I read something about Jell-o that was posted earlier and thought I should elaborate on the topic. I happen to know several things about Jell-o (among a lengthy list of other random facts).
One: some fruits float and some do not. I was once able to find a list of this on the internets, but this great list seems to have vanished.
Two: some fruits, when added to Jell-o will make result in a gross-nasty mess of mush, for example, raw kiwi. Now, personally, I cannot think of a good reason for adding kiwi to Jell-o, but I guess if that's what you're into... There is a scientific reason for this and it has to do with enzymes. Kiwi, papaya and pineapple each contain an enzyme that does not work with gelatin. In fact, these enzymes break down (hydrolyze) the protein in gelatin. If these fruits are cooked (or canned), the enzymes will be broken down in such a way that they will not result in mushy Jell-o. And that is most definitely a good thing.
Three: The truth about gelatin. Yes, it is made out of animals. In the US, it is mostly from hogs' skin.
Four: Allow gelatin mixtures to set at room temperature for a bit before chilling. This will actually result in a quicker gelation time. If you force a gelatin to set by subjecting it to very cold temperatures, your mixture will melt more readily at room temperatures.
Just in case anyone was curious.
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The fruit information was interesting; I didn't know a lot of it.
ReplyDeleteAlso, Jell-o is so unnatural. Do you know it's origin?
In 1845, Peter Cooper first patented gelatin. This was a very different product than the pulverized gelatin in Jell-O today. The first fruit flavors were introduced in 1897 by Pearle B. Wait. This gelatin, named Jell-O by his wife, came in four flavors: strawberry, raspberry, orange and lemon.
ReplyDeleteThe Jell-O website gives a nice timeline if you're interested in more: http://brands.kraftfoods.com/jello/explore/history/#2