Gelatin is invaluable in a kitchen, unfortunately there is a common problem translating professional recipes to the home environment - while sheet gelatin is common in a commercial kitchen, it is harder to find available for household supply outside of specialty shops. Used properly, there is virtually no difference in the outcome and it's a matter of conversion. Given the choice, I prefer sheet.
- the two most common calculations are: 1tsp powder gelatin is equal to 2 sheets
1 10g packet of powder gelatin is equal to 6 sheets
- always keep moisture content in mind when using gelatin. When "blooming" powder gelatin, use a portion of the recipe's liquid to bloom it. When soaking sheet gelatin, just moisten it enough to make it soft in order to limit how much water it absorbs, then drain it really well - some chefs will even pat the leaves dry after soaking.
- always use cold water (or liquid) to bloom or soak gelatin. Powder gelatin is best sprinkled over the liquid to ensure even absorption.
- try to avoid "cooking" gelatin - it is best to get the liquid hot, then melt the gelatin into it off the stove.
- some fruits have enzymes called proteases that affect the gelling process when used raw. Giving these fruits a bit of a cook should make them ok to use, but remember that if the fruit is frozen, the enzyme is still active. According to About.com, these fruits are:
- pineapple
- kiwi
- figs
- papaya
- pawpaw
- mango
- guava
- ginger
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