Gelatine (and Agar) 101 | Baking Basics

What is the difference between gelatine and agar-agar? How do I use these products? Can I use a substitute?
These are all questions that I can help answer with this video, let me know if you would like to find out more and I will make part 2 :)
Note that I am using grams in this video, its not very precise to work with tsp when it comes to something like gelatine unless you are talking to people who have the exact same ingredient.
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If there's a specific video you would like to see or a tutorial series, let me know in the comments and I will try and make it.
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TIP 1:
all gelatine sheets are interchangeable! No matter their strength!!
How is this possible? well they just adjust the quantity (weight) per sheet
Name Bloom Strength Grams per sheet
Titanium. 120 5g
Bronze 125-155 3.3-3.5g
Silver 160 2.5g
Gold 190-220 2g
Platinum. 235-265 1.7-1.8g
TIP 2:
converting gelatine leaf to powder is not easy because the strength can be different BUT a good rule of thumb is:
1 sheet = 2g powdered gelatine

[@lizcastillo6718]

I love your videos thanks a lot baking Nicky !!!

[@BakingNicky]

Thank you!! ❤️🙃

[@aminakassim7741]

Thank you soo much ,Stay blessed Chef

[@BakingNicky]

Thank you! 🙏

[@pashmeenarora]

Thanks. Please share some more videos of making things with agar agar. I live in India and people here are quite religious. I won't be able to sell much products containing gelatin.

[@BakingNicky]

I hope to do some this year, thanks for watching!

[@realhedi7911]

Does ager ager taste different or nothing at all just like the gelatin ?

[@sydene54]

thank you

[@Jess-rc5rr]

Chef can you discuss about the basic ratio of gelatin to liquid so that it'll set

[@BakingNicky]

That’s an excellent topic that I hope to cover in part 2 😊