KONJAC ROOT AND SHIRATAKI

What are the root of Konjac shirataki and and how to use them in the kitchen?
The konjac or glucomannan (konjac Armorphophallus) is an old tuber cultivated in Japan, China and South Korea. The bulb or root of the Konjac is used therein Japanese for over 2000 years, in raw form or as a refined product.
Why enter the Konjac in our diet?
The Konjac is highly nutritious, containing glucomannan, 16 different types of amino acids and minerals like calcium, phosphorus, iron, zinc, manganese, chromium and copper, is very suitable as food for those on a diet because it is low-calorie, low in fat and high in fiber.
The Konjac products in the kitchen?
It is extracted from the Konjac flour or glucomannan powder used in the kitchen:

  • as a thickener (in gluten-free products to play the function of gluten) in the same dose of xanthan
  •  to prepare pasta konjac (shirataki) in various sizes.

The shirataki are already prepared and are presented in two ways:

  • dry – to be rehydrated by soaking them in a saucepan with boiling water for 7 minutes
  • already rehydrated and stored immersed in a preserving liquid – ready to be rinsed under water and immersed in boiling salted water for 1-2 minutes.

Or you can prepare at home here is the recipe.

Not everyone loves shirataki as a simple substitute for pasta or rice, some consider them to be gelatinous and tasteless. I find that these two characteristics are not a defect but an advantage, not having a strong taste emphasize the taste of all the ingredients that accompany them whether sweet or savory. Their looks vaguely gelatinous also allows you to use them as thickeners avoiding the use of cereals, dairy products, non-natural ligands eggs or products.

Used imaginatively in the kitchen can be a great help for:

  • substitute bread and cereals in recipes
  • prepare sweet and savory fillings without eggs and cereals
  • thicken creams and sauces without eggs
  • prepare puddings also without eggs
  • cakes and pies without cereals.

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