[Sca-cooks] gelatin vs. renet

[Samrah]

Can anybody tell me the difference or when it is appropriate to use one instead of the other?  Does it make a difference in milk dishes, like cremes?  And do any of you have a preference in brands of gelatins, either for general effectiveness or cost efficiency?
 
Thanks,
Samrah


Sue Clemenger <mooncat at in-tch.com> wrote:
This came across as a link on one of the garb lists I'm on, and I 
thought it might interest the cooks, as well!
--maire, having a quiet, drizzly 4th-of-July...




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