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Loss of liquid when cooking casseroles
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Primrose
Posts: 10,701 Forumite
I often make a large beef or oxtail meat casserole in a jumbo le Creuset cast iron pan but find one of the consequences of a long cook is loss of liquid. This reduces the end amount of food available. I cook at around 160 C and put a sheet of foil between the lid and pan to reduce evaporation but this still happens.
Does anybody have any hints on how to eliminate this problem?
Does anybody have any hints on how to eliminate this problem?
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Comments
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Any visible signs of steam escaping Primrose? Could your dish rim/lid have a ding in it?
There's an extensive FAQ on the Le Creuset website - could your pan be getting too hot/heating unevenly (it seems to be an issue)?2022 | Back to the fold - need a Money Saving mojo reboot!
Grocery Challenge JAN 2022 £200/£185.00 left!0
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