Quote:
Originally Posted by Bump
I agree, the mayo must come in contact with the cold vegetables
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I'd rather the veggies be at room temperature. When I prepare a burger I'll take whatever I'm going to use out of the fridge 3 hours before, sauce included. I can't taste savoury elements as much when they are cold. I'll order a 'cold cuts' sandwich and leave it for 3 hours before eating.