Do you ever read something on Instagram or Facebook and then wonder, “Could this possibly be true?” Well, we did today, and it sent us on a deeper Internet search. So if you have been wondering about these food-related things, here’s what we found out:
True or false: Cooling pasta in the refrigerator for 24 hours after cooking turns regular starch into resistant starch, which helps reduce blood sugar spikes?
According to Ohio State University’s Health & Discovery website, “(R)efrigerating pasta for 24 hours or more, then eating it, cuts the amount of starch in it that your body digests. When pasta is refrigerated, some of the starch in it loses its original structure and forms a new structure that passes through the body without being digested in the same way. That process is called starch retrogradation.”
However, it is important to note that this only works on complex carbs (also known as “starchy” carbs), and it isn’t a complete conversion. It’s also not a silver bullet for better health, because we still need to eat a balanced diet. But cooling pasta, ideally for 24 hours, does turn some of the starch into a more resistant starch and acts much like fiber to help you feel fuller longer.
Verdict: True. So, if you want the most benefit from your pasta, cool it for 24 hours before consuming.
True or false: Butter temperature is the biggest determinant of flat cookies?
While Martha Stewart’s “Why cookies spread” page ultimately says that the temperature of all the ingredients, as well as the oven, determine cookie spread, many other bloggers indicate that the temperature of the butter is #1.
Cookthismuch.com says, “The first culprit behind excessive spread is almost always butter temperature.”
Mybetterbatch.com says, “Butter is one of the most important ingredients in cookies, contributing to both flavor and texture.”
Thebakinghow.com says, “Excess fat or butter – causes cookies to spread too much, lose their shape, and turn out soft and crumbly.
Verdict: Probably mostly true? Try making your favorite cookies with room-temperature butter and see if it makes a difference! 😉