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pineapple in jello

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Sanjeev Srivastav

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Jan 26, 1990, 12:49:25 PM1/26/90
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Why is one not supposed to put fresh or canned pineapple in Jello?
The instructions on the box specifically say that!

Sanjeev.

--
sanjeev srivastav
s...@squid.graphics.cornell.edu, pk...@vax5.cit.cornell.edu, | 120 rand hall
sriv...@tcgould.tn.cornell.edu,san...@oak.cadif.cornell.edu| cornell univ.
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Chris Okasaki

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Jan 26, 1990, 1:04:17 PM1/26/90
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In article <96...@batcomputer.tn.cornell.edu> sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
>Why is one not supposed to put fresh or canned pineapple in Jello?
>The instructions on the box specifically say that!

There is an enzyme in fresh pineapple that prevents the gelatin from
solidifying. I believe, however, that this enzyme is destroyed in
the processing of canning pineapple, so canned should be ok.
(It's possible that only canned pineapple packed in syrup as opposed
to "own juice" is ok).

Chris
coka...@proof.ergo.cs.cmu.edu

Dorothy Heydt

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Jan 26, 1990, 1:12:38 PM1/26/90
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In article <96...@batcomputer.tn.cornell.edu> sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
>Why is one not supposed to put fresh or canned pineapple in Jello?
>The instructions on the box specifically say that!

Are you sure they didn't say "fresh or frozen pineapple"? That's what
they used to say. Fresh or frozen pineapple contains something (an
enzyme maybe?) which prevents the gelatin from setting. It's destroyed
by heat. Canned pineapple should be all right.

Denise Caire

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Jan 26, 1990, 1:21:28 PM1/26/90
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In article <96...@batcomputer.tn.cornell.edu> sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
>Why is one not supposed to put fresh or canned pineapple in Jello?
>The instructions on the box specifically say that!
>
>Sanjeev.
>

The jello will never solidify. I will venture to guess it has to do
with the acidity of the fresh pineapple or something like that.
I also know from experience that kiwi fruit in jello also doesn't work.

Denise Caire

Lines so the message doesn't get bumped.

Steve Lamont

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Jan 26, 1990, 8:14:09 PM1/26/90
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In article <96...@batcomputer.tn.cornell.edu> sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
>Why is one not supposed to put fresh or canned pineapple in Jello?
>The instructions on the box specifically say that!

No, no! It says don't put fresh Noriega in Jail.... :-)

spl (the p stands for
pineapple... ya see
that's Noriega's
nickname and... oh,
heck... forget I even
said anything...)
--
Steve Lamont, sciViGuy (919) 248-1120 EMail: s...@ncsc.org
NCSC, Box 12732, Research Triangle Park, NC 27709
"That's People's Commissioner Tirebiter -- and NOBODY'S sweetheart!"
- F. Scott Firesign

Dinah Sloan

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Jan 28, 1990, 3:30:47 PM1/28/90
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Fresh pineapple will keep the jello from setting up. I have
used canned pineapple (added after the jello starts to set),
and that worked fine.

I also think fresh kiwi has the same problem. BTW my aunt makes
a great cranberry jello salad.....I'll see if I can find the recipe.

Dinah Sloan
att!mtunh!dls

Socorrito Baez-Page

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Jan 28, 1990, 8:56:04 PM1/28/90
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it won't gel, I don't know why. if you grind up the pineapple with cottage cheese or cream cheese and put that in the jello to make a jello mold, it will gel. strange, but true


--

Socorrito Baez-Page at The Black Cat's Shack (Fidonet 1:109/401)
Internet: Socorrito...@p0.f20.n109.z1.fidonet.org
UUCP: ...!uunet!blkcat!20.0!Socorrito.Baez-Page

Nora Auseklis

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Jan 29, 1990, 7:13:46 PM1/29/90
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From article <27...@mtunh.ATT.COM>, by d...@mtunh.ATT.COM (Dinah Sloan):

In my Food Science class in college, this subject was specifically discussed.
What makes Jello or any gelatin "gel" is the creation of a complicated mesh
of chains of starch. Fresh or frozen pineapple contains an enzyme, whose name
currently escapes me that prevents these chains from forming a network. The
heat that canned pineapple is subjected to during the canning process destroys
this enzyme and can be used in Jello salads.

