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Gelatin amount

post #1 of 3
Thread Starter 

Can someone look at this recipe. 15g gelatin looks like a large amount for the amount of liquid.

http://www.greatfoodclub.co.uk/how-to-make-a-melton-mowbray-pork-pie/#.VYg9jelRE6a

 

Also, I was thinking of using the leaf gelatin instead of powder, I have both Platinum and Gold leaves, would it still be 15g?

post #2 of 3

One pouch of gelatine is usually 7 to 8g so that recipe is asking for 2 pouches.

 

I think it is the intent of the recipe that the pie holds its shape (to eat cold) hence 2 pouches may seem excessive but intentional. The fat from the pork will prevent the gel from being too firm. (it should not come out as being like a gummy bear candy). There is also lots of liquid that will release from the pork in a sealed pie crust.

 

I share your concern that it appears excessive but I think it will work and worth trying.

 

Now as for switching to leaves, that is a different story. (or tricky as Nigella would say)

http://www.nigella.com/kitchen-queries/view/Gelatine-Leaves-to-Powder-Conversion/2376

 

2 pouches could mean up to 10 to 12 sheets.  You'll need to dissolve that in a very little amount of liquid. The powdered gelatine, on the other hand, can easily be dispersed in the ground meat/stock mixture.

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #3 of 3
Thread Starter 


@Luc_H Thank you so much :) Your explanation makes sense. I'll use the 15g powdered gelatin :)

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