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( Had a pretty lunch today. )
A science question, for which I hope someone has a definitive answer:
I often pack my lunch, and it usually includes a salad. If I put dressing on the salad when I pack it in the morning, the lettuce is soft and limp by lunchtime. Why is that? Is the vinegar in the dressing "cooking" the lettuce, as in a ceviche? Or is it just the moisture, and the same thing would happen if I used water instead of salad dressing (an experiment I'm not inclined to try)?
A science question, for which I hope someone has a definitive answer:
I often pack my lunch, and it usually includes a salad. If I put dressing on the salad when I pack it in the morning, the lettuce is soft and limp by lunchtime. Why is that? Is the vinegar in the dressing "cooking" the lettuce, as in a ceviche? Or is it just the moisture, and the same thing would happen if I used water instead of salad dressing (an experiment I'm not inclined to try)?