Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Sian_the_Green

I think it may be a little thin but if you heated it through with the veggies to reduce a little that would be tasty. If you are doing it like a pasta bake with raw pasta then it would need to be quite liquid but if you are adding cooked pasta you wouldn't want it to be too runny. Someone on another thread said they used instant mash as a thickener for sauces, that might work for this to give it a bit more body

lilian1977

That's a good idea, thank you - I assume value instant mash would work? I would be adding cooked pasta I would think so would probably want it to be thicker. I guess I could serve it in dishes to hold it together so it wouldn't matter as much if it was a bit runny?!

Sian_the_Green

You wouldn't even need to do it as a bake if you didn't want, you could just use it as a pasta sauce, though with a nice grating of cheese baked in the oven that would be delicious

lilian1977

Yum! Can't wait now Was going to make risotto tonight to use up spinach and mushrooms but have for some reason gone off it since becoming pregnant! Thanks for the help x

mardatha

This is a Q from my husband.. He wants to know how they get that hard boiled egg in the middle of the chopped pork meat that you buy !
:rotfl:

Savvy_Sue

Is he SURE he wants to know the answer?

emiff6

mardatha wrote: »

This is a Q from my husband.. He wants to know how they get that hard boiled egg in the middle of the chopped pork meat that you buy !
:rotfl:

Same way you make a Scotch egg.

Diflower

I cooked a big bacon hock in the s/c yesterday, lovely, the bones slid out. Obviously I have the stock, but should I also use those bare bones to make more stock? Is there anything left in them?

BeenieCat

Using the slow cooker for the 2nd time ever in my life. Had bacon misshapes to use so went for chicken and bacon casserole.

I am wondering how to make it taste 'not bland' though? I might have messed up because i added wholegrain mustard (1tsp) and the smell is pretty overpowering :eek:

It contains bacon chunks, chicken, onion, carrot, peas (peas might not work but DS loves them so was hoping to win him over).
I used the stock from a chicken carcass which has been in the fridge since yesterday, it was quite solid at first, does that mean it was all just fat? :eek:

Thinking of adding some double cream near the end... Any ideas?

Penelope_Penguin

BeenieCat wrote: »

Using the slow cooker for the 2nd time ever in my life. Had bacon misshapes to use so went for chicken and bacon casserole.

I am wondering how to make it taste 'not bland' though? IME SC food tends to be bland, as the liquid isn't evaporated, and it stays watery, without developing a richness of flavour

It contains bacon chunks, chicken, onion, carrot, peas (peas might not work but DS loves them so was hoping to win him over).
I used the stock from a chicken carcass which has been in the fridge since yesterday, it was quite solid at first, does that mean it was all just fat? :eek: No, it'll be full of goodness - mainly gelatine, which thickens the stock

Thinking of adding some double cream near the end... Any ideas?

Cream sounds good