What dishes display the application of gelatinisation?

Gelatinization is a crucial process in cooking, particularly when it comes to starches. It's the process where starch granules absorb water and swell, thickening liquids and creating various textures. Here are some dishes that showcase the application of gelatinization:

Starchy Dishes:

* Sauces: Gravy, white sauce, béchamel, roux-based sauces - all rely on gelatinization to thicken the liquid.

* Soups: Cream soups, chowders, and some broths use starches to provide body and texture.

* Puddings: Rice pudding, tapioca pudding, custard - all use gelatinization to achieve a creamy, smooth consistency.

* Pastries: Pie fillings, cake batter, and frostings - all use starches for their texture and structure.

* Bread: Bread dough uses gelatinization for its structure.

* Noodles: From pasta to ramen, gelatinization is essential for their texture and chewiness.

* Rice: Cooking rice involves gelatinization, where the starch absorbs water and softens.

Other Applications:

* Gummy candies: Gelatinization of starches like pectin or agar-agar creates the chewy texture.

* Marshmallows: Gelatinization plays a role in creating the marshmallow's unique texture.

* Some salad dressings: Starch-based dressings utilize gelatinization to achieve desired consistency.

Examples:

* Creamy Tomato Soup: The thickening agent is often a roux, which relies on gelatinization of flour to create a smooth, creamy texture.

* Chocolate Pudding: The cornstarch in the pudding thickens and sets, creating a smooth and creamy dessert due to gelatinization.

* Apple Pie Filling: The starch in the filling thickens as it cooks, preventing a runny consistency.

Note: While these are examples, gelatinization is a fundamental process in many other dishes, making it a vital aspect of cooking.