From school and the office to relationships and even the kitchen, we all make mistakes. Some of them, however, are a tad more embarrassing than others. Like not realizing that coriander and cilantro are the same thing and then not being able to find what you need in the supermarket after you move to another country, like what happened to redditor u/annamagda. Or being me and honestly not understanding how onions, shallots, scallions, and spring onions are any different from one another.
Redditor u/annamagda asked the people browsing r/Cooking to make them feel better after their coriander/cilantro fiasco and share their very own food mix-ups and cooking mistakes. It’s honestly a lot of fun reading what these redditors shared, and we’ve collected the very best responses for you, dear Pandas. Don’t forget to upvote your fave answers and if you’d like to spill the tea about your own supermarket and kitchen sins and blunders, Gordon Ramsay will take your confession in the comment section.
I spoke about (im)perfection in the kitchen and making food-related mistakes with well-known pie artist, food expert, and author Jessica Leigh Clark-Bojin. She urged everyone to embrace mistakes because “they are the best teachers!” Scroll down for Bored Panda’s interview with her about developing a growth-oriented mindset and shedding our fears of making blunders.
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When I first moved out and started cooking I decided to get fancy and make a lasagna. The sauce called for 3 cloves of garlic. It was so cheap compared to everything else I assumed it meant 3 heads of garlic. That lasagna was intense.
One of the funniest memories I have is of grocery shopping with my college roommate. We were waiting in line at the deli counter and behind us was a sign for cheese from the Isle of Man. My roommate, fully serious, scoffed and said, “we can’t even have cheese anymore? That’s gotta be gendered now too?” Through my tears, I explained that the Isle of Man is an actual place off the coast of England, at which point she whispered, “never tell anyone about this.” I promptly told everyone I knew.
Moved to the UK from the US a little over a year ago. We looked around the store for whipped cream for like 20 minutes before asking for help. Apparently, they call it squirty cream here. Sorry. But I'm not calling it "squirty cream".
Squirty cream is a processed product. It is often just sold at ambient temperatures on the supermarket shelf. You will find whipping cream in cartons in the fridge. If they don't have whipping cream you can also buy 'double cream ' and whip that yourself. Do not use 'single cream ' - the fat content is not high enough to be able to whip it.
According to pie artist and food expert Jessica, we ought to think of mistakes as small opportunities to get better. However, in order for this to happen, we actually have to be able to learn from them.
“We want to make sure we learn and grow from our mistakes, or they can quickly lead to frustration,” she warned Bored Panda, stating that there are, generally, two types of mistakes—good and bad—when it comes to everything related to the kitchen.
This reminds me of the first time I made Lasagna. This was before the internet and I was a teenager. I was working with a poorly translated recipe from a magazine in South Asia. The recipe called for 2 tablespoons of red chili powder for the meat sauce. That would be paprika I know now. I only knew of our red chili powder. I used 2 tablespoons of our Indian red chili powder and I kept that up for many more tries to come. It was the first-ever “Italian” recipe for my family and friends, made for fancy occasions only because of how difficult it was to procure the cheese. Everyone ate it with gusto, wiping tears pouring down their face, and commenting on how strangely the heat of the chili complemented the “coolness” of cheese in the dish and that Italians were oh so intelligent for that.
No chili is not always paprika, and italians don't put paprika in their lasagne
My parents met and married in the States. My dad is from Scotland. They moved to Scotland shortly after getting married, because my dad had been on scholarship and part of the terms was that he had to work for the Church of Scotland for a few years, so off they went.
My mother had wanted to bake something with coconut. She couldn’t find it on her own. She asked my dad. My dad told her that you could not buy coconut in Scotland. It just wasn’t something you could get. My mother, in her naïveté, said to the women at a church group that it was too bad she couldn’t buy coconut in Scotland. Needless to say, the women were quick to tell her that wasn’t true and where she could get it.
My mother went home and tore a strip off my father because he knew full well you could, he just wanted to see how long he could keep it going. They’ll be married 46 years in June. I’m honestly surprised my father lived to their first. It still comes up.
“Good mistakes are the ones that come from intentionally trying something new, just to see what will happen. Bad mistakes are ones born of haste or ones that compromise safety,” the expert explained to me that the intention behind the mistakes that we make matters a whole bunch.
