Hello, and what a great site, thank you for the great resources.
ok, so i was wondering, do you think the shirataki risotto (like from miracle noodle) would make good rice pudding (using cream and eggs, and low carb sweetener ofcourse)? I was thinking i'd try it, but i dont want to order the risotto if somebody has already tried it and it didnt work too well. It may have too much water to work (but maybe i could compensate by making it thicker to begin with. not sure.
thanks again
:-)
ETA: having used the miracle noodle (all yam, no tofu), I bet the texture would be very similar to tapioca in a pudding :-)

The fine folks that make shirataki had a contest a couple of years ago. One of the recipes was for a shirataki rice pudding. The only thing I remember about the recipe was that the shirataki was cut with a scissors to resemble rice. That was too much work for me, so I did not pay any attention to the rest of the recipe.

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Henry

See, i've read that on a few posts that they have to be cut with scissors, but i use my butcher (not the butcher shop style, just the largest in a henckles set) knife to cut em and it works just fine. I havent cut em that small yet, but i know i'm going to have to try a tapioca pudding so, it probably wont be long. I'm very very happy about these, if you cant tell, lol. I just whipped up a tangy peanut satay with cilantro and bit of chopped macadamia nuts atop, very very good. I'm so happy they arent nasty (i read a few posts aroudn the net from people who cant stand the 'tooth' or springy texture, but i dont mind it at all), i probably will stick to asian inspired dishes, because they seem naturally fitting for that as opposed to making em work for italian (though i'm not opposed to trying anything!)
thanks for the reply,
jo

BTW. Jo to LCE. I like them as well. I think they work best in Asian style dishes.

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Henry

Hello and welcome!

I just saw your post and had to add this link for you.

Konjac Noodles Demystified | LowCarbEating

It will take you to the cooking area and shows a way I came up with to use the shiritaki for pasta style dishes.

I hope you like it!

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Thank you henry, and marcielynn :-)
i have to admit, i'm skeptical about doing italian style dishes, BUT, those photos do look delish! And, i'm pretty open minded about cooking, so i will definitely try it out. I'm very enthusiastic about incorporating these into my woe on as regular basis as possible.
thanks again
:-)

Jo, Since you raised the issue, I have been thinking about pudding. I think you could probably make a nice l/c tapioca style vanilla "pudding" by using a l/c milk or a combination of cream and water, french vanilla Davinci's syrup, and the cut-up shirataki, with a touch of cinnamon and nutmeg. If I were to make this, I would probably thicken it with glucomannan powder (that's the substance that shirataki is made from). I might even whip up some egg whites and fold them into the "pudding" before it set up too much as I seem to recall that that is something my mother did a lot of years ago when she made tapioca. I have been thinking of getting some glucomannan powder, I guess I will have to get some and give it a try.

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Henry

i hadnt thought of using a thickener, but yah, that woudl probably work (i was just figuring using eggs, so it woudl thicken like a custard does, you know like creme brulee). I am going to have to check that thickener out, cuz that opens up a lot of options. I havent been LCing for a while, and i think there are a ton more products out that i dont have a clue about, lol. Be sure to post if you try it! :-)

I had thought about a custard type filling. However, I did not think that texture/consistency would be right for a "pudding" like old fashioned tapioca.

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Henry

well, ya know i have had custard type desserts before, and made some, and they arent all that sorta jiggly, or eggy flan texture (i dont care for that much). Like when my daughter made creme brulee, its not liek that at all, its more like a rich pudding, kwim? though, its not as firm as some really firm puddings, but you can make it firmer with a bit more egg to cream ratio. waddaya think?

I was thinking that a flan/creme brulee texture would not be quite right. I'm sure the flavor would be fine, but its just a texture thing I was thinking about. I used to make cream puffs and fill them with a mixture of instant vanilla pudding and whipped topping. That is the texture I was thinking about for the tapioca base. Now that I think about it, one time a lot (30+) years ago, I made a batch of those cream puffs and filled half with my standard filling and the other half with a French cream soft custard I made. That soft custard would probably work fine as a base for the pudding.

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Henry

I am very interested in what ya'll come up with. I've just learned about these Fiber noodles and they sound like a good thing to keep hunger at bay with extra fiber...

I found this site that sells the various 'noodles' and the powder you were talking about.
eShop For The Miracle Shirataki Noodle

I'm really tempted to get the angel hair and the glucomamman powder.

I wish everyone who has used these for various dishes would share their recipes. I read Marci's article and want to try the spaghetti.. I understand what this product MEANS as she said.

kerry

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