There's more to potatoes than just a great source of complex carbohydrates, dietary fibre and vitamin C. For a start, there are several different varieties - some better for mashing, others better for deep-frying, roasting or baking. Originally from South America, the potato came to the Western world after European colonisation of the Americas. As Australian potato grower Geoff Dobson says, "You can grow potatoes in almost any conditions, as long as there is reasonable water, ground types can vary from sand to clay but the last thing you need is muddy soil as it contains too much moisture." Low-sugar potatoes are better for deep-frying as they brown better, the waxy types are best for eating boiled or in salads but are not good for mashing, unlike Desirees, Bintjes, King Edwards, Russet Burbanks and Nicolas. Of the waxy potatoes, the Patrone is great for steaming and for salads. "And they never fall apart," says Michael Mow, the Potato Man from Prahran market in Melbourne. Other great waxy varieties include the Kipfler, sometimes called "finger potatoes and the Pink Eye. Varieties Russet Burbanks - good frying potato and good all-rounder Bismark - perfect for crispy skins, only in season from Nov. - Jan. Kipfler - the "German finger", great presentation, long and thin and yellow-fleshed. The waxy Kipfler is good for salads as they hold their shape well. Pink Fir - the ultimate salad potato. Bintje - make a good chip King Edward - mashing, baking and salads Ottway Reds - another good all-rounder.
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Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Thin slice of meat, often beaten thinner for quick cooking. One method used to prepare veal escalopes is to coat them with breadcrumbs.