For instance, mistakes born from experimenting with ingredients, recipes, and styles of cooking are generally positive experiences because we can quickly improve our skills as we iron out any errors that we make. However, mistakes made from carelessness aren’t all that positive and we need to be aware that they can happen so that we don’t repeat them.
I just learned three years ago that paprika is just dried ground-up red bell peppers. I'm 44. I felt like the world had betrayed me.
Hungarian here and this picture hurts my soul :) What you English speaking people call paprika is indeed dried and ground peppers but of a specific kind. It's actually called "spice pepper" in Hungarian. It is not the giant bell pepper in the picture but a small red thing, most similar to chili peppers in appearance. There are hot and mild versions as well but the main thing is you can't just dry any sort of peppers and call it paprika. And yes, in Hungarian (and a bunch of other languages) every bell pepper is also called paprika, usually with a moniker like stuffing paprika, Californian paprika (that would be the one pictured) etc.
I've lived for about 7-8 years in Germany broken up over 20 years, but from the US. I try to do most of my shopping in the local grocery stores as opposed to the American store. One thing I never buy in the American store was cheese (except sharp cheddar). But I kept thinking how odd it was that the German stores didn't carry Swiss cheese, considering Germany borders Switzerland. Any time I had a recipe that needed it, I'd sub in edamer or emmentaler or titilser or gouda or whatever. It wasn't until like this past fall, after living here and shopping here for years, that I put it together that the Swiss probably don't call it Swiss cheese. I don't exactly know which of the 18,000 varieties of cheese my store carries is what I know as Swiss, but they're all good.
Not so much a mix-up,
But when I first ate asparagus it was the same day I had quit smoking cigarettes. I'm the lucky individual whose pee smells after eating asparagus and can also smell it. I swear to god I thought I was either dying or that stopping smoking had some adverse effect on my pee. It's only when I googled "why does my pee smell..." and googles auto-complete added "after eating asparagus" so I put two and two together and breathed a sigh of relief
But wait, there's more! Only about 30% of people can smell this. I just imagine Mother Nature: "this one will have 2020 vision, this one will have perfect hearing... And for you, my dear child, i have the ability of smelling bad scent in your pee after you eat asparagus!"
According to Jessica, some mistakes that we can definitely classify as ‘bad’ include things like not reading all the way through the recipe before you start cooking or not having a proper BC fire extinguisher “handy in the kitchen” in case you need it.
In the food expert’s opinion, a lot of silly mistakes get made because we’re not attentive enough. “To ensure that you have only the ‘good’ type of mistakes and fails, I recommend making your recipes ‘as is’ the first time so you get a feel for what the chef’s intended outcome is before you start tinkering with your own spin and substitutions,” she told me that anyone who is a cooking beginner and isn’t feeling overly confident should follow the rules without making major changes.
Though, this includes knowing the alternate names of food items, too. A simple Google search can help, even if we think we already know what an ingredient is or isn’t.
At 38, I learned that pickles are cucumbers. My wife’s still laughing years later. I feel the pain!
I read this lots of times from lots of people and could never understand how you just can't see what they are. Most of the time they are not chopped up in the jar so they just obviously are... cucumbers. But yeah, languages are weird. In mine everything in this family is called uborka, be it small or large.
All my life i thought that curry is a spice on it‘s own but in reality curry is just a mix of many spices
When I started cooking and following recipes, a lot of recipes required scallions. I kept going to the store looking for scallions but they would never have them in stock. They only had green onions. I kept thinking “oh well, I guess I will just use green onions. And once they have scallions in stock, my dinner will be way better”
Jessica added that, in the kitchen, we should always work ‘mis en place,’ “that is, have all of your ingredients and supplies measured out and ready to go before you get started,” so that fewer blunders happen. And you can then focus on the pleasure that is cooking, whether the recipe has coriander/cilantro or not!
I was making a cake at school that called for cream of tartar... I used tartar sauce.. fishy kinda cake it was.
Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid. It can be used in baking to stabilize creamy ingredients such as meringue or whipped cream.
I once grabbed cayenne instead of the little jar of "cake spice" (it's a mix of cinnamon & cloves & anise & nutmeg, etc) when making an apple cake. I realized the mistake before mixing it in and was able to scrape most of it out, but there was a distinct bite to that cake! We referred to it as the "apple oops cake" and have occasionally added a dash of cayenne to cakes since.
I kept hearing Americans talk about "arugula" and I just assumed it was something that only grew in North America.
It's just rocket.
