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what causes merengue (sp?) to shrink?
On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote:
> (Shankar Bhattacharyya) wrote: > >In article >, Jason Paul Chin <jchin> wrote: > >>Does anyone know what causes merengue to shrink away from the crust when > >>refridgerated? I have had this happen to me twice but don't know why. > >Meringue has the air in the bubbles rather effectively trapped. In > >regular cakes and breads the walls of the "bubbles" are relatively > >porous, certainly once the product is cooked. In meringues, on tthe > >other hand, you have a wall that is essentially a continuous film of > >coagulated egg albumen. > >So, when a meringue cools, and the air contracts, the bubbles are > >shrunk by the pressure of the air outside. > >I suspect that many of the bubbles fracture under these conditions > >and, of course, they are not completely impermeable to start with, so > >I suspect the contraction will be quite limited. > >- Shankar > I have something that helps: add the sugar at the very last moment. > Each grain will fill a bubble, and it won't fracture (or less, at > least.) Of course, you have to do this with a recipe that ask for > sugar! > Be sure also, to put your meringue when the bottom have cooled down. > Josee I've never heard of Merengue or Méringue. |
what causes merengue (sp?) to shrink?
On 2021-06-08 6:30 p.m., bruce bowser wrote:
> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >> (Shankar Bhattacharyya) wrote: >>> In article >, Jason Paul Chin <jchin> wrote: >>>> Does anyone know what causes merengue to shrink away from the crust when >>>> refridgerated? I have had this happen to me twice but don't know why. >>> Meringue has the air in the bubbles rather effectively trapped. In >>> regular cakes and breads the walls of the "bubbles" are relatively >>> porous, certainly once the product is cooked. In meringues, on tthe >>> other hand, you have a wall that is essentially a continuous film of >>> coagulated egg albumen. >>> So, when a meringue cools, and the air contracts, the bubbles are >>> shrunk by the pressure of the air outside. >>> I suspect that many of the bubbles fracture under these conditions >>> and, of course, they are not completely impermeable to start with, so >>> I suspect the contraction will be quite limited. >>> - Shankar >> I have something that helps: add the sugar at the very last moment. >> Each grain will fill a bubble, and it won't fracture (or less, at >> least.) Of course, you have to do this with a recipe that ask for >> sugar! >> Be sure also, to put your meringue when the bottom have cooled down. >> Josee > > I've never heard of Merengue or Méringue. > Have you heard of responding to a post 25 years too late? |
what causes merengue (sp?) to shrink?
On 6/8/2021 6:36 PM, Dave Smith wrote:
> On 2021-06-08 6:30 p.m., bruce bowser wrote: >> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>> (Shankar Bhattacharyya) wrote: >>>> In article >, Jason Paul Chin <jchin> >>>> wrote: >>>>> Does anyone know what causes merengue to shrink away from the crust >>>>> when >>>>> refridgerated? I have had this happen to me twice but don't know why. >>>> Meringue has the air in the bubbles rather effectively trapped. In >>>> regular cakes and breads the walls of the "bubbles" are relatively >>>> porous, certainly once the product is cooked. In meringues, on tthe >>>> other hand, you have a wall that is essentially a continuous film of >>>> coagulated egg albumen. >> >> I've never heard of Merengue or Méringue. >> > > Have you heard of responding to a post 25 years too late? Obviously not. Gotta wonder why someone who has never heard of meringue would even care. Jill |
what causes merengue (sp?) to shrink?
