Thread: Food and Drink your best hamburger patty recipes and technique
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Old 07-15-2013, 08:46 AM   #15
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Quote:
Originally Posted by Fire Me Boy! View Post
It's not the "emulsifier" that's keeping your bread from getting soggy. If that was the case you could create an emulsion from vinegar and oil and it'd keep the bread dry (it won't).
Yeah, I didn't think that was the right word I just couldn't remember what the right word was.

It's a barrier. Cream cheese itself doesn't absorb into the bread and also doesn't let liquid pass freely through it. So it a) tastes good and b) keeps blood and juice out of your bun.
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