OK I've had this question for a long time now.

When I buy a small jar of various tapenades and dips and condiments at
TJ's, when I open it and use a few ounces things are generally fine.
I put the jar in the fridge after opening, but when I take it out and
open it to use again, there is a quarter inch of water in the jar -
far more than condensation in that small space can explain. I figure
it must be fermentation caused by exposure to even that little bit of
oxygen. I can pour out the water, but I begrudge the yeast whatever
sugars or carbs they're eating.

Is there anything one can do about this?

I guess it mostly happens on unpasteurized contents, but that appears
to be a lot of stuff.

It happens with yogurt, too, but we know that's full of live cultures
so that's why they're sold in small containers you're best off eating
all at once.

Thanks,

J.

On Sat, 7 Feb 2015 13:01:06 -0600, Sqwertz >
wrote:

>On Sat, 07 Feb 2015 10:52:20 -0800, JRStern wrote:
>
>> OK I've had this question for a long time now.
>>
>> When I buy a small jar of various tapenades and dips and condiments at
>> TJ's, when I open it and use a few ounces things are generally fine.
>> I put the jar in the fridge after opening, but when I take it out and
>> open it to use again, there is a quarter inch of water in the jar -
>> far more than condensation in that small space can explain. I figure
>> it must be fermentation caused by exposure to even that little bit of
>> oxygen. I can pour out the water, but I begrudge the yeast whatever
>> sugars or carbs they're eating.
>>
>> Is there anything one can do about this?
>>
>> I guess it mostly happens on unpasteurized contents, but that appears
>> to be a lot of stuff.
>>
>> It happens with yogurt, too, but we know that's full of live cultures
>> so that's why they're sold in small containers you're best off eating
>> all at once.
>
>Are you perhaps dispensing these dips and tapenades with a spoon or
>fork, licking the spoon or fork, and putting the spoon back in the
>jar?

Not generally, no, though I suppose it happens.

I've even tried refrigerating them before opening, keeping them open
minimal times and getting them right back in. Doesn't seem to matter.
What happens seems to be in the stuff itself and happening even at low
temperatures.

I tried thinking how it could just be water separating out once the
vacuum is broken but that doesn't seem right either, as the water
generation continues profusely even with just a tenth of the contents
intact. It may be just the contents within a few millimeters of the
surface. Maybe I should try keeping a bottle of dry nitrogen on the
counter and flush the jar before closing? At least in the interests
of science!

J.


>
>-sw

On Sat, 07 Feb 2015 11:51:33 -0800, JRStern >
wrote:

>On Sat, 7 Feb 2015 13:01:06 -0600, Sqwertz >
>wrote:
>
>>On Sat, 07 Feb 2015 10:52:20 -0800, JRStern wrote:
>>
>>> OK I've had this question for a long time now.
>>>
>>> When I buy a small jar of various tapenades and dips and condiments at
>>> TJ's, when I open it and use a few ounces things are generally fine.
>>> I put the jar in the fridge after opening, but when I take it out and
>>> open it to use again, there is a quarter inch of water in the jar -
>>> far more than condensation in that small space can explain. I figure
>>> it must be fermentation caused by exposure to even that little bit of
>>> oxygen. I can pour out the water, but I begrudge the yeast whatever
>>> sugars or carbs they're eating.
>>>
>>> Is there anything one can do about this?
>>>
>>> I guess it mostly happens on unpasteurized contents, but that appears
>>> to be a lot of stuff.
>>>
>>> It happens with yogurt, too, but we know that's full of live cultures
>>> so that's why they're sold in small containers you're best off eating
>>> all at once.
>>
>>Are you perhaps dispensing these dips and tapenades with a spoon or
>>fork, licking the spoon or fork, and putting the spoon back in the
>>jar?
>
>Not generally, no, though I suppose it happens.
>
>I've even tried refrigerating them before opening, keeping them open
>minimal times and getting them right back in. Doesn't seem to matter.
>What happens seems to be in the stuff itself and happening even at low
>temperatures.
>
>I tried thinking how it could just be water separating out once the
>vacuum is broken but that doesn't seem right either, as the water
>generation continues profusely even with just a tenth of the contents
>intact. It may be just the contents within a few millimeters of the
>surface.

I would think it's simply water separating within the contents of the
jar, but I'm no expert either. I know my yoghurt does what you
describe... I would think simple condensation doesnt account for the
amount of water either.


>Maybe I should try keeping a bottle of dry nitrogen on the
>counter and flush the jar before closing? At least in the interests
>of science!

If you're keen enough

"Sqwertz" > wrote in message
...
> On Sun, 8 Feb 2015 04:27:27 -0600, Sqwertz wrote:
>
>> ... or you break the hibiscus they will separate.
>
> Heh <cough>. Oops. I'm in a flowery mood!
>
> But I meant meniscus.
>
> -sw

really! You almost had me googling on that one!

