How to Convert Sheets to Envelopes With Gelatin
A flavorless source of protein which gels upon chilling after being dissolved in liquid, gelatin is most known for giving Jell-O its distinctive texture. But it also makes its way into other recipes needing similar body. Panna cotta, chilled salads and molded desserts all require the addition of gelatin. Gelatin also helps stabilize whipped cream. Two forms of gelatin can be used: envelopes or sheets (leaves). Both of these act in similar ways to gel food, but how you use each differs as well as the amounts. What to do if your recipe requires leaf (sheets) of gelatin but you only have envelopes? Convert the amount with some tweaks to your recipe. Does this Spark an idea?
Instructions
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Look at the amount of sheet gelatin required in the recipe and use a whole envelope (2 1/2 tsp.) of gelatin for every three or four whole sheets of gelatin measuring 3 inches by 5 inches.
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Scatter the contents of your envelopes of gelatin over 1/4 cup of cool water and let stand for 15 minutes.
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Microwave the gelatin in the bowl on high for 45 seconds to completely dissolve.
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Add the dissolved envelopes of gelatin to your recipe when it requires you to add the dissolved sheet gelatin. Continue to follow the recipe as directed.
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Tips & Warnings
Test your recipe substitution as brands of sheet gelatin differ in size and strength.
Use a whole envelope for every three sheets for recipes you want to set firmer, and use a whole envelope to substitute four sheets for softer-set recipes.
Most brands of gelatin do not fit into strict vegetarian, Kosher or Halal diets. Inform your guests with dietary considerations of you use of gelatin.
Never let gelatin-containing products boil after adding the gelatin, as it will no longer set.
