I'm enjoying this Potato arc of the Ragusea anime.
@alexlutz9187
Жыл бұрын
Up there with the brownie arc
@pachychon
Жыл бұрын
Just wait for the upcoming famine arc, it changes everything.
@kysfggt
Жыл бұрын
wait until the rice arc
@dstinnettmusic
Жыл бұрын
Can’t wait for the crossover with Pizza Anime.
@newearth9027
Жыл бұрын
Worst Anime
@epicgardening
Жыл бұрын
Adam, we've gotta collab. Signed, another potato lover
@ameliablair5703
Жыл бұрын
pleease
@aragusea
Жыл бұрын
I’m down!
@arcan762
Жыл бұрын
looool never thought I'd see the potato daddy on a ragusea vid
@thekingoffailure9967
Жыл бұрын
What could Adam do with a bountiful Epic harvest? Hmmm
@CesarLopez-rs1vg
Жыл бұрын
Hell yeah! My two favorite KZitemrs
@AtomicShrimp
Жыл бұрын
Interesting on the aesthetics of mealiness in mashed potatoes - I really like it (I like my mash to be a bit coarsely fluffy and lumpy - heterogeneity eh?) - this made me think back to your cheese sauce episodes and I realised the same thing is happening there - you like a silky sauce where the cheese is modified by citrates and possibly thickened with things other than roux - I like the slight mealiness of a roux-thickened cheese sauce (I think because it reminds me of the texture of mature cheese, which is somewhat granular - not smooth and rubbery like a milder cheese)
@boktorinator693
Жыл бұрын
Just wanted to say I love your videos and it's cool to see you comment here Big love :)
@PaulMab9
Жыл бұрын
Hey Shrimp! It's amazing how much of life is learning the same lessons, in new/different places and times. Here, the take away might simply be "Different people enjoy different things". P.S. I liked your basket!
@SocialEcology
Жыл бұрын
We need a Shrimp/Ragusea collab
@sarhan_
Жыл бұрын
Lmao
@headerahelix
Жыл бұрын
@@sarhan_ What
@FutureCommentary1
Жыл бұрын
Adam, talking about starches, could you also do a series on different root vegs? Taro, cassava, yam, sweet potatoes, cocoyam... I am from West Africa. We use all of those. You might find an angle that would be interesting to your mostly USA and UK viewers.
@henrymarks2237
Жыл бұрын
I really like that idea!
@ethan-loves
Жыл бұрын
As a USA viewer, I think this would be fascinating!
@nipernaadium
Жыл бұрын
I would be very interested in that. In my potato-ruled Northern European country we start to see these other starch sources. I tried to do cassava twice. Grated cassava cake was amazing, but cassava fries were a complete disaster. Papery dry, with internal consistency of beef jerky. I would very much like to understand what I did wrong :) And I would really one day like to make fufu.
@pojo_1797
Жыл бұрын
West Africans >
@GhostSamaritan
Жыл бұрын
Plantains too!
@PureAsbestos
Жыл бұрын
This is why I like golden potatoes. The perfect balance between starchy and waxy. Fries well but doesn't get mealy. Very versatile.
@sdspivey
Жыл бұрын
I prefer potatoes of gold, but they are very heavy and really difficult to bite.
@paige1816
Жыл бұрын
Yukon Gold?
@drewmiller9036
Жыл бұрын
@@paige1816 Yukon gold are my favorite for mashed potatoes :)
@Nyx773
Жыл бұрын
@@paige1816 Yukon Gold potatoes are a cross between a yellow and a white potato
@davidsw92
Жыл бұрын
I love Yukon Golds!
@randomdude4505
Жыл бұрын
As someone who was born in Idaho and has family that are potato farmer, and therefore is required by law to love potatoes, I envy the huge variety of potatoes that they have in South America. Specifically in countries like Ecuador and Peru.
@juanma9868
Жыл бұрын
Except in argentina, we have like 2 :C
@StarKnight70
Жыл бұрын
Brasil has a nice lot if u try searching, u find at least 4 at the supermarket(cassava, english potato, sweet potato, yams)
@Tinil0
Жыл бұрын
Its funny how us Americans consider Idahoans to be "potato people" while you guys have nothing on proper Andean south american countries and their mecca of potato varieties
@ethelredhardrede1838
Жыл бұрын
@@Tinil0 Commercial potatoes. The South American potato varieties are local and family, not commercial.
@preadatordetector
Жыл бұрын
I'd expect nothing less from the birthplace of potatoes.
@jimwally6520
Жыл бұрын
Your ability to read papers outside of your field and make heads or tails out of them is really impressive
@Tinil0
Жыл бұрын
Give it a try! I feel it really isn't that difficult, if maybe slow going at first to familiarize yourself with the lingo and look up things you don't understand, but it isn't exactly a specialized skill, anyone can do it!
