Will this be ok?

Discussion in 'SW Winter Warmer Recipes' started by smoomoo, 5 October 2010 Social URL.

  1. smoomoo

    smoomoo Silver Member

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    Ive bunged in my slow cooker - beef, stock, carrots, swede, parsnip, leek, potato etc. I can only keep it on for about 8 hours as i put it on at 2pm and will be going to bed about 10pm (its for tomorrow). Will 8 hrs be long enough? And how do I thicken it up? Its very watery. Thanks x
     
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  3. Circes

    Circes Strutting her stuff

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    That will be fine! To thicken either take the lid off for the last half hour or sprinkle on some smash then stir it in
     
  4. smoomoo

    smoomoo Silver Member

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    Thank you, i put it in the fridge over night and im amazed at how much yellow fat has settled and hardened on the top. Considering its 95% veg and potato and a little meat! Ah well have scooped most of it out
     
  5. jaylou

    jaylou Gold Member

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    If you brown your meat first in a dry pan a lot of the fat will come off and you shouldn't get so much in your slow cooker.
    Hope this helps for next time.
     
  6. miss_clarabelle

    miss_clarabelle Member

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    WSS^ Also fry your veg first with a little fry light to give them an even better taste and seal them.....or just bung everything in because it's easier and scrape the fat off like you did lol. Afterall slow cookers are meant to be nice and simple hehe. Also, that smash idea for thickening is FAB! I'd never thought of that. I'm assuming it's syn free on EE?
     
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