Sauce & Slow cooker

Princess_Fiona_2

I dont bother to brown the meat. I always add more water to the mix than stated. If the packet says 1/4 pint I usually add 3/4 pint. If i find that it is a bit watery at the end I mix a couple of teaspoons of cornflour with water and add this right at the end to thicken.

I plug my slow cooker into a 24 hr security timer. I set the timer to come on at about 12 noon on med/high and when I get home at 6pm its ready for dishing up.

Been using this method since I had my slow cooker about 5 years ago and it hasnt failed yet!!!! Good Luck

Rikki

I make my packet mix into a paste and make up to the right amount with hot water.

All stew type things made in a slow cooker need all day to cook about 8hrs.

loumac

I use Colmans too and:

- Never brown the meat
- 1/2 the water requirement
- Add cornflour if too watery
- Cook overnight and reheat the next evening after work (don't transfer to fridge either - not sure if that's good or bad!)

Good luck. :j

chalkswindon

Hi,

I have been ready this forum for a couple of weeks now and im getting well into the swing of things.

However I would like to do a Beef chilli with a jar of Auntys Bens sauce in the slow cooker.

Would you guys suggest browning first or not ?

Also how long on low would you expect it to take.

Thanks for all your help and thanks to the previous posters on here as im wading my way through all the ideas but want to start with something easy first.

Thanks Again

newlywed

Hi. Not too sure about beef, but when I tried chicken and jar of sweet and sour sauce I should have browned the chicken as it went a bit of a weird colour (kind of peachy colour) cooking in the sauce.

I just leave mine on low as I am out all day (about 9 hours) but I'm sure it was cooked before then.

chalkswindon

Thanks for the advice Newlywed

newlywed

You're welcome

I think (having waded through the slow cooker tips) that some do brown the meat first, others don't bother. Some say it makes a difference on taste and everyone else seem to say it only makes a difference to the way it looks.

My general rule is to brown sausages (cos they look really yuk and stay all pinky). When I've done pork it doesn't always go the usual "grey" colour but stays slightly pinky - although completely cooked. So I think it's personal taste really

Haven't had any slow cook disasters so far (except yesterday I left my sausage casserole on high for 10 hours as I forgot to turn it to low before I went to work!! - it turned out as sausage mush as the tomato sauce and veg just went to mush - tasted ok and OH had seconds though ) I haven't had it that long though, but have managed to persuade mum to get one as she works, and my sister was debating it and asking me which size one to get.