Thanks, I boiled some water and tossed them in it, They were rubbery and I ate some of them but could not eat all of them. I googled them and a page on about.com said to boiling them to help reduce the rubbery feel and to dry them THOROUGHLY. I will try boiling them next time. I also read the kind mixed with tofu are better, less rubbery.
The ones I cooked are not labeled shirataki but in reading at about.com, they are all made from the konjac plant. If anyone is interested, I cut and pasted some info. the link for more is
Saturday, 30 May 2009
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