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heidih

heidih

@Dejah  Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjoys tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months.    https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

heidih

heidih

@Dejah  Maybe odd (cuz I am) browned tofu gives me the similar satisfaction as a starch. I usually cube, give a little oil massage, and broil as I am lazy and it is just some foil on a sheet pan. On the konnyaku noodles I have found over many years that rinse, blot dry and dry heat does in fact lend a differnt enjoyable texture Of course I am one of the nut jobs that enjyos tendon... I use them just rinsed in soup preps.I have yet to try Kenji's plan but will when it surely will heat up in a couple months.    https://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html

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