Posted: 12/2/2014 5:40:09 PM EDT
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Haven't made it in a slow cooker in a long time.
I had coated the beef in seasoned flour prior to searing it off. Put it in the crock pot with 32 oz of beef stock and also added a small (1 tbl sp) amount of roux. Question is this. When is this thing gonna start to thicken up? Only cooking about 