On 2/8/2015 5:27 AM, Sqwertz wrote:

> My biggest peeve with bottled sauces is that ketchup always has liquid
> in the nozzle - wether you store it upside down or right side up.
> There's always that little spurt of liquid spooge.
>
> -sw
>

I hate that. I always shake the ketchup and mustard bottles before
using them.

"Ed Pawlowski" > wrote in message
...
> On 2/8/2015 5:27 AM, Sqwertz wrote:
>
>> My biggest peeve with bottled sauces is that ketchup always has liquid
>> in the nozzle - wether you store it upside down or right side up.
>> There's always that little spurt of liquid spooge.
>>
>> -sw
>>
>
> I hate that. I always shake the ketchup and mustard bottles before using
> them.


Same with mine.

--
http://www.helpforheroes.org.uk/shop/

On Sun, 8 Feb 2015 04:27:27 -0600, Sqwertz >
wrote:

>On Sat, 07 Feb 2015 11:51:33 -0800, JRStern wrote:
>
>> On Sat, 7 Feb 2015 13:01:06 -0600, Sqwertz >
>> wrote:
>>
>>>On Sat, 07 Feb 2015 10:52:20 -0800, JRStern wrote:
>>>
>>>> OK I've had this question for a long time now.
>>>>
>>>> When I buy a small jar of various tapenades and dips and condiments at
>>>> TJ's, when I open it and use a few ounces things are generally fine.
>>>> I put the jar in the fridge after opening, but when I take it out and
>>>> open it to use again, there is a quarter inch of water in the jar -
>>>> far more than condensation in that small space can explain. I figure
>>>> it must be fermentation caused by exposure to even that little bit of
>>>> oxygen. I can pour out the water, but I begrudge the yeast whatever
>>>> sugars or carbs they're eating.
>>>>
>>>> Is there anything one can do about this?
>>>>
>>>> I guess it mostly happens on unpasteurized contents, but that appears
>>>> to be a lot of stuff.
>>>>
>>>> It happens with yogurt, too, but we know that's full of live cultures
>>>> so that's why they're sold in small containers you're best off eating
>>>> all at once.
>>>
>>>Are you perhaps dispensing these dips and tapenades with a spoon or
>>>fork, licking the spoon or fork, and putting the spoon back in the
>>>jar?
>>
>> Not generally, no, though I suppose it happens.
>
>Cottage Cheese, sour cream, and other pure dairy products will always
>sweat. They're easy to whip back up and incorporate the moisture back
>into the product. Any time the temperature fluctuates or you break
>the hibiscus they will separate.
>
>But if you ever introduce even the smallest amount of saliva to a
>starch or an acidic food in a jar and put it back in the fridge it
>will exude liquid due to the amylase action in your saliva (it only
>takes a couple-few molecules).
>
>Heavy breathing or double-dipping George Costanza's will also cause
>this.

Hibiscus, meniscus, nasturtium, ...

>> I've even tried refrigerating them before opening, keeping them open
>> minimal times and getting them right back in. Doesn't seem to matter.
>> What happens seems to be in the stuff itself and happening even at low
>> temperatures.
>>
>> I tried thinking how it could just be water separating out once the
>> vacuum is broken but that doesn't seem right either, as the water
>> generation continues profusely even with just a tenth of the contents
>> intact. It may be just the contents within a few millimeters of the
>> surface. Maybe I should try keeping a bottle of dry nitrogen on the
>> counter and flush the jar before closing? At least in the interests
>> of science!
>
>Maybe if you had some specific examples...

It seems general, various eggplant/pepper spreads from TJs being my
prime examples - I don't have any here right now partly because this
issue causes me to buy them less. I think my favorite is "product of
Bulgaria" and does not say "pasteurized" on the jar, I think it brings
its own factors, whatever they are.

But I'll go get one more and try very carefully to use only a freshly
sterilized spoon and to hold my breath, and see if that matters.

Thanks,

J.

Ed Pawlowski wrote:
>Sqwertz wrote:
>
>> My biggest peeve with bottled sauces is that ketchup always has liquid
>> in the nozzle - whether you store it upside down or right side up.
>> There's always that little spurt of liquid spooge.
>
>I hate that. I always shake the ketchup and mustard bottles before
>using them.

That's the liquid separating from the solids. With squeeze bottles I
gently squeeze out the liquid, then I have a thicker product and
there's much less liquid the next time (closer to how the product used
to be). When I get to where no more will squeeze out, with a sharp
paring knife I slit the neck off the plastic bottle and get a couple
three more uses with a small rubber spatula. I much preferred the old
fahioned wide mouth jars to squeeze bottles... they cheat now by
diluting the product more to make it flow, so you're paying for more
water. I recently complained to Guldens about their watery mustard
and how it no longer clings to the dawg. Heinz red is a lot thinner
in their squeeze bottles too, it saturates the burger bun making it
dissolve like cheap TP with diarrhea... I bet now there's at least 15%
more water.

