Unlike gelatin, which creates a firmer, more transparent gel, cornstarch offers a softer, velvety texture-ideal for puddings, cakes, creams and sweet sauces. What are the benefits of corn starch ...

In cacio, the emulsifier is the pasta water, a mix of starch from the noodles and water. When adequately heated, that mixture forms a gelatin, allowing the fatty pecorino cheese and water to meld ...