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