Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose".One way was to cook some more rice, of course. However, I wonder, is there another commonly usable ingredient to thicken up things?I'm thinking - if it's too thick, I'd pour in some water or milk. Possibly oil too. But what if I want to accomplish the opposite?

Output: Common ingredient to thicken the soup


Input: Consider Input: I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?

Output: Does sugar give moisture?


Input: Consider Input: I bought potatoes today in a different store then I normally do. When I came home I saw that the potatoes look like they are 'shedding', and I can peel of pieces of skin. Is this normal for some kind of potatoes? I'm not familiar with this with the potatoes I normally buy. They feel and smell normal. Also they have normal color, no 'bad' spots and when cutting one in half it also looks fine. Are this potatoes just an other kind then I'm used to, or is there something wrong with it? I bought 'regular' waxy potatoes from some supermarket. Thanks!


Output: Is it normal for potatoes to look like they are 'shedding'?