@calyodelphi124
Жыл бұрын
It's just science literacy! You don't have to be a scientist. Just consume lots of scientific content and papers and such, and over time you'll grow accustomed to the terminology and the concepts to the point where things make enough sense to you that you can explain them reasonably well to those who aren't. You have become science literate, and with that literacy you can communicate to the illiterate in turn. :) (Also because I know the word has negative societal connotations, I use "illiterate" here in a neutral tone.) The other option is to just ask someone who is literate to explain the stuff to you until you can understand it well enough to communicate it yourself. This is usually where Adam pulls in experts to just talk about the subject directly on his videos, but you notice that he also interjects his own commentary and explanations along the way, thus demonstrating that he hasn't just blindly cut in clips of his interviewed experts, but legitimately discussed the topics with them so that he himself can discuss the topics with us alongside his guest appearances.
@crowdemon_archives
Жыл бұрын
On the other hand, I think Wikipedia is a good place to start if you want to slowly figure out the funny lingos used in scientific papers (with due caution of course for other reasons, but Wiki feels like a good balance between "technical" and "normal people tongue" if you look at the sciencier side). Also taking notes of all the Latin, Roman, Greek, etc. words used would help as well (ie. "cardia" (Greek) or "cordis" (Latin) being associated with the heart).
@jimwally6520
Жыл бұрын
@@Tinil0 Thanks! I'm a researcher in environmental engineering who's been through grad school, so I don't say this out of a place of intimidation with complicated writing. But the depth that Adam gets into in things he admittedly didn't study impresses me!
@Tinil0
Жыл бұрын
@@jimwally6520 Yeah, sorry about that, I didn't want to imply anything and my message was more directed at other people who may be reading and might be interested in doing similarly. I am a big advocate of scientific literacy so I can kinda go on about the issue whether it was wanted or not haha. I definitely think the world would be better off if people spent more time actually learning how to be scientifically literate. As you might imagine, I agree with you fully and love what Adam does.
@collinlyon4151
Жыл бұрын
I for one think that your history in journalism is very relevant to what you do today. I think its part of what sets your videos apart from the others and why I've watched since day one.
@DLLuisMar
Жыл бұрын
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only.👆🗽🏅💓💓
@Yotanido
Жыл бұрын
In German we call them "festkochend" (firm cooking) and "mehligkochend" (floury/mealy cooking - same word in German) You tend to also find a third variant "vorwiegend festkochend" (mostly firm cooking), which I personally think is the best kind if you just have boiled potato as a side dish. I actually like the floury texture, but actual floury potatoes break apart too much. These tend to be a really nice middle ground, staying quite firm, but also having some of that floury texture.
@baumgrt
Жыл бұрын
In theory, they exist in Switzerland as well, but I haven’t seen them in any supermarket for quite a while. The potato packaging is colour coded here and they also don’t have a colour of their own: waxy ones come in a green bag, mealy ones in a blue one. There’s also red packaging for potatoes that are supposed to produce less acrylamide when frying at high temperatures, which tend to be mealy potatoes. And finally brown packaging for specialty varieties with unique properties or recommended for specific dishes, which are for example early potatoes, varieties for baked potatoes, and smaller waxy potatoes meant to be used as a side dish for Raclette.
@whuzzzup
Жыл бұрын
Is waxy really festkochend? "waxy" is kinda the last thing I'd call them. They are just much harder to boil to be soft.
@baumgrt
Жыл бұрын
@@whuzzzup it’s the correct translation according to linguee for example (they use texts that are available in both languages), and a large Swiss supermarket chain (Coop) also call them „Waxy Potatoes“ on their English product page where the German name of the same product is „Kartoffeln festkochend grüne Linie“ (in accordance to the colour coding I’ve mentioned). I have no idea where the association with wax comes from
@DLLuisMar
Жыл бұрын
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only.👆🗽🏅💓💓
@mkl1464
Жыл бұрын
Potatoes are one of the things I can eat everyday without getting tired of it.
@rogink
Жыл бұрын
Sounds like my dad. Whenever I cook for him I make sure there is leftover mash. He never has enough. If I make too much for myself I usually end up throwing it away as it starts looking bad!
@chezmoi42
Жыл бұрын
@Message me on Telegram 👉 AdamRagusea01 Scam bot.
@ssj3gohan456
Жыл бұрын
it's amazing how I guess cultures differ? The mealy texture is just absolutely how I want my mash to be, and how any mashed potatoes are here in the Netherlands. Nobody uses waxy potatoes, it's considered glue rather than proper mash.
