Gelatine

Hi folks,

I recently invested in an ISI Gourmet Whip and just finished reading the Foam chapter in Modernist Cuisine. A lot of the recipes in MC call for 160 bloom gelatine. What I'd like to know is, when it comes to foams made in the syphon, should I be using sheet gelatine or powdered gelatine? Does it make a difference?

As I understand it, weights of sheet and powdered gelatine are not equal, so when the MC recipe calls for X grams of gelatine, would these be sheet or powdered?

Thanks guys, really appreciate the help!

Pete

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Comments

Chris_Young_80640

@Peter — Gelatins have different bloom strength, which is defines how firm a gel will be after being set by a standardized concentration of gelatin (6.67% by weight). Knox brand powdered gelatin has a bloom strength of 225, which is quite high. Leaf gelatins have different bloom strength, but silver leaf is usually between 160 and 180 bloom. So if you use the powdered gelatin, you'll need to use less. There is a formula that you can use to estimate the amount needed from one kind of gelatin to another:

weight of the known gelatin x square root (known gelatin bloom/unknown gelatin bloom) = weight of unknown

gelatin

Example:

Say you need 5 grams of 160 bloom and you only have powdered gelatin at 220 bloom, how much less of the powdered gelatin should you use?

5 g (160 bloom) * Sqrt (160/220) = 5 g (160 bloom) * Sqrt (0.727) = 5 * 0.853 = 4.26 grams of 220 bloom gelatin.

Does this help?

peter_martinezfonts_83124

That is incredibly helpful. Thank you.

Chris_Young_80640

@Peter.martinezfonts — You're welcome.

stretch.com

@Chris - In the uk grocery stores I can generally only find the Dr. Oetker brand of powdered gelatine

http://www.oetker.co.uk/oetker_uk/html/default/debi-7naclm.en.html

How would this convert to leaf gelatine as I can not see the bloom strength

Samuel_68313

I find that weird as even the awful supermarket in my hometown back in the UK had Dr. Oetker Platinum Sheet Gelatine. I just spent a fair amount of time looking and could not find the bloom strength of the Dr. Oetker powdered gelatine, but I did find a few sites say it is the same bloom strength as the leaf gelatine. Now I don't remember where it came from but I have a note scribbled in my book that says that Dr. Oetker Platinum Sheet Gelatine is 230 bloom, I can't guarantee that though as I literally don't know where it came from and don't remember writing it at all.

Basically, what I am saying, is that if the few sites I saw are correct in saying that the bloom strength of the Dr. Oetker powdered gelatine and the Dr. Oetker leaf gelatine are the same are correct, and if the leaf gelatine they are referring to is the platinum strength, and if a completely unverified and unreferenced note in my cooking book is correct, then the bloom strength is 230.

Sorry I can't be of more help man.