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Gelatin and cornstarch serve different purposes in cooking and baking, so they aren't direct substitutes. Gelatin is a gelling agent that requires hydration and is used to create a firm texture in dishes like jellies and mousses, while cornstarch is a thickener that adds body to sauces and soups. If you're looking to thicken a sauce, cornstarch is appropriate; if you need to set a dessert, gelatin is the right choice. In some recipes, you might experiment with alternatives like agar-agar for gelatin or arrowroot for cornstarch, depending on the desired outcome.

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2w ago

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