sherylshirley Posted 1 Feb 2009 , 4:40pm
post #1 of

Help!!! How do I make gelatin sheets?

14 replies
Cakepro Posted 1 Feb 2009 , 4:43pm
post #2 of

You buy gelatin sheets. They are very thin, dry sheets of gelatin with a diamond pattern on them. They are just a different form of gelatin than powdered, so if your recipe calls for them, you can just Google the conversion. I have never heard of anybody trying to make them (but if someone does, it would be neat to hear how they do it!).

tonedna Posted 1 Feb 2009 , 4:58pm
post #3 of

I have bought them too...
Edna icon_biggrin.gif

Callyssa Posted 1 Feb 2009 , 4:58pm
post #4 of

What would you use gelatin sheets for?

tonedna Posted 1 Feb 2009 , 5:01pm
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I have used mine for gingerbread houses, and bees wings, but they are meant for cooking too. I never used them in cooking, but I have seen recipes that call for it.
Edna icon_biggrin.gif

uschi1 Posted 1 Feb 2009 , 5:09pm
post #6 of

I use them to make "windows" or anything that is mean to look like glass.
I also use them for stabilizing whipping cream, ie. if I add a liquid like Bailey's to my whipped cream (okay, a lot of Bailey's....) Try it - bake a thing round almond sponge cake, top it with Bailey's whipped cream, and decorate with chocolate. Yummm!

tonedna Posted 1 Feb 2009 , 5:11pm
post #7 of
Quote:
Originally Posted by uschi1

I use them to make "windows" or anything that is mean to look like glass.
I also use them for stabilizing whipping cream, ie. if I add a liquid like Bailey's to my whipped cream (okay, a lot of Bailey's....) Try it - bake a thing round almond sponge cake, top it with Bailey's whipped cream, and decorate with chocolate. Yummm!




How do you use it to stabilize it? Yuo melt them? How?
Edna

uschi1 Posted 1 Feb 2009 , 5:12pm
post #8 of

Oh - I should have mentioned that you need to soak them in cold water until they get nice and soft. Then squeeze all the water out and melt over low heat - presto!

tonedna Posted 1 Feb 2009 , 5:13pm
post #9 of
Quote:
Originally Posted by uschi1

Oh - I should have mentioned that you need to soak them in cold water until they get nice and soft. Then squeeze all the water out and melt over low heat - presto!




Sweet...might have to playith that!... icon_rolleyes.gif
Edna icon_biggrin.gif

Callyssa Posted 1 Feb 2009 , 11:06pm

Thank you!

CIApastrychef Posted 2 Feb 2009 , 6:02am

another tip...add some of whatever liquid is going to be stablilzed with gelatin (fruit puree, juice, etc) to the softened gelatin sheets and warm them together so that the gelatin completely melts in it. If you add melted gelatin to a cold liquid you run the high risk of getting little clumps of gelatin in it, and also you will lose some of the stability.

Also...you need to make sure you have the right conversion if the recipe calls for powdered gelatin. Each sheet weighs roughly 3 g and you will need to decrease the liquid, because recipes with powdered gelatin are taking into account the liquid that you will need to bloom the gelatin in.

Hope this information helps!!

-Kristy

sherylshirley Posted 3 Feb 2009 , 12:27am

Wow...lots of good info. I have actually never heard of them or seen them. I want to use them for wings. So where do I buy them? Do I have to order them or can I buy them at a grocery store or craft store?

CIApastrychef Posted 3 Feb 2009 , 2:16am

High end grocery stores should have them. They are a bit more expensive than powdered gelatin, so don't have sticker shock!

If you like them, I'm sure you can find them in bulk from a wholesaler, such as Chef Rubber. com.

Just a side note, Gold, Silver, & Bronze are various weights of the sheets, lightest to heaviest, respectively. They don't have any affect on the color of anything you use them with.

I have used silver many many times and it is a great quality.

Hope this helps!

-Kristy

sherylshirley Posted 4 Feb 2009 , 11:37pm

Thanks Kristy...I found them on rubber chef website. I'll have to order them sometime. Unfortunately I need to make wings for this weekend, so I think I'll make some sugar and karo candy and pour it in some kind of mold or something. Any ideas?

sortiz Posted 11 Nov 2013 , 9:38pm

ASheets are used for mousses, chocolate glaze, jelly, creams and other stuff that need to have consistency. Is used a lot in european pastries. You can found silver, bronze or gold gelatin sheets and each one has a diferent strenght. You have to bloom it in cold water. A lot of recipies discard the water used to bloom the gelatin but other rrecipes call for that water. Someties, instead of bloom it in water, you can melt it. I use it a lot and i love it! :grin::grin:

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