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ohlaph@lemmy.world 3 weeks agoEspecially when the juices from everything makes the bun soggy before you can eat it.
Comment on reaction
ohlaph@lemmy.world 3 weeks agoEspecially when the juices from everything makes the bun soggy before you can eat it.
rockstarmode@lemmy.world 3 weeks ago
That’s what we used emulsified sauces for (in addition to flavoring) when I was working in kitchens. Mayo for instance is a tasty sauce, but it’ll also prevent the bread from absorbing moisture from the other fillings.