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