On Fri, 13 Feb 2015 17:13:37 -0600, Melba's Jammin'
> wrote:

>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.
>
>--

This eggplant spread is mildly acidic, with tomatoes and peppers, no
vinegar.

Actually my TJ's jam generates a little bit of water (since I kind of
watch for this now), but it's small enough it could even be simple
condensation.

J.