McDonald's buns when delivered and then sometimes thawed have a stale consistency.
This is then solved when they are toasted in a flat metal compress hotplate or in the case of filet o fish: steamed.
Why do they caramelize so well when toasted?
Because their buns deliberately contain Excess sugar to both preserve it before cooking and then so it looks appetizing when toasted with the caramelization colour.
Big mac buns in particular.
I worked for them for 8 years.
Yes they've improved but where i can't forgive them is they only truly tell you what they think you want to hear.
Have you noticed they're all being refitted to look more like a coffee shop.
Waste is their problem, they got rid of the burger foam packaging, introduced cardboard and don't recycle a tap.
That's ALOT of landfill.
I still treat the kids to a 20 nugget sharebox but anything else from there and my sugar touches Jupiter.
And as they used to say on blind date:
The decision, is yours
