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Potato Varieties and Culinary Uses
Food & Beverage Consumption
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About
Explores various types of potatoes found globally. This small, informative resource is designed to educate users on the distinct characteristics of different potato varieties, helping them to correctly match the ingredient to the appropriate cooking method. Varieties are categorised primarily by texture—specifically starchy, waxy, and all-purpose—detailing how these properties influence preparation outcomes, such as how starchy potatoes are perfect for frying or mashing, while waxy types retain their shape for soups and salads.
Columns
- PotatoName: Provides the common name for the specific potato variety.
- Blurb: A brief descriptive text outlining the general appearance and best use of the potato.
- Texture: Classifies the potato based on its flesh texture, indicating whether it is Starchy, Waxy, or All-purpose.
- SkinColor: Describes the exterior colour of the potato, ranging from dark purple to golden tan.
- FleshColor: Describes the interior colour of the potato, often pale white or yellow.
- BestUse: Lists the ideal methods of preparation, such as roasting, baking, boiling, or frying.
Distribution
The information is available in a CSV file format. The data structure includes 6 distinct columns and 14 records. The total file size is small, approximately 8.26 kB. It is intended to be a static resource with an expected update frequency of 'Never'.
Usage
The data is ideally suited for informative purposes and educational demonstrations. It can be utilised for matching potato varieties to cooking requirements, helping commercial kitchens or home cooks select the best ingredient. It is excellent material for beginners undertaking Exploratory Data Analysis and is relevant to the topic of Cooking and Recipes.
Coverage
This resource covers varieties of potatoes, focusing on attributes like texture, skin colour, and suitable culinary applications. The varieties are split into three main classifications based on starch and moisture content (Starchy, Waxy, and All-Purpose). The data does not specify geographic regions or provide a time range for coverage.
License
CC0: Public Domain
Who Can Use It
- Culinary Professionals: For ensuring the correct ingredient choice for specific dishes (e.g., using starchy varieties for crispy French fries).
- Beginner Data Analysts: The dataset is tagged as suitable for beginners looking to practise fundamental data analysis techniques.
- Food Enthusiasts: Anyone interested in cooking and understanding how ingredient science relates to texture and flavour outcomes.
Dataset Name Suggestions
- Potato Varieties and Culinary Uses
- Potato Texture and Cooking Guide
- Potato Varieties for Beginners
- Culinary Potato Classifications
Attributes
Original Data Source: Potato Varieties and Culinary Uses
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