 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / Low Carb / May 2008Shiritaki Noodles
Just got some shiritaki noodles, and tried some at lunch. They don't taste bad, but the texture is like chewing on rubber bands. Is there a way to make them less rubbery? > Just got some shiritaki noodles, and tried some at lunch. They don't taste > bad, but the texture is like chewing on rubber bands. Is there a way to make > them less rubbery? Nope. Try Nutrition Kitchen Golden Soybean pasta instead. In your HFS or online low carb food seller. Susan > Just got some shiritaki noodles, and tried some at lunch. They don't taste > bad, but the texture is like chewing on rubber bands. Is there a way to make > them less rubbery? Boiling them longer helps some, but the biggest help is to view them as their own type of food with their own features and expect that. Not substitute for wheat noodles but their own type of food. That's an attitude change rather than having any effect on their texture, but it works okay for me. >Just got some shiritaki noodles, and tried some at lunch. They don't taste >bad, but the texture is like chewing on rubber bands. Is there a way to make >them less rubbery? I boil them for about 20 minutes. But as Doug says, thinking of them as their own sort of thing and not expecting them to have the texture of a regular pasta helps a lot. When I used these noodles in spaghetti, I boiled them and it really helped. They were hardly rubbery. Susan mentioned Nutrition Kitchen Golden Soybean pasta, and I may give them a try. Becca >When I used these noodles in spaghetti, I boiled them and it really >helped. They were hardly rubbery. [quoted text clipped - 3 lines] > >Becca They're very good. Cheri >>When I used these noodles in spaghetti, I boiled them and it really >>helped. They were hardly rubbery. [quoted text clipped - 10 lines] > > Cheri The longer you cook them, the better they are, without raising bg any more than al dente, too. Susan > Just got some shiritaki noodles, and tried some at lunch. They don't > taste bad, but the texture is like chewing on rubber bands. Is there a > way to make them less rubbery? I boil them about 20 minutes, and I also add them to my sauce when it's about ready so they can simmer in it for 5 minutes or so. That seems to help; the last batch that I had with alfredo sauce didn't seem rubbery at all.  SignatureAaron -- 285/247/200 -- aaron.baugher.biz |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.