firm waxy texture

10:14 Sep 26, 2013 

As I mentioned below in my reference post, a potato may be firm, but not necessarily waxy; however, I can't think I have ever come across potatoes that were waxy without being firm. I know exactly what I understand by a 'waxy' potato — generally smooth-textured, almost glossy, often yellowish, tending towards translucency, rather 'plasticy' when you cut into it; ideal, in fact for salad use. Other potatoes may be firm (= don't tend to break up when cooking), without having those specific characteristics.

08:28 Sep 26, 2013 

...as if Claire is right, in that only one term is used in FR where 2 are found in EN. It is indeed rare for EN to have more lexical options than FR when describing food, but this looks like one of those instances where it is indeed the case.

I did some quick retail research while shopping this morning, and all the varieties I would class as having 'waxy' flesh are indeed simple referred to as 'chair ferme'. I know exactly what is meant by 'waxy' in this context, but couldn't describe the difference in FR! Another example of an idea that can't be expressed if the word doesn't exist for it...

15:30 Sep 25, 2013 

Voici comment un expert utilise le terme : "Éloigné de sa maturité, le tubercule présente une teneur en matière sèche faible. À la dégustation, sa chair est aqueuse, cireuse, molle et souvent sucrée (cas notamment des premiers arrachages en zones primeuristes) ."
http://www.perriol.fr/2culture/producteur/Tchairferme.html

14:22 Sep 25, 2013 

je connaissais le sens de waxy bien sûr mais je ne trouve pas que cela donne envie...voilà pourquoi j'ai "extrapolé" .