Browsing through my The Martha Stewart Living Cookbook, I found a little paragraph to expand on the knowledge of potatoes that began with, yes, another Martha source, her magazine.
The knowledge begins with the difference between floury and waxy.
Floury potatoes are high in starch, and cookd up fluffy, easily absorbing liquid, making them perfect for mashed and roasted potatoes. E.g. Russet aka Idaho baking potatoes
Waxy potatoes are low in starch and have a denser texture; keeping their shape when cooked, making them perfect for potato salad, but make for gummy mashed potatoes. E.g. red potatoes
All purpose potatoes have a medium starch content and can be used for both roasting and salads. E.g. Yukon Gold and fingerlings.
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