5:11 A non-Newtonian fluid is not simply neither a liquid nor a solid. It's any fluid that has a stress-dependent viscosity. The most commonly discussed one is oobleck (corn starch + water), which is shear thickening, meaning it becomes much more viscous when pressure is applied. This allows people to run across it or shatter it with a hammer. Gelatin is thixotropic, meaning its viscosity decreases with the duration of the stress. This means that if you apply stress (e.g. shake it) it will become less viscous over time.
According to my mother, part of the appeal of Jello where she grew up was that it was a nonverbal brag about the fact that you had electricity and a refrigerator at home. he town folks did and the farmers didn't!
I was born in the 50s, so jello salads were a big part of my childhood. I've seen so many other fashions from my youth disappear, only to improbably re-arise, phoenix-like, decades later. Why not aspics as well?
Such a great collection of vintage Jell-O pictures and ads.👍 I was raised in Utah and our state is wildly known for it's obsession for Jell-O desserts and the green Lime flavor more specifically.💚😂
Sweetened Jello creations are still very much a thing in Mexico, especially when some colors are combined with sweetened condensed milk to create a transparent/opaque contrast. On the other hand (IMHO), savory aspic is definitely an acquired taste....
Savory aspic dishes made a lot more sense when I remembered how "boiling bones for gelatin" will probably get you something savory to start with. Getting that gelatin to be truly flavorless and lose that savory touch was difficult to say the least.
My branch of my extended family lost our recipe for shrimp aspic when our great uncle passed in the mid 90s. We speak of it nostalgically on holidays. A different branch of the family did not lose the recipe. We were all surprised to hear our cousin telling us about the "worst" dish one of our distant relatives makes.
My mom made savory aspic dishes in the 1970s. I recall she had a mold of a fish and one could put an olive in the eye for extra realism. I believe that there was salmon meat floating in the gelatin.
So bone-derived meat jello filled with sugar and fruit and topped with whipped cream is a yum childhood staple, and the savory version and made with the same meat that came on those bones is yuck and a relic of the past? If we look outside of mainstream US food trends, we find many cultures have a savory, meaty gelatin dish from kholodets to galla p'tcha to souse to thịt đông, and if you like deli meats and cold cuts on bread, especially with a strong condiment as an accompaniment, you might find that you like meaty gelatin dishes.
От дете обичам желе, както във вариант с плодове, така и с месни продукти. Не знаех, че исторически е бил белег за богатство. Но го харесвам. Благодаря за интересното и прекрасно видео! От BG.
The ingredients may have been available, but the process was not. It took many hours of concentrated work to make an aspic, which is why it was considered a luxury food. You needed servants to actually make the thing, as no ordinary wife could sacrifice an entire day just to make one dish.
I associate Jello with being sick and either being on a clear liquid diet pre or post medical procedures or just too ill to eat solid food. Nothing like being in the hospital and eating off-brand gelatin!
Love those vintage jello ads 😍
Us too!
5:11 A non-Newtonian fluid is not simply neither a liquid nor a solid. It's any fluid that has a stress-dependent viscosity. The most commonly discussed one is oobleck (corn starch + water), which is shear thickening, meaning it becomes much more viscous when pressure is applied. This allows people to run across it or shatter it with a hammer.
Gelatin is thixotropic, meaning its viscosity decreases with the duration of the stress. This means that if you apply stress (e.g. shake it) it will become less viscous over time.
According to my mother, part of the appeal of Jello where she grew up was that it was a nonverbal brag about the fact that you had electricity and a refrigerator at home. he town folks did and the farmers didn't!
Class-based Jell-O!!! Wild and haunting!!
I was born in the 50s, so jello salads were a big part of my childhood. I've seen so many other fashions from my youth disappear, only to improbably re-arise, phoenix-like, decades later. Why not aspics as well?
