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How to stop slow cooked (crock pot) food having watery gravy? Answered


When I use my slow cooker (crock pot) the food is always cooked properly but the gravy/juice is large in quantity and very watery.  I know I can tip the sauce into another pan and thicken it with cornflour, but that seems to miss the point of an energy efficient one pot meal.

Can any one offer any ideas and/or recipes that don't have this problem?

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Prfesser

Best Answer 7 years ago

If memory serves, you may want to try a different thickener. I *think* tapioca is used for this purpose (I'm not sure, do some Googling) because it doesn't break down as readily. Also, note frollard's first hint. Either use more thickener than is needed for the amount of water you've added, or leave the lid ajar enough to evaporate some water. Some trial and error required here.

I also asked my online quilting buddies about thickeners and one of them suggested potato flakes which worked a treat. I added some about an hour before the meal was to be eaten and then another spoonful shortly before serving time and it was perfect.

Depends on the type of gravy you want . Corn starch is what i use mostly though

Reduce the amount of water, add something to the recipe which will soak up the water (rice, dried beans), or just call it soup/stock rather than gravy and use it in the next recipe.

Flour, (corn) starches, skimming off extra fluids/fats, and Arrow Root (be careful with this one, or you may end up with it too thick, go easy at first).

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CrLz

7 years ago

Agreeing with jeff-o & frollard & Re-design- use less water.
From wikipedia article "Slow cooker"

Recipes intended for other cooking methods must be modified for slow cookers. Quantities of liquids may need adjusting as there is little evaporation, but there should be enough liquid to cover the food. Many published recipes for slow cookers are designed primarily for convenience and use few ingredients, often prepared sauces.

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jeff-o

7 years ago

Use less water/moisture. If that doesn't work, prop open the lid a bit to let the moisture escape by evaporation.

1) reduce the amount of water you add in the beginning; most foods have lots and it will work its way into the broth. Food will cook by proximity/steam with less juice anyway.

2) add a bit of flour in a water-paste to the cold starting recipe. It will cook up to a thicker gravy. corn-flour (cornstarch) works but I find it too gelatainous.

I agree. I would start by using less water.

I could ask my wife.
Oh, hang on a minute...