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slow cooker help! need to thicken
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I use cornflour - put 2 desertspoons into a cup add a little water and mix to a smooth paste, this I stir into gravy and find it thickens the gravy quite well.0
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McDougalls thickening granuals. A spoonful when you open the pot does the job.The time will come when you have everything but time.0
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I have a morphy richards slow cooker that is like a stainless steel pan on a small heating plate. So if the gravy is too thin I put the pan on the hob, take the lid off and bubble away for a short time.GC Jan £318/£350, Feb £221.84/£300, Mar £200.00/£250 Apr £201.05/£200 May £199.61/£200 June £17.25/£200
NSD Feb 23/12 :j NSD Mar 20/20 NSD Apr 24/20
May 24/240 -
I haven't used my slow cooker yet (it only arrived yesterday) but cornflour is my usual thickening method. When I try mine for the first time, I'll wait and see how thin or thick the gravy is when it's finished cooking, and if it's too thin I'll stir in a bit of cornflour at the end like Topsyturvy says.0
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Hi Kitty, I usually use a cornflour paste also , and make sure to coat my meat in flour at the beginning. Helps thicken as you go.
Here's a thread about Thickening in the SC
Good luck!A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Couple of teaspoons of cornflour blended in a little milk works perfectly for me. I stir it in and leave for about 20 mins and everything's just right.Wendy x0
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I either toss the meat in flour after browning it, or use cornflour at the end.0
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if you have any leftover mash in the freezer or those ready frozen mash or simply use smash! :-) adds a little bit more nutrients than cornflour0
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I add a handful of red lentils to the pot at the start and they dissolve away, thickening the liquid as they did.0
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If you've got LOTS of veg in the meal, you can try removing some of them and then 'whizzing' them in a blender or with a 'hand blender' - then stir them back in again - also helps to thicken the gravy.
If the stock is thick enough, but just too much of it, you could remove some, allow to go cold and then freeze to re-use next time.
You'll get used to how much liquid you need in the slow cooker - different veggies produce their own liquid so you don't need as much as you think you will.0
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