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Theoretically roasting them more should cook them further, however after cooling and drying in the fridge they may not come out with a very nice texture. Try microwaving a few of them before you roast them, if microwaving cooks them to they are done and you still want to eat them afterwards then roasting is a good option. If microwaving them doesn't work out ...


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I think there may be a mistaken assumption about the glycemic index of the pasta dish and mashed potatoes. If you were eating pure pasta with nothing else or mashed potatoes made of mashed potatoes and nothing else than they would be high gyclemic index foods. However, fat reduces the glycemic index of food a lot (so does fiber). Alfredo sauce has a lot of ...


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I made gnocchi for 2 years at restaurant... in those two years i observed to following things about making gnocchi. the type of potato Changed the ratio of flour, and egg if using egg. As i am living in the Southern Arizona. I settled on using the Classic 1 lbs Russet Potato. the size of the potato and how long and at what temperature you bake it... I ...


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I find that the side against the pan (for any ingredient in a roasting situation) tends to brown more readily. So, if you want even browning, you'll have to turn your potatoes as the cook. Beyond that, it's just personal preference.


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How much of the salt from the cooking liquid gets into the potatoes? Not much. But more importantly, if you're worried about salt content, it's better to just cook the potatoes in unsalted water, and salt the mashed potatoes to your liking when you mash them. There's nothing magical about the salt absorbed during boiling... it'll taste as salty, and be as ...


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From the linked question on pasta absorption, When cooking pasta in salted water how much of the salt is absorbed?, which basically says "the more salt you put in, the more will be absorbed". However, one thing I've always thought to be true is that if you don't put enough in when cooking, you seem to have to add a whole lot more afterwards to lift the ...


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