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Possible for very rich stock to over thicken a gravy?

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Home Cooking 8

Possible for very rich stock to over thicken a gravy?

slopfrog | Nov 25, 2013 06:43 PM

I just made a stock that is literally like jello in the fridge. Before cooling it was of course very thin. I'm concerned that if I follow the amount of starch thickener I might get too thick of a gravy once it cools just a little bit. Is that possible? Should I cut back on thickener a tad or keep it the same? Thanks!

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