Why does crisp get bad when it's cold?

You have undoubtedly gone through a situation like this: you bought that combo with everything you were entitled to (hamburger, fries, soda and dessert) and you just couldn't handle eating. Then he took it home, since waste is not cool. Some time later, he decided to give that half a spare portion of potatoes a try. Result: they were horrible, rigid and tasteless. Why does this happen?

According to Matt Hartings, assistant professor of chemistry at the American University in Washington, United States, the potato is bad because it has its texture modified. This is because this food is filled with starch, which only tastes nice when it is "hydrated".

Imagine that starches are like little crystal spheres: when potatoes are fried at high temperatures, water enters the spheres, filling them like balloons. It is this “balloon” structure that makes the potato crispy and tasty.

But when they cool down, the water comes out of these crystals, which makes the potato soft and soggy looking.

Matt recalls that temperature also directly influences taste, as heat can actually enhance the taste of food. And to top it off, he cited the aroma, which plays a big role in how we "taste" a food: when the potato is cold, it loses its smell.

Now you know it's no use saving the chips for later! It's best to call a friend to split the portion!