Español

[steve vaes]

Thank you very much. I will certainly check it out and give it a go. Have a great weekend

[steve vaes]

Thank you Susan for your reply. So if I understand well, I might need a bit more of the yellow pectin than the NH pectin and also might need more lemon juice working with yellow pectin than when working with the NH pectin. Once again thank you very much. Your help is greatly appreciated. Steve

[steve vaes]

Dear Susan Chef Bachour speaks of a sheet pan and i found dimensions on the internet of professional sheet pan being 46x66cm. Is that a possibility?? It is just so i can adjust the ingredients accordingly for my much smaller oven. Thanks. Steve

[steve vaes]

So in the recipe Chef Bachour is using 5 sheets of Silver gelatine. So that would be approx 12.5 grammes. According to a table I found this would be about 9,6 grammes of Gold 200 Bloom gelatine. Can this be correct? I am so sorry to bother you with this but i have never worked with silver Gelatine. Have a lovely weekend. Steve

[steve vaes]

Thank you Elena. How much would a leaf of silver gelatine weigh? Many thanks again Steve