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I have sheet gelatin from France. How to I use it in recipes calling for granulated gelatin?

asked by cwenrich about 6 years ago
4 answers 2486 views
73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added about 6 years ago

First, know the total measurement of the liquid you want to set with gelatin. Then take a smaller measured amount of that liqiud and add your gelatin keeping track of the amount used. Each time you add gelatin cool your liqiud as a test to see if it sets if not add more. once the liquid sets. Then you have a ratio.

For example: If you have a gallon to set with gelatin pour off a qaurt to test. If it takes 2 sheets of gelatin to set the quart. Then it will take eight sheets for the gallon. Don't use this ratio I don't remeber what it is. But I have been here before and with out asking the chef who handed me the gelatin for instruction this is how I figured it out.

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added about 6 years ago

Oh and by the way you can use a large bowl full of ice and a smaller bowl for the gelatinized liquid to cool quicker than the refridgerator. Just set the small bowl into the Ice of the larger bowl and stir.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 6 years ago

I buy gelatin in bulk at the place where I buy my flour. I've had to research this before. According to my notes, 4 leaves equal one teaspoon of gelatin sold in bulk, which in turn is about 1/4 of one ounce. What exactly does your recipe call for? ;o)

73cd846c b69c 41fe 8f8b 7a3aa8dd3b93  desert
added about 6 years ago

You might want to make sure your one the same page when it come to sheet size.
I've seen different sizes.