On Tue, 8 Jun 2021 15:30:16 -0700 (PDT), bruce bowser
> wrote: >On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >> (Shankar Bhattacharyya) wrote: >> >In article >, Jason Paul Chin <jchin> wrote: >> >>Does anyone know what causes merengue to shrink away from the crust when >> >>refridgerated? I have had this happen to me twice but don't know why. >> >Meringue has the air in the bubbles rather effectively trapped. In >> >regular cakes and breads the walls of the "bubbles" are relatively >> >porous, certainly once the product is cooked. In meringues, on tthe >> >other hand, you have a wall that is essentially a continuous film of >> >coagulated egg albumen. >> >So, when a meringue cools, and the air contracts, the bubbles are >> >shrunk by the pressure of the air outside. >> >I suspect that many of the bubbles fracture under these conditions >> >and, of course, they are not completely impermeable to start with, so >> >I suspect the contraction will be quite limited. >> >- Shankar >> I have something that helps: add the sugar at the very last moment. >> Each grain will fill a bubble, and it won't fracture (or less, at >> least.) Of course, you have to do this with a recipe that ask for >> sugar! >> Be sure also, to put your meringue when the bottom have cooled down. >> Josee > >I've never heard of Merengue or Méringue. Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Tuesday, June 8, 2021 at 5:49:31 PM UTC-5, wrote:
> On 6/8/2021 6:36 PM, Dave Smith wrote: > > On 2021-06-08 6:30 p.m., bruce bowser wrote: > >> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: > >>> (Shankar Bhattacharyya) wrote: > >>>> In article >, Jason Paul Chin <jchin> > >>>> wrote: > >>>>> Does anyone know what causes merengue to shrink away from the crust > >>>>> when > >>>>> refridgerated? I have had this happen to me twice but don't know why. > >>>> Meringue has the air in the bubbles rather effectively trapped. In > >>>> regular cakes and breads the walls of the "bubbles" are relatively > >>>> porous, certainly once the product is cooked. In meringues, on tthe > >>>> other hand, you have a wall that is essentially a continuous film of > >>>> coagulated egg albumen. > >> > >> I've never heard of Merengue or Méringue. > >> > > > > Have you heard of responding to a post 25 years too late? > Obviously not. Gotta wonder why someone who has never heard of meringue > would even care. > You could killfile him. ;) > > Jill > --Bryan |
what causes merengue (sp?) to shrink?
On Tue, 8 Jun 2021 18:36:36 -0400, Dave Smith
> wrote: >On 2021-06-08 6:30 p.m., bruce bowser wrote: >> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>> (Shankar Bhattacharyya) wrote: >>>> In article >, Jason Paul Chin <jchin> wrote: >>>>> Does anyone know what causes merengue to shrink away from the crust when >>>>> refridgerated? I have had this happen to me twice but don't know why. >>>> Meringue has the air in the bubbles rather effectively trapped. In >>>> regular cakes and breads the walls of the "bubbles" are relatively >>>> porous, certainly once the product is cooked. In meringues, on tthe >>>> other hand, you have a wall that is essentially a continuous film of >>>> coagulated egg albumen. >>>> So, when a meringue cools, and the air contracts, the bubbles are >>>> shrunk by the pressure of the air outside. >>>> I suspect that many of the bubbles fracture under these conditions >>>> and, of course, they are not completely impermeable to start with, so >>>> I suspect the contraction will be quite limited. >>>> - Shankar >>> I have something that helps: add the sugar at the very last moment. >>> Each grain will fill a bubble, and it won't fracture (or less, at >>> least.) Of course, you have to do this with a recipe that ask for >>> sugar! >>> Be sure also, to put your meringue when the bottom have cooled down. >>> Josee >> >> I've never heard of Merengue or Méringue. >> > >Have you heard of responding to a post 25 years too late? Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Tue, 8 Jun 2021 18:49:22 -0400, jmcquown >
wrote: >On 6/8/2021 6:36 PM, Dave Smith wrote: >> On 2021-06-08 6:30 p.m., bruce bowser wrote: >>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>>> (Shankar Bhattacharyya) wrote: >>>>> In article >, Jason Paul Chin <jchin> >>>>> wrote: >>>>>> Does anyone know what causes merengue to shrink away from the crust >>>>>> when >>>>>> refridgerated? I have had this happen to me twice but don't know why. >>>>> Meringue has the air in the bubbles rather effectively trapped. In >>>>> regular cakes and breads the walls of the "bubbles" are relatively >>>>> porous, certainly once the product is cooked. In meringues, on tthe >>>>> other hand, you have a wall that is essentially a continuous film of >>>>> coagulated egg albumen. >>> >>> I've never heard of Merengue or Méringue. >>> >> >> Have you heard of responding to a post 25 years too late? > >Obviously not. Gotta wonder why someone who has never heard of meringue >would even care. > >Jill Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Tue, 8 Jun 2021 18:36:36 -0400, Dave Smith
