This pure fish gelatin powder will replace the gelatin sheets that you can never find in kosher!
Gelatin derived from acid-treated fish skin.
Store away from moisture and heat.
White powder.
It swells in cold water, and is completely soluble in hot water.
Degraded by very high temperatures which lower its gelling power: never boil gelatin, when boiling it produces an abundant foam like milk, and it degrades quickly.
Uses
Dosage and equivalencies:
– Soak 10g of powder in approximately 20cl of water
– one sheet of gelatin or = 2 g of powdered gelatin
Classic method (pre-soaking in cold water and dissolving in a double boiler)
– Swelling: Pour the gelatin into the cold water (not the other way around) while stirring moderately
Let it rise for 1 to 2 hours
– Melting: Melt in a double boiler without exceeding a temperature of 65 to 70°C
Maintain at this temperature until complete dissolution (15 to 20 mm).
Before use, check that the solution is perfectly homogeneous and that there are no undissolved particles.
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