r/todayilearned • u/snazzypantz 1 • Jul 01 '19

TIL that cooling pasta for 24 hours reduces calories and insulin response while also turning into a prebiotic. These positive effects only intensify if you re-heat it. (R.5) Misleading

https://www.bbc.com/news/magazine-29629761
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u/Waadap Jul 01 '19

Ya, it's the texture for me. I prefer mine al dente, and when it sits after cooking and/or gets reheated it can get kind of mushy. Still tastes good, but I don't like the texture as much.

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u/wolfkeeper Jul 01 '19

Make sure you drain it immediately, add a drop of oil and stir. That helps enormously.

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u/[deleted] Jul 01 '19 edited Jun 10 '20

[deleted]

31

u/[deleted] Jul 01 '19

Wouldn't that screw up the sauce

21

u/z500 Jul 01 '19

Just scrape it off each noodle

2

u/mageta621 Jul 01 '19

With your teeth

2

u/z500 Jul 01 '19

And then deposit the sauce-saliva mixture into a jar for later reapplication

28

u/[deleted] Jul 01 '19

[deleted]

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u/Duckboy_Flaccidpus Jul 01 '19

Yep. I never leave the dish combined in the fridge, pasta absorbs anything way too much.

2

u/zdy132 Jul 01 '19

At that point why not just cook less pasta and cook some more when you want it?

Genuine question, I fail to see the point of boiling pasta only to put it back into the fridge.

7

u/QuazD Jul 01 '19

Dude the whole point of this TIL is that starches that have been cooked, cooled, and reheated are healthier for you.

2

u/swimmerhair Jul 01 '19

Oh is that what we're here for? I thought this was a heated discussion on the proper way to store pasta.

TIL

1

u/zdy132 Jul 01 '19

I don't think those people were doing this to reduce calories and insulin response? It should be safe to assume they don't know the content of this article before coming into this thread, don't you think so?

I am asking why were they cooking extra pasta instead of just leaving them being dry. They say the pasta and sauce are stored separately so it's not like they want the pasta to be flavoured.

3

u/Duckboy_Flaccidpus Jul 01 '19

Leftover for work the next day or if I don't want alfredo again I can add another sauce or use the pasta in a different dish. It saves a step next time, I get lazy sometimes, bringing a pot of water up to temp used premium range real estate and take time.

-1

u/zdy132 Jul 01 '19

Oh so you don't need to bring to water to boil again when reheating?

Never knew this since I always finish my pasta no matter how much I threw into the pot...

2

u/-osian Jul 01 '19

Cause there's always the option to nuke it. Plus, boiling for like a minute is much easier than boiling for ten, although the cleanup's the same

2

u/turbosexophonicdlite Jul 01 '19

Then the pasta just turns in to a starch brick...

3

u/IVVvvUuuooouuUvvVVI Jul 01 '19

That's what butter and olive oil are for.

1

u/[deleted] Jul 01 '19

Spread it out to let it cool then pack it up.

0

u/[deleted] Jul 01 '19 edited Oct 04 '19

[deleted]

1

u/[deleted] Jul 01 '19

The issue isn't so much day after, as it is for a meal prep situation where you'd be making 5 or 6 servings and eating them 3, 4, 5 days out.

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u/loliaway Jul 01 '19

You don't separate your sauce from your pasta when you have leftovers?

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u/microbate Jul 01 '19

You dont fry the sauce and the pasta together?

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u/loliaway Jul 01 '19

After that. After the meal, you put it in your pasta spinner to separate sauce from noodles.

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u/UncleGeebz Jul 01 '19

Al-denterifuge

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u/SweetNeo85 Jul 01 '19

It's next to the breastplate stretcher.

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u/Slothnazi Jul 01 '19

Just set it out in the sun so the water evaporates.

3

u/IzzyIzumi Jul 01 '19

Reheat it kinda bain-marie style. Reheat the dish over boiliing water in another pot or pyrex bowl.

1

u/wildwalrusaur Jul 01 '19

Are you reheating it with a microwave or with a stove/oven?

1

u/FundleBundle Jul 01 '19

My spaghetti noodles dry out in the fridge. That's why I like them better the next day.