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gametaku wrote:1. Take out bread, and notice that it's now soggy.
2. Throw away lunch
3. Go to Wawa and buy a hoagie
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PAstrychef wrote:Buy better bread! If you are using the air-filled sliced cheap bread, it will become soggy as soon as it gets out of the wrapper. A denser loaf will help, is better for you, is more filling and tastes better, too.
Try wrapping the bread in a paper towel or napkin and see if that helps.
Toast the bread before packing it, driving out much of the moisture.
I have made up my sandwich, packed it in a sandwich box and put it in a bag, and eaten it hours later with no noticeable sogginess.
Or you could move to crackers or crisp breads.
Air tight containers with bread in them can result in soggy bread, especially if the temperature drops.
The ability for air to hold mosture goes down when it gets cold, which is why you get condensation on cold surfaces, and foggy breath when you breathe out in the cold.
The moisture content of the bread and the air in the container was below condensation at the temperature you packed it in, but when cooled down by proximity to your cold pack, it condensed.
So you can see how you got soggy bread, right?
A two-chamber lunch cooler would help, because you can separate the extreme-temperature stuff (be it cooled meat, or warm stuff) from the room-temperature stuff.
Роберт wrote:gametaku wrote:Edit: seriously though, you could keep a bag of bread separate from the fixings.Nath wrote:Since you are separating the bread from the filling, I'm surprised at the sogginess. I wonder if the ice pack has something to do with it (condensation?). The meat, cheese and mayo could probably use the cooling, but maybe the bread should be separated from the ice pack by some insulation -- say, crumpled up paper.
jimsfriend wrote:If you want to keep the ice pack, based on Yakk's explanation about condensation maybe you could refrigerate (or freeze) the bread in the bread container during the night with the lid off (but also refrigerated). Then the ice pack shouldn't make the air in your bread container colder because it's already pretty darn cold.
Enuja wrote:Toss the ice pack. If you're eating your lunch within 6 hours of packing it, the lunch meat isn't going to go bad. Just make your room temperature sandwich, and keep it at room temperature. Don't put mayo or mustard or butter on the bread, and pack the meat separately if you want to, but the ice pack is at the root of your problem.
jimsfriend wrote:I agree with Enuja to just not use the ice pack. I ate a sack lunch all through grade school with nothing to keep the sandwich cool, and never had a problem. Even mayonnaise and tuna were fine.
Eheu wrote:I'd say to ditch the ice pack and just make the sandwiches at home, then wrap them in foil / plastic wrap / whatever.
gametaku wrote:I actually did try bringing sandwiches without the ice pack for the first week of school but stopped that once I had lunch meat that didn't taste quite right.
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