Laurel leaf = Bay leaf. The same laurel you see in wreaths and made into head crowns. Also the same as in the phrase "rest your laurels" as well as the term "poet laureate."
One does not "rest (one's) laurels," one rests ON one's laurels...as in, "I won the race, so now I get to go lie down."
One day I bought a can of garbanzo beans...on the other side, it said, chickpeas. Mind blown!
Bicarbonate soda/baking soda/baking powder always have me double-checking a recipe before I add them in
From watching American Masterchef I’ve also found out that aubergine, courgette, and swede are called eggplant, zucchini, and rutabaga. Apparently UK English uses the French wording, but the US is more likely to use Spanish or Italian.
Sweden here, not sure if I should feel offended about being called a kålrot or not 😂. They taste horrible.
As a Brit, I love blackcurrant squash (for those that don’t know, it’s a type of juice that you add water too and it’s delicious). Imagine my surprise in America when I asked a Walmart worker for help finding it and she took me to the root vegetables
I went to live in the US and went to a restaurant in night 1. I had to ask the waitress where the "main courses" were in the menu. I had no idea that Americans use the term "entree" and had to google the reasoning how you can have a plate of food before your entrance dish.
Way late to the party, but when I lived in Belgium, I got really into hot chocolate—like melting bars of chocolate in milk, kind of hot chocolate. However, the colors of the milk caps were different than the ones I’d normally buy at home in the States. I was blown away by how good the milk tasted by itself and it was even better with chocolate bars melted into it.....and then realized I wasn’t buying 2% milk, but rather full fat. I was essentially melting bars of chocolate in cream and couldn’t figure out why I was gaining so much weight.
Reminds me of my search for zucchini. Moved to a new town, wanted to buy some at the local mart. Far as I could tell, no zucchini. Took a good long while before I learned that the oddly zucchini-like thing labeled "Italian squash" was, indeed, zucchini. I facepalmed so hard at that.
All Purpose Flour and Plain Flour for me. Was searching the shops for months!
Cake flour has a lower protein content than AP, @9% vs 12% making for a ‘softer’ dough. Check out the King Arthur Flour site for way too much info about flour.
It's a different sort of conundrum, but using Ceylon Cinnamon as opposed to the much more common (in the US anyway) Cassia or Saigon Cinnamon confused me for awhile.
I eventually learned the difference, and I do prefer Ceylon Cinnamon - which is more tightly curled and far more brittle.
So a 'stick' of Ceylon Cinnamon will have layers you can see where it's been wrapped around itself to dry, and Cassia Cinnamon is much harder and usually just has a single 'layer' in the stick.
Ceylon you can crumble in your hand, Cassia you have to grate or whatnot.
Learned in a game of Trivial Pursuit with friends that grapefruit and grapes are not the same thing.
Maybe they have English as a second language? In Swedish, grapes are called "vindruvor" (and wine is called "vin", pretty logical). I know that grapefruit and grapes are two very separate things, but I have mixed the names up a couple of times.
Here’s another one: Chipotle and Jalapeños are the same pepper.
Chipotle specifically refers to a smoked and dried jalepeno pepper. All chipotles are jalepenos, but not all jalepenos are chipotles.
I used to think an artichoke was a kind of fish.
I just learned a few weeks ago that green, yellow, and orange bell peppers are all just red bell peppers at different stages of ripeness when harvested.
Uhm... not really. All bells begin as green, but different varieties turn to different colors when fully ripe.
A few people in this list have 'learnt' incorrect facts
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I've worked in produce for many, many years and for some reason this falsehood bothers me the most. It's amazing how many people believe this and will argue to the death that it's true, but it's not. They all come from separate seeds and plants.
This is categorically false. The different colors are different species of bell peppers. They even each have distinctively different flavors.
Actually, they all start as a different variety of green peppers. The variety that fully matures as red isn't the same variety that fully matures as orange, yellow or red - they are all different varieties. A green pepper will not first mature into yellow, then mature a bit more to orange, then fully mature to red. Also, by allowing the peppers to mature to their final color the production of the plant will be reduced meaning the plant will not produce as many total peppers. That's way the red, orange and yellow peppers are more expensive. The farmer is loosing production by allowing the fruits to fully mature on the plant.
Don't believe everything you read online. This is a factoid commonly trotted out for these lists, and it's not even half true. All bell peppers are green when they're unripe, but the fancy coloured ones in the shops are all different varieties, not different stages of peppers from the same plant.
