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1
The ones with that gluey consistency, like the inside of a Pop-Tart.
Labor Day
2
Bring to the boil and simmer for 3-4 hours -you will see the broth take on a gluey consistency.
The Guardian
3
Stickiness after cooking is caused by surface starch that dries out and cools down after the noodles have been drained, and develops a gluey consistency.
On food and cooking: the science and lore of the kitchen