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[–] 2 points 1 year ago (1 child)

Especially when the juices from everything makes the bun soggy before you can eat it.

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  • [–] 4 points 1 year 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.

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