Even though the meat may have been covered in flour before adding to the Slow Cooker, most of the casserole dishes will need thickening. This is simply done about 15 minutes or so from the end of cooking, by adding 1 or 2 table spoonful�s of cornflour to a little cold water in a cup. Mix this to a thick consistency and add to the dish, stirring as you go. Arrow-root can also be used, as can any number of manufactured gravy thickeners on the market.
Check after 5 minutes or so and if needed, just repeat.
If you have too much stock for your requirements in the dish, then simply remove the excess before thickening.
0 comments:
Post a Comment