"kodi" > wrote in
oups.com:

> Well, I'm not much of a cook, and I've just bought a new cook book.
> There are a couple of terms I'm not at all familiar with.
>
> Many of the recipes call for 'scant' 1/2 cup . What does this mean? I'm
> thinking it must mean just under 1/2 cup. Is this right?
>
> Also, when talking about potatoes, it says to use 'mealy' potatoes. How
> on earth do I know which potatoes are mealy? And does it really matter?
>
>
> Thanks for any help.
>
>

Scant means just under, real close, almost...select the discriptor of
choice.

there are 2 baic types of potatoes....waxy and mealy. A waxy potato is
also called red potato and a mealy potato is also called a white potato.
It isn't that simple but that will do till you try both types. A waxy
potato is better for boiling as it stays firmer. A mealy is better for
baking cause it is fluffier inside. But all gloves are off for the Yukon
potato as it has the better qualities of the 2 kinds combined.

Waxy potatoes have; when cleaned; a almost smooth shiney red skin. Mealie
potatoes on the most part have a rougher brownish skin. Yukon golds have
a almost smooth shiney light brown skin. So now you'll be able to
recognize the 3 standard potatoes offered up for sale at the supermarket.

I prefer the red potato for everything...but that's my personal taste
choice. Other people are more discerning and use the strengths of each
type of potato for various dishes.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban