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Thickening cooking juices
Appears in
Published 2012
Again, because of the condensation in the slow cooker, sauces tend to be very thin and watery. Recipes compensate for this by using much less liquid than in conventional recipes but there are additional ways to create richer, thicker sauces.
Meat can be dusted with plain flour or cornflour before browning, which will dissolve into the liquid and thicken the juices during the cooking process. Arrowroot or cornflour mixed with a few tablespoons of cold water can be stirred into the slow cooker and then cooked for 15–30 minutes on HIGH until the cooking liquid thickens.