Why vinegar's had its chips with flimsy fries: Texture is one of the main indicators of food we likeMydeaMedia
- Texture 'indicates freshness' and is main indicator of which foods we prefer
Ever wondered why you ask for vinegar in the chip shop but prefer ketchup with French fries?
A team of researchers has come up with the answer. It’s all down to how the condiments alter the texture of our favourite snack.
Some scientists believe texture is one of the main indicators of whether we like a food or not – although we may not be aware of this – as it indicates freshness.
Thin and crispy: French fries (left) absorbed vinegar more quickly than more traditional chunkier chip shop style chips (right)
The Leeds University researchers found skinny French fries absorb a large amount of vinegar and it rapidly makes them soggy.
Thicker ones from the chip shop were found to be 30 per cent more resilient because of their large surface area – so kept more of their crispness.
Professor Brent Murray, who led the research, said: ‘These preliminary investigations suggest that the effects of different condiments on the texture of different sorts of chips plays a large part in deciding what condiments or sauces will taste best.
The research involved dousing different types of chips with tomato ketchup, vinegar or barbecue sauce.
A survey to accompany the findings showed most people – 45 per cent – preferred the chip shop chips and the majority who chose a condiment picked salt and vinegar.
The 16 per cent who preferred fries mostly had ketchup, and one in ten chose wedges and generally preferred barbecue sauce, according to the survey for The Potato Council.
Caroline Evans, of The Potato Council, said: ‘It’s interesting that people tend to have such strong preferences for their condiments and we wanted to find out why.’
MydeaMedai @ 2012
MydeaMedai @ 2012