3 ms·
The oil in the mayo acts as an aquaphobic barrier between the tomato and the bun. You don't want a "dry" bun but a soggy bun is structurally deficient on top of
by jdminhbg 4y ago
The oil in the mayo acts as an aquaphobic barrier between the tomato and the bun. You don't want a "dry" bun but a soggy bun is structurally deficient on top of being bad tasting.