slow cooker quick questions thread

zippychick

Hi Beatle fan

Good work on finding a related thread :j There is a thread which should tell you all you need - Buying a slow cooker - which and why ?

thanks
Zip

Beatlefan

Brilliant, thanks Zippychick. :j I'll have a read of that thread with interest.

Thanks again. :A

uropachild

Well, it was a toss up whether to ask this in slow cooker Q's or freezing Q's...

I've made the beef and guinness stew today and it smells FAB. Only thing is i put some water with some more gravy powder in it into the pot as well as the one can of guinness cause it didn't look to have that much liquid in.

Now of course it's well cooking and i can see that there is in fact a TON of liquid in there.

My question is - Can i save the left over liquid to use as gravy at a later date? Would i just freeze it? Will it be okay?

Thanks! )

uropachild

Anyone?

Gintotmelinda

scotsgirl wrote: »

Hi

Just eyeing up a nice shiny slow cooker - morphy richards one reduced to £19 in argos. What I'm wondering though, is how hot the outside of it gets? Does anyone have one of these, or a similar one?

Reason I ask is I have a kitten who is still at the worktop surfing stage (I'm working on the training!) so I don't fancy coming home to find a cat with burnt paws.

hi Scotsgirl I upturn my laundry basket over the slow cooker as Dolly still surfs the worktops.

Gintot

Wee_Bargain_Hunter

uropachild wrote: »

Now of course it's well cooking and i can see that there is in fact a TON of liquid in there.

My question is - Can i save the left over liquid to use as gravy at a later date? Would i just freeze it? Will it be okay?

Thanks! )

I would! Maybe reduce it down a bit in a saucepan & freeze in smaller amounts so you can use it on more than one occasion to cheer up grumpy gravy.
Also sometimes if my stews aren't too liquidy but still need some adjustment, I add some mashed potato or even shake in some smash. Just break up the mash with a fork first.

notjustlaura

uropachild wrote: »

My question is - Can i save the left over liquid to use as gravy at a later date? Would i just freeze it? Will it be okay?

I'd let it finish cooking, spoon off the excess liquid, let it cool and then freeze it as you would anything else.

Hope that helps.

andygb

uropachild wrote: »

Anyone?

Just seen this. We have reserved the left over liquid/stock/gravy, let it cool, transferred it to a bowl and put it in the fridge for up to a week, so I do not see why you cannot freeze it. Some of the chicken and lamb stock is so tasty.

Andy

uropachild

Thanks!! I'll see how thick it is when it's done and freeze it maybe in ice cube trays. Cheers!

zippychick

There is an older thread on freezing gravy which should offer some help as well