Sunday, April 03, 2005

It's all in the crinkles

Snack expert Dave Green tells me, as we sit at the Mason's Arms on Seymour Place, that the reason that crinkle-cut crisps taste better is that the crinkles create a higher surface area for flavourings to adhere to, thus maximising taste. Nothing to do with the wine, then?

2 comments:

Stuart Ian Burns said...

This is also true of buttered toast, which is even dreamier if you cut across both diagonals.

pigpogm said...

More surface area probably also means more fat absorbed.

Mmmmm...

Fat...