@nekobox
Жыл бұрын
Don't generalize, I'm also in the Netherlands and I only use waxy potatoes (vastkokende aardappels) for my mash. Far superior. Just ask Michelin Star Chef Joël Robuchon :)
@randojay
Жыл бұрын
@@nekobox I never quite understood how to differentiate the potato types in the Netherlands (in terms of equating them to yukon golds or whatever you find in recipes from abroad).. Do you have something that can help there? I also love potatoes with different colours, I got some with a hellofresh box once and have never seen them in supermarkets or so
@whuzzzup
Жыл бұрын
@@nekobox Are you sure "waxy" is "festkochend"? I use the german term, since I'm in Germany, and I assume it means the same as vastkokend).
@marshmallowcat7035
Жыл бұрын
@@randojay it's pretty easy Cut a raw potato in half and rub two sides one to another. If you can "glue" the potato back together it's floury and if the two parts don't stick it's a waxy potato.
@anniestumpy9918
Жыл бұрын
In Germany there is a 3-step classification of potatoes. Every pack of potatoes will give this information: festkochend - "firm cooking" (we use those for potatoe salad) vorwiegend festkochend - predominantly firm (can be used for most purposes) mehligkochend - mealy (we use those for mashed potatoes)
@sommerdk
Жыл бұрын
3:22 - I love it when my waxy potato spills its cytoplasm out in my mouth, giving me that moist mouthfeel.
@daemenoth
Жыл бұрын
giggity giggity.
@ForsakenMaenad
3 ай бұрын
Why is nobody talking about the mouthfeel
@VoIcanoman
Жыл бұрын
I've been using so-called "waxy" potatoes to stuff my pierogi for like, a decade now. I did switch to Russets for a year (as an experiment), but I found the resultant mashed filling too dry, especially after the pierogi were boiled and fried. The filling (mashed potato, extra-old Cheddar cheese, and I throw some diced jalapenos and a bit of chili oil in some of them, to add a nice kick) should be a bit loose and creamy, so that when you cut into it, it bursts out like potato lava. Really nice...!
@AnkaPLoo
Жыл бұрын
I love seeing the correct plural form "pierogi" instead of "pierogies", thank you 😁
@1TwistedPoet
Жыл бұрын
@@AnkaPLoo Pierogi is the Plural, because you can never have just one. 😁
@valvenator
Жыл бұрын
@@1TwistedPoet Exactly what I tell people. Nobody but nobody eats just one by choice.
@1TwistedPoet
Жыл бұрын
@@valvenator My Mom used to say she both loved and hated it, to have her sister come over, and the two of them would spend all day making pierogi, and then dinner with 3 Adults, 3 teens and 7 year old, and 12 Dozen Pierogi just VANISH in about 10 minutes.
@hugodesrosiers-plaisance3156
Жыл бұрын
I was thinking literally just yesterday how cool it would be if Adam Ragusea made a video where he geeks out on the various kinds of potatoes. 🙌
@sabatino1977
Жыл бұрын
One of the few youtube cooking channels that will reference scientific literature and not the usual nonsene culinary myths that are followed without question. Come to think of it, this is the ONLY such channel. Bravo!
@sdspivey
Жыл бұрын
For stew, I will pulverize one of the russets, before cooking, to help thicken the stew. Run it through a chopper, ricer, or garlic press.
@HabeasJ
Жыл бұрын
After growing over 300lbs of potatoes in my garden this year, I'm enjoying these potato themed videos a whole lot
@Chrislk1986
Жыл бұрын
Not bad. I buy 10lb bags and unintentionally start growing potatoes in my pantry every summer.
@m.f.3347
Жыл бұрын
man got sponsored by a whole ass university
@JudyCZ
Жыл бұрын
In the Czech Republic potatoes are mostly sold in three types from A (the waxy potatoes) to C (the floury ones) and B standing in between. There are a lot of typical Czech dishes that depend on the proper type (especially the C - lots of potato dough stuff) but I've always been kinda taught by my mother to think of Cs as "inferior". This video is making me think I should do some experiments with them.
@robertholmberg1958
Жыл бұрын
Almost the same thing here in Finland, potatoes are sold in different colored bags, red for floury, yellow for inbetween, and green for waxy.
@AnnaEmilka
Жыл бұрын
That's interesting, I'm from Poland and most if not all of the potatoes I encountered here are the starchy/floury ones.
@y-yyy
Жыл бұрын
@@robertholmberg1958 Oh wow, thank you!! I moved to Finland not too long ago and always end up with random potatoes, not realising there's such an easy way to tell. It's green only for me from today on :P
@MrTeddy12397
Жыл бұрын
@@y-yyy it's written on the bag...
@y-yyy
Жыл бұрын
@@MrTeddy12397 I don't speak Finnish that well yet and pointing the Google translator app at them didn't provide any clarity
@thatgingerguy98-56
Жыл бұрын
Thank you for these kinds of videos! Being a young man trying to learn to cook via the internet is difficult, especially seeing some people get so fussy over little differences in recipes.
