Hopefully there is a slow cooker enthusiast out there that can help me. I have had a slow cooker about the house for a while now and recently decided to give it a go.
I browned some chicken breasts which I added as well as some vegetables a tin of white wine sauce and filled with stock up to the brim. The meat cooked ok but the casserole was watery.
I suspect the white sauce separated. if you want that in you could add it at the end.
Quoted message said:
I was just wondering if I should leave out the water altogether or simply reduce it ? Does the meat need to be immersed in water to stop it going dry?
Noooooooooooooooooooooooooo it will come out like a dishrag🙁( You can even put your meat (depending on which meat) on a rack with some liquid underneath.
Quoted message said:
Some places say add corn flower, should this be done before or at the end of the cooking?
end
Quoted message said:
Should the meat be on top of the vegetables or below?
Below
ackkkkkkkkkkkkkkkkk sorry I misread. the meat should always be on top
Quoted message said:
Quoted message said:
Any comments / suggestions on this would be welcome.
Hopefully there is a slow cooker enthusiast out there that can help me. I have had a slow cooker about the house for a while now and recently decided to give it a go.
Quoted message said:
Quoted message said:
I browned some chicken breasts which I added as well as some vegetables a tin of white wine sauce and filled with stock up to the brim. The meat cooked ok but the casserole was watery.
Quoted message said:
I suspect the white sauce separated. if you want that in you could add it at the end.
Quoted message said:
Quoted message said:
I was just wondering if I should leave out the water altogether or simply reduce it ? Does the meat need to be immersed in water to stop it going dry?
Quoted message said:
Noooooooooooooooooooooooooo it will come out like a dishrag🙁( You can even put your meat (depending on which meat) on a rack with some liquid underneath.
Quoted message said:
Quoted message said:
Some places say add corn flower, should this be done before or at the end of the cooking?
Quoted message said:
end
Quoted message said:
Quoted message said:
Should the meat be on top of the vegetables or below?
Quoted message said:
Below
ackkkkkkkkkkkkkkkkk sorry I misread. the meat should always be on top
Jeez, but you are one dirty - minded lil' [censored]...
-- Best Greg
" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that we are some kind of comedy team turns my stomach." - "cybercat" to me on rec.food.cooking
"Ophelia" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Ophelia said:
Quoted message said:
Hopefully there is a slow cooker enthusiast out there that can help me. I have had a slow cooker about the house for a while now and recently decided to give it a go.
I browned some chicken breasts which I added as well as some vegetables a tin of white wine sauce and filled with stock up to the brim. The meat cooked ok but the casserole was watery.
I suspect the white sauce separated. if you want that in you could add it at the end.
Quoted message said:
I was just wondering if I should leave out the water altogether or simply reduce it ? Does the meat need to be immersed in water to stop it going dry?
Noooooooooooooooooooooooooo it will come out like a dishrag🙁( You can even put your meat (depending on which meat) on a rack with some liquid underneath.
Quoted message said:
Some places say add corn flower, should this be done before or at the end of the cooking?
end
Quoted message said:
Should the meat be on top of the vegetables or below?
Below
ackkkkkkkkkkkkkkkkk sorry I misread. the meat should always be on top
Quoted message said:
Quoted message said:
Any comments / suggestions on this would be welcome.
Ask away🙂
Take out the meat...add the corn flour and purree the veggies and liquid is one way to go....makes for a tasty gravy. That is if you used mostly carrots onions and celery. If you used taters then more of a stew like meal is there. Crockpots are notorious for over cooking veggies that's one reason they're placed under the meat. Beef borgoine <SP?> that french dish of beef, red wine, mushrooms and onions, maybe carrots (sometimes brandy too) turns out very nice in a crockpot.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night- Elbonian Folklore
