How do I squeeze gelatine? Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just squeezed it in my hand, but I was worried about losing it all through my fingers and I'm not sure I actually squeezed any water out of it.

Is squeezing it in the fist the correct way? If not, what equipment should I be looking out for?
I've always done it with my hands. Just don't let it soak too long, it will still be in one piece and will be generally easy to handle.