"limey" wrote in message
>
> "kodi" wrote in message
>> 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?
>
> I'd make sure I had just 1/2 cup (leveled off), not rounded.
>>
>> 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?
>>
> I go by the type of potato. I consider russets (or baking potatoes)
> mealy, and red potatoes and Yukons waxy. HTH
>
> Dora

I buy Yukons only when they're the new crop - then they are waxy.

Dora