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Post by marches on Aug 22, 2014 12:07:52 GMT -8
What do these mean? See it a lot - taters described as waxy or starchy.
Are waxy potatoes for roasting and chipping and starchy for boiling and steaming?
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Post by Tom Wagner on Aug 22, 2014 12:23:32 GMT -8
Reverse
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Post by marches on Aug 23, 2014 4:14:36 GMT -8
Ah. How would one assess this with their own hybrids? Just boil some and see which ones don't fall apart? |
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Post by wmontanez on Aug 23, 2014 4:42:39 GMT -8
A quick test and non-destructive method is you boil in jacket a potato, press the potato skin against flesh, if it gives away (starchy) or stay firm (waxy) is an overall indication. Specific gravity: There is a very high correlation between the specific gravity of the tuber and the starch content and also the percentage of dry matter or total solids. SG = Weight of tubers in air divided by difference between (weight in air) - (weight in water) www.depi.vic.gov.au/agriculture-and-food/horticulture/vegetables/potatoes/potatoes-factors-affecting-dry-matter"A simple method that can be used to separate high and low specific gravity potatoes is to prepare an 11 percent brine solution of one cup salt per 9 ½ cups of water. The resulting solution will have a specific gravity of close to 1.080, the figure used to measure the high quality of solids content in a Russet Burbank potato. Potatoes that sink in the solution will have a high specific gravity and a light, mealy texture when cooked. Low specific gravity potatoes will float, have a lower starch content, and may have a waxy, soggy texture." Also to compare how much starch is in a starchy potato, without a lab, one can stain with iodine a slice of potato. The more starch present in your sample the more iodine changes to purple and if no starch is present stays yellow. It is a color code test but is a destructive method as you will throw away the slice of potato. www.webexhibits.org/causesofcolor/6AC.html |
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