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I think with the fries they tend to dry out really fast so therefore have no time to turn icky as their moisture leaves them quickly. So rather then mold or get icky like that they dry out and petrify! LOL Now in the refrigerator they can actually get all mouldy as they can retain some moisture but will still soon dry out I believe!I think without the moisture there is less likely a chance for them to get moldy as they become moisture free!
If they were still hot they would be pretty near sterile, but that just raises the question of how the other chips went off.The overall moisture content of a thin chip will be a lot lower than that for a thick cut one. Perhaps that and the bucket of salt that gets added to fast food chips are the reason for the difference.
Salt is a preservative as well as having a drying effect!