Slow cooker help please.

ethansmum

Hi there,

This morning I put in my slow cooker some stewing steak, potatoes and a jar of Tikka sauce- and some extra water. I left it on slow and I've just got back to find the sauce very runny. I'm only intending on eating at 5, but I have to go out again this afternoon. Is it possible to add rice to the mixture to thicken it up and save me making it later on? When do you think I should add the rice- the normal 20 minutes before? Do you think that I'm being really lazy and its a crazy idea? Any other suggestions please being in mind I'm a slow cooker newbie?

Many thanks
Tracy

angeluk69_2

Try adding cornflour, or gravy (gravy will give it quite a richness...yummy!!!

ethansmum

Thanks Angel, Do you think I should add the cornflour/gravy now or later?

Thanks!

[Deleted User]

I add gravy 5 minutes before I dish up

angeluk69_2

Its up to you but i would do it later and just add a bit at a time, otherwise it could go like cement

comping_cat

I dont think it will matter if you add it now or later, it thickens once its in, and cooking it for longer shouldnt make a difference. As long as its hot, it should thicken when you add the gravy/cornflour (stiir it well!!!!)

ethansmum

Thanks everyone!

Mr_Proctalgia

Take the lid off and put it on high for an hour or two, works well IMHO.

Curry_Queen

ethansmum wrote:

Hi there,

This morning I put in my slow cooker some stewing steak, potatoes and a jar of Tikka sauce- and some extra water.

I know it's a bit late now, and you've had some good tips on how to thicken your sauce later, but for future reference I wouldn't add any extra water to it as cooking in a slow cooker doesn't allow for any evaporation as it would in a conventional oven, so you want to be starting out with a slightly thicker sauce than you need as the meat/veggies will also release a small amount into it too.

I don't use jar sauces but I sometimes use the Campbell's concentrated soups and I always add a bit less than the recommended amount of water (half a can instead of a full one) and the sauce is usually at the required consistency when cooked.

aussielle

Try liquidising or mashing a tin of carrots and adding it to the liquid.

ethansmum

Thanks for all the advice. To be honest, I was worried that the potatoes wouldn't cook thats why I added the water- but now I'll know for next time. Thats a good idea- with the carrots, sadly I haven't got any at the moment. I'm going to try the cornflour.