I bet a lot of you are having or did have Jell-O for dessert today.
When I was a kid, we had Jell-O desserts a lot. Especially the kind with fruit in it. Sometimes, it was bananas; other times, slices of orange, I even remember having some with marshmellows in it.
This coming week, I’ll be around Jell-O again. I’ll be giving a demonstration on mixtures and solutions at Phoenix Elementary School to my grandson Rakeem’s class.
His fourth-grade teacher, Alyson Leighton, asked me to come to her classroom to demonstrate how people use science ideas in cooking. And Jell-O is going to be part of the demonstration.
In case you don’t remember your grade school science, mixtures are two or more things mixed together that can be separated (like salad), while solutions are mixtures (so they can be separated) in which one substance spreads evenly throughout another substance (like salt in water).
I’m pretty excited about taking part in this experiment. Not only will I be able to get out of the office for a while, there may be snacking involved.
For those of you who would like to take a trip back in time, here’s a Jell-O recipe that I think you’ll like. For those who aren’t familiar with Jell-O salads, here’s your chance to find out what you missed.
2 package lemon flavored gelatin
2 cups boiling water
1 cup ice water
2 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple)
1 teaspoon lemon juice or white vinegar
2 cups grated carrots
Empty gelatin into a small mixing bowl. Stir in 2 cup of boiling water. Stir thoroughly until the gelatin has dissolved.
Stir in 1 cup ice water, one can of crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)
Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.
Add mixture to a jello mold. Set in the refrigerator until firm, several hours. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.