what is the difference between scalloped potatoes and potato gratin?
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The key difference between scalloped potatoes and potatoes au gratin is whether or not cheese is used. Potatoes au gratin uses grated cheese. Scalloped potatoes do not, they use heavy cream or milk. Also, scalloped potato slices tend to be thicker than au gratin.
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The traditional Cornish pasty is filled with beef, sliced potato, turnip or swede (also known as a rutabaga) and onion, and baked. ... In a proper pasty, the filling ingredients must never be cooked before they are wrapped in the pastry casing; that is the main difference between a pasty and an empanada.
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(However, mature round red potatoes are also called new potatoes simply because they are small.) New potatoes are also called baby potatoes and sometimes creamers. They can be as small as marble-sized. ... New potatoes are thin skinned and very moist with a crisp, waxy textured flesh.
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Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes) are also good.
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Compared to wheat- or grain-based vodkas, a potato vodka is usually a bit heavier with a dense feel in the mouth, while the flavor profile tends to be more flavorless with a bit more natural sweetness.
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Tater tots versus potato croquettes: Both dishes are made from mashed potatoes all right. But the croquettes have cheese and are breaded with flour and egg before deep-frying. ... Their only difference is the shape – hash browns are flat while tots are cylindrical.
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Headley details the difference between three varieties of potatoes: starchy, waxy, or all-purpose. ... 2) Waxy potatoes (red-skinned and fingerling potatoes): These potatoes are great for soups and salads because they hold their shape so well during cooking.
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Yukon Gold (a variety of yellow potatoes) are my preference for mashed potatoes. They have a medium starch level, beautiful golden yellow hue, and are buttery and rich in flavor compared to classic Russet potatoes.
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High starch potatoes like Idaho potatoes (also called Russet potatoes) are best for French fries. This variety is denser and they have the least amount of moisture in them. Avoid waxy potatoes, a category that includes any with red skin, new potatoes, and fingerling potatoes.
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They are available in many different flavors. Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping; a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the chunkiness.
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Boiled potatoes contain about 80 per cent water and are relatively low in energy 345 kilojoules per 100 gram). In comparison, baked potatoes, because they contain less water, have slightly more energy (365 kilojoules per 100 gram).
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The bright, white flesh of a Russet potato becomes fluffy and dry when cooked. With a medium starch level, yellow potatoes have a subtly sweet, buttery flavour. The lower starch content and waxy texture of red potatoes allows them to hold their shape after cooking. White potatoes hold their shape after cooking.
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Estima – its wonderful firm, moist texture and mild flavour makes for exceptional baking potatoes. ... Melody – this potato is a smooth skinned potato with a yellow flesh, which is quite dry. Ideal for mashing, boiled or wedges.
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The long white and russet are similar and contain higher amounts of starch, with a low moisture content. The russet potato is rounder and has a brownish skin with a lot of eyes. In contrast, the long white is longer (hence the name) and has a thin, grayer skin. ... Round potatoes make the best mashed potatoes.
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As nouns the difference between patty and fishcake is that patty is a flattened portion of ground meat or a vegetarian equivalent, usually round but sometimes square in shape while fishcake is a mixture of flaked fish, mashed potato and seasoning made into a patty and shallow fried.
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The white sweet potato is a great middle ground between an orange sweet potato and your favorite russet. The white sweet potato has a slightly more crumbly and dry texture than an orange sweet potato, as well as a flavor that's slightly less sweet.
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Both potatoes are a healthy carbohydrate source. And the same amount of white potatoes and sweet potatoes contain about the same amount of carbohydrates (1/2 cup = 15 grams of carbs). Sweet potatoes, however, have more fiber and are slightly lower on the glycemic index than white potatoes.