Slow Cooker Query

[ethandron]

How do you thicken it? We're not keen on very thin 'gravy' but wonder if it will catch it you add something to thicken it right at the beginning.
Any thoughts/tips?

[Islay]

I always thicken at the end using bisto or arrowroot, the reason I don't do it at the beginning is that you keep adding extra liquid through condensation so you don't know how thick it will be.

[alavahalf]

You need to coat everything in flour before you start cooking .. put approx 2 tablespoons in a bowl ... coat the meat and then the veg. Then cook as normal. You can always thin it down later.
You have just reminded me it's been a while since I did a sausage caserole.

[tamborine]

Add smash (instant mash potato) at the end of cooking to guage how much you need.

[Fibonacci]

MacDougall's Instant Thickening granules work very well (or cornflour) and can be added near the end and work quickly. Stir well and not a problem with 'catching'. The issue with cornflour is it best mixed well with a little liquid from the slow cooker gradually and then combined liquid mixture added to the casserole. I have found with the granules this is not needed.

[Tilly2]

You do have to let the thickening boil in though as you can get a floury taste, otherwise.

[pastafreak]

I'd use a bit of cornflour towards the end...OR try this. Add some whole carrots,a large onion halved, and a stick or 2 of celery. When your meat is done, remove the veg and blitz in a blender, add a bit of the cooking liquid or some cream. Makes a lovely gravy.

[Jackdaw33]

Celery leaves too powerful a taste for me. I never use it in cooking - only eat it raw.

[atalanta]

I like pearl barley. Thickens. Nourishing, too.

[Jackdaw33]

My mother always used pearl barley in soups.

[237SJ]

A bit of Bisto mixed into cold water and tipped in. Or some cornflower.

[Quizmonster]

Half an hour before the end of cooking, mix two tablespoons of ordinary flour and a splosh of red wine, add to pot, stir and turn up to 'hot'.

[gingejbee]

The addition of gravy granules or "Bisto" rather excludes casseroles other than brown/beefy ones. What about tomato-based/ chicken/ goulash/chilli etc?
IMO the best general thickening is done with arrowroot (about a teaspoonful in a little water) added at the end....the advantage being that arrowroot doesn't need "cooking out" and doesn't taste floury...and gives a nice "glossy" sauce.

[Tilly2]

Ginge, I'll give arrowroot a try. Thanks for that.

[diddlydo]

Pre-dusting the meat with flour is best, after that cornflower or arrowroot. Definitely not Bisto or similar unless you want everything to taste the same.

[ethandron]

Thanks everyone, very helpful.
I'd forgotten the whizzed up veg trick Pasta, a woman I worked with used that technique to get veg down her veg phobic children.
I've bought just about every veg in the shop, and found some pork things lurking in the depths of the freezer, so tomorrow morning I'll give this contraption its first go.
I also found a packet of pearl barley at the back of the cupboard so will use that at some point too, good idea Atalanta.
Thanks again for all your input :)

[andypipwilly]

Thickening granules of make a buerre manie

[andypipwilly]

Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.