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King Edward Potato
King Edward is a potato cultivar grown in the UK since 1902, making it one of the oldest cultivars still grown commercially. Appearance The King Edward potato is predominantly white-skinned with pink colouration. It is mostly oval in shape, with a floury texture and shallow eyes. The plant is upright and tall with numerous stems and small green leaves. Its flowers are purple with white-tipped petals. History In Redcliffe Salaman's book ''The History and Social Influence of the Potato'' first published in 1949, it was noted that parentage of King Edward was unknown. It was bred by a gardener in Northumberland who called it 'Fellside Hero' and passed into the hands of a grower in Yorkshire and in turn a potato merchant in Manchester who having no use for it passed it onto John Butler of Scotter in Lincolnshire. He in turn purchased all the seed stocks available and multiplied the variety on 50 acres of land before renaming the variety King Edward on the advice of a potato merch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solanum Tuberosum
The potato is a starch#Food, starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial plant, perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Indigenous peoples of the Americas, Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were Domestication, domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is Indigenous species, indigenous, some close relatives of the potato are cultivated. P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Scab
Common scab is a plant disease of root and tuber crops caused by a small number of '' Streptomyces'' species, specifically '' S. scabies'', '' S. acidiscabies'', '' S. turgidiscabies'' and others. Common scab mainly affects potato (''Solanum tuberosum''), but can also cause disease on radish (''Raphanus sativus''), parsnip (''Pastinaca sativa''), beet (''Beta vulgaris''), and carrot (''Daucus carota''). This plant disease is found wherever these vegetables are grown. Common scab symptoms are variable and can range from surface russeting to deep pits in root and tuber vegetables. This disease does not usually affect yields, but it can greatly reduce quality of the harvested vegetables and make them unsuitable for sale. Root and tuber vegetables are susceptible to infection by ''Streptomyces'' species as soon as the root or tuber forms, but, because this disease only affects root and tubers, the symptoms are not usually noted until harvest. Dry soils increase disease ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delia Smith
Delia Ann Smith (born 18 June 1941) is an English cook and television presenter, known for teaching basic cookery skills in a no-nonsense style. One of the best known celebrity chefs in British popular culture, Smith has influenced viewers to become more culinarily adventurous. She is also famous for her role as joint majority shareholder at Norwich City F.C. Early life Born to Harold Bartlett Smith (1920–1999), an English RAF radio operator, and Welsh mother Etty Jones Lewis (1919–2020), in Woking, Surrey, Smith attended Bexleyheath School, leaving at the age of 16 without a single O-level. Her first job was as a hairdresser; she also worked as a shop assistant and in a travel agency. Cookery career At 21, she started work in a small restaurant in Paddington, initially washing dishes before moving on to waitressing and eventually being allowed to help with the cooking. She started reading English cookery books in the Reading Room at the British Museum, trying out the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashed Potato
Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi. Ingredients Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, golden wonder, and red rascal in Britain and the Russet in North America. However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look; for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Cyst Nematode
Potato root nematodes or potato cyst nematodes (PCN) are 1-mm long roundworms belonging to the genus ''Globodera'', which comprises around 12 species. They live on the roots of plants of the family Solanaceae, such as potatoes and tomatoes. PCN cause growth retardation and, at very high population densities, damage to the roots and early senescence of plants. The nematode is not indigenous to Europe but originates from the Andes. Fields are free from PCN until an introduction occurs, after which the typical patches, or hotspots, occur on the farmland. These patches can become full field infestations when unchecked. Yield reductions can average up to 60% at high population densities. Biology and life cycle The eggs hatch in the presence of Solanoeclepine A, a substance secreted by the roots of host plants otherwise known as root exudates. The nematodes hatch when they grow into a second-stage juvenile (J2). At this stage, the J2 nematodes find host cells to feed off of. The potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Blight
''Phytophthora infestans'' is an oomycete or water mold, a fungus-like microorganism that causes the serious potato and tomato disease known as late blight or potato blight. Early blight, caused by ''Alternaria solani'', is also often called "potato blight". Late blight was a major culprit in the 1840s European, the 1845–1852 Irish, and the 1846 Highland potato famines. The organism can also infect some other members of the Solanaceae. The pathogen is favored by moist, cool environments: sporulation is optimal at in water-saturated or nearly saturated environments, and zoospore production is favored at temperatures below . Lesion growth rates are typically optimal at a slightly warmer temperature range of . Etymology The genus name ''Phytophthora'' comes from the Greek –(), meaning : "plant" – plus the Greek (), meaning : "decay, ruin, perish". The species name ''infestans'' is the present participle of the Latin verb , meaning : "attacking, destroying", from which w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allotment (gardening)
An allotment (British English), or in North America, a community garden, is a plot of land made available for individual, non-commercial gardening or growing food plants, so forming a kitchen garden away from the residence of the user. Such plots are formed by subdividing a piece of land into a few or up to several hundred parcels that are assigned to individuals or families. Such parcels are cultivated individually, contrary to other community garden types where the entire area is tended collectively by a group of people. In countries that do not use the term "allotment (garden)", a "community garden" may refer to individual small garden plots as well as to a single, large piece of land gardened collectively by a group of people. The term "victory garden" is also still sometimes used, especially when a community garden dates back to the First or Second World War. The individual size of a parcel typically suits the needs of a family, and often the plots include a shed for tools a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Solanum
''Solanum'' is a large and diverse genus of flowering plants, which include three food crops of high economic importance: the potato, the tomato and the eggplant (aubergine, brinjal). It is the largest genus in the nightshade family Solanaceae, comprising around 1,500 species. It also contains the so-called horse nettles (unrelated to the genus of true nettles, ''Urtica''), as well as numerous plants cultivated for their ornamental flowers and fruit. ''Solanum'' species show a wide range of growth habits, such as annuals and perennials, vines, subshrubs, shrubs, and small trees. Many formerly independent genera like '' Lycopersicon'' (the tomatoes) and ''Cyphomandra'' are now included in ''Solanum'' as subgenera or sections. Thus, the genus today contains roughly 1,500–2,000 species. Name The generic name was first used by Pliny the Elder (AD 23–79) for a plant also known as , most likely ''S. nigrum''. Its derivation is uncertain, possibly stemming from the Latin word ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