@doingyourmom69
Жыл бұрын
i don't even cook but i watch this channel religiously. i don't concern myself with different potato types at all and yet here i am, learning about potatoes
@thomasm.creamer2728
Жыл бұрын
In Ireland anyway, floury spuds would usually be considered far superior for mash - the gluely texture is really not appriciated most of the time. Another factor is that I don't think its that common for the cook in a home kitchen in Ireland to make up the mashed spud in a batch like it seems to be in the US. A more common practice is having a plate of boiled or steamed potatoes in the centre of the table, and people just take their share of potatoes, peel them, and mash up the spuds themselves on the plate, maybe with a bit of butter or salt to taste. Usually, Waxy spuds are best eaten by cutting them into slices and eating them with a bit of salt and butter individually.
@brightmoon7132
Жыл бұрын
@ThomasM- I'm American but I have an Irish cookbook from 1922 that belonged to my grandmother with nothing but potato recipes. They are all just fantastic. Dilled new potatoes, fried match stick potatoes and carrots with onions and thyme. . . If you want great potato recipes Ireland is the place to go. 😉
@susanm1109
10 ай бұрын
My grandmother (from the southern part of the US) served potatoes the way you describe. We had a big bowl of boiled potatoes on the table and each of us mashed them on our plate with butter, or gravy if we had it. She refrigerated the leftover potatoes and fried them the next morning for breakfast. This would have been in the 1950s when I was a child. We only had the “floury” kind. I never saw waxy potatoes until I was much older.
@higginswalsan
Жыл бұрын
I’ve found that using Yukon golds, a potato I believe you’ve said you use in your mashing, creates my favorite mashed potato texture. It really has this nice middle ground between fluffy and creamy that I love, which I didn’t expect since I tend to hate mashed potatoes made with the boiling varities
@CalliopePony
Жыл бұрын
Yukon Gold is my favorite potato for mashing. The texture comes just wonderful.
@justwhistlinpixie
Жыл бұрын
Totally agree, and yukon gold just has this naturally buttery flavor that you don't get with either russet or red varieties. You almost don't need to add anything to yukon gold mash.
@skeetsmcgrew3282
Жыл бұрын
Also the yellow is just visually appealing. A lot of other varieties tend toward looking grey and sad, gold potatoes always look sunny and delicious
@higginswalsan
Жыл бұрын
@@justwhistlinpixie Mmm I haven’t tried it without anything, I may see what that tastes like
@adammcinnes5615
Жыл бұрын
I've found huge differences in texture in things like gnocchi between waxy and mealy potatoes. Waxy potatoes make a much firmer, dense gnocchi than mealy potatoes do. Both taste good, both work well, it just depends on the texture that you want.
@AnnaEmilka
Жыл бұрын
Thb I think the preference of "smooth" vs "dry/grainy" mash is an acquired taste. Idk about the rest of Poland, but in my family we use starchy potatoes for mash (I'm not even sure if waxy potatoes are widely available, never seen them before) and use only a little bit of butter, if any, and definitely no milk and I never had an issue with the mash's tase or texture. Actually, the thought of smooth and creamy mash is strange to me 😅 Last time I made mash with more butter my fiance said it was actually too heavy and thick for him (possibly as we don't add milk) so I think he agrees with me on the dry mash being tasty.
@thomasm.creamer2728
Жыл бұрын
In Ireland anyway, the common practice is having a plate of potatoes in the centre of the table, and people just take their share and mash up the spuds themselves on the plate, maybe with a bit of butter or salt to taste. It really sucks trying to just mash up waxy spuds with a fork on a plate, because without a load of butter its more difficult to get an appealing mash as opposed to floury spuds.
@DLLuisMar
Жыл бұрын
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only. 👆🗽🏅💓💓
@elpibev739
Жыл бұрын
Here in Chile what we usually do in asados we cover the potato in aluminum foil and let it cook directly in the charcoal, let it sit while the meat cooks and at the end we put a little bit of butter with salt dill and pepper, bc of the high temperatures the potato gets this amazing flavor and with the melted butter on top, sometimes it’s just better than the mean hahahaha Love the content Adam
@Alex_Plante
Жыл бұрын
I use red potatoes for stir-frying, but I dice them into small cubes first. I like them because they do not fall apart, and if the cubes are small enough, they will cook evenly.
@fritzheini9867
Жыл бұрын
I really enjoy adam‘s down to earth attitude at the end, I also usually cook what I have cause I‘m hungry
@Nossimid
Жыл бұрын
Great video! When I first tried to cook 土豆丝 (a Chinese recipe where potato is cut into super small matchsticks), I used a floury potato. That was huge mistake. The little matchsticks just completely dissolved as they cooked. However, using waxy potatoes completely solved this issue for me. Definitely recommend trying this tasty dish... with waxy potatoes :)
@kjdude8765
Жыл бұрын
Another way to help the matchsticks keep their shape is to add a splash of vinegar to the cooking water. This is from a J. Kenji article on Serious Eats. It stops the pectin from dissolving and keeps the potato in shape.
