Battle_Masker@lemmy.blahaj.zone to 196@lemmy.blahaj.zoneEnglish · 1 month agoIt's timelemmy.blahaj.zoneimagemessage-square15linkfedilinkarrow-up11arrow-down10
arrow-up11arrow-down1imageIt's timelemmy.blahaj.zoneBattle_Masker@lemmy.blahaj.zone to 196@lemmy.blahaj.zoneEnglish · 1 month agomessage-square15linkfedilink
minus-squareShayeta@feddit.orglinkfedilinkEnglisharrow-up0·1 month agoCan they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?
minus-squareAtelopus-zeteki@fedia.iolinkfedilinkarrow-up0·1 month agoRe-Heat no problem, resistant starches remain. Typically if the oven gets used for anything else, I also put in some 'tatoes, as well. Have you never had cold potato salad on a hot summer’s day?
minus-squareShayeta@feddit.orglinkfedilinkEnglisharrow-up0·1 month agoInteresting. I wonder if I could do the same with wheat (flour) by hydrating it, cooking it, cooling it, dehydrating, and then grinding it back down into flour again to have healthier bread and pasta.
minus-squareprole@lemmy.blahaj.zonelinkfedilinkEnglisharrow-up0·1 month agoThe last step there would probably, physically, break down all of the starches.
Can they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?
Re-Heat no problem, resistant starches remain. Typically if the oven gets used for anything else, I also put in some 'tatoes, as well.
Have you never had cold potato salad on a hot summer’s day?
Interesting. I wonder if I could do the same with wheat (flour) by hydrating it, cooking it, cooling it, dehydrating, and then grinding it back down into flour again to have healthier bread and pasta.
The last step there would probably, physically, break down all of the starches.