Ophelia wrote:
>Ed Pawlowski wrote:
>>Sqwertz wrote:
>>
>>> My biggest peeve with bottled sauces is that ketchup always has liquid
>>> in the nozzle - wether you store it upside down or right side up.
>>> There's always that little spurt of liquid spooge.
>>
>> I hate that. I always shake the ketchup and mustard bottles before using
>> them.
>
>Same with mine.

I don't shake them, I gently squeeze that excess water into the
sink... they changed the recipe to make the product flow with those
squeeze bottles but at the same time enriched their pockets by selling
the consumer water. For those who use a lot of ketchup they'd do much
better refilling those squeeze bottles from the bulk size ketchup.
Check it out; you save $1.14 refilling the 64 oz squeeze bottle from
the 114 oz bulk bottle... for a family with kids that uses a lot of
these kind of products there is definite savings... plus the bulk
container is full strength product, why pay for all that extra
water... ketchup is made from tomato paste, for squeeze bottles they
dilute it more.

On Sun, 08 Feb 2015 13:27:49 -0500, Brooklyn1
> wrote:

>Ophelia wrote:
>>Ed Pawlowski wrote:
>>>Sqwertz wrote:
>>>
>>>> My biggest peeve with bottled sauces is that ketchup always has liquid
>>>> in the nozzle - wether you store it upside down or right side up.
>>>> There's always that little spurt of liquid spooge.
>>>
>>> I hate that. I always shake the ketchup and mustard bottles before using
>>> them.
>>
>>Same with mine.
>
>I don't shake them, I gently squeeze that excess water into the
>sink... they changed the recipe to make the product flow with those
>squeeze bottles but at the same time enriched their pockets by selling
>the consumer water. For those who use a lot of ketchup they'd do much
>better refilling those squeeze bottles from the bulk size ketchup.
>Check it out; you save $1.14 refilling the 64 oz squeeze bottle from
>the 114 oz bulk bottle... for a family with kids that uses a lot of
>these kind of products there is definite savings... plus the bulk
>container is full strength product, why pay for all that extra
>water... ketchup is made from tomato paste, for squeeze bottles they
>dilute it more.
Forgot the link:
http://www.walmart.com/ip/Heinz-Ketc...14-Oz/11979968

On 2/8/2015 11:49 AM, Ed Pawlowski wrote:
> On 2/8/2015 5:27 AM, Sqwertz wrote:
>
>> My biggest peeve with bottled sauces is that ketchup always has liquid
>> in the nozzle - wether you store it upside down or right side up.
>> There's always that little spurt of liquid spooge.
>>
>> -sw
>>
>
> I hate that. I always shake the ketchup and mustard bottles before
> using them.

Yes, shaking before squeezing is the way to go even with the bottles
that are stored on the lid.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sun, 8 Feb 2015 13:42:45 -0600, Sqwertz >
wrote:

>On Sun, 08 Feb 2015 13:27:49 -0500, Brooklyn1 wrote:
>
>> I don't shake them, I gently squeeze that excess water into the
>> sink... they changed the recipe to make the product flow with those
>> squeeze bottles but at the same time enriched their pockets by selling
>> the consumer water. For those who use a lot of ketchup they'd do much
>> better refilling those squeeze bottles from the bulk size ketchup.
>> Check it out; you save $1.14 refilling the 64 oz squeeze bottle from
>> the 114 oz bulk bottle... for a family with kids that uses a lot of
>> these kind of products there is definite savings... plus the bulk
>> container is full strength product, why pay for all that extra
>> water... ketchup is made from tomato paste, for squeeze bottles they
>> dilute it more.
>
>Of course that makes total sense that they would water down a product
>that is already easier to extract from its container rather than
>watering down its glass bottle counterpart
>
><rolling eyes>
>
>Even your lies don't make any logical sense.

Usta be "The slowest ketchup in town." but since they diluted their
product Heinz can't say that anymore... but it's still "The slowest
dumbass dopey dwarf in town!". LOL-LOL
Ahahahahahahahahahahahahahahahaha . . . .

On Saturday, February 7, 2015 at 1:52:16 PM UTC-5, JRStern wrote:
> OK I've had this question for a long time now.
>
> When I buy a small jar of various tapenades and dips and condiments at
> TJ's, when I open it and use a few ounces things are generally fine.
> I put the jar in the fridge after opening, but when I take it out and
> open it to use again, there is a quarter inch of water in the jar -


It is separating because of the dent you put in it. Think of digging a hole at the beach. Level your dip out before putting it back.

