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colleenoz

Gelatine leaves

colleenoz
11 years ago

I'm curious. I've always used gelatine crystals, but a lot of recipes now, especially those written by chefs, call for gelatine leaves. (I've seen these in the shops, that's not the issue.)
In the directions, it says to soak the gelatine leaf in water then squeeze out the excess water and add to the mixture.
My question is, is it the soaked leaf you add, or the water? Why doesn't the leaf disintegrate when you squeeze it? If it's the leaf you add, how does it dissolve properly if it's robust enough to squeeze out? If I chose to use gelatine crystals, what would be the equivalent of one leaf?

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