- theorajParticipantJanuary 14, 2016 at 12:56 pmPost count: 1
One other person posed this question. In the FTD book, it states that say, reheating low fp rice should be ‘thorough’ because it re-gelatinizes it (vs I guess the state it is in while it is sitting there, previously cooled and stored in a bowl in your fridge).
There is no way, at present, I can survive without say, making a batch of rice and eat it later that day/week; usually I make a big bowl, let it cool, then store it in my fridge. I try to make sure that it’s not overly moist when I store it, as well.
Similarly, low fp potatoes. I presume that baking one, then putting it in the fridge to eat later has the same problem.
Recommendations? Facts? Thanks!!
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