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The cheese will be somewhat thick, but still easily pourable.
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Stir the mixture until thickened and no longer pourable.
The chocolate should be slightly warm and thick but pourable.
It also gives the honey a considerable amount of body, making it spreadable rather than pourable.
Refrigerate, covered, until thickened but still pourable, 1 to 2 hours.
Add a bit more water if needed: the salsa should be pourable.
Add broth as needed to create a pourable gravy, allowing it to heat through.
Return to high heat, and whisk until thickened but still pourable.
It should be nice and thick, but pourable; if not, add more stock.
Just as glossy and a bit more pourable is the Rich Chocolate Fondue.
The batter should be spoonable but not pourable, essentially vegetables just moist enough to hold together.
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