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Old 08-19-2004, 04:13 PM   #1
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boiling out carbs?
I've noticed that after cooking something like pasta or beans the water used to boil it is somewhat thick and starchy, even if I try not to overcook. Does anyone know if boiling makes a considerable difference in the carb content of the food?
 
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Old 08-21-2004, 02:54 AM   #2
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No.
 


Silver and gold, silver and gold....
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Old 08-21-2004, 10:07 AM   #3
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That's what I wanted to hear.
 
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