Last night I decided to be creative in the kitchen and create a 3 layered Jello bowl for snack tonight at work. How hard can it be? Jello has got to be the easiest thing to make in the world. So layer one...cherry flavour...mmmmm. Let that set for a few hours and then pour in layer two....lime flavour. I was running out of time so i left out layer 3 to set in room temperature...an hour later I poured in layer 3...lemon flavour. Then I decided to be really ambitious and placed some of the fruit salad that I made in earlier. Kiwi, strawberries, apples, and clemintines...ya...bad idea. When I came into work today...16 hours later...you'd think that the Jello would have set...nope...I guess that combination of fruit just doesn't let the jello set. So I officially screwed up Jello...I suppose I should stick to shrimp skewers, terriyaki chicken, grilled slamon, and filet minon.
Tuesday, December 13, 2005
Subscribe to:
Post Comments (Atom)
4 comments:
T! You wouldn't make a very good food scientist. Jello is set using an incomplete protein called gelatin. It's strength is comprimised by proteases (enzymes that breaks down protein)found in pineapple, kiwi, and papaya. Other factors include temperature, time, sugar, acid, etc.
Keep trying though, guys who cook are HOT! I want some of that salmon!
M
Just reiterate 'M', if you look on the Jell-O box, it tells you the different fruits that don't react well with the Jell-O.
Oops
it only said PINEAPPLE....
I'm pretty sure I've seen Kiwi in Jello before...but I HATE jello so it's been a while. I can't believe you screwed it up....well, actually...yeah. I hate Jello.
Post a Comment