I was just wondering if anyone out there knew the differences between thick and thin gelatin? I really love to bake and I have a small stash of gelatin sheets bought from Domino's at St. Lawrence Market. I'm heading to Hong Kong in a couple of weeks and I found a store over there that will sell Gelita's gelatin by the box (1 kg) but they come in 200pc (thick) or 400pc (thin). I'm not sure which one I should go for in terms of using it to make mousses and stuff.
I wish I knew the difference but the shop's online store only has thumbnails, which shows Gelita's silver-grade gelatin.
If anyone out there's willing to share their knowledge on gelatin thickness with me, that'd be highly appreciated. Thank you!
St. Lawrence Market
92 Front St E, Toronto, ON M5E, CA
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