White potatoes will be considered waxy. These are the one at the grocery store that are usually medium sized and very light colored and very thin skinned.
Yukon Gold potatoes are a popular "waxy" potato.
The texture of them. Waxy potatoes are good for making potato salad as they keep their shape and stay reasonably firm where starchy potatoes are a bit crumbly.
Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so make great salad potatoes.
A waxy potato is a potato with a smooth, shiny skin like a Yucon Gold or Red potato.
A wax potato is any kind/version which is lower in starch in the RAW STATE. My favorite is the YUKON GOLD. Creamy texture on the tongue. Soft like velvet or soft butter on the palate.
waxy potatoes have a layer of wax on their shell to protect it from hungry bears.
Waxy potatoes
Red potatos are the most common.
Yes, Yukon Gold potatoes are waxy. Their texture is more waxy than the Yellow Finn potatoes, though more creamy and less waxy than the red potato.
Potato's come in two general varieties, waxy and starchy. The kind you want are the waxy variety, which hold their shape well when cooked in a liquid. The most common that people are familiar with are the red skinned, and the white skinned round potato's. If you are not sure about a particular potato, feel the skin. If it is drier, with a papery texture, it is probably a starchy potato and it will fall apart in a chowder. If the skin feels waxy, that's your best bet. Here's probably more information then you'd care for ;) http://www.foodsubs.com/Potatoes.html
Pregelatinized starch is a processed carbohydrate, used as a texturizer and/or binder. It is typically derived from corn, waxy corn, potato, or tapioca. It has nothing to do with gelatin. It is safe for vegetarians and vegans.
The epidermis is the waxy layers of some cells
the origional waxy is their old headmaster
Yes, croton leaves are waxy to some degree.
waxy pigment
the waxy substance secreted by the ceruminous glands in the ears is called cerumen.
If I understand your question correctly, you are asking what the difference is between a PEI potato and a Yukon Gold potato. A PEI (Prince Edward Island) potato refers not to a potato varietal, but to the place where it is grown. The place where a vegetable is grown, the climactic conditions, the minerals in the soil, call all impact the ultimate taste of a crop. Hatch chilis are famous, and are rumored to be the best in the world, thanks to their unique growing conditions. Yukon Gold potatoes, at least in the current usage, don't refer so much to potatoes which are grown in the Yukon, but rather to a potato varietal. Yukon Golds are a waxy potato, they have a yellow skin and a little bit of a buttery taste, and they are far less starchy than a russet potato.
the waxy material in the leaf is called "CUTIN"
The word waxy does not have a prefix, nor does it serve as a prefix for other words.