gelatin

odetteplavinskas

quick question about gelatin. If I only have let's say gelatin 230 bloom, how can I calculate how much should I use in a recipe that calls for 140 bloom? Could I use regular gelatin?

thanks,

odette

Riley_Moffitt_18269

Your best bet is to use the correct bloom called for in the recipe. There is no exact way of converting gelatins, however there are equations that will give you an approximated result.

The link below will take you to our page on Gelatin which contains the conversion equations you'll need, and a much more thourough explanation of the subject.

http://www.chefsteps.com/ingredients/gelatin

Best of luck Odette!