> wrote: >On 2021-06-08 6:30 p.m., bruce bowser wrote: >> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>> (Shankar Bhattacharyya) wrote: >>>> In article >, Jason Paul Chin <jchin> wrote: >>>>> Does anyone know what causes merengue to shrink away from the crust when >>>>> refridgerated? I have had this happen to me twice but don't know why. >>>> Meringue has the air in the bubbles rather effectively trapped. In >>>> regular cakes and breads the walls of the "bubbles" are relatively >>>> porous, certainly once the product is cooked. In meringues, on tthe >>>> other hand, you have a wall that is essentially a continuous film of >>>> coagulated egg albumen. >>>> So, when a meringue cools, and the air contracts, the bubbles are >>>> shrunk by the pressure of the air outside. >>>> I suspect that many of the bubbles fracture under these conditions >>>> and, of course, they are not completely impermeable to start with, so >>>> I suspect the contraction will be quite limited. >>>> - Shankar >>> I have something that helps: add the sugar at the very last moment. >>> Each grain will fill a bubble, and it won't fracture (or less, at >>> least.) Of course, you have to do this with a recipe that ask for >>> sugar! >>> Be sure also, to put your meringue when the bottom have cooled down. >>> Josee >> >> I've never heard of Merengue or Méringue. >> > >Have you heard of responding to a post 25 years too late? At least he's given it a lot of thought before he posted. -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Wed, 09 Jun 2021 09:43:00 +1000, Dave Smith >
wrote: >On Tue, 8 Jun 2021 18:36:36 -0400, Dave Smith > wrote: > >>On 2021-06-08 6:30 p.m., bruce bowser wrote: >>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>>> (Shankar Bhattacharyya) wrote: >>>>> In article >, Jason Paul Chin <jchin> wrote: >>>>>> Does anyone know what causes merengue to shrink away from the crust when >>>>>> refridgerated? I have had this happen to me twice but don't know why. >>>>> Meringue has the air in the bubbles rather effectively trapped. In >>>>> regular cakes and breads the walls of the "bubbles" are relatively >>>>> porous, certainly once the product is cooked. In meringues, on tthe >>>>> other hand, you have a wall that is essentially a continuous film of >>>>> coagulated egg albumen. >>>>> So, when a meringue cools, and the air contracts, the bubbles are >>>>> shrunk by the pressure of the air outside. >>>>> I suspect that many of the bubbles fracture under these conditions >>>>> and, of course, they are not completely impermeable to start with, so >>>>> I suspect the contraction will be quite limited. >>>>> - Shankar >>>> I have something that helps: add the sugar at the very last moment. >>>> Each grain will fill a bubble, and it won't fracture (or less, at >>>> least.) Of course, you have to do this with a recipe that ask for >>>> sugar! >>>> Be sure also, to put your meringue when the bottom have cooled down. >>>> Josee >>> >>> I've never heard of Merengue or Méringue. >>> >> >>Have you heard of responding to a post 25 years too late? > >At least he's given it a lot of thought before he posted. Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Tuesday, June 8, 2021 at 6:30:19 PM UTC-4, bruce bowser wrote:
> I've never heard of Merengue or Méringue. Have you ever heard of a spelling error? In fact the Merengue is a dance. The only person who spelled it Méringue in this thread is you. You probably spell the food "marang". Cindy Hamilton |
what causes merengue (sp?) to shrink?
On Tue, 8 Jun 2021 18:49:22 -0400, jmcquown >
wrote: >On 6/8/2021 6:36 PM, Dave Smith wrote: >> On 2021-06-08 6:30 p.m., bruce bowser wrote: >>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>>> (Shankar Bhattacharyya) wrote: >>>>> In article >, Jason Paul Chin <jchin> >>>>> wrote: >>>>>> Does anyone know what causes merengue to shrink away from the crust >>>>>> when >>>>>> refridgerated? I have had this happen to me twice but don't know why. >>>>> Meringue has the air in the bubbles rather effectively trapped. In >>>>> regular cakes and breads the walls of the "bubbles" are relatively >>>>> porous, certainly once the product is cooked. In meringues, on tthe >>>>> other hand, you have a wall that is essentially a continuous film of >>>>> coagulated egg albumen. >>> >>> I've never heard of Merengue or Méringue. >>> >> >> Have you heard of responding to a post 25 years too late? > >Obviously not. Gotta wonder why someone who has never heard of meringue >would even care. > >Jill And never heard of (sp)? in the Subject line. |
what causes merengue (sp?) to shrink?
