Pandora wrote:

> "Judith Umbria" > ha scritto nel messaggio
> oups.com...
>
>>>>>I must try your recipe because when I make panna cotta it is always too
>>>>>liquid .
>>
>>Where can you get powdered gelatin here, Pandora? All I can find are
>>sheets and they don't translate to recipes that use powdered.
>>
>
>
> Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin. Not
> * powered* gelatin.
> WhY did you think it was powdered?
>
> cheers
> Pandora
>
>
Pandora, since Judith isn't around, I'll answer this: the recipe calls
for teaspoons of gelatin, which implies it isn't sheets (or cubes).
Also, in American cooking, powdered gelatin is often mentioned (but I've
never seen sheets mentioned). So I think if we were to know the weight
of a teaspoon an powdered gelatin, we could then weigh European sheets
and compare

I'd weigh sheet,s but don't have any gelatin around. Although I've been
wanting to do a quark torte, for which I'd use it. You know, using those
polenta cookies for a bottom (crushed and mixed with melted butter)

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> "Judith Umbria" > ha scritto nel messaggio
>> oups.com...
>>
>>>>>>I must try your recipe because when I make panna cotta it is always
>>>>>>too liquid .
>>>
>>>Where can you get powdered gelatin here, Pandora? All I can find are
>>>sheets and they don't translate to recipes that use powdered.
>>>
>>
>>
>> Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin.
>> Not * powered* gelatin.
>> WhY did you think it was powdered?
>>
>> cheers
>> Pandora
> Pandora, since Judith isn't around, I'll answer this: the recipe calls for
> teaspoons of gelatin, which implies it isn't sheets (or cubes). Also, in
> American cooking, powdered gelatin is often mentioned (but I've never seen
> sheets mentioned). So I think if we were to know the weight of a teaspoon
> an powdered gelatin, we could then weigh European sheets and compare

Oh! I understand.

>
> I'd weigh sheet,s but don't have any gelatin around. Although I've been
> wanting to do a quark torte, for which I'd use it. You know, using those
> polenta cookies for a bottom (crushed and mixed with melted butter)

Best thing is ask to Guido for gelatine.
I think a quark torte with polenta cookies is a great idea. Tell me when you
will make it.
cheers
Pandora

Pandora wrote:
> "jake" > ha scritto nel messaggio
> . nl...
> > Pandora wrote:
> >
> >> "Judith Umbria" > ha scritto nel messaggio
> >> oups.com...
> >>
> >>>>>>I must try your recipe because when I make panna cotta it is always
> >>>>>>too liquid .
> >>>
> >>>Where can you get powdered gelatin here, Pandora? All I can find are
> >>>sheets and they don't translate to recipes that use powdered.
> >>>
> >>
> >>
> >> Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin.
> >> Not * powered* gelatin.
> >> WhY did you think it was powdered?
> >>
> >> cheers
> >> Pandora
> > Pandora, since Judith isn't around, I'll answer this: the recipe calls for
> > teaspoons of gelatin, which implies it isn't sheets (or cubes). Also, in
> > American cooking, powdered gelatin is often mentioned (but I've never seen
> > sheets mentioned). So I think if we were to know the weight of a teaspoon
> > an powdered gelatin, we could then weigh European sheets and compare
>
> Oh! I understand.
>
> >
> > I'd weigh sheet,s but don't have any gelatin around. Although I've been
> > wanting to do a quark torte, for which I'd use it. You know, using those
> > polenta cookies for a bottom (crushed and mixed with melted butter)
>
> Best thing is ask to Guido for gelatine.
> I think a quark torte with polenta cookies is a great idea. Tell me when you
> will make it.
> cheers
> Pandora

How do you make polenta cookies?

