How can I adjust a recipe for different grades/brands/types of gelatin?
I'm trying to reproducibly make a specific jelly recipe. How can I achieve consistent results, using different grades/brands/types of gelatin?
Depending on what I can find in grocers nearby, I may have gelatin granules from a variety of manufacturers, or gelatin leaves from a variety of manufacturers. The area of a gelatin leaf seems to differ from country to country (I don't have accurate enough scales to test if the weight differs). Some packs of leaf gelatin say "silver" or "gold", and some specify a "bloom".
How can I convert between these different types of gelatin? Does 10g of gelatin from one manufacturer always have the same effect as 10g of gelatin from another manufacturer?
I found one web page which gave the following formula:
- 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin
but the trouble with an unattributed formula like this is that I have no idea if it works across countries / brands. (Is the formula the same in metric countries?) I'm looking for a verifiable standards-based answer. Answers of the form "My great-aunt Maude always said that two farthings-worth of fancy leaf gelatin were the same as two rounded muckles of powdered, and she lived to be 102" will be down-voted.
Best Answer
Looked up 'gelatin strength' in Google and found this link. Very interesting.
There are two types of gelatin: A and B (I have no idea what the 'isoionic point' is).
Anyway, in the shop, I guess you'll find approximately the same 'strength' gelatin, independent of the format.
Normally, the gelatin sheets are 2g and the granular gelatin is packed in 6gr envelopes. 3*2=6.
6g of gelatin (1 envelope) will bind 500ml water for jelly (as per the instructions on the envelope). Substitute water for other liquid and you are set to go.
Edit: Personally, I don't think the precision is too important. This weekend I added too much water to a recipe (500ml) and the result was nearly perfect. That is, it didn't collapse but was hard to ration.
Also - Changed gr to g.
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How do you convert gelatine?
To convert gelatin leaves, you just need to use the same amount of leaves of whatever type you have. So if a recipe calls for 2 sheets of gold gelatin, that's equivalent to 2 sheets of titanium, silver, bronze or platinum. The ratio from converting one gelatin leaf to another type is one-to-one.How do you substitute sheet gelatin for granulated gelatin in a recipe?
Substitute 1ounce of granulated gelatin for every 10 sheets called for in the recipe.What is the difference between powdered gelatin and sheet gelatin?
Gelatin powder is gelatin that has been dried and broken up into individual grains, which has the advantage if dispersing more easily throughout a dish. Gelatin sheets are made from gelatin that is dried in a flat sheet. Sheets result in a clearer, more transparent final product than powder.What is the ratio of powdered gelatin to sheet gelatin?
Substituting One for the Other You can convert the measurements to meet your needs. One packet (1 tablespoon) of powdered gelatin is equivalent to four gelatin sheets.Tips and Tricks to Gelatin Success - Kitchen Conundrums with Thomas Joseph
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Images: Klaus Nielsen, Klaus Nielsen, Dziana Hasanbekava, Karolina Grabowska