thought is that I have a big Kitchen Aid professional mixer with a pasta extruder and noodle cutter that I would like to try some of your thicker pasta recipes. Thank you for this great "universal noodle base recipe"
Steve S.
Yes, they freeze well and the texture upon thawing is a bit more al dente than if you eat the fresh.
What is the difference between using Calcium Lactate and Calcium Chloride Steve..
Lactate can be used for both spherification and reverse-spherification. Also, chloride needs to be rinsed off the noodles when your are done or they can be salty/bitter.
Okay, has anyone asked or tried fresh spinach instead of frozen? I have a BUNCH of left over spinach from a potluck thing, who knew not everyone would want giant salads.
I have not, but if I were to, I would cook the spinach first, then drain it and weigh out around 140g.
Looks yummy! How many servings per squeeze bottle, Steve? Thanks!
I consider the noodles alone to be four servings.
I have Organic Spinach powder . How much do I need. ? And will it work with the powder ?
I’ve never tried that, so I can’t give you any advice. Sorry.
I wonder if Calcium Chloride would give a firmer texture? The first noodles I made I only had Calcium Chloride and they were fine (I didn't have to soften them).
I use lactate because it can also be used for reverse spherification and you don't need to rinse it off when you use it as the water bath.
Can the noodles be dried and stored or frozen? I would love to have a longer shelf life for things like this cause cooking good food can be discouraging when I'm pressed for time. Your thoughts?
I cover that here: ruclips.net/video/j0g5SFVXwqo/видео.html
Do you rinse your noodles? I have watched your videos and don’t think you have mentioned this. Thanks so much for all the great videos.
If using calcium lactate, it’s not necessary. If using calcium chloride, you should rinse them.
Could you replace the spinach with egg yolks or butter to make a more egg noodle type of noodle. I ordered all my stuff waiting for my delivery. Let me know if you tried either. Tx
Anything you can liquify can be used.
They look great Steve. Would it firm them up a bit if you combined the chicken and spinach recipes?
It suspect it would, though I haven’t tried it.
That's a nice gift!!
When i use the squeeze bottle the liquid will gel up in the tip so I have to stop several times to scrape out the gelled mess. Does anyone have any suggestions for that? And that recipe looks delicious!
I cut the tip of my bottle to be a bit wider.
So right off the bat I need $37.97 in chemicals to make this recipe? Ok, seems like science nerd fun to me.
Yes, but for Ketonians, not having pasta is one of their greatest "I miss." So being able to make many more batches of the stuff for the future, and not going off Ketosis, makes it all worthwhile. Besides, a trip to Olive Garden would yeild one or two plates and a bill nearly double that.
Looks yummy
Could you add the blended spinach into the chicken noodles recipe to make a chicken spinach noodle?
Sure
I think I would add some mushrooms to the sausage. Love sausage and mushrooms.
yum
My family likes overcooked spaghetti
So do I.
Hi Steve , Are you working on a Cookbook? Put Me on a pre order List.
Eventually, I hope. 🙂
Mmmmm!!! Thanks!
Steve, wondering if there is something else you can toss in the blender to make it more al dente like?
Maybe some chicken or hardboiled eggs...
YUM!!
Have you ever tried this with black beans?
I have not
Hmm.....new replacement for Chinese shrimp Lo Mein? Thanks again, Steve.
Can you skip the step of squeezing water out, and just subtract the difference from the water you add back? Would it change the recipe on a bad way?
Nevermind. I see you addressed that below. 😊
Thank goodness for "copy & paste".
Hello, I have malabar spinach in my garden...any ideas? Do you think it will work?
If you can liquify with your blender, it will work. Personally, I’d steam it first to soften it and make the flavor a bit richer.
@@SeriousKeto thankyou, I have tons of malabar spinach and I'll see how it tastes!🍝
What’s the difference between perfected xanthan gum and xanthan gum
Perfected mixes easier. You can mix it into a pan sauce with just a whisk. Regular xanthan gum requires more shear, like a blender or immersion blender.
@@SeriousKeto Awesome thank you very much I really appreciate your response by the way I love your show one of my favorites absolutely hands-down