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Gelatine/Gelatin
A gelling agent, made from boiled animal bones, sold in either powder or translucent sheet form. Vegetarians use agar-agar, which is made from seaweed, as an alternative.
Powdered and leaf equivalents:
¼ oz = 1 generous level teaspoon = 1½ leaves
½ oz = 3 level teaspoons = 3 leaves
1 oz = 6 level teaspoons = 6 leaves
See ‘Stabilisers’
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
Powdered and leaf equivalents:
¼ oz = 1 generous level teaspoon = 1½ leaves
½ oz = 3 level teaspoons = 3 leaves
1 oz = 6 level teaspoons = 6 leaves
See ‘Stabilisers’
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.