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Onions lose their moisture and they when they caramelize they shrink and they become more concentrated.
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It also has moisture that can lead to mold and rot.
Takes a little bit of that moisture out of the skin so that when we fry it, it gets even extra crispy.
But when microwaves encounter a marshmallow, they heat the moisture trapped within its gelatin-sugar matrix, making the hot air expand and the marshmallow puff.
So, you'll see the blister of the eggs because of the moisture and the protein in the eggs when it meets the oil.
Similarly, some kinds of soil expand when exposed to moisture.
If we cut up the chicken and it immediately starts to lose heat and also moisture.
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