Thickening sauce in the slow cooker

2childmum

I would love to use my slow cooker more, but find the sauce in casseroles etc is always really runny.

I have read about adding cornflour towards the end of the cooking time, or taking off the lid towards the end, but I want to be able to walk in the door and eat straight away.

I tried coating the chicken I was using in flour last night, but it didn't help. This was a slow cooker recipe (rather than an adapted one) and didn't have huge amounts of liquid in it in the first place, so reducing the liquid element probably wouldn't work>

Does anyone have any tips - either something I could use right from the beginning of the cooking time, or something which would thicken it almost instantly at the end.

Thank you

[purplesignup][/purplesignup]

russetred

That's odd I find reducing the amount of liquid usually does the trick but gravy granules if applicable would thicken up the dish instantly. I wonder if the pots of instant white/cheese sauce granules would do the same?

[Deleted User]

Hi,


maybe a sachet of cuppa soup, or throw in a tin of Campbells condensed soup.

dreaming

It's funny you should post this as I as reading something at the weekend about the common problems that put people off using their slow cooker. This was one of them (thin, or too much gravy/sauce) and was something I had experienced. In the article (can't remember where it was now - either The Guardian, or the Daily Mail) they suggested only using a third to half of the liquid suggested in the recipe if you are adapting a "normal" recipe. This is because if you cook a casserole or stew in the oven or on the hob then some of the liquid escapes - hence you get a thicker liquid. I'm not sure if the problem arises if you are using a recipe specifically for slow cookers but it might be worth a try, even if you have to check it more often and top it up slightly.

PollyWollyDoodle

Thickening granules - https://www.amazon.co.uk/McDougalls-Instant-Thickening-granules-170g/dp/B00GO4P8I0

You can get them at most supermarkets, they're just starch basically. The problem with reducing liquid in a slow cooker is that things can become very dry; you usually need them to be covered to cook effectively. I prefer to take some of the liquid out, and either boil it rapidly or add cornflour, but these granules should do the trick.

Olliebeak1951

In the past, I've thickened by adding some 'instant mashed potatoes' and giving them a good stir.

Another way - depending on what veg has been used, especially if potatoes/carrots/onions etc - is to remove some of the veggies and either mash very well or blend (with whizzie-stick) and then stir back into the stew/casserole ...................... you could remove some of the excess liquid as well before stirring back in again.

I think sometimes people are so worried about the SC 'drying out' that they use a bit too much liquid to start off with.

-taff

I had the exaxct same problem today. Made a beef stew last night put in liquid just under the level of veg/met, coloured the meat first and tossed in flour etc, end result, runny liquid and hard vegetables although the meat was very very tender. It did smell very nice though.

I've taken it out now and it's bubbling on the stove.
I'm not going to bother with stew again in there but I've heard good reports about spaghetti sauces/curries/dals, so I'll experiment with them next.

2childmum

Thank for the suggestions. I can't use creamed soup etc as I can't eat dairy, but the suggestions for thickening granules or instant potato are worth trying.
I couldn't reduce the liquid of the dish I cooked yesterday - it didn't even cover the chicken completely, but it was still really runny.
I don't want to have to take stuff out etc - I need to walk in and be able to eat straight away!

dumpling

I second the thickening granules. I find them very handy and you only usually need a little sprinkle. I think they are about 80p a tub in Sainsburys.

buildersdaughter

I find that the 'thickening' suggestions reduce the taste. I know what you mean about being able to just walk in and eat, but I find that if I have a saucepan & ladle to hand, I ladle out a lot of the liquid and put to boil away whilst I change clothes, get out plates etc. (this may not work if young kids are hanging about!)
I do find that thickening before cooking works, but if going out to work at silly o'clock, boiling up dinner is not what you want to do!
I have a slow cooker chilli in which the only liquid is a tin of tomatoes. This uses stewing steak + onion + tin of kidney beans + tin sweetcorn + tin tomatoes + whatever spices you like(I always add cumin & coriander as well as chilli)
I also do 'slow roasts' with things like shoulder of lamb, brisket, belly pork etc. in which there is just the meat and the spices. Some cubed potatoes thrown in work very well.
Another favourite is brisket with plenty of salt and pepper and some peas (defrost overnight).
Leftovers make ll sorts of nice things - stir fry (which we're having tonight) is a favourite)

Linda32

I do not use the liquid at all, just spoon out the meat and veg and make bisto to serve.