Home Cooking

tips for working with sheet/leaf gelatin


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tips for working with sheet/leaf gelatin

linz | Nov 30, 2007 07:11 PM

I seem to be gelatin-challenged and need to learn about the substance for work. I understand in theory how to bloom gelatin and work with it, but don't really feel comfortable working with it. I've run into problems working with it where the base is too cold and the gelatin chunks up rather than nicely dissolving. I don't eat a lot of meat and so tend not to eat other people's gelatin desserts (mousses, panna cottas, etc...not just jello) nor create them myself. What experiences have you had when working with sheet gelatin and do you have any tips to pass along? After a whole afternoon in the library and a dose of Harold McGee I'm still not gelatin savvy...

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