Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 15-12-2003, 10:15 PM
DigitalVinyl
 
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Default Gelatin sheet vs. gelatin envelope

I found a recipe that includes a white chocolate mousse. However the
recipe calls for two "gelatin sheets". All I could find were envelopes
(4 envelopes = 1 oz). Anyone know what the translation is between
sheets and the Knox gelatin envelopes? 1 for 1?

the white mousse ingredients are as follows:

6 oz. white chocolate
2 oz. butter
1 oz. water
2 gelatin sheets
3 eggs separated
4 oz. cream
3 oz. sugar

Thanks.

DiGiTAL_ViNYL (no email)

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Old 15-12-2003, 10:29 PM
Jenn Ridley
 
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Default Gelatin sheet vs. gelatin envelope

DigitalVinyl wrote:

I found a recipe that includes a white chocolate mousse. However the
recipe calls for two "gelatin sheets". All I could find were envelopes
(4 envelopes = 1 oz). Anyone know what the translation is between
sheets and the Knox gelatin envelopes? 1 for 1?


A quick google (www.google.com, type in "gelatin sheets" with the
quotes) yields this:
:There are two basic types of gelatin. The gelatin most common in the
:United States comes in a powdered form, which is widely available in
remeasured envelopes. European gelatin, which takes the form of
:clear, paper-thin leaves, is generally only available in bakery-supply
:stores and some specialty shops, hence your fruitless search. The two
:types are completely interchangeable. As a rule, four sheets of leaf
:gelatin are equal to one 1/4-ounce envelope or 1 tablespoon of
:granulated gelatin. This is enough to gel 2 cups of liquid.


:Flavorless and colorless, gelatin activates when moistened. It must
:first be dissolved in a cold liquid for about five minutes to soften
:and swell the granules so they'll dissolve smoothly when heated.

:If you find yourself using gelatin only sporadically, don't worry. It
:will last indefinitely if wrapped airtight and stored in a cool, dry
lace.



hth

jenn
--
Jenn Ridley

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Old 15-12-2003, 10:30 PM
Richard Kaszeta
 
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Default Gelatin sheet vs. gelatin envelope

DigitalVinyl writes:
I found a recipe that includes a white chocolate mousse. However the
recipe calls for two "gelatin sheets". All I could find were envelopes
(4 envelopes = 1 oz). Anyone know what the translation is between
sheets and the Knox gelatin envelopes? 1 for 1?


For the sheets I use (King Arthur) the equivalence is five sheets
equals one envelope.

--
Richard W Kaszeta

http://www.kaszeta.org/rich
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Old 15-12-2003, 10:57 PM
DigitalVinyl
 
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Default Gelatin sheet vs. gelatin envelope

After a couple of dead-ends, found this in a cooking Q&A:

"As a rule, four sheets of leaf gelatin are equal to one 1/4-ounce
envelope or 1 tablespoon of granulated gelatin. This is enough to gel
2 cups of liquid"


DigitalVinyl wrote:

I found a recipe that includes a white chocolate mousse. However the
recipe calls for two "gelatin sheets". All I could find were envelopes
(4 envelopes = 1 oz). Anyone know what the translation is between
sheets and the Knox gelatin envelopes? 1 for 1?

the white mousse ingredients are as follows:

6 oz. white chocolate
2 oz. butter
1 oz. water
2 gelatin sheets
3 eggs separated
4 oz. cream
3 oz. sugar

Thanks.

DiGiTAL_ViNYL (no email)


DiGiTAL_ViNYL (no email)
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Old 15-12-2003, 11:27 PM
Victor Sack
 
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Default Gelatin sheet vs. gelatin envelope

DigitalVinyl wrote:

I found a recipe that includes a white chocolate mousse. However the
recipe calls for two "gelatin sheets". All I could find were envelopes
(4 envelopes = 1 oz). Anyone know what the translation is between
sheets and the Knox gelatin envelopes? 1 for 1?


See section 2.7.4 of the rec.food.cooking FAQ.

Victor




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