Has anyone been able to make konnyaku or shirataki with this product?

I bought this specifically so I could make konnyaku/shirataki noodles. My first experiments involved making a konnyaku block then slicing it into noodles. That was a real challenge, but I eventually managed to get some consistent results. The most time consuming part was the cutting. Then, I was hit with a stroke of inspiration: Instead of making blocks to slice, why not make the noodles directly? Before the jelly sets, I'd put it into a piping bag, and squeeze out noodle strands into a pot of hot water. It's worked pretty well, and I like the results, so I'll keep doing it.This stuff is pretty delicate, and doing it wrong would yield pretty bad results. I should know. I've lost quite a few batches that way. Here's how it works:1) Get a pot. Put in 1 or 2 cups of cold water. Up to you how much you want, really. For me, 1 cup should produce plenty of jelly for a meal.2) Slowly add konjac powder into the water. It's about 1 teaspoon per cup. So if you went with two cups, two teaspoons. Simple ratio. Whisk the powder into the water to avoid lumps.3) Get 100 ml of cold water, mix in 1/8 teaspoons of pickling lime per cup of water you're using for the jelly. i.e. if you had one cup, then 1/8 tsp. 1/4 tsp if you used two cups, etc. Set it aside for now. You can get pickling lime from Amazon too.4) Turn on the stove, heat the jelly while stirring until it reaches a pasty consistency.5) Switch off the fire. Stir your pickling lime mixture if it's started to settle. Then pour it into the pot with the jelly.6) Mix this well, until your jelly once again reaches a pasty consistency. It should turn white at this point.7) Depending on what you want, you can either pour the jelly into a rectangular container to make konnyaku blocks, or make the noodles directly.If you want to make blocks:1) Pour the jelly into a moistened rectangular container. Let it set overnight. Make sure it's wet before you put the jelly in, otherwise it'll be hard to remove! 2) In the morning, just flip the container over and plop the jelly block into a pot of water. 3) Heat it for 15-30 minutes. I honestly haven't gotten this part right ever. My blocks always end up looking shredded on the outside from violent bubbles or something. I guess you're not supposed to let the water boil. Maybe.4) Get your block out of the water, and let it cool.5) Slice into konnyaku slices you can use in a tofu-like fashion.To make the noodles:1) Fill a big pot with water. Maybe 2/3. Just enough to make the noodles float. Set your stove to medium.2) Attach a tip of your choice to a piping bag. If you want thin noodles, use a small opening. If you want thick noodles, use a larger opening. Attach whatever is appropriate.3) Put your jelly into the piping bag and squeeze it out into the water. You decide how long your noodles get. But if the jelly hasn't set yet, the noodle will probably snap off the tip as soon as you release your grip on the piping bag.4) Just keep squeezing out noodles until the bag is empty. It would be handy to have someone stirring the pot to keep the noodles from sticking to each other. That was my mistake.5) Let it simmer for a bit, stirring as you do. 6) Remove from heat once it starts to boil.7) Strain the noodles.8) Store it in cold water in your fridge for... I dunno how long, really. But I cooked it after a couple of days, and it tastes legit.Hope that helps! :)

I have tried other thickener and they we very slimey, looking for something that doesn't turn everything into a goopy slime like substance.

Glucomannan is not slimey, the longer it sits the thicker it gets, but not slimey. I drink mine fast before it sets up, i drink it with a tbsp of citrucell, and a tsp of chia seeds, very fillling, very satisfying and FULL of fiber. Never follow it up with a bunch of sugery carbs or you will be in the bathroom alot and have major gas. there are alot of good recipes online, if using as a thickener, but NO this will not be slimey, more like cement the longer it sits. Do not dump this down your sink drains or your plummer will hate you....err my husband is a plummer....won't make this mistake again.

Can you use this to bulk up low carb baking?

Well, maybe/sort of, but it would take a lot of experimentation and would probably have limited use in most typical baked goods. The thing is, it doesn't behave like other "starchs", it's a "soluble fiber" that produces a "gel" when it comes in contact with liquid, so it would be likely to do strange things to the consistency of many baked goods, like making them denser than desirable, if not exactly "tough" in the usual baking-sense...

What's the difference between this product and the one listed for $19 from the same company?

I always buy mine from Kognac Foods. The price is $19.00 plus $5 for shipping/handling, and the product is excellent. I have purchased from other suppliers and received substandard product which was sand colored and did not work. I can recommend the KognacFoods supplier. The product should look like powdered sugar (very white) and should thicken almost instantly.

Konjac Foods Glucomannan Powder Bag 500 G

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