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Question about Gelatine

e_lancaster2002

If a recipe calls for silver strength sheet gelatine, for example, and I only have access to bronze strength sheet gelatine, is it simply a matter of adding a third or half sheet extra to get the additional bloom strength? Or should I simply switch to using Knox gelatine? If I'm making something that is more like a semi-set fluid gel, rather than a fully-set Jello-style gel, does it even matter?

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Brandon_Byrd_40557

The sheets of different grades of gelatin are actually different sizes so they have the same amount of gelling power even though they have different bloom strengths. In other words, one sheet of gelatin is one sheet of gelatin regardless of the grade.

tshewman

The bloom is essentially the amount of force, needed to alter the surface Xmm's and a gel's strength increases with concentration nd obviously declines with heat. (so increase the amount of bronze and you can get there). Chris Y came up with the formula conversion, "weight of the known gelatin x square root (known gelatin bloom/unknown gelatin bloom) = weight of unknown gelatin"

which presumably would be 2.5xsr (160/125) = 2.83g of the bronze gelatine

Hoping my math was correct

FYI - if I recall, knox is higher than silver.

Rich_McDonough_67546

which is helpful until Chefsteps measures it in grams and not sheets ;-)

douglas_bd

Really? Good to know! I'd never realized that, but I rarely have two different bloom strengths on hand.