. . . a chef's secret
can be classed into two varieties; waxy and floury.
A potato low in solid content (high in water) will be
a good masher but a poor fryer, whereas a potato high
in solid content (low in moisture) makes an excellent
fryer or roasting potato. If a good boiling potato is
required a medium to high solid content is required.
it is important that chefs know the different potato
varieties and their properties, this information should
be readily available from local suppliers in the form
of a chart. Failing this a simple test that can be done
is to test the potatoes density (or specific gravity):
1kg salt in 8 litres of water ( 20° C )
some potatoes in the water
that float will make good frying, roasting or boiling
that sink will probably cook up floury and best left
from the website of Chef Jos Wellman
who you know as Tallyrand. Having travelled the world
learning his craft, he is now working in New Zealand
teaching the next generation. His website is packed
with fascinating information, like this piece, about
the art of cooking and its history.