What types of recipes are best to thicken using gelatin and which are best to thicken using starches, such as corn starch or potato starch.

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    something like this? edinformatics.com/math_science/science_of_cooking/… – Max Dec 20 '17 at 20:59
  • It's not just a factor of what's being thickened, but other preparations (some are thermo-reversable, some aren't. Some have a limited time range (will become hard and/or 'weep' over time. Some will break if frozen. I know that I researched the topic quite a bit when I was working on cooking.stackexchange.com/q/41369/67 , but I have no idea where I put those notes (temp ranges, acidity ranges, notes of problems (eg, one didn't work well w/ dairy) – Joe Dec 20 '17 at 23:59

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