Why use unflavored gelatin in hot dishes?

Unflavored gelatin is a common ingredient in hot dishes because it acts as a thickening agent and stabilizer. Here's why it's used:

1. Thickening:

* Gelatin absorbs water and forms a gel when heated and then cooled. This creates a thickening effect, giving texture and body to sauces, soups, and other dishes.

* It's particularly useful for creating a smooth, velvety texture without clouding the dish like cornstarch or flour might.

* Allows for controlling the thickness: You can adjust the amount of gelatin used to achieve the desired consistency.

2. Stabilizing:

* Helps prevent separation: Gelatin can hold ingredients like cream, milk, or eggs together, preventing them from separating or curdling in hot dishes.

* Adds structure: In desserts like cheesecakes, gelatin helps solidify the filling and provides a more stable structure.

* Improves mouthfeel: Gelatin adds a slightly bouncy, jiggly texture that can be pleasant in many dishes.

3. Other benefits:

* Flavorless: Unlike flavored gelatins, unflavored gelatin adds no taste of its own, allowing the flavors of the dish to shine through.

* Versatile: Unflavored gelatin can be used in a wide variety of hot dishes, including soups, sauces, puddings, and desserts.

Important Considerations:

* Bloom Strength: Gelatin comes in different bloom strengths, affecting how much is needed for desired thickening. Higher bloom strength requires less gelatin.

* Dissolving Properly: Always dissolve gelatin in cold water first, then add it to the hot liquid. This prevents clumping and ensures proper thickening.

In conclusion, unflavored gelatin is a valuable tool in the kitchen for creating thickening and stabilizing effects in a variety of hot dishes, without altering the flavor profile.