Battle_Masker@lemmy.blahaj.zone to 196@lemmy.blahaj.zoneEnglish · 2 days agoIt's timelemmy.blahaj.zoneimagemessage-square20fedilinkarrow-up1471arrow-down14cross-posted to: 196@lemmy.world
arrow-up1467arrow-down1imageIt's timelemmy.blahaj.zoneBattle_Masker@lemmy.blahaj.zone to 196@lemmy.blahaj.zoneEnglish · 2 days agomessage-square20fedilinkcross-posted to: 196@lemmy.world
minus-squareAtelopus-zeteki@fedia.iolinkfedilinkarrow-up7·2 days 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-up1·19 hours 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-up2·17 hours agoThe last step there would probably, physically, break down all of the starches.
minus-squareShayeta@feddit.orglinkfedilinkEnglisharrow-up1·8 hours agoTruly? The resistant starch molecules are so large physical grinding breaks them down?
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.
Truly? The resistant starch molecules are so large physical grinding breaks them down?