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Vichyssoise Viscosity?

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Vichyssoise Viscosity?

Hammy | Oct 27, 2004 05:24 PM

Hey all,

I just made a vichyssoise and am concerned about its thickness. It's extremely thick (almost like Korean pumpkin porridge) when chilled, and even when it was hot it was very viscous.

Could someone describe to me the thickness of a perfect vichyssoise?

I know, a weird question.

Thanks!
-J

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