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"Sweet potatoes have a starchy texture and sweet flesh," Gavin said. "The major types are grouped by the color of the flesh, not by the skin." ... "Yams are less sweet than sweet potatoes," Gavin ...
Amflora (also known as EH92-527-1) is a genetically modified potato cultivar developed by BASF Plant Science. "Amflora" potato plants produce pure amylopectin starch that is processed to waxy potato starch. It was approved for industrial applications in the European Union on 2 March 2010 by the European Commission. [2]
The plant is very susceptible to viruses and is slow to mature (10–12 months), but requires much less fertilizer input than the potato. Its harvest season in the Southern Hemisphere spans from January to September. Arracacia's roots need to be picked promptly lest they become woody.
Restaurants such as McDonald's use russet potatoes for their size, which produce long pieces suitable for french fries. As of 2009, "McDonald's top tuber is the Russet Burbank". [5] The russet Burbank is more expensive than other potatoes, as it consumes more water and takes longer to mature, while it also requires large amounts of pesticides ...
Dioscorea bulbifera (commonly known as the air potato, air yam, bitter yam, cheeky yam, potato yam, [2] aerial yam, [3] and parsnip yam [4]) is a species of true yam in the yam family, Dioscoreaceae. It is native to Africa, Asia and northern Australia. [ 1 ]
We mean it. Read no further until you really want some clues or you've completely given up and want the answers ASAP. Get ready for all of today's NYT 'Connections’ hints and answers for #551 on ...
They are also fairly common in Northeastern Brazil, where they might be called batata (literally "potato"), but less so than true yams of the genus Colocasia. According to Brazilian folk knowledge, the eddoes most appropriate to be cooked are those that are more deeply pink, or at least pinkish lavender, in the area where the leaves were cut.
In some cases, parsnips are boiled, and the solid portions are removed from the soup or stew, leaving behind a more subtle flavour than the whole root and starch to thicken the dish. Roast parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday ...