[ Snagging one at the thought, he shrugged. ] I think it has something to do with the way the starch in potatoes reacts to temperature. When it’s at a high temperature, the starches absorb moisture and expand a bit so they get fluffy and crisp. Then, as it cools down, the moisture is drawn out of the starches. The texture changes to something more soggy and gritty. [ He offered a small shrug, finishing off the currently crispy potato. ] So less good.
We don’t have ovens in our dorms either. Well, not the less expensive dorms ones, anyway. I think a few students have like, end up renovating theirs. [ The rich kids. ] So no point in bringing back leftovers to reheat.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ninetydegrees![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
(no subject)
We don’t have ovens in our dorms either. Well, not the less expensive dorms ones, anyway. I think a few students have like, end up renovating theirs. [ The rich kids. ] So no point in bringing back leftovers to reheat.