larry_stewart
Master Chef
Just wondering if someone can give me some general rules about what varietis of potatoes are better for a specific recipe/ purpose. For example, which are better for mashed potatoes, stews, beaked potatoes, soups, fries, home fries ...
Im sure the consistancy, starch, ability not to break down while cooking and other properties play a role in all of this,
Anyway,
thanks in advance
Im sure the consistancy, starch, ability not to break down while cooking and other properties play a role in all of this,
Anyway,
thanks in advance