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All yams are best when they are baked at 400 degrees F. Put them on a cookie sheet on top of a piece of foil to catch the drips. This is the best way to preserve the flavor and sweetness. They are done when the skin puffs up and they are soft to the touch. The purple yams are dryer than the orange ones, but they still have a nice flavor. My favorite ...


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100% meat would be a burger patty... in German this would be Kartoffel-Hackfleisch Frikadellen or in short Kartoffridellen, while the potato starch cause them to be more crispy on the outside and more juicy on the inside, since the water is being bound by the starch. Generally it's a cheap filler which most people won't notice, unless reading the fine print. ...


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With absolutely no citation or evidence to back up my claim ;-) I'm going to say that the reasoning is two- if not three-fold…. or maybe more... It's cheaper. It adds bulk. It helps the meatball stay whole; a binder. Similar reasoning as breadcrumbs &/or egg, but see 3. The binder is needed because the EU allows the meat producer to add 10% water to the ...


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