I’ve made both of these. Despite the fact that I am practically 75% salt at this point, I didn’t care for the salt-crusted ones. Too desiccated, shrimpy, salty.
I like the smashed tater recipe, too. Both the one I posted and the smashed one are generally more work than I care to put into roasted potatoes, especially since I can get fairly similar results by par-boiling, then air-frying them (like I did a couple of days ago as a side for Peruvian chicken).
Depending on my mood, I may or may not smash the finished product
Microwaved the egg/spinach/ricotta at 70% power for 45 seconds to keep the egg on the soft side.
Rolled it up in a crepe and topped it with cheddar, I happened to have my torch on the counter , so gave the cheese some heat.
That took under 10 seconds to melt, I was using a plumber’s torch.
Definitely do again, assuming I had crepes handy.
I feel very uneducated on the ways to truly cook using the microwave. I do all the reheating, melting tricks folks suggest there. Since I cook larger quantities of rice, reheating rice in the microwave is almost a daily task - build up those resistant starches! The only short cut I’ve added recently is using it to make the rice slurry that I add to my homemade kimchi now.
Last year, I remember hearing several pieces of health research that came out (or bringing attention to…) that foods traditionally viewed as starchy and causing those dreaded glucose spikes can be mitigated by cooling the foods (spaghetti, rice, etc.) and then just reheating them when you’re ready to eat them. This created resistant starches which are beneficial to your digestion instead, and prevents those glucose spikes. So all those folks who avoided rice or pasta, this is a way to be able to enjoy them again.
I already made larger batches of rice on most nights, so now I make sure to pack up single servings once the rice cooker is done and get them cooled and in the fridge as soon as reasonable. I will then use that rice over the next 2-3 days, so that is what I use my MW for most often. It’s not the MW I think doing that - it’s the cooling of the rice (or starchy food) that does that.
Gotcha. Think I read about it somewhere as well, and thought that might be what you meant. I can certainly see doing that with rice (we do it all the time, although mostly bc we just make more than we can eat and have perpetual leftovers), but I can’t really wrap my head around (c)old pasta.
Luckily, we don’t tend to go overboard on portion size when eating either, and don’t eat pasta all that often.
@kobuta There’s been a fair bit of previous discussion here over the years about resistant starch – not just rice, but potatoes, pasta, pretty much all carbs really.
Some links to threads with articles that may be of interest :
