- Joined Apr 3, 2010
1 Envelope of Knox brand gel will do 2 cups or 1pint of liquid ( water based ) I would suggest in a pastry cream to put a drop less liquid to assure stability.
Okay, BDL. So basically what you're saying is that for each sheet of gelatin called for in a recipe, one should substitute a scant 3/4 tsp Knox granulated, right?While there are variations by brand, country, quality, etc., it's actually a standard conversion. I'm surprised no one picked it up with a Google search. When it comes to making the conversion, caveat lector, standard doesn't mean perfect.
Most common rule: 1 pack of gelatin = 7.1 gms (approximately) = 1/4 oz (exactly) = 4 sheets (about) = 1 tbs granulated (about). However, note that 1 pack of gelatin usually = 2.5 (and not 3.0) tsp.
Slightly less common rule: 1-1/2 sheets of gelatin = 1 tsp granulated. This translates to: 4-1/2 sheets = 1 tbs, a 12.5% difference.
King Arthur Flour rule: 5 sheets = 1 tbs. Bogus. They ought to know better.
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