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kodi at wrote on 3/15/05 9:44 PM:

> 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.
>

You got "scant" right. It means just under whatever the amount is.

Mealy potatoes means not waxy ones. For mealy potatoes, look for bags of
potatoes labeled "Idaho" potatoes or Russet potatoes. They are usually
longer and narrower than other kinds. They also usually have thicker or
rougher skins, and are rather large. Potatoes with smooth skins usually
have smooth, firmer flesh.

And yeah, it really does matter. I don't know what the recipes are for that
you are looking at, but mealier potatoes give off more starch and are
fluffier inside. So if your recipe calls for them, it's because the texture
is correct for whatever you are making. Mashed, baked and french fries are
usually better when when made with "mealy" potatoes, such as Russets.
Waxy potatoes are better suited for salads and other preparations where it's
desirable for the potatoes to hold their shape.