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Shirataki noodles: how do you prepare/like them?



 
 
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  #11  
Old December 15th, 2010, 07:35 AM posted to alt.support.diet.low-carb
Linda B in TN:)
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Posts: 3
Default Shirataki noodles: how do you prepare/like them?

On Dec 1, 7:23*am, Hueyduck wrote:
Linda B in TN a écrit :

I grew up saving cooking oils for my grandmother to make soap and
still do the same myself.


-
I did it out of curiosity, and also beacause I used to deep fry things a
lot (I like deep fried green string beans: very surprising treat, full
of fiber and fat )
But I guess my grand mother is also an inspiration, because she had
lived through WW2 and always taught me not to waste soap nor food.

-Strain the oil through cheesecloth - a
couple of passes will usually leave you with nearly clear see through
oil and much of the scent gone.


-
I currently use 2 paper towel toosed in a funnel to filter the oil.
Would you say that a cheesecloth is more effective ?
(I'm asking because I might buy it if it is).
-
-We also add borax and baking soda to use them for laundry soaps. Borax whitens and cleans, baking soda
deodorizes.I use one to two cups of each for every 5 lbs of fat/oil.


-

I did try this soap for the laundry, but the clothes would'nt be smell free.
I might try the trick with the baking soda.
Also: even if the soap was melted before the laundry, it would make soap
stains on the laundry, sometimes. I was gonna try and use ¨Potassium
hydocyde instead of Sodium Hydroxyde, in order to make liquid soap, but
Potassium Hydroxyde is nota available anyware I looked for it. It must
be even too *dangerous, I guess

Huey


Sorry, got sidetracked and just getting back.

Don't know about the cheesecloth vs. other things, it is just what we
always used. My mother and grandmother had canisters (that came with
the canister sets back then) that said OIL. When you raised the lid
there was a strainer basket and we poured all oils from dinner into
the can, let it cool then put it in the fridge. When it was full it
was scraped into paper freezer boxes and tossed in the deep freeze
until we made soap. We would spend a week melting it all down and
straining it through a large metal colander lined with several layers
of cheesecloth. Still do it this way out of habit but doing less as I
get older. Plus I probably have enough soap to keep me going the rest
of my life LOL.

If your soap is leaving oil stains you have leftover oils - it has not
completely saponified all the oils and has too much superfat. You prob
need more lye in your formula. You could use a lye calculator to work
it out. The MMS calculator is the best:
http://www.thesage.com/calcs/lyecalc2.php

In the old days people heated lard and oils then poured lye into the
pot until it seemed to start thickening. This is the reason I get
people at craft shows saying "is that LYE soap" (unaware that ALL soap
is lye soap) "my granny used to make that stuff and it would take the
hide off of 'ya". Yeah, she put in too much lye but today with lye
calculator's and digital scales we can make the perfect bar of soap.
And yes, I stirred soap in one of those big black pots while my
grandmother poured in the lye. We made it in the back yard and it took
the hide off LOL.

Definitely try the baking soda. We used that even with regular
detergents in the summer months in the deep South because it helped
with sweat odors in the old days of no a/c.

Hope this helps
Linda B in TN
PS the deep fried green beans actually sound tasty

  #12  
Old December 15th, 2010, 11:46 AM posted to alt.support.diet.low-carb
Hueyduck[_3_]
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Posts: 27
Default Shirataki noodles: how do you prepare/like them?

Linda B in TN a écrit :

(...)
In the old days people heated lard and oils then poured lye into the
pot until it seemed to start thickening. This is the reason I get
people at craft shows saying "is that LYE soap" (unaware that ALL soap
is lye soap) "my granny used to make that stuff and it would take the
hide off of 'ya". Yeah, she put in too much lye but today with lye
calculator's and digital scales we can make the perfect bar of soap.
And yes, I stirred soap in one of those big black pots while my
grandmother poured in the lye. We made it in the back yard and it took
the hide off LOL.

(...)

I enjoyed reading your story.
I kind of miss thos family ceremonials. Your soap tradition made me
think of the time I followed my mother when she was harvesting honey
Wich is not more dangerous than making soap, I think. One has to be as
careful and calm to do it
-

Definitely try the baking soda. We used that even with regular
detergents in the summer months in the deep South because it helped
with sweat odors in the old days of no a/c.

-
I will. try it.
But as you pointed out, it's more and more clear that my try outs with
diluted frying-oil-soap were made with a sopa that was not saponified
enough.
I'll try cheseclose too.
-

PS the deep fried green beans actually sound tasty


They are.
This is a totally empirical recipie (basically, it's: toss in hot oil,
wait, drain, salt)

- heat 2 or 3 liters of oil (The taste I prefer is sunflower, but health
wise, it's not so great [lot of omega6 wich we don't care so much about,
and no omega 3 or 9 at all :-/] ) =170°C is enough, 160° is not

- use green string been , still frozen. The more they are defrosted
before the plunge, the more dry they will taste. I don't like it so
much. But they are also less oily. Never tested with fresh ones, though.
Yellow string beans are ok, but have a little acidity to it.

- put about 500g (a pound)in the frying basket and deep fry it,
plungeing it very, very, very slowly (there's gonna be a lot of steam in
the beginning). I'm using an old fashionned deep fryer (wich is
basically an big cooking pot with a frying basket in it
http://static.weezbe.com/cuisinedjp/...104426_200.gif
So I do'nt know about using a regular electrical device. So watch out
for your eyes and your skin. (this is where being used to making soap
helps

- let it fry until the beans start to becomes a bit rigid.

The process is curious: during like 10-15 minutes, the beans will look
like gummi worms in heat. And in 4-5 minutes, they become a bit rigid.
It only takes 1 minute to turn them into bad tasting carbon sticks, so
it has to be watched a lot at the end of the cooking.
I use a fork to "feel" the rigidity of the beans in the oil bath.
They should be a bit rigid, but still a bit heavy. If they feel like
they are suddenly very light, like they weight almost nothing, it means
they were fried too long.

- drain, throw on paper towel and add salt.

I made it for friends, once, and they were amazed that something so
simple coudl be so good.
This is clearly the best substitute for potatoe chips I found (not that
I miss potato in any way).


Huey

  #13  
Old December 28th, 2010, 04:11 PM posted to alt.support.diet.low-carb
Linda B in TN:)
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Posts: 3
Default Shirataki noodles: how do you prepare/like them?



I made it for friends, once, and they were amazed that something so
simple coudl be so good.
This is clearly the best substitute for potatoe chips I found (not that
I miss potato in any way).

Huey


Definitely trying these when I go back to low carb. Right now it is
winter and $250 electric bills are wiping out my grocery money so it
is lots of rice, potatoes and bread until things warm up. Staying LF
but hating it and feeling rotten. Will put the beans in my recipe
cards to try in the spring.

Thanks
Linda B in TN who is still buried in over 10 inches of Christmas
snow LOL

 




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