WHY IS THE JELLY SO MUCH APPRECIATED?

Why is jelly so much appreciated?


  When we began this project about jelly some months ago, we presumed that jelly is liked very much, especially in England because it was discovered and people started to use it first there, but also in other English-speaking countries and in whole Europe as well as in all those countries where it is known.

 

  To verify our suppositions we started a brand recognition survey and also a survey in which we asked whether people like jelly or don’t in different countries.  That is to say that we asked friends of ours, who either live abroad or at least spend a certain time there, usually six to ten months, to ask all their friends and relatives of different ages, whether they like jelly or not and why, and whether they know the big brands of jelly production as for example “Jell-O” or “Hartley’s”.  

We achieved the same here in France and afterwards tried to compare the findings. Unfortunately, this didn’t completely work like we it had wished to because two of our friends (one living in England, one in Australia) weren’t available for a quite long period of time as they went either on a journey or weren’t able to answer due to a lot of work and exams. Nevertheless we were able to have an answer of the “United States of America”. Regrettably, this was quite imprecise as she could just tell us that, according to surveys, about 50% like jelly and she said that she had found similar data but which is not very precise as she surely hasn’t asked 100 persons which is necessary to receive values you can use as a general opinion. Furthermore another friend, studying in England told us, that the brand “Jell-O” is known everywhere in England and that she doesn’t know any person who doesn’t. As well she told that the first time that she ate jelly was one day some time after she had arrived in England three years ago and that she was totally fascinated of it, especially because of its wobbling texture. And of course she brought some jelly along when she returned to France and showed it to her whole family. The reactions were almost all the same. First they said things like “Oh no, the English can’t cook, that can’t be good.” and “that looks strange”, etc. but afterwards they had to admit that it wasn’t as terrible as they had thought before but they weren’t very thrilled either. Generally we found this opinion, too. There are people who like it very much and the others like it but don’t think that it is extravagant.

 

  Our conclusion thus is that jelly is used more often in English speaking countries, all ahead England and the United Kingdom, as in France. We reduced that to the fact that jelly is already known for a longer time in England so that they know better to exploit the advantages the jelly or as well the gelatine offers for their kitchen.

 

But which are these advantages of the jelly or rather of its main ingredient, the gelatine?

 

We found out that especially children love the jelly with its vast variety of colours and flavours and of course because of its funny texture.

It is fascinating to see the jelly moving and wobbling but staying in place nevertheless and on top of that the texture allows an extraordinary savour while eating.

But not only children like that kind of dessert, also adults appreciate the jelly as alternative to ordinary creams or cakes.

First of course because the jelly allows preparing a dessert which is liked by children and which on top of that is healthy.

Furthermore jelly is very easy to make, as you just add boiling water, and not at all expensive - a dessert for about four persons doesn’t even cost more than a pound! You can already prepare it several days before consuming which is very useful when you have guests invited as it saves a lot of time.

You can create your own compositions with other delicious specialities, such as with fruit, custard or ice cream.

 

 

To study the characteristics of  gelatine we also conducted a little experiment.

We made a jelly out of coloured gelatine, sugar and water and cut two pieces of the same size. One of it we met into water, the other one we kept to compare with afterwards. First we couldn’t see very much, there were just some bubbles around the piece of jelly but already after some time we could see that the piece’s size had increased. After a couple of hours or rather a day we took the jelly out of the water to come to our final conclusion. By then the piece had still increased and on top of that lost its colour. We also tasted a bit of it to see whether the taste had changed. It didn’t taste anything any more!

 

 

  So we concluded, as we know that colorimeter and sugar dissolve in water, that it had to be the gelatine which had kept water and made the piece increase, as the gelatine is the only ingredient that rests in addition to sugar and colorimeter.

This experiment shows another advantage, which, for some, perhaps is the most important. With the help of gelatine you can add volume to dishes, without adding calories as the gelatine doesn’t contain any fat. This trick is for example used by industries to produce “low-fat products”. They add gelatine to their products, as yoghurts, ice cream, etc., to keep calories low but volume high or they abstract the fat of the products and add gelatine so that the products still stick together.

 

  All in all, the jelly is thus a dessert which can be prepared in many different ways and is available in all kinds of colours and flavours. This allows finding for everyone something he likes which finally is the reason why so many people love jelly!

 

 

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