Whenever I make a stable sauce or soup, it always thins out when stored after a period in the fridge. When I cooked for service, we always used the product within a couple of days so this was never much of an issue, but for years when I cooked at home this issue has always eluded me.
Most notably in things like chowders, stews, thickened braises, Japanese styled curry, etc whether it’s with corn/potato starch or roux, I always notice that there’s a period where the thickness is stabilized/gelatinized really well, but after a while it starts to break down. Reheating it and even getting it to boiling does not rethicken, and only by introducing more starch does it go back.
I’ve noticed this recently as well in Trader Joe’s Clam Chowder. The chowder was thick for as long as there was a seal, but after breaking it off, eating half, and taking it out the next day it was thin as milk. This happens similarly to my leftovers after drawing from it a couple of times.
The thing is this never happens to any cooked sauces I make and put into squeeze bottles. The only difference I can think of is there isn’t usually a lot of animal fat in those and the container bottlenecks air .
What causes this and is there a way to prevent this?
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