On 2/14/2015 7:20 AM, The Cook wrote:
> 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.
>
Yep, she's the RFC prize winner.

Jill