Slow cooker question

Talitha

I used my new slow cooker (6.5l) last weekend and was really pleased with the results except that the sauce was really thin and lots too much of it.

The instruction book says all ingredients have to be covered in liquid but I notice that some of the recipes on the SC thread say not to add too much or you'll end up with soup

Can anyone advise please?

wigginsmum

I find sauce tends to be thin too in the SC, so I use less liquid and stir in some gravy granules towards the end of cooking time. I certainly don't cover all the ingredients in liquid - the heat under the lid effectively steams anything sticking out of the sauce.

Agutka

Thank you for mentioning this. I'm getting bored with all the soups I have been making in my SC. So much for abiding by the instructions.:rolleyes:

black-saturn

I cover about a quarter of it with boiling water and add gravy granules towards the end of the cooking.

bexsaver

I make beef stew in the slow cooker and use passatta (italian tomato sauce) which turns into a lovely gravy eg:

Beef browned off in frying pan
Diced onion
Peeled and quartered mushrooms
Frying pan deglazed with a little beef stock
Passatta
Worcestershire sauce
Ground cumin
Seasoning

Yum yum...

Talitha

Thanks everyone - glad I'm not the only one confused by this!

black-saturn

Also you can save some of the sauce from the meal and have it as soup for your lunch the next day.

Debt_Free_Chick

Talitha wrote:

I used my new slow cooker (6.5l) last weekend and was really pleased with the results except that the sauce was really thin and lots too much of it.

The instruction book says all ingredients have to be covered in liquid but I notice that some of the recipes on the SC thread say not to add too much or you'll end up with soup

Can anyone advise please?

Remove the whole thing. Strain through a sieve or colander. Keep the meat & veg warm. Put the liquid in a saucepan and simmer hard until it reduces ... concentrates the flavour and you can correct the seasoning e.g. stir in a savoury jelly ...crab apple? Elderberry & Thyme? Whatever suits the dish

janeawej

To cheaply thicken the sauce put a little cornflour into a cup and add COLD water stir till disolved then add to gravy and stir,

DO NOT add direct to hot liquid or you will get a gloopy mess!