On 2015-02-13 18:26:07 +0000, JRStern said:

> On Fri, 13 Feb 2015 10:55:18 -0600, Melba's Jammin'
> > wrote:
>
>> https://en.wikipedia.org/wiki/Syneresis_(chemistry)
>
>
> In cooking, syneresis is the sudden release of moisture contained
> within protein molecules, usually caused by excessive heat, which
> over-hardens the protein shell. Moisture inside expands upon heating.
> The hard protein shell pops, expelling the moisture.
>
> This process is what changes juicy rare steak to dry steak when
> well-done. It creates weeping in scrambled eggs, with dry protein curd
> swimming in released moisture. It causes emulsified sauces, such as
> hollandaise, to "break." It creates unsightly moisture pockets within
> baked custard dishes such as flan or crème brûlée.


My only familiarity with syneresis is with acidic foods like yogurt and
jam (to a lesser extent) and some jellies.

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Barb
www.barbschaller.com, last update April 2013