shirataki noodle question
I have resisted these, but decided I should try them. I want to make myself a mac and cheese dish with them. I know I need to rinse and micro, and let the "natural aroma" dissipate. Any other tips about handling these? How about getting them to taste good?
Thanks in advance.
You might want to try kelp noodles instead. If you boil them long enough, they are a passable substitute for vermicelli -- maybe too thin for mac and cheese, but worth a try.
LOL. I'm sorry, but the rubber and slime factors make them a poor choice for mac and cheese. Or much else, IMO.
The only good news is that the smell goes away quickly with rinsing.
I sometimes buy the tofu shirataki noodles and use them in Asian soups. They are a traditional ingredient and are good that way. When used in soups (salty broths) they lose the rubber-ish texture and are easy to pick up with chopsticks. They are especially good in spicy chicken broth soups.
I have tried them in western food preparations as a substitute for pasta...and have always been disappointed. They are not pasta.