Well, except for McDonald’s French fries. Why do they stay so hot you can use them as hand warmers? Is it something to do with their water content? The skin?
In: Chemistry
It’s a mix of high density, high water content, and high starch content. Starch in particular influences it more than other veggies; cellulose breaks down more easily than starch (which is why other water dense veggies like carrots or beets get mushy as they cook), which in turn allows water/steam to escepe the plant more easily.
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