or Connect
New Posts  All Forums:Forum Nav:

Gelatin

post #1 of 4
Thread Starter 
Good afternoon. Would anyone happen to know which type of gelatin leaf (guessing gold or bronze) is used in The Square cookbook & The Essence cookbook. Thank you.
post #2 of 4

I think silver is the most commonly used and would guess that.  But that could be unique to where I once worked.  Your question is interesting because the grade of sheet gelatin is rarely specified in cookbooks, etc.

 

Here is some information that may be useful to you:

 

http://stellaculinary.com/podcasts/video/the-basics-of-gelatin-sheets-vs-powder-part-1-of-3

 

http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/gelatin

post #3 of 4
Thread Starter 
Hi there, that's really interesting. I'd not considered silver leaf.. All the recipes I have from places I've worked, in particular mallery court (although brief and friend chef passed on the recipes) all used bronze. It's frustrating as a lot of the desserts I have copied out to use obviously rely on gelatin.
post #4 of 4
Thread Starter 
Thank you for the link btw
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs