It's like a mild starchiness, I feel like.

这就像一种温和的淀粉质，我觉得。

That's from the starchiness of the potatoes.

那是因为土豆的淀粉质。

Fungi support their cell walls  with a starchy polymer called chitin.

真菌用一种叫做几丁质的淀粉质聚合支撑它们的细胞壁。

It's different, but very similar; starchy, you can bake it, you can eat it with sour cream.

它不同，但非； 淀粉质的，你可以烤它， 你可以和酸奶油一起吃。

It's gonna give starchy, it's gonna give structure, and it's gonna hold that dip up for you to eat it.

它会产生淀粉质， 它会产生结构，它会把蘸酱留起让你吃。

If you use a starchy potato like a russet, which are really good for mashed potatoes, it'll get all crumbly on you so definitely look for a waxy potato.

如果你使用像赤褐色这样的淀粉质土豆，它非适合做土豆泥，它会弄碎你，所以一定要寻找蜡质土豆。

And squash has that [beep] up thing in it where it's weirdly starchy yet slippery inside, so it kind of does that same thing that butter does where it's like, your knife will suddenly just shoot right through it.

南瓜里面有那种[嘟嘟嘟]的东西， 它里面的淀粉质很奇怪， 但里面很滑，所以它的作用和黄油的作用是一样的，你的刀会突然直接穿过它。