On Wed, 9 Jun 2021 01:44:26 -0700 (PDT), Cindy Hamilton
> wrote: >On Tuesday, June 8, 2021 at 6:30:19 PM UTC-4, bruce bowser wrote: > >> I've never heard of Merengue or Méringue. > >Have you ever heard of a spelling error? > >In fact the Merengue is a dance. The only person who spelled it Méringue >in this thread is you. You probably spell the food "marang". > >Cindy Hamilton Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Wed, 09 Jun 2021 06:45:06 -0400, Sheldon Martin >
wrote: >On Tue, 8 Jun 2021 18:49:22 -0400, jmcquown > >wrote: > >>On 6/8/2021 6:36 PM, Dave Smith wrote: >>> On 2021-06-08 6:30 p.m., bruce bowser wrote: >>>> On Sunday, March 31, 1996 at 3:00:00 AM UTC-5, Josée Désautels wrote: >>>>> (Shankar Bhattacharyya) wrote: >>>>>> In article >, Jason Paul Chin <jchin> >>>>>> wrote: >>>>>>> Does anyone know what causes merengue to shrink away from the crust >>>>>>> when >>>>>>> refridgerated? I have had this happen to me twice but don't know why. >>>>>> Meringue has the air in the bubbles rather effectively trapped. In >>>>>> regular cakes and breads the walls of the "bubbles" are relatively >>>>>> porous, certainly once the product is cooked. In meringues, on tthe >>>>>> other hand, you have a wall that is essentially a continuous film of >>>>>> coagulated egg albumen. >>>> >>>> I've never heard of Merengue or Méringue. >>>> >>> >>> Have you heard of responding to a post 25 years too late? >> >>Obviously not. Gotta wonder why someone who has never heard of meringue >>would even care. >> >>Jill > >And never heard of (sp)? in the Subject line. Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Wednesday, June 9, 2021 at 4:44:29 AM UTC-4, Cindy Hamilton wrote:
> On Tuesday, June 8, 2021 at 6:30:19 PM UTC-4, bruce bowser wrote: > > > I've never heard of Merengue or Méringue. > Have you ever heard of a spelling error? > > In fact the Merengue is a dance. The only person who spelled it Méringue > in this thread is you. You probably spell the food "marang". Is that right? Am I supposed to laugh or cry? |
what causes merengue (sp?) to shrink?
On Wed, 9 Jun 2021 06:21:24 -0700 (PDT), bruce bowser
> wrote: >On Wednesday, June 9, 2021 at 4:44:29 AM UTC-4, Cindy Hamilton wrote: >> On Tuesday, June 8, 2021 at 6:30:19 PM UTC-4, bruce bowser wrote: >> >> > I've never heard of Merengue or Méringue. >> Have you ever heard of a spelling error? >> >> In fact the Merengue is a dance. The only person who spelled it Méringue >> in this thread is you. You probably spell the food "marang". > >Is that right? Am I supposed to laugh or cry? Ask them, theyre here. "You can stop saying that now. Thank you." -- Not Dave Smith |
what causes merengue (sp?) to shrink?
On Thursday, June 10, 2021 at 11:14:24 PM UTC-4, Garrett Wollman wrote in alt.usage.english:
> In article >, > Peter T. Daniels > wrote: > >That sounds like it refers to a particular thing (a dessert?), but > >"meringue" is a substance, made as Cat says. > It is also a dessert made from baking said substance (as itself), > sometimes with a swirl of some flavoring through it, often quite large > in diameter. Chocolate and fruit-flavored ones are common. > > There are three different broadly recognized types of kinds of > meringue (the substance): French, Swiss, and Italian. The baked > sweets are made from a French meringue, which is uncooked (since > they're going to be baked until dry anyway). A Swiss meringue is made > in a double boiler, with the egg white and sugar whisked together > until the egg is cooked, and then removed from heat and whipped to > incorporate air. An Italian meringue is made by whipping the egg > white first, until it forms stiff peaks, and then whipping in a very > hot sugar syrup, which cooks the egg. Buttercream frostings are made > from either Swiss or Italian meringues, depending on the preference of > the baker. > > -GAWollman > > -- > Garrett A. Wollman | "Act to avoid constraining the future; if you can, > | act to remove constraint from the future. This is > Opinions not shared by| a thing you can do, are able to do, to do together." > my employers. | - Graydon Saunders, _A Succession of Bad Days_ (2015) I wonder how a meringue would help a Grand Marnier or Kahlúa mixed drink, like a B52 or a Mudslide. |
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