Gelatin in recipe substitution?
My recipe calls for gelatin to set a pie and I've never had much luck using Kojel as a 1:1 substitute. What might I substitute for the gelatin or should I be trying a different proportion of Kojel?
This is for a catering job and the rabbi is satisfied with any hechsher other than a plain K.
Forgot to mention - I need it to be parve.