Gelatin conversion

[helenm]

Hope someone can help -- I have a recipe for pastry cream which calls for gelatin sheets. I don't have and can't get this ingredient. Can I substitute powdered gelatin in place of the gelatin sheets? How do I make the conversion? Thanks, HelenM

[thebighat]

There are ten sheets of gelatin to an ounce. To be safe, I think you should buy a little bit more than an ounce of powdered gelatin and weigh out an ounce, like at the post office where they have good scales. Then use a teaspoon to portion out that ounce, and count how many teaspoons you get. Then you will know how many teaspoons equals how many leaves, and you should be able to make your dessert.

[helenm]

Wow, that's service. Can't thank you enough for replying so quickly. And my husband thinks I'm wasting time at the computer! Now, to get on with dessert.

[helenm]

Thanks to "the big hat" for the conversion "recipe" I 've got the results I need and want to share them with whomever might need to know: According to my postal scale (which may, or may not be totally accurate) there are 12 level teaspoons of gelatin per ounce, which breaks down to 1.2 tsps per sheet of gelatin. This, I think, is close enough to give me the finished product I want.

To give credit where credit is due, my husband kept count while I measured, and did the math w/pencil and paper -- I verified his figures with my calculator. Teamwork is a very good thing!

Thanks again. HelenM

[Jock]

I discovered some years ago that the little envelopes of Knor gelatin you buy do not have equal amounts in each packet.

I wondered why my pumpkin chiffon turned out different every time. I measured the amount of gelatin in a few packets and discovered this truth.

Jock

[thebighat]

As I was scooping seemingly endless numbers of cupcakes today, it occurred to me that the two forms of gelatin are the same, weight for weight. But you still need to know how many teaspoons are in an oz in order to know how much to sub for a sheet. I work for America's largest natural and organic foods retailer and we are restricted to using one particular brand of gelatin, and it seems to be very hard to come by, for me at least. I know of two other stores that have a stash, but one guy wouldn't transfer me half of it, I had to buy the whole bag for 95 bucks, and oh yeah, can you do it before the end of this inventory period? I would love to work up a charlotte with a fruit bavarian, but without the gelatin I can only use agar powder, and I'm not clear on how much to use, or mousse base made with white chocolate and heavy cream. This guy got promoted and I think we can work something out with the guy who took his job.

[helenm]

I appreciate the heads up, folks, and your willingness to share your knowledge.

Fortunately, I'm able to buy Knox gelatin in the 1 lb food service box as a "guest shopper" at a restaurant supply place in Elmhurst, NY. It's more than 300 miles round trip for us, but I keep a running list and once a year, when visiting family, we make a side trip to stock up. I'm always enthralled with the gadgets, gizmos and foodstuffs available there, and always come home with way more than I had on my list.

(In case anyone is interested, the outlet is Restaurant Depot, at 54-44 74th St. Elmhurst 11373 (718) 478-4400.)

Again, many thanks for your help.

[lamington]

As it hasn't been mentioned yet in this thread... it is important to know that there are different grades of gelatin with different 'strengths' (bloom rates), so you can't assume a basic equivalence by weight between different forms of the stuff. I think the default is 'silver grade'. But there are weaker and stronger grades.

[Nguyen duc Dat]

Originally Posted by helenm

Hope someone can help -- I have a recipe for pastry cream which calls for gelatin sheets. I don't have and can't get this ingredient. Can I substitute powdered gelatin in place of the gelatin sheets? How do I make the conversion? Thanks, HelenM

I have the same question with Helen. I hope some one will do help me about that. Tks, Dat

[Nguyen duc Dat]

[Nguyen duc Dat]

Pls help me how is to exchange if the recipe call for 50gr gelatin powder, but I don't have it in hands, How is many gelatin sheet I can use in the replace of gelatin powder ? Tks, Dat

[Nguyen duc Dat]

How can i do conversion 50gr gelatin powder to gelatin sheet ?

[boychef]

A gelatin sheet weighs around 2-3 g depends on where you are and what brand you buy. So 50 g gelatin powder roughly converts into 17 gelatin sheets.

Hope that answers your question.

[Nguyen duc Dat]

Thank for all quick reply !
Best Regards,
Nguyen duc Dat

[tigerwoman]

Originally Posted by helenm

I appreciate the heads up, folks, and your willingness to share your knowledge.

Fortunately, I'm able to buy Knox gelatin in the 1 lb food service box as a "guest shopper" at a restaurant supply place in Elmhurst, NY. It's more than 300 miles round trip for us, but I keep a running list and once a year, when visiting family, we make a side trip to stock up. I'm always enthralled with the gadgets, gizmos and foodstuffs available there, and always come home with way more than I had on my list.

(In case anyone is interested, the outlet is Restaurant Depot, at 54-44 74th St. Elmhurst 11373 (718) 478-4400.)

Again, many thanks for your help.

just incase anyone is reading this post and thinking of going to restaurant depot - they have moved to a bigger and better location near the Brooklyn QUeens Expressway - not sure of the address but you can google them - they are also a national chain. I am surprised that they actually let you in not being a business or restaurant even for the day. They have a decent variety of "stuff" like caulebaut chocolate in 5kilo bars but their selections can be limited.

The conversion from sheet gelatin to powdered is good to know. I always buy some sheet gelatin on trips to Europe. Last time we went to the cash and carry which is a local wholesale place (my inlaws have a small hotel) and bought a big box of sheets. Works well for making mousses.