On Tue, 10 Feb 2015 10:44:50 -0800 (PST), Thomas >
wrote:

>On Saturday, February 7, 2015 at 1:52:16 PM UTC-5, JRStern wrote:
>> OK I've had this question for a long time now.
>>
>> When I buy a small jar of various tapenades and dips and condiments at
>> TJ's, when I open it and use a few ounces things are generally fine.
>> I put the jar in the fridge after opening, but when I take it out and
>> open it to use again, there is a quarter inch of water in the jar -
>
>
>It is separating because of the dent you put in it. Think of digging a hole at the beach. Level your dip out before putting it back.

I've thought of that, even when I take care to level it out (which
also minimizes the surface in case it's air exposure after all), tons
of liquid appear out of nowhere.

I have an unopened jar in the fridge, maybe will try the sterile-spoon
experiment tonight.

J.

Look up syneresis.

--
--
Barb
www.barbschaller.com, last update April 2013

On 2015-02-07 18:52:20 +0000, JRStern said:

> OK I've had this question for a long time now.
>
> When I buy a small jar of various tapenades and dips and condiments at
> TJ's, when I open it and use a few ounces things are generally fine.
> I put the jar in the fridge after opening, but when I take it out and
> open it to use again, there is a quarter inch of water in the jar -
> far more than condensation in that small space can explain. I figure
> it must be fermentation caused by exposure to even that little bit of
> oxygen. I can pour out the water, but I begrudge the yeast whatever
> sugars or carbs they're eating.
>
> Is there anything one can do about this?
>
> I guess it mostly happens on unpasteurized contents, but that appears
> to be a lot of stuff.
>
> It happens with yogurt, too, but we know that's full of live cultures
> so that's why they're sold in small containers you're best off eating
> all at once.
>
> Thanks,
>
> J.

https://en.wikipedia.org/wiki/Syneresis_(chemistry)
I am very familiar with it in jellies and yogurt; haven't had it
happen, I don't think, with tapenades. A quarter inch of liquid is a
lot.
--
--
Barb
www.barbschaller.com, last update April 2013

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.

--

That's interesting, I wonder if somehow that could wait upon exposure
to air? If so, I guess it would at least be mostly harmless, not
changing the taste or nutrition.


J.

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.

--
--
Barb
www.barbschaller.com, last update April 2013

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.

I experienced syneresis with canned/packaged ham (ham steaks and
sliced), once they're opened water begins to ooze. I drain the water
each day and after 3-4 days pass and it's not eaten or cooked I toss
it to the crows... a couple times it's gone a little too long and made
me sick.

Squirtz squirted:

> There's always that little spurt of liquid spooge.


Happy "VD*" day, Steve...!!!

;-D


* "Veneral Disease"


--
Best
Greg

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.

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

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)

On 2015-02-14 00:18:15 +0000, Brooklyn1 said:

> 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.
>
> I experienced syneresis with canned/packaged ham (ham steaks and
> sliced), once they're opened water begins to ooze. I drain the water
> each day and after 3-4 days pass and it's not eaten or cooked I toss
> it to the crows... a couple times it's gone a little too long and made
> me sick.

Are you sure that's not just injected water coming out? I won't buy
Hormel pork products because they inject it. The do have a line that
isn't injected but my store doesn't carry it.
--
--
Barb
www.barbschaller.com, last update April 2013

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

On 2/14/2015 11:26 AM, Melba's Jammin' wrote:
> On 2015-02-14 00:18:15 +0000, Brooklyn1 said:
>>
>> I experienced syneresis with canned/packaged ham (ham steaks and
>> sliced), once they're opened water begins to ooze. I drain the water
>> each day and after 3-4 days pass and it's not eaten or cooked I toss
>> it to the crows... a couple times it's gone a little too long and made
>> me sick.
>
> Are you sure that's not just injected water coming out? I won't buy
> Hormel pork products because they inject it. The do have a line that
> isn't injected but my store doesn't carry it.

Sure sounds like that's what it is. The same thing happens with a
package of hot dogs.

Jill

On Sat, 14 Feb 2015 10:26:47 -0600, Melba's Jammin'
> wrote:

>On 2015-02-14 00:18:15 +0000, Brooklyn1 said:
>
>> 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.
>>
>> I experienced syneresis with canned/packaged ham (ham steaks and
>> sliced), once they're opened water begins to ooze. I drain the water
>> each day and after 3-4 days pass and it's not eaten or cooked I toss
>> it to the crows... a couple times it's gone a little too long and made
>> me sick.
>
>Are you sure that's not just injected water coming out? I won't buy
>Hormel pork products because they inject it. The do have a line that
>isn't injected but my store doesn't carry it.

I think all meat oozes water, after all mammal is like 80% water...
leave a hunk of raw beef in the fridge without a tray under and the
next day you have a mess... I think with ham the salt extracts water
quicker.