They are acceptable on induction, the ones without tofu. there is a specific way to cook them for best texture and you really have to rinse them in cold water for a good long while prior to cooking because they come packaged in a water solution that has a fishy smelling preservative. Most people can't get past the smell of that, but I assure you if you rinse them right and cook them right they are good. Let me know if you want to know the proper way to cook them.
PLEASE let me know! I think it'll help curb my craving for pasta, so i'm willing to give it a shot!
That craving will go away. I'm Italian so I grew up eating pasta every day and still cook it daily for my dad but now I have no desire to eat it. The point of Induction is to get rid of the cravings - give it time, it'll work.
I love these ! I use them as pasta for spaghetti bologneses, and in stir fries and with prawns, garlic and mushrooms with light cream for a real treat. I agree they smell at first but I rinse them thoroughly and then cook them in a pan with other flavours. They have been a life saver for me.
I use shirataki noodles now and then. The smell is horrid, and the rinsing they recommend is inadequate. That said, they do have a reasonably pasta-like texture and after cooking they have little or no flavor, so the sauce and other condiments are the flavoring.
Last edited by Enjah : 01-11-2013 at 07:41 PM.
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