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