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Salt Stable Thickening

scott123 | Nov 19, 200911:12 AM

I'm looking for a little more cling to my buffalo wing sauce. I know xanthan (and probably other gums) are salt stable, but my sauce already has some xanthan and if I add more it gets too slimy. Starch will thicken the sauce temporarily, but I like to cook my wings with the sauce for a while and the starch just won't hold up. Gelatin, from what I understand, isn't salt stable either.

Any ideas?

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