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https://www.naturefresh.ca/debunking-common-myths-about-sweet-peppers/
nope, I grow red peppers all the time, I pick them early when they are green or wait till they turn red. They NEVER turn yellow, ever.
ok, you're actually stupid because that's wrong. they are in fact different varieties. so you should go jump in a pond. (cuz ur a silly goose)
No need to call someone 'stupid' just because they miss a small part of knowledge. Many people don't know this about the peppers.
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They come in 'male' and female', look at the bottom, they have either 3 or 4 points. The 'female has 4 points and is sweeter than the 3 point 'male'.
I found this out a few months ago, and I was so unable to accept it that I did more Google and library searches on the subject then I'm willing to admit...
Note: this post originally had 56 images. It’s been shortened to the top 30 images based on user votes.
Heres how I got my entire family stoned as a small child. When I was a kid I loved to make spaghetti for my family. I made it all the time. My favorite thing was adding spices to the sauce. One day I was making spaghetti sauce and we were out of oregano. I remembered I had seen my mom and dad putting a green herb in a jar on the highest shelf. I crawled up there, way up on top of the cabinets, and grabbed the jar of herbs and happily added it to our dinner. Years later my mom told me I cooked my dad's weed stash.
Coriander by any other name, would still taste as gross. - William Shakspeare
but only if you were genetically disposed to taste it that way. Others (like me) love it lol
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I'm reminded of the many years I spent looking for a certain melon that was quite different from any other melon I had ever had. Not too many years ago I suddenly found a pomelo (it's a large citrus fruit) in a store and realised I'd totally misunderstood the name when I first had it (as a child, mind you!)
Thats what my children call them always "Po-Melone" Like ass-melon. XD
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I can't laugh at any of these, because I'm bad at naming food in 3 languages! Each season when the seasonal fruits come, I have to study!
Rutabaga and turnips come from different varieties of the rape plant. Because "rape" has a very unfortunate alternate meaning, in North America, rapeseed oil is sold as "canola oil," or "colza oil," depending on the level of erucic acid in the oil.
I remember once making some French toast with some friends, but we were out of cinnamon at our apartment. They quickly ran over to their apartment and grabbed theirs for us, and I happily dumped in a copious amount; only to realize that they had actually grabbed the cummin instead... We tried to fix it by adding spoonfuls of hot-cocoa mix. Overall it turned out not-the-worst... but not really a recipe I intend to reproduce in the future.
I only recently found out that oxen are just castrated bulls. I thought they were some old breed of bovine that was dieing out because we don't use them to pull wagons anymore. Just make soup out of their tails occasionally. (I never do).
My parents used to go to PTA meetings at the school and I naturally assumed they were going to the school to buy meat, because surely that is what a meeting is
My friend turned me to once in all seriousness and said "I don't think I've ever tried pig" and I started saying things like bacon, ham, pork chops etc and he asked me not to tell anyone what he had said.
I had to try to explain to a grade 4 student that 'pig' is not actually the name of the meat. I gave the examples of bacon, pork etc but he couldn't wrap his head around it because his family just ate pig cooked on a spit or whatever.
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I once found a recipe for cheese cake in a Finnish cook book, before I had ever tasted cheesecake or knew what it was. I was convinced that cheese cake is something really disgusting, since the recipe had "kermajuusto" in it. Kerma=Cream, Cheese=Juusto. But here's the fun part: cream cheese in Finnish is called tuorejuusto (tuore=fresh) and kermajuusto is like Danish Havarti. So when my mum gave me a strawberry cheesecake for my 11-ish birthday, I cried like a little spoiled brat, since I didn't like cheese then and that cook book had a bad translation.
I thought cantaloupes were vegetables into my mid teens (we never ate them) until a friend convinced me to try one.
Nice topic. I always love to learn such facts. Today I learnt that our german names are very easy. ;)
Coriander and cilantro are not the same - same plant, but not the same. For instance, it is like saying hemp and marijuana are the same. Or that bell peppers and bell pepper seeds are the same - they come from the same plant but are not the same thing. One is the seeds and one is the leaf. The taste of the two is similar but certainly not the same. Just as celery and celery seed are from the same plant, but are different in flavor. Also, many of these 'facts' are not in fact, facts. This article needs fact checked desperately.
