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

Answer: Common ingredient to thicken the soup

Question: I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most books speak of a 6 percent solution.So I would like to know how long should you brine meat for at this solution? What time with this solution should you brine per kg of meat and does this differ between poultry, fish and red meat?Just a rough estimation would be great as I don't want to over salt the food.

Answer: How long should meat be brined for in a 10 percent solution?

Question: My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk...I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried about is that, even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk. Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?Should I store the milk in some other container (e.g. a pitcher)? Should I temporarily combine the two in a pitcher, then put them back in the two half gallon containers they came with? Any other ideas?

Answer:
Which container to use for combined milk?