The New Bakers Dozen

The The Bakers Dozen: Gelatine
By Tamsin (Tamsin) on Monday, January 22, 2007 - 04:52 am: Edit

I have a recipe that calls for an amount of gelatine (I'm assuming it's powdered).
Is it possible to use the same weight in gelatine sheets or will I need to change the amount? I know I will have to allow extra for the water used to soak the sheets.

By Cheftim (Cheftim) on Monday, January 22, 2007 - 09:23 am: Edit

Chef Harvey here is a link to an earlier discussion
Converting Sheet Gelatin to Granular?

By Tamsin (Tamsin) on Tuesday, January 23, 2007 - 05:57 am: Edit

Thanks Cheftim for your help

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