it is to do with diffusion and the particles go through the gaps of the air particles and then you smell them. and is not the chips you smell it is the oil off the chips you smell
Ready to cook chips are often precooked in beef tallow. This allows the potato to stay attractive in the freezer and gives the golden coloring after being cooked.
Kettle cooked chips are cooked in a special way (in kettles?) that make them crunchier .
In ANY circumstances - yes - if after being cooked and cooled the chips come into contact with a source of bad food then the chips will become contaminated and my make you ill.
That bad smell is from the oil in the chips going rancid.
chieves are cooked in chips like grain waves
Because the paricles in the fish gain energy and move awa from the fish, then they diffuse towards our nose and you smell it. Thats how the smell of fish,when itts being cooked, gets from the fish to your nose when you are several metres away from it.
slow cooked potato chips in small kettles using either safflower and/or sunflower oil
chips will lose its crispiness and give out foul smell
Gases released by cooking easily diffuses in atmosphere.
because you cooked it!?.
When cooking or cooked, they smell like sewage.
Three days for cooked roast potatoes or cooked chips.