On 11/27/2010 7:54 PM, Sqwertz wrote:
> On Sat, 27 Nov 2010 18:07:01 -0600, Janet Wilder wrote:
>
>> Heated the gravy and thinned it with a little chicken broth (why does
>> gravy get thick when it's a leftover?)
>
> [Modified] Cornstarch and flour's thickening power gets greater as
> a liquid cools. Plus the gelling of any stock or drippings you
> used.
>
> -sw

Thank you for solving the mystery.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.