this post was submitted on 08 Aug 2024
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Curious how lettuce, full of water, protects the structural integrity of the bottom part of the bun? I'm not saying it doesn't, rather that it seems counterintuitive.
It is just a water barrier. So anything water/wet can not get to the bun. But you need some adhesion layer, like sometime sticky below and above, perhaps with sharp edges from crunchy onions to really lock the layer in place. Then build up more layers.
I'll try that, next time, thanks!