Nora Auseklis
Mentor Graphics Corporation

Lynn Majidimehr

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Jan 30, 1990, 4:31:28 PM1/30/90
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In article <96...@batcomputer.tn.cornell.edu>, sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
> Why is one not supposed to put fresh or canned pineapple in Jello?
> The instructions on the box specifically say that!

My mom has been putting pineapple into jello since I was little. She only
used canned though, she said it wouldn't get solid if you used fresh.

Lynn Majidimehr

Mark Robert Thorson

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Feb 4, 1990, 4:36:44 PM2/4/90
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I've heard that pineapple with the tartness removed is the flavor known
as "tutti-fruiti".

choo choo earl

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Feb 6, 1990, 3:22:02 PM2/6/90
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If memory serves me right, the enzyme in pineapple is named papan(sp?) and
is the same thing used in meat tenderizer and soft contact lens cleaner.
I'm not 100% sure about this but I seem to remember it being right.

Sanjeev Srivastav

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Feb 10, 1990, 5:07:31 PM2/10/90
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In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
>is the same thing used in meat tenderizer and soft contact lens cleaner.

Did you know that raw papaya is an excellent meat tenderizer?
Not too many grocery stores carry it, though.

So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
it would come out really tender.

Dave Jenkins

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Feb 13, 1990, 3:15:47 AM2/13/90
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In article <4899edb...@apollo.HP.COM>, gal...@apollo.HP.COM (Gary

Allen) writes:
> In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
> Nope; you're thinking of papain which comes only (as far as I know)
> from papaya.
>
> On of the more curious uses of it - divers use it to disolve barbs
> from sea urchin spines that get stuck in their skin.
>
> Gary Allen
> Apollo Computer
> Chelmsford, MA
> gal...@apollo.HP.COM


Not sure about the papaya, but pineapple juice certainly does work
as described. A few years ago a food scientist did an excellent
program on a BBC science program: as part of this he injected one
side of a chunk of pork with pineapple juice, then roasted it.

The unaffected side came out like normal roast pork... the other
side was puree!

In the same program he cooked a souffle, checking it was ready with
a thermocouple and a pen-plotter. When the graph reached a
critical point in the curve the souffle was ready.

He is also credited with the invention of the `hot jam in icecream'
trick, which appeared on the net recently - he showed this on the
programme as well.

Dave Jenkins

-----------------------------------------------------------------
According to the OED, `signatura' once meant the marking of sheep
- not a lot of people know that!
-----------------------------------------------------------------

Gary Allen

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Feb 12, 1990, 10:31:00 AM2/12/90
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In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:

Nope; you're thinking of papain which comes only (as far as I know)

David McKenzie

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Feb 13, 1990, 1:47:39 AM2/13/90
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sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:

>In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
>>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
>>is the same thing used in meat tenderizer and soft contact lens cleaner.

>Did you know that raw papaya is an excellent meat tenderizer?
>Not too many grocery stores carry it, though.

>So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
>it would come out really tender.

A company called 'Adolph's' does market a 100% Natural Tenderizer which
is a combination of salt, sugar and papain. The stuff works like a
charm, and it should be available in almost any supermarket. There are
other tenderizers available, but they use an assortment of nasty
chemicals which I am loath to eat. You don't have to worry much about
the salt content (although I wish they'd left it out - has anyone seen a
tenderizer which is just pure papain, plus maybe some tastless (startch)
filler?), since the stuff is strong enough that you don't need much.

David McKenzie
(mcke...@fizzle.stanford.edu)

bruce bowser

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Dec 20, 2022, 2:55:20 PM12/20/22
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On Tuesday, February 13, 1990 at 1:47:39 AM UTC-5, David McKenzie wrote:
> sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
> >In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
> >>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
> >>is the same thing used in meat tenderizer and soft contact lens cleaner.
> >Did you know that raw papaya is an excellent meat tenderizer?
> >Not too many grocery stores carry it, though.
> >So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
> >it would come out really tender.
>
> A company called 'Adolph's' does market a 100% Natural Tenderizer which
> is a combination of salt, sugar and papain. The stuff works like a
> charm, and it should be available in almost any supermarket.

