Dear MEL Topic Readers,
The surprisingly complex chemistry of the humble spud.
Potatoes aren’t just one kind. There are several distinctively
different ones but not just by the size, color or shape but by how much starch
is in them. Some of them have as much as 22% and others have only 16% starch.
Will that make that much difference? Yes, it will. For dishes like fried,
mashed and baked potatoes, ones with higher starch offer better taste. But for
boiled potatoes, waxy ones with less starch will work better.
It seems what potatoes to buy is up to what dishes you’re going to make.
If you can’t plan your menu ahead of time, stick with certain ways of cooking.
Enjoy reading and learning how to make the best use of this usually-friendly
companion for your meals. But in case you never cook, don’t be bothered by
this.
p.s. What kind of potatoes does Mark Watney grow and eat while he is on
Mars? Watch or read “Martians.”
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