Va­ri­eties and cook­ing styles

Or­der free re­sources at http://bit/ly/GetPo­ta­toRe­sources

NZ Grower - - PotatoesNZ Inc. -

Pota­toes New Zealand re­cently re­leased 2 new re­sources to ed­u­cate peo­ple about potato va­ri­eties (the dif­fer­ence be­tween waxy vs floury vs all-pur­pose pota­toes) and one about potato cook­ery terms.

Potato va­ri­eties and how they cook is a gen­eral guide to show how spe­cific potato va­ri­eties typ­i­cally cook. Pota­toes are af­fected by weather, growing con­di­tions and the time of year so we rec­om­mend buy­ing pota­toes that have been cook tested and la­belled to help you make the right choice.

At a ba­sic level, waxy smooth tex­ture pota­toes are best for boil­ing, sal­ads, braises and stews. Whereas floury, fluffy tex­tured pota­toes are best for mash­ing, roast­ing, chips, and wedges. If you want on type of pota­toes to suit all cook­ing op­tions choose a gen­eral pur­pose potato.

Ever read a recipe only to be flum­moxed by French terms like Pommes Dauphine or Pommes Mar­quis? Un­sure what this means? Well the Guide to cook­ing pota­toes re­source is just the thing for you. This fact sheet lists the English name and Clas­si­cal (French) name whilst giv­ing a ba­sic de­scrip­tion of how to cook pota­toes in this style. These re­sources were de­vel­oped based on feed­back from the Home Eco­nom­ics Technology Teach­ers As­so­ci­a­tion of New Zealand (HETTANZ) Ex­ec­u­tive Com­mit­tee. These re­sources were pre­vi­ously posters and have been re­designed as info sheets for teach­ers, culi­nary tu­tors, grow­ers and re­tail­ers to tear off and give to their cus­tomers.

Pota­toes New Zealand pro­duces a range of re­sources to in­form and in­spire teach­ers, culi­nary tu­tors and home cooks. These range from nu­tri­tion in­for­ma­tion to va­ri­ety de­scrip­tions to recipes and much more. Or­der on­line at http://bit/ly/GetPo­ta­toRe­sources.

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