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determine the effect on the texture and structure of the of gelatine powder + cold water + salt
Easy to use, easy to find, and able to assume the flavor and color of whatever liquid it’s dissolved in, gelatin is a versatile thickener for both sweet and savory cooking-it’s the secret to the shimmering glaze of a perfectly reduced pan sauce and the silky mouth-feel of an ethereal panna cotta. Mix gelatin with liquid and heat it up, and it dissolves into a thin, clear, flawless sauce; let it cool and the liquid firms up into a jewel-like solid. But as soon as that solid hits the warmth of your mouth, it becomes fluid again. Here, we’ll explain where this magical ingredient comes from, the science behind how it works, and how to successfully use it in your cooking.
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