@@Poohze01 a church eatin' meetin' wasn't complete without a couple of jello dishes 😂
jello >>>>>>
also loving the jello orange background for this one
Such a great collection of vintage Jell-O pictures and ads.👍 I was raised in Utah and our state is wildly known for it's obsession for Jell-O desserts and the green Lime flavor more specifically.💚😂
Sweetened Jello creations are still very much a thing in Mexico, especially when some colors are combined with sweetened condensed milk to create a transparent/opaque contrast. On the other hand (IMHO), savory aspic is definitely an acquired taste....
"The tomato offers its' gift of fiery color and cool completeness." - Pablo Neruda. 😋❤️🍅🍅🍅🍅
Savory aspic dishes made a lot more sense when I remembered how "boiling bones for gelatin" will probably get you something savory to start with. Getting that gelatin to be truly flavorless and lose that savory touch was difficult to say the least.
My branch of my extended family lost our recipe for shrimp aspic when our great uncle passed in the mid 90s. We speak of it nostalgically on holidays. A different branch of the family did not lose the recipe. We were all surprised to hear our cousin telling us about the "worst" dish one of our distant relatives makes.
Interesting. Thank you.
Jello used to come in flavors that were ideal for savory aspics. Now all of them are fruit-flavored.
My mom made savory aspic dishes in the 1970s. I recall she had a mold of a fish and one could put an olive in the eye for extra realism. I believe that there was salmon meat floating in the gelatin.
I still love Jello with cottage cheese 😂
Tomato aspic, a big part of my childhood.
That actually sounds kind of yummy! I love tomato dishes!
It is when it is assertively seasoned. Think Bloody Mary. Ingredients. Add some finely chopped celery for crunch. Serve very cold.
A point of order: King Henry VIII reigned during the 16th century (1500s), not the 14th century (1300s).
I remember these. They were usually very good!
I have a few old Jello salads I make to this day, but I am Southern too. I am in my mid sixties.
What made it disgusting was when they called it "congealed salad" (although that just maybe a southern thing).
So bone-derived meat jello filled with sugar and fruit and topped with whipped cream is a yum childhood staple, and the savory version and made with the same meat that came on those bones is yuck and a relic of the past? If we look outside of mainstream US food trends, we find many cultures have a savory, meaty gelatin dish from kholodets to galla p'tcha to souse to thịt đông, and if you like deli meats and cold cuts on bread, especially with a strong condiment as an accompaniment, you might find that you like meaty gelatin dishes.
I really really like beef tendon in my pho and it comes in a gelatinine slice.
Jellied eels is a famous meal that cockneys in London ate in the past
От дете обичам желе, както във вариант с плодове, така и с месни продукти. Не знаех, че исторически е бил белег за богатство. Но го харесвам. Благодаря за интересното и прекрасно видео! От BG.
I like to think of the as the Modernist period in food history, reveling in futurist aesthetics, the unbridled technological transformation of nature.
The ingredients may have been available, but the process was not. It took many hours of concentrated work to make an aspic, which is why it was considered a luxury food. You needed servants to actually make the thing, as no ordinary wife could sacrifice an entire day just to make one dish.
I swear the Jello/aspic recipes from cookbooks published from the 50's - 70's were written by people that never cooked
I associate Jello with being sick and either being on a clear liquid diet pre or post medical procedures or just too ill to eat solid food. Nothing like being in the hospital and eating off-brand gelatin!
Sweet, cold gelatin or hot (thus liquid) savory gelatin.
Henry VIII was a 16th century king, not 14th.
Monstrum sent me!
Just plain jello for me!
Jello is good for when you have a sour throth
ive never heard of aspecs in my life, why not just call it gelatin or jello
Because you're watching PBS and you're here to learn something, and there's always Wikipedia to learn more if you're curious!
I wonder if increasing knowledge about and access to agar agar might be contributing to the current revival?
Nope it can stay past! I don't even like sweet Jell-O! Yuck!