Hey ChefSteps team!
Quick suggestion/request:
Do you think it would be possible to provide an automatic gelatin bloom converter into the "Edit Scale & Units" menu on recipes? (i.e., users can plug in the bloom strength of the gelatin they have access to, and the quantity is modified per Chris' formula)
Just a thought I had while preparing some foams (I only have access to 225 bloom Knox powdered gelatin; I have to convert from the--generally--170 bloom sheets you use).
Tymon