@Genny-Zee
Жыл бұрын
Adam Ragusea is when a radio presenter becomes a food expert. I love his voice!!
@purplegill10
Жыл бұрын
For anyone that doesn't know: this is actually Adam's history. He started out in journalism and started his work at NPR, later teaching journalism before he had his NY Pizza video go viral so he went directly to KZitem fulltime.
@DLLuisMar
Жыл бұрын
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only.👆🗽🏅💓💓
@ryanbecker6584
Жыл бұрын
I have to say that I absolutely love these food science videos! Learning “whys” is what makes life interesting. Keep up the excellent work!
@xX_Moonluster_Xx
Жыл бұрын
Hey Adam! The whole series you did on these potatoes and mashed potatoes inspired me to do my own mashed potato dish given your tips and instructions. I haven't had a better mashed potato in literal years--and I even used just red potatoes! Didn't need to add milk, just butter! I'm literally eating it now as I type this comment because I wanted to give my thanks for such an incredible dish and for you taking the time to be scientific about cooking. It's inspired me to do the same!
@chezmoi42
Жыл бұрын
My husband invented a thing with mashed potatoes. He cooked them with a few garlic cloves, mashed it all together with a dollop of butter, then stirred in a little milk whisked with an egg or two, then seasoning. Pile it into a buttered soufflé or baking dish and bake until puffy and golden. Sorry I don't have any amounts or temps, it was decades ago, and he was a total improviser. It's just a wonderful memory of him today, along with his creative meat loaves (Crushed pineapple? Why not?) and spaghetti sauces.
@KamiInValhalla
Жыл бұрын
So happy that you are getting all of these sponsors
@GR-ym8po
Жыл бұрын
I loved watching good eats as a kid and your channel hits all the same points. I love cooking but what really interests me is the science behind cooking. Thank you.
@isaacl.r4609
Жыл бұрын
i love LOVE the 10 whole minutes of science that concludes in "it doesnt reeeallllyyyyyyy matter yaknow?" lmfao. srsly, you make learning even more entretaining and i already loved learning.
@VoidAbaddon
Жыл бұрын
I actually love the mealy texture for mash. I suppose if I had to describe why, it feels like there's actually something to chew, and it also contrasts well with less substantial toppings like gravy.
@ohppig1
Жыл бұрын
My grandmothers and mother used Russets, so those are the best for me.
@nahometesfay1112
Жыл бұрын
@@ohppig1 Russet potatoes are my default potatoe
@DLLuisMar
Жыл бұрын
Congratulations you have been selected among my lucky winner's dm to claim your prize now telegram only👆🗽🏅💓💓
@starfthegreat
Жыл бұрын
All my life, I've hated mash potatoes due to that mealy texture. Maybe now I'll try it with a waxy potato and finally be able to enjoy this classic dish
@argusfleibeit1165
Жыл бұрын
That was really interesting. I've always wondered why sometimes potatoes are divine, and other times just really kind of "yuck". My poor mother used to try to make potatoes au gratin for us, and no matter how thin she'd slice them, to me they came out too undercooked, with, to me, an unpleasant mouth feel. Maybe it was the kind of potatoes she was using, I suspect smaller "boiling" potatoes that maybe were the waxy kind. Sometimes hash browns and tater-tots come out like that too. Could you do something about varieties of apples? I love a firm, tart, crisp apple, and can't stand the mushy, mealy ones. The thing is, I seem to find a variety that I like, but after a couple of months buying the same kind, the texture goes weird? Would this be a function of the age of the crop during a season? Just a bit of a link, in French potatoes are "pommes de terre", "earth apples".
@mattkuhn6634
Жыл бұрын
I would wager that you’re either getting old apples that have been stored for a while, or they are sourcing the apples from another location. Generally speaking, apples are ready for harvest around this time of year, late august through late October, and any given apple tree only has maybe a 2 week window where its apples are ready for harvest. When I lived in Germany I saw this same thing in the store - my favorite cultivar is the Elstar, and they’d be sublime around this time of year, but by December/January they’d be mealy instead of crisp.
@valvenator
Жыл бұрын
I made potato pancakes once with the wrong type of potato and they were horrible.
@mytech6779
Жыл бұрын
Apple texture comes in a several types. (Texture as intended, rather than bad growing or bad storage.) Crisp with coarse grain, with smooth/fine grain, and dense/hard to light/spongy; Tender/soft smooth/fine grain (not confused with mealy or mushy), there is still firmness here just not as crispy brittle. This is uncommon in current commercially popular varieties but is found in many popular heritage cultivars. Cider apples have a particular texture (in addition to certain strong flavors for blending) that allows pulverizing while retaining enough fiberous texture that it doesn't turn to gloop so the juice can be pressed out without clogging the setup.