The yellow mustard and Worcester sauce combo marinade for 12 hours tenderizes beef or pork wonderfully for the grill. It makes the barbecue look very reddish too, when done.

dsi1

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Dec 20, 2022, 5:28:45 PM12/20/22
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During WWII, pineapple peels were used to tenderize meat at some Waikiki club. It might have been a military club.
The Koreans used to use kiwi fruit or Korean pear in their marinade to break down meat. Why not just use fresh pineapple? Beats me. These days, I use salt. Just apply liberally to meat and let it sit for while. Before you cook the meat, wipe off the surface until dry. There you go.

bruce bowser

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Dec 21, 2022, 12:28:37 PM12/21/22
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I've heard that adding one part sugar to two parts salt is a good tenderizer, too. Then again, outside of outdoor grilling, i'm really not a chef. Trust me.

bruce bowser

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Dec 21, 2022, 12:30:04 PM12/21/22
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Its just something about about grilling on a cold winter night with a beer or three keeping you company. That's what brings me to cooking groups like this.

dsi1

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Dec 21, 2022, 1:05:18 PM12/21/22
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On Wednesday, December 21, 2022 at 7:28:37 AM UTC-10, bruce bowser wrote:
> I've heard that adding one part sugar to two parts salt is a good tenderizer, too. Then again, outside of outdoor grilling, i'm really not a chef. Trust me.

I've never tried sugar and salt. I'll give it a try. Mostly, I use salt as a pre-treatment on meat and fish. It works great.

Michael Trew

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Dec 21, 2022, 9:04:00 PM12/21/22
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On 12/21/2022 12:28, bruce bowser wrote:
> On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
>>
>> During WWII, pineapple peels were used to tenderize meat at some
>> Waikiki club. It might have been a military club. The Koreans used
>> to use kiwi fruit or Korean pear in their marinade to break down
>> meat. Why not just use fresh pineapple? Beats me.
>
> I've heard that adding one part sugar to two parts salt is a good
> tenderizer, too. Then again, outside of outdoor grilling, i'm really
> not a chef. Trust me.

LOL, I trust you ;)

jmcquown

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Dec 21, 2022, 9:12:29 PM12/21/22
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On 12/21/2022 9:04 PM, Michael Trew wrote:
> On 12/21/2022 12:28, bruce bowser wrote:
>> On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
>>>
>>> During WWII, pineapple peels were used to tenderize meat at some
>>> Waikiki club. It might have been a military club. The Koreans used
>>> to use kiwi fruit or Korean pear in their marinade to break down
>>> meat. Why not just use fresh pineapple? Beats me.

Pineapple juice is a very good tenderizer. Don't ask me why "they" used
pineapple peels some Waikiki club in WWII. Ask Korean cooks why they
use kiwi fruit or Korean pears in their marinade rather than fresh
pineapple. I doubt anyone here can answer that question.

>> I've heard that adding one part sugar to two parts salt is a good
>> tenderizer, too.  Then again, outside of outdoor grilling, i'm really
>> not a chef.  Trust me.
>
Sugar and salt. Uh... no.

> LOL, I trust you ;)

I trust that, too. ;)

Jill

bruce bowser

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Dec 22, 2022, 12:34:17 PM12/22/22
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As a matter of fact .. just for the effect. Here: put "sugar", "salt" and "tenderizer" into a Google search engine.
(Hint: you'll see its not just me)

Michael Trew

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Dec 22, 2022, 11:18:58 PM12/22/22
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Yes, there's that... but I meant I trust you that you *aren't a chef*
... if it's any consolation, I'm not a chef, either.

Cindy Hamilton

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Dec 23, 2022, 5:16:07 AM12/23/22
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Sugar and salt won't tenderize meat the way papain or bromelain will.
They'll help keep the moisture in the meat, though, which is usually
sufficient. There are limits. If you cook meat past well done, the
proteins will ball up and squeeze out the moisture anyway.

Yes, there's a point past "well done". You often achieve it when
making pot roast, but the gravy hides the fact that the moisture
has been squeezed out of the meat fibers.

--
Cindy Hamilton

songbird

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Dec 23, 2022, 12:29:54 PM12/23/22
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Cindy Hamilton wrote:
...
> Yes, there's a point past "well done". You often achieve it when
> making pot roast, but the gravy hides the fact that the moisture
> has been squeezed out of the meat fibers.

can't say we get to that point ever, but we don't dry
roast either.


songbird

dsi1

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Dec 23, 2022, 4:02:34 PM12/23/22
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It depends on the cut of meat. Some collagen rich meat like beef chuck and short ribs will just loosen up the longer you cook it. A cut like beef cheeks will reach the consistency of a marshmallow. I found it to be unpleasant.

https://photos.app.goo.gl/RNQxPxE3Q83vZLpC7
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