Chef Andy’s Household Hint: Jell-O prepared with tonic water glows under black light, but tastes really awful. For a better way to make your Jell-O mold glow, try serving it on a glass plate with an activated cyanamid lightstick underneath. Works especially well with green food such as Ring-Around-the-Tuna.
So says Chef Andy, an amateur scientist who specializes in Jell-O (a substance known by other names in places other than Chef Andy’s home country).
Note: Jell-O was the substance involved in Ivette Bassa’s 1992 Ig Nobel Nutrition Prize-winning research.
(Thanks to investigator David Brooks for bringing Chef Andy to our attention.)