I wanted to make a Silence of the Lambs themed dinner for a party I was hosting (lamb stew with fava beans and a bottle of Chianti on the side). I spent hours searching in vain for the fava beans before a helpful greengrocer explained that fava beans and broad beans are the same thing.
Dunno if this really fits in here, but . . When I was a kid, my Mother's sister visited us in Kitchener (Canada) from Florida for a couple of weeks. She and her Hubby really liked prowling the stores and Farmers' Markets, and when they went home, they took a whole lot of local stuff away with them. Dunno how they got past Customs going across the border, but... A few weeks later, Aunt Jean wrote to my Mum to thank her for the hospitality, and she mentioned how much her family enjoyed the 'Old Fort' brand cheese. Canada has bilingual labelling; US of A doesn't. Even to this day, when I buy my Old Cheddar in the shop, I think of my aunt.
My boyfriend thought butter was made of corn instead of milk until he was 25. I told him the truth and he couldn't believe it. Now I'll annoy him with it for all eternity.
Prawn and shrimp are two different animals, but an American shrimper will often p**n prawn as shrimp. And Aussies will shrimp shrimp as prawn.
LOL! Totally unncessesary censorship strikes! That's "aw" in the middle of p**n, not "or."
Load More Replies... Green beans aren't beans. They're an unripe fruit. When they mature, the smallish seeds in them mature into kidney beans, pinto beans, navy beans, etc., depending on the variety.
As to not embarass my, I will not tell of the foods I do not know. In other words, I am no Betry Crocker!
Coriander and cilantro is also the same as dhania, if you ever come across that word.
Green olives and Black olives are the same thing. Unripe olives are green, the fully ripe olives are black I thought they were 2 different types of olives.
In case you wondered: Jelly is less fruity, and more jelled than jam, but Americans often call jam, "jelly" anyway. Preserves are like jam, but with chunks of solid fruit in it. Jell-o is a brand of what British people call jelly, but described in America as "gelatin" which is odd, since nothing in the name "gelatin" suggests a fruity or sugary taste, and often refers to colloidal collagen, an animal protein, whereas American "jelly" is made with pectin, a vegetable protein.
Downvoting you because you don't understand that Jell-O is in fact just sweetened gelatin and we all know that and where gelatin comes from. And British "jelly" clouds the issue even further by not even mentioning that it too is sweetened gelatin, whereas the U.S. "jelly" refers to sweetened, reduced fruit juices that have jelled into a wobbly solid that's used in sandwiches (along with peanut butter) and on top of buttered biscuits or toast.
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I hate replies like this. Almost condescending even. So tell us which ones are wrong. At least we can learn from that.
Load More Replies... Heres how I got my entire family stoned as a small child. When I was a kid I loved to make spaghetti for my family. I made it all the time. My favorite thing was adding spices to the sauce. One day I was making spaghetti sauce and we were out of oregano. I remembered I had seen my mom and dad putting a green herb in a jar on the highest shelf. I crawled up there, way up on top of the cabinets, and grabbed the jar of herbs and happily added it to our dinner. Years later my mom told me I cooked my dad's weed stash.
Coriander by any other name, would still taste as gross. - William Shakspeare
but only if you were genetically disposed to taste it that way. Others (like me) love it lol
Load More Replies... I'm reminded of the many years I spent looking for a certain melon that was quite different from any other melon I had ever had. Not too many years ago I suddenly found a pomelo (it's a large citrus fruit) in a store and realised I'd totally misunderstood the name when I first had it (as a child, mind you!)
Thats what my children call them always "Po-Melone" Like ass-melon. XD
Load More Replies... I can't laugh at any of these, because I'm bad at naming food in 3 languages! Each season when the seasonal fruits come, I have to study!
Rutabaga and turnips come from different varieties of the rape plant. Because "rape" has a very unfortunate alternate meaning, in North America, rapeseed oil is sold as "canola oil," or "colza oil," depending on the level of erucic acid in the oil.
I remember once making some French toast with some friends, but we were out of cinnamon at our apartment. They quickly ran over to their apartment and grabbed theirs for us, and I happily dumped in a copious amount; only to realize that they had actually grabbed the cummin instead... We tried to fix it by adding spoonfuls of hot-cocoa mix. Overall it turned out not-the-worst... but not really a recipe I intend to reproduce in the future.
I only recently found out that oxen are just castrated bulls. I thought they were some old breed of bovine that was dieing out because we don't use them to pull wagons anymore. Just make soup out of their tails occasionally. (I never do).
