I'm working on some recipes from a restaurant chef that will be used primarily by home cooks. I'll do some of my own testing on this point of comparison, but was curious if others had experience to share with regard to translating gelatin leaves to powder. I'd heard one reference that 1 envelope of powdered gelatin (2 tsp) would be used in place of 2 gelatin leaves, but one such recent test proved the powder to be stronger than the 2 leaves. Seems one glitch may be that not all gelatin leaves are created equal, different gram weights among different brands? Any input would be appreciated!