French fries are one of the world’s most delicious foods . . . unless they’re cold. Then they’re like salty drywall. Why does that happen?
A chemistry professor from American University in Washington D.C. finally has the answer for you. It all has to do with the starch in the potatoes.
When French fries are hot, the starch inside is retaining water, which makes them taste great. But once they cool down, that water evaporates . . . and the taste goes with it.