My parents used to go to PTA meetings at the school and I naturally assumed they were going to the school to buy meat, because surely that is what a meeting is
My friend turned me to once in all seriousness and said "I don't think I've ever tried pig" and I started saying things like bacon, ham, pork chops etc and he asked me not to tell anyone what he had said.
I had to try to explain to a grade 4 student that 'pig' is not actually the name of the meat. I gave the examples of bacon, pork etc but he couldn't wrap his head around it because his family just ate pig cooked on a spit or whatever.
Load More Replies... I once found a recipe for cheese cake in a Finnish cook book, before I had ever tasted cheesecake or knew what it was. I was convinced that cheese cake is something really disgusting, since the recipe had "kermajuusto" in it. Kerma=Cream, Cheese=Juusto. But here's the fun part: cream cheese in Finnish is called tuorejuusto (tuore=fresh) and kermajuusto is like Danish Havarti. So when my mum gave me a strawberry cheesecake for my 11-ish birthday, I cried like a little spoiled brat, since I didn't like cheese then and that cook book had a bad translation.
I thought cantaloupes were vegetables into my mid teens (we never ate them) until a friend convinced me to try one.
Nice topic. I always love to learn such facts. Today I learnt that our german names are very easy. ;)
Coriander and cilantro are not the same - same plant, but not the same. For instance, it is like saying hemp and marijuana are the same. Or that bell peppers and bell pepper seeds are the same - they come from the same plant but are not the same thing. One is the seeds and one is the leaf. The taste of the two is similar but certainly not the same. Just as celery and celery seed are from the same plant, but are different in flavor. Also, many of these 'facts' are not in fact, facts. This article needs fact checked desperately.
I wanted to make a Silence of the Lambs themed dinner for a party I was hosting (lamb stew with fava beans and a bottle of Chianti on the side). I spent hours searching in vain for the fava beans before a helpful greengrocer explained that fava beans and broad beans are the same thing.
Dunno if this really fits in here, but . . When I was a kid, my Mother's sister visited us in Kitchener (Canada) from Florida for a couple of weeks. She and her Hubby really liked prowling the stores and Farmers' Markets, and when they went home, they took a whole lot of local stuff away with them. Dunno how they got past Customs going across the border, but... A few weeks later, Aunt Jean wrote to my Mum to thank her for the hospitality, and she mentioned how much her family enjoyed the 'Old Fort' brand cheese. Canada has bilingual labelling; US of A doesn't. Even to this day, when I buy my Old Cheddar in the shop, I think of my aunt.
My boyfriend thought butter was made of corn instead of milk until he was 25. I told him the truth and he couldn't believe it. Now I'll annoy him with it for all eternity.
Prawn and shrimp are two different animals, but an American shrimper will often p**n prawn as shrimp. And Aussies will shrimp shrimp as prawn.
LOL! Totally unncessesary censorship strikes! That's "aw" in the middle of p**n, not "or."
Load More Replies... Green beans aren't beans. They're an unripe fruit. When they mature, the smallish seeds in them mature into kidney beans, pinto beans, navy beans, etc., depending on the variety.
As to not embarass my, I will not tell of the foods I do not know. In other words, I am no Betry Crocker!
Coriander and cilantro is also the same as dhania, if you ever come across that word.
Green olives and Black olives are the same thing. Unripe olives are green, the fully ripe olives are black I thought they were 2 different types of olives.
In case you wondered: Jelly is less fruity, and more jelled than jam, but Americans often call jam, "jelly" anyway. Preserves are like jam, but with chunks of solid fruit in it. Jell-o is a brand of what British people call jelly, but described in America as "gelatin" which is odd, since nothing in the name "gelatin" suggests a fruity or sugary taste, and often refers to colloidal collagen, an animal protein, whereas American "jelly" is made with pectin, a vegetable protein.
Downvoting you because you don't understand that Jell-O is in fact just sweetened gelatin and we all know that and where gelatin comes from. And British "jelly" clouds the issue even further by not even mentioning that it too is sweetened gelatin, whereas the U.S. "jelly" refers to sweetened, reduced fruit juices that have jelled into a wobbly solid that's used in sandwiches (along with peanut butter) and on top of buttered biscuits or toast.
Load More Replies... I hate replies like this. Almost condescending even. So tell us which ones are wrong. At least we can learn from that.
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