Hi folks, I read on here that a lot of you guys use instant mash to thicken you sauces when you've used your slow cooker.
Perhaps a stupid question, but when do you add the mash?
I'm guessing it's at the end of cooking and that I should just add a bit at a time until I get the right consistency. But, please, correct me if I'm wrong.
I've got a Lamb Tagine on the go ATM and want to to be just right.
Perhaps a stupid question, but when do you add the mash?
I'm guessing it's at the end of cooking and that I should just add a bit at a time until I get the right consistency. But, please, correct me if I'm wrong.
I've got a Lamb Tagine on the go ATM and want to to be just right.