I know I learned years ago that when you convert a recipe from powdered gelatin to sheet gelatin you have to take into account the liquid. The sheet gelatin absorbs a set amount of liquid and you need to know that amount in order to make sure you keep the liquid content is the same. I am sure I have it in a book but the book is packed in a box and I can't find anything to help answer this question. Can anyone out there help out? Thanks.