The Masters of Social Gastronomy podcast talks the science and history of GELATIN!
Sarah will discuss the origins of gelatinous desserts, starting long ago when jiggly delights were made with drippings from beef stew or extracts from the swimbladders of sturgeon. Then she’ll take on that modern wonder: Jell-O! She’ll explore the greatest atrocities and wildest successes of the 20th century Jell-O mold. From 19th-century “Punch Jelly,†to 20th-century “Jell-O Sea Dream with Shrimps†you will hear about gelatin both beautiful and horrible.
Then, Soma will untangle the science of gelatin and its kin, introducing a few lesser-known relatives along the way. How’d we get the wiggle in those jigglers? Find out where killer bacteria and Jell-O meet on the other side, and dive into the amazing world of edible dishware. Stretch the boundaries of reality through an introduction to counterfeit Chinese eggs and the fancy-pants world of molecular gastronomy.
You can subscribe to the MSG podcast via ITUNES here.
__________________________
Read More!
Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets
Jelly Shot Test Kitchen: Jell-ing Classic Cocktails-One Drink at a Time
Origin of a Dish: The Jell-o Shot
You might enjoy reading about gelatin in Mexico–still Mexico’s favorite dessert or snack.
http://mexicocooks.typepad.com/mexico_cooks/2011/02/jello-shots-mexican-style.html
Enjoy!
Cristina
Finally getting caught up with all of your awesome podcasts!! Sarah, your question about the popularity of strange gelatin molds in the 1950s and 1960s is totally true. It baffles the mind, but I think I might have stumbled on part of the reason. I don’t know if you’ve noticed this while making your gelatin dishes, but things encased in gelatin stay fresher longer. For example, we had a perfection salad (with the cabbage and all that stuff) sit in our fridge for a number of days, only to find the cabbage and veggies still fresh and crunchy when we tried it again. We have also noticed the same thing with cake covered with gelatin, meats covered with gelatin and even sandwiches covered with gelatin. (Yeah, we make a lot of gross stuff). Anyway, maybe the make ahead but still have it stay fresh aspect of it was part of the appeal? Just a thought.
Ruth– thank you for listening, I’m really really glad you’re enjoying the podcasts! And I think this is an intriguing, if texturally unappealing, theory.