Locos for Jello

Robin:  Let’s talk for a minute about gelatin desserts. No, no, stay with me on this – it might get interesting. You might even get inspired to make one!

Please note that I will use the terms gelatin and jello interchangeably throughout this post; if I need to refer to the specific brand name, I’ll write it as Jell-o.

Jello Gets No Respect

In today’s popular North American culture gelatin is considered anything but cool. “Jello is evil” memes abound, as do lists of “disgusting things your grandparents used to eat” that show unappetizing photos of mid-century aspics and molded salads. This food is subjected to serious and continuous snark and scorn.

In many minds, gelatin´s only valid reason for existence is to be an ingredient in making alcoholic shots. If you’re into that, well okay, but let me assure you that jello desserts can be unexpectedly delightful; they are tasty, versatile, easy to prepare, and suitable for all ages and most occasions. Though I enjoy thinking of myself as somewhat countercultural, I think it’s time to make gelatin cool again.

Gelatin is Well-Regarded Where??

The roots of my jello evangelism are to be found in the 20+ years that I lived South of the Border. Mexico is light-years ahead of the USA on this. Though I’ve been unsuccessful in securing any reliable per capita statistics, it is a solid fact that Mexicans of all ages and social classes eat boatloads of gelatin desserts. I’m not talking about jello salads, which are unheard of there and would probably be considered quite bizarre. No, I mean jello as a sweet treat—sometimes plain, but more often than not doctored up in one way or another—eaten as an everyday snack or dessert.

Mexicans are also masters of “artistic gelatins,” fancy creations that include whole fruits or edible flowers in lovely arrangements, among other marvels. Cooking schools in their country offer whole courses on how to make these delights, and they are well attended by home cooks and professional culinarians alike.

Gelatin is so well-esteemed south of our border that it is considered an acceptable dessert for most any occasions except the most formal. You probably wouldn’t serve jello at your Mexican wedding reception–though, given the respectability of those sometimes quite elaborate artistic gelatin creations, it’s not unthinkable. You could definitely offer a nice gelatin dessert at a birthday party for adults or children (sometimes on the same plate with a slice of cake), take one to your office pitch-in, or make a festive one for a Christmas celebration.

All of which brings us to an astonishing realization: jello is actually authentic Mexican food. Plain or fancy, it is a beloved part of the nation’s culinary make-up. And it hasn’t occurred to anyone there to make fun of it.

So I propose a fresh, less disparaging, look at gelatin desserts north of the border, as well. After all, they are fun, usually quite easy to make (especially ones that use the commercially-produced jello powder), and good tasting.

Food for Thought (Gelatin Trivia)

• What we call jello in the U.S.A. and Canada is known as jelly in most of the rest of the English-speaking world. In Spanish, it is generally called gelatina o jaletina.

• Making a bowlful of jello is much easier nowadays than it used to be. Today, we can easily purchase gelatin in powdered or sheet form, and just add water to reconstitute it. A hundred years ago or so, you had to boil your own cow, pig, or fish bones, hooves, and connective tissue to render the gelatin you would later use in cooking. It was a long, laborious process, so it wasn’t commonly done in the average home.

Gelatin is not just something to eat. It widely used in the cosmetics and toiletries industry, to make photographic film, in pharmaceuticals, and for many uses. As a foodstuff, it is common in the making of marshmallows and candies, and in frozen foods such as ice cream and frozen yogurt.

• Scientists have also succeeded in spinning a yarn out of gelatin, so you may very well be knitting or crocheting with this natural fiber sometime soon. It might also have a future as suturing material.
• Vegans and others who object to gelatin for reasons of its provenance do not have to miss out on all the jello fun. Agar is a gelatin-like substance obtained from red algae. It has many uses, including culinary (like for desserts). It has the advantage of not requiring refrigeration to actually set.

Don’t miss this delicious Fresh Strawberry Pie pie that has gelatin as one of its ingredients.

Latest update: 23 July, 202