@headerahelix
Жыл бұрын
Because of your videos I did actual research into what potatoes are available in this country and found a delicious waxy-mealy Finnish cultivar called Bellarosa. Highly recommend to anyone in Finland.
@jonathanmoore3130
Жыл бұрын
Haha, I was just watching another one of your videos when this came into my notifications. I'm loving the potato episodes
@DaveTexas
Жыл бұрын
I prefer the waxy types of potato for mashing, but I also like my mashed potatoes on the "rustic" side, so they tend not to get to the gluey stage. If I do over-mash a batch of waxy potatoes, I find that a big lump of cream cheese added to the mixture makes for an excellent way to cut down on the glueyness (if that’s even a word).
@Farhanabbe
Жыл бұрын
Ragusea is actually being sponsored by a whole university 💀💀
@nahometesfay1112
Жыл бұрын
My personal favorite sponsor of his is pork. Not like a particular pork company, just pork.
@clashcon11
Жыл бұрын
Atomic?
@FoolishPursuitForce
Жыл бұрын
For extremes in potato variants, look at the following bits of Peruvian goodness: Papa amarilla (the most popular for mashed dishes) way starchier and flavorful than Russets Olluco (ollucus in English and papalisa elsewhere in Latam) very high in protein content and keeps its chewiness even after well-boiled
@GelloWello
Жыл бұрын
Yeah a lot of ppl outside of the Andean region don’t know about these other extremely different potato cultivars
@RamaSivamani
Жыл бұрын
@@GelloWello Yeah some of the Andean cultivars are specific to growing them at higher elevations so there would be limited production of them and export so people outside may not have had as much opportunity to experience them. I think you have to go to a specialty grocery store to buy them, at least where I am you can't find them in your standard grocery store.
@GhostSamaritan
Жыл бұрын
@@RamaSivamani Not just potatoes. Corn too! I wanted to make api morado last year but I couldn't get a hold of the right kind of corn in Sweden.
@j3nn1ff3r
Жыл бұрын
As a Peruvian those two he has I wouldn't use for mashed potatoes, there are other kind of potatoes better for it, with those I'd make fries or eat it with some sause such as papa a la huacaina.
@trplankowner3323
Жыл бұрын
"Just cook whichever kind of potato you have" - Well, that was definitive!
@abhisheksamanta1
Жыл бұрын
While the ad on digital marketing on a digital media piece seems appropriate, thank God! That this is not an ad on Cybercrime course!
@jackg9581
Жыл бұрын
I really appreciate the research behind this. That's a lot of reading I never would have done. That being said, I prefer the pastey red potatoes for...everything. Mashed included.
@RICHUNCLEPENNYBAGS77
Жыл бұрын
As an avowed Russet lover I'm putting you on the list as a nemesis
@jackg9581
Жыл бұрын
@@RICHUNCLEPENNYBAGS77 And so my list grows as well! Fluffer Nutter
@GrayBlood1331
Жыл бұрын
I never realized how irrationally annoyed I could get by someone calling mashed potatoes just "mash". You learn something new everyday.
@AnAppleWithEyes
Жыл бұрын
I like a mix of both. Floury idahos for fluffy texture (which I almost always peel), and red potatoes for taste and those lovely red peels (and texture; I find they add just enough “gluey”ness to keep everything together) And of course, a lot of butter, garlic, and salt
@jasonreed7522
Жыл бұрын
Adam you should look into Salt Potatoes (probably better to search Syracuse Salt Potatoes), they are made by boiling small potatoes with the skins on in a proper brine (the original recipe is add salt equal to 1/6 of the volume of water, in NY a salt packet is sold with a package of properly sized potatoes although you don't have to use the entire packet).
@Dr_V
Жыл бұрын
Interesting, but I still think the way they're cultivated makes a much bigger difference. As an experiment (after debating the matter with my wife), this spring I seeded some of the worst potatoes you can buy from the supermarket, those watery mushy blobs that taste like cardboard no matter how you cook them. They grew just like any other potato and the harvested bulbs are way different, definitely smaller in size but firm, crunchy and flavorful. Also, despite the relatively modest average size of the bulbs, total yield was rather good for a hobby chemicals free garden, around 10:1 by mass.
@DLLuisMar
Жыл бұрын
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@alexgrimm9093
Жыл бұрын
My personal favorite Sunday morning breakfast... Waxy potatoes or leftover baked floury potatoes pan fried with yellow onions and plenty of granulated garlic and black pepper, plus any leftover meat from Saturday night. I personally prefer using the waxy ones so I can cook them until almost burnt before the inside gets too mushy. Ketchup or sour cream are acceptable condiments.
@patton72010
Жыл бұрын
"I could probably try to figure it out myself If I'd studied in college.... ' I knew immediately that the sponsor message is next.
