Why cooked pineapples have the same effect on jello as fresh pineapple?
This is not true, cooked pineapples do not have the same effect on jello as fresh pineapple. Fresh pineapples contain an enzyme called bromelain that breaks down proteins and prevents gelatin from setting properly, resulting in a runny jello. Cooked pineapples, on the other hand, have a reduced bromelain content, so they can be used in jello without affecting its consistency.
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