an_engel_on_earth [he/him, they/them]@hexbear.net to food@hexbear.netEnglish · 20 days agoLiterally can't stop making refried beanshexbear.netexternal-linkmessage-square20fedilinkarrow-up196arrow-down11
arrow-up195arrow-down1external-linkLiterally can't stop making refried beanshexbear.netan_engel_on_earth [he/him, they/them]@hexbear.net to food@hexbear.netEnglish · 20 days agomessage-square20fedilink
minus-squarequarrk [he/him]@hexbear.netlinkfedilinkEnglisharrow-up5·20 days agoI would guess the benefit is a more starchy dish. Like when cooking pasta and you reserve some of the water from the boil, then add it back later to make the sauce stick better.
minus-squareroux [he/him, they/them]@hexbear.netlinkfedilinkEnglisharrow-up4·20 days agoThis makes sense. I was thinking it was just being used as a fat substitute maybe.
I would guess the benefit is a more starchy dish. Like when cooking pasta and you reserve some of the water from the boil, then add it back later to make the sauce stick better.
This makes sense. I was thinking it was just being used as a fat substitute maybe.