On Sat, 27 Nov 2010 23:26:45 -0600, Janet Wilder wrote:

> 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.
>
> Thank you for solving the mystery.

[shrug] I just guessed.

-sw :-)