@everydavid
Жыл бұрын
I’ve always preferred using waxy potatoes for mashing, never thought to combine the two! Definitely going to give that a try
@DLLuisMar
Жыл бұрын
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@WeirdSmellyMan
Жыл бұрын
I've always made mashed potatoes with both. I throw a few yellow potatoes and a few red ones in the pot and smash them up together.
@Shotis
Жыл бұрын
Hey, Adam! Not sure if you'll even see this, but congrats on 500 MILLION views! Another 500 million and you'll be at the big B!
@anykso
Жыл бұрын
The potato man is at it again
@jeffystevens
Жыл бұрын
Indeed
@gerrygunn5109
Жыл бұрын
Potato salad, diced and boiled waxy potatoes, pieces hold together well.
@hounddragon
Жыл бұрын
Saving that HOT tip about mixing the 2 types of spuds for the LAST second!
@injunsun
Жыл бұрын
@Adam Ragusea, three observations: 1) Most people would add "waxy" red "new potatoes" to something like fresh green beans, but I found that they absorb the bitterness of the green beans, and end up almost inedible. I prefer the "starchy" ones, added late. 2) As for frying, the best way to make "home fries," something you may find around Knoxville, it to first boil the red potatoes, hence pre-cooking them, then frying them, usually with onions and green bell peppers. They end up being MUCH better than frying simply cut up Russetts, which end up very dry. Try The Lunch House for breakfast sometime, over on the East side of town, owned by some of my late husband's in-laws, and formerly frequented by people you may have heard of, such as "Johnny Knoxville." Tell them, "Steve Pruitt's husband, Greg, sent me." His brother was married to the sister of the original owner. Their generation has since almost all died of cancer. 3) My mom's side, in Michigan, always used diced Russets, boiled, for mashed, but used a hand mixer to mash them, so they were never mealy. They got kind of waxy, due to "over mixing." I like them like that.
@nathanl8622
Жыл бұрын
It makes for a slick transition but it seems like Adam has the perfect background for this. I'd wager that a science communicator probably needs communication skills more than they need a science background.
@naomilovessquirt
Жыл бұрын
The name of the researcher being McComber et al is incredible- in Ireland, especially the North, Comber is a really famous and loved variety of potato (and yes we really do know all the potato names).
@Varphi_
Жыл бұрын
There’s literally nothing better than a delicious red potato. Roasted mashed broiled. They have the best flavor and season well
@batteryjuicy4231
Жыл бұрын
I'm never gonna study for my exam with these video lying in my feed; waiting to be watched...
@DLLuisMar
Жыл бұрын
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@lettuce1626
Жыл бұрын
This potato arc is making me want to buy some potatoes. I also got recomended his home fries video and you know I gotta watch an Adam Ragusea video when I see it recomended
@davidkantor7978
Жыл бұрын
On the problem of frying, where the inside would be undercooked: one solution is to boil them first, so they are mostly cooked. Remove from the water, dry thoroughly, then fry. So the work of cooking them them has been done in advance of frying. I don’t have experience in this, but I imagine it would help when using waxy potatoes. But you could do it with either type. I understand that this is done in some professional cooking establishments.
@negljbreakergaming
Жыл бұрын
I actually really like the texture waxy potatoes make when mashed
@mattpeacock5208
Жыл бұрын
I was thinking through this hole video how much of a non-issue the difference is. You summed everything up with that last statement. Great video again, thanks for all the info!
@freelancepear87kakkoka11
Жыл бұрын
i needed this so much! just hearing the words floury and waxy tells nothing to me, it is too vague and i wouldn't have known what to do with them.
@ktcd1172
Жыл бұрын
And some of us have spent too many years eating the Uncle Sam's Specials from the Mess Hall to the point that what is cheapest on shopping day is what gets bought as they all come out the same. And as long at it goes down once and does not self return it is considered good enough food.
@r0ger01
Жыл бұрын
Dude the way you work in the sponsorship plug into this and the other videos is something else lol
@Weaver0x00
Жыл бұрын
Like the scientific approach, keep it up
@KPA78
Жыл бұрын
Russetts for baked, fries, potato pancakes, or mashed; waxy exclusively for plain boiled or for making potato salad. Yukons will work for pretty much anything...
@fucentauriel7202
Жыл бұрын
Floury potatoes make good rustic mash. Pairs well with anything smothered in barbecue sauce (I smother vegetables in barbecue sauce, lol).
@jomercer21113
8 күн бұрын
The classic Sunbeam stand mixer mashed potato recipe "whipped potatoes", specifies russet potatoes. It's the best for standard peeled white fluffy mashed potatoes, but I preferer golden potatoes for more rustic unpeeled potato mash and potato salad. Red potatoes are best for German-style hot potato salad.
