On 2/13/2015 10:10 PM, JRStern wrote:
> 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.
>
>
JR, meet Melba's Jammin'. She's the jam and jelly queen of RFC.

Jill