Advertisement
add to the slow cooker 2 tons of whole tomatosnot sure my slow cooker is quite big enough
Noticed some people measure out spices in teaspoons... I always use tablespoons - makes for a really thick sauce. If you can’t stand a spoon up in it it ain’t done right 
Mince Beef
1 onion
1 tin chopped tomatoes
1 tin red kidney beans
2 garlic cloves, crushed
1 tablespoon tomato puree
4 tablespoons ketchup
6 tablespoons brown sauce
crushed chillies to taste
1 teaspoon smoked paprika
1 dessert spoon red wine vinegar
salt and pepper to taste
Good if you don't mind the flavours, otherwise you just end up with something unbalanced and confusing - that or your spices are old and crap.
If you want to thicken a sauce you some cornflower
Noticed some people measure out spices in teaspoons... I always use tablespoons - makes for a really thick sauce. If you can’t stand a spoon up in it it ain’t done right
Just reduce the sauce down spices aren’t for thickening.
Having to reduce defeats the point of using a slow cooker!!
so does adding tablespoons of spices to thicken things up. Unless you want something massivly over spiced or as I said have crap flavourless powder in there
I don’t use one but if you must then as Mike says use cornflour or less wet ingredients.
I don’t use onewhoops, you seem to have wandered into the wrong thread then
Advertisement
baked beans & an oxo cube are the key...
so does adding tablespoons of spices to thicken things up.to be fair it’s not like I use kilos of the stuff, just 1 tablespoon of each thing whereas everyone else seems to be using 1 teaspoon. I also add as little liquid as possible when cooking anything in the slow cooker, ideally the sauce will be the correct consistency from the off
how exactly does it defeat the point of using the slow cooker....
the last thing you want is it drying out in the slow cooker.
worth having slightly too much liquid in and reducing it down by leaving it the last hour with the lid off.
cos I want to eat when I get it starving, not sod around for an hour first!
depends why you use the slow cooker i guess , i use it to make good food , others use it to make easy food. different strokes innit
To be fair you did the sodding around before hand.
Noticed some people measure out spices in teaspoons... I always use tablespoons - makes for a really thick sauce. If you can’t stand a spoon up in it it ain’t done right
Going to get expensive with the tblspn of saffron. And a little salty with the tblspn of salt. But everything will be brought together with a tblspn of hot chilli powder as long as you 'forget' to add the tblspns of cinnamon and clove
Tbh I do like the idea of thickening sauce with chilli though. Woof!
You haven't tried a chilli until you've tried carne con chile rojo. You have to toast the chillis, soak and then blend the sauce but it's worth it. Easily adaptable for a slow cooker.
https://pinaenlacocina.com/2015/07/08/carne-con-chile-rojo-beef-and-red-chile/
Advertisement
You must log in to post.
Premier Dealers
Advertisement