On Fri, 13 Feb 2015 23:18:07 -0500, jmcquown >
wrote:

>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.
>
Also of the Minnesota State Fair.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)