slow cooker help! need to thicken

beautiful_ravens

I use cornflour, gravy granules or instant mash, or sometimes breadcrumbs; all depends on how runny it is and how much thickening is required. Too much gravy granules makes it too strong. Also done the whizzing thing, mentioned above, just stick the blender straight in the SC [dont think its a good idea really because its quite hot, but I risk it].
My mum used to add Bisto [not granules] at the end.

SSTEPHANIE

2 teaspoons ordinary flour, mixed with fork with warm water till most of the lumps gone and then just stir it in and leave to bubble, you can add more later if still not thick enough or add more water if it goes too thick.

bonty44

If what I'm cooking in the s/c is too watery, I make sure it's on high and take the lid off for 10-15 minutes; works every time.

kazmc

Hi there,

If I do, say, a lamb hotpot in my slow cooker am I right in saying that you add some cornflour to thicken the sauce??
I've got some homemade lamb stock in the freezer but its very watery so when would I add the cornflour (or whatever is needed?) and how much??
Thanks for any replies as ever :T
Karen x

ubamother

I would use say a tablespoon of cornflour slaked in a bit of cold water and mix in half, wait to see if that's enough, and then add more if need be.
Alternatives?
mix equal amounts of butter and plain flour very well together until a paste. Drop globs of paste in, stir and leave to thicken (this may take longer in a slow cooker until its at simmering temp)
other thoughts - I often use a handful or so of porridge oats to thicken hotpots

skintmumof3

instant mash works a treat.....just add it little by little till you get the right consistancy
hth
skint
x

seabright

If I'm doing a reciepe in the slowcooker that isn't a "proper" slowcooker receipe (IYSWIM) I always reduce the liquid by about 1/3, as there's very little evaporation in most slowcookers and there would be in a oven cooked dish

Pink.

Hi kazmc,

As your thread has dropped down the Old Style board I've added it to the existing thread on thickening slow cooker meals which has lots of advice that should help.

Pink

ALIBOBSY

Now I am a SAHM I find my SC sauces end up thicker. This is because rather than putting it on low all day it goes on a lunch on high for a couple of hours then is turned down to low till tea time. the extra blast of heat at the start seems to thicken up the sauce. I also add in lentils, which (especially the red) seem to break down and thicken the sauce as well.

ali x

kazmc

bonty44 wrote: »

If what I'm cooking in the s/c is too watery, I make sure it's on high and take the lid off for 10-15 minutes; works every time.

So simple, but what a great idea!!! Why didnt I think of that
Thanks for that :T