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|Posté le: Sam 24 Mar - 14:51 (2018) Sujet du message: Slow-cooking - why are my casserole sauces separating out?
I've been doing a fair bit of slow-cooking over the years, using an electric crockpot. One of the problems I frequently encounter, especially with beef casseroles, is that the sauce tends to separate out, with the oils present as globules. This doesn't happen to me with quick casseroles done on the stovetop and oven.I usually brown the meat in oil, then remove and soften some onions and maybe some other veggies, then fry a bit of flour into that oil+veg mx, then add liquids+seasonings, bring to boil and lob into the slow-cooker. Any thoughts on how to improve things and stop the sauce from separating? Should I just make a cold water+flour paste and add that to the casserole closer to the end of cooking to emulsify things?
I didn't find the right solution from the internet.
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