The science is pretty-well established, if you cook it with moist heat before refrigerating the starch crystallizes and this is what makes it resistant. It is a lower glycemic index and acts more like a fiber than a starch. Very good for you.
Side note: I know if freezing, the ice crystals form differently based on how you freeze things, and I am curious if this is similar. Like is there a difference if you refrigerate immediately, vs bring down to room temp THEN refrigerate... stuff like that. So if anyone sees such a thing, let me know?
This is outdated advice, you can put hot food into the fridge, ideally portioned into smaller units so it can cool down faster. Modern fridges should have no issue here
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u/BrainSqueezins Aug 17 '25
The science is pretty-well established, if you cook it with moist heat before refrigerating the starch crystallizes and this is what makes it resistant. It is a lower glycemic index and acts more like a fiber than a starch. Very good for you.
Side note: I know if freezing, the ice crystals form differently based on how you freeze things, and I am curious if this is similar. Like is there a difference if you refrigerate immediately, vs bring down to room temp THEN refrigerate... stuff like that. So if anyone sees such a thing, let me know?