as a food service professional, i'd advise against repeated micro-ing the
gelatin. You'd be better served by softening the gello in a hot water bath
(similar to a double boiler.) it'll take longer- 15-20 mins as opposed to
seconds (I know, 20 times as long!) we've found that the micro effect leads
gelatins to 1) turn rubbery, 2) weep liquids during storage in the fridge,
and 3) eventually "granulate." melting gello over a waterbath will
definitely increase its longevity.


"Jim" > wrote in message
...
>I have been using liquid gelatin and kieselsol with great success the
> only thing that bothers me is that I have to store the gelatin in the
> fridge and it becomes a solid. Each time I want to use it I have to
> thaw it out in the microwave oven. What I am wondering is if the
> constant thawing and chilling will have a negative effect on the
> gelatin?