2 leaves gelatine - what else can I use?
This recipe for pork pies calls for leaves of gelatin, http://www.bbc.co.uk/food... I'm not even sure where to get them, level on what they are. But I do have sachets.
How can I use little packets of gelatine instead of leaves? What quantity and how should the directions change?
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4 sheets ~ .25 oz package of powdered gelatin
How do I adjust the directions to accommodate the powder? I'm obviously not going to be squeezing out the powder after it's been soaking. Do I need to change the soaking time or the amount of liquid?