Back in the dark ages, when I first started cooking, I purchased The New Joys of Jell-o Cookbook. Think I paid a dollar for it. Making jell-o, for whatever reason, fascinated me. There was just something about sucking jell-o through my teeth. Come on, admit it, you did it too.
My mother made jell-o on Sundays. Why? I don't know. Maybe, jell-o was just that special. It seems that most of my students purchase jell-o already made. I'm sorry, but some things I just need to make myself. Jell-o is easy to make, hot water, cold water and a package of jell-o. However, you do need to plan ahead. It's got to chill in the refrigerator.
Jell-o or gelatin is actually an animal protein, made from collagen. Have you ever noticed that meat drippings become jelly-like when cooled? Well, that's jell-o or as it is scientifically called, gelatin. Since it is low in the essential amino acid, tryptophan, it is an incomplete protein. When jell-o cools, it actually forms a protein gel. Although we think of jell-o for desserts only, gelatin is used frequently in the manufacture of food, such as, marshmallows, yogurt, ice cream and cream cheese.
In it's early history, jell-o was made the well-to-do. Because to make jell-o, you needed a refrigerator or icebox. To purchase a refrigerator or icebox, you needed to have money. Thus, jell-o was made by those with money.
Now that jell-o (and refrigerators) are available to the masses, why not make a simple dessert of jell-o. With a little planning, your dessert will be ready when you are.