I asked the chef.....
As a rule, four sheets of gelatin are equal to one 1/4-ounce envelope or 1
tablespoon of
granulated gelatin.
ciao, Guido



--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"dee" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> "jake" > ha scritto nel messaggio
>> . nl...
>> > Pandora wrote:
>> >
>> >> "Judith Umbria" > ha scritto nel messaggio
>> >> oups.com...
>> >>
>> >>>>>>I must try your recipe because when I make panna cotta it is always
>> >>>>>>too liquid .
>> >>>
>> >>>Where can you get powdered gelatin here, Pandora? All I can find are
>> >>>sheets and they don't translate to recipes that use powdered.
>> >>>
>> >>
>> >>
>> >> Judith! I have seen Guido's recipe. He speaks of *unflovoured*
>> >> gelatin.
>> >> Not * powered* gelatin.
>> >> WhY did you think it was powdered?
>> >>
>> >> cheers
>> >> Pandora
>> > Pandora, since Judith isn't around, I'll answer this: the recipe calls
>> > for
>> > teaspoons of gelatin, which implies it isn't sheets (or cubes). Also,
>> > in
>> > American cooking, powdered gelatin is often mentioned (but I've never
>> > seen
>> > sheets mentioned). So I think if we were to know the weight of a
>> > teaspoon
>> > an powdered gelatin, we could then weigh European sheets and compare
>>
>> Oh! I understand.
>>
>> >
>> > I'd weigh sheet,s but don't have any gelatin around. Although I've been
>> > wanting to do a quark torte, for which I'd use it. You know, using
>> > those
>> > polenta cookies for a bottom (crushed and mixed with melted butter)
>>
>> Best thing is ask to Guido for gelatine.
>> I think a quark torte with polenta cookies is a great idea. Tell me when
>> you
>> will make it.
>> cheers
>> Pandora
>
> How do you make polenta cookies?
>

"dee" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> "jake" > ha scritto nel messaggio
>> . nl...
>> > Pandora wrote:
>> >
>> >> "Judith Umbria" > ha scritto nel messaggio
>> >> oups.com...
>> >>
>> >>>>>>I must try your recipe because when I make panna cotta it is always
>> >>>>>>too liquid .
>> >>>
>> >>>Where can you get powdered gelatin here, Pandora? All I can find are
>> >>>sheets and they don't translate to recipes that use powdered.
>> >>>
>> >>
>> >>
>> >> Judith! I have seen Guido's recipe. He speaks of *unflovoured*
>> >> gelatin.
>> >> Not * powered* gelatin.
>> >> WhY did you think it was powdered?
>> >>
>> >> cheers
>> >> Pandora
>> > Pandora, since Judith isn't around, I'll answer this: the recipe calls
>> > for
>> > teaspoons of gelatin, which implies it isn't sheets (or cubes). Also,
>> > in
>> > American cooking, powdered gelatin is often mentioned (but I've never
>> > seen
>> > sheets mentioned). So I think if we were to know the weight of a
>> > teaspoon
>> > an powdered gelatin, we could then weigh European sheets and compare
>>
>> Oh! I understand.
>>
>> >
>> > I'd weigh sheet,s but don't have any gelatin around. Although I've been
>> > wanting to do a quark torte, for which I'd use it. You know, using
>> > those
>> > polenta cookies for a bottom (crushed and mixed with melted butter)
>>
>> Best thing is ask to Guido for gelatine.
>> I think a quark torte with polenta cookies is a great idea. Tell me when
>> you
>> will make it.
>> cheers
>> Pandora
>
> How do you make polenta cookies?

I have posted the recipe some weeks ago. Also Jake have tried them.

--
Cheers
Pandora
>

>>I'd weigh sheet,s but don't have any gelatin around. Although I've been
wanting to do a quark torte, for which I'd use it. You know, using
those
polenta cookies for a bottom (crushed and mixed with melted butter)
<<

You're right about the measurement, but I did weigh the two types when
making a strawberry mousse last summer and got soup for my pains.
Thick soup, but soup.
The gelling doesn't seem to translate by weight.