We're moving out of a flat in Paris next month and moving into another flat elsewhere in France at some indeterminate point between July and September after we travel for a while. 

Is there a way to avoid moving twice by renting a sealed trailer for an extended period, maybe leaving it with family elsewhere in France for a couple months? 


Question: Why do we soak and squeeze gelatine?
Answer: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.

You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.