Why do sauces thicken as they cool? This happens for things like puddings, white sauces, jello, and gravy.
I looked around a little and maybe the reason is different for each of those different things. For some of them it makes sense that the fat would become less viscus as it cools and maybe that is the same for the geletin. But that doesn't really make sense for the white sauce because I thought the thing that makes it thick for white sauce is the gluten. Does anyone know a general scientific reason?