@KitchenWizard
Жыл бұрын
Good food is good for good mood. Great demo given by you. Thanks for sharing. 😍
@joshuairvin9661
Жыл бұрын
hearing you say the word fluffy makes me happy
@deKorpi
Жыл бұрын
This also explains why i need to soak my fries to prevent them from sticking to each other before frying them if I used a vaxy potato but not when i use a floury.
@Chodor101
Жыл бұрын
That was a better lecture than one university offers!
@rv90splittergaming6
Жыл бұрын
Omg you’ve been reading my mind two times in a row now with your video subjects
@DLLuisMar
Жыл бұрын
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@MsTatakai
Жыл бұрын
I prefer the red potatoes (waxy?) to french fries ... however if it goes undercooked its really sweet!(flavour) and ofc mushy or soft =P but i usually tend to overcooked them at its amazing imo =P
@foranken
Жыл бұрын
Adam, another enjoyable, informative video that puts reasons and words to sensations I've been around for years. Now I know why. Thank you.
@UnitedCuisines
Жыл бұрын
I always wondered, now I am enlightened.
@DLLuisMar
Жыл бұрын
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@Nanokarp
Жыл бұрын
in dutch we call them crumbly/kruimig (floury) and solid/firm cooking/vastkokend (waxy) , which i personally like better. theres also a common 3rd variant which is in between those, called 'a bit crumbly'/ iets kruimig, which are usually my favorite for whatever i do
@callaflower221
Жыл бұрын
Thank you so much. I was just wondering about this the other day. Not enough to Google it. But enough to be happy when I see a video about it pop up.
@DLLuisMar
Жыл бұрын
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@something-from-elsewhere
Жыл бұрын
Potatoes are honestly my favorite vegetable so I was psyched for this video lol
@aidenzacharilim8746
Жыл бұрын
I like how you have many videos about the same food (in this case, potatoes) This is like a lesson
@trishayamada807
Жыл бұрын
We just love potatoes and any potato 😅 have on hand can work out acceptably in any recipe. It may not be the best for the job but I’ve never had a potato cooked in my house that wasn’t devoured. Potatoes are the best.
@Subarmale
Жыл бұрын
potatoes are THE superfood
@sparks1121
Жыл бұрын
yknow when i was looking for good online college courses earlier i did not think i would find them by watching a video about potatoes at 3:30 in the morning
@joaopedromedeiros3689
Жыл бұрын
3:40 And to think that one of the world's most renowned, silky smooth and rich, mashes is made with an extremely waxy potato (ratte, to be precise, made by the famous french chef Jöel Robuchon)
@clashwithkeen
Жыл бұрын
May be a hot take but I prefer waxy potatoes like yukon gold for french fries by a large degree. Mainly because I boil them first with a little vinegar then dry on a sheet tray in the fridge then double fry them. They come out crispy on the outside and creamy on the inside instead of that dry grainy texture you get from russets that saps all the liquid from your mouth and makes you feel like you're going to choke before draining your soda.
@Beryllahawk
Жыл бұрын
weirdly, red creamer type potatoes are incredibly cheap in my area. Not that potatoes aren't cheap in general, but I mean CHEAP. They can and are grown locally by tons of folks, my mother in law regularly did so for years, right along with her collard greens and so forth. And honestly I've come to prefer them for mashed potatoes - or rather "smashed" potatoes since I tend to go for a kind of heterogeneous texture with mine, not a completely smooth mash. Still like baked potatoes just fine of course but they are, in many ways, a totally different "thing" than mashed potatoes. Also, did anyone else start to quote Samwise during this ep because I sure did!
@papasmamas1
9 ай бұрын
"Awesome article about different potatoes's structures", I thought I was into science, till now.
@dire67
Жыл бұрын
You should do one on the difference between yams and sweet potatoes
@jonjohns8145
Жыл бұрын
Nothing beats the Yukon Golds .. Roasted with some OO, salt, pepper, garlic powder and Paprika.
@dogefood2990
Жыл бұрын
I love that he points with the potato
@zooly132
Жыл бұрын
Great informative video! However, just because of the way I was raised, Russets are the superior potato especially for mashed potatoes. And that also means skin on! Never been a fan of waxy potatoes in any shape or form, comparatively to floury potatoes, but I am actually intrigued about mixing them together for a mash. Keep on doing what you do!
@Kevin-bs5tv
Жыл бұрын
I adore mashed potatoes made with flourly potatoes, reminds me of my childhood 😅
@theeddorian
Жыл бұрын
Russets make good platforms for butter, salt and pepper. Red potatoes make the very best potato salad. Potato salad from russets often has under done potatoes simply because otherwise they fall apart. Hot German potato salad with oil, vinegar, bacon . . ., red potatoes every time.
@Nekomancer69
Жыл бұрын
This is the peak of cooking content.
@DLLuisMar
Жыл бұрын
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