Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Chemistry & Cooking - What you Need to Know

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Pasta and Rice May Be Healthier as Leftovers. Here’s Why. (www.nytimes.com)

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[–] [email protected] 1 points 10 months ago* (last edited 10 months ago)

Cooling starchy foods can cause some changes to their structure that may benefit your health, Dr. Bajka said. Here’s what we know.

What is resistant starch?

Resistant starch is a type of fiber that is naturally present in many types of plant foods, such as whole grains, beans, nuts, seeds, green bananas and plantains. But it can also be increased in other foods that mainly contain regular starch, like rice, pasta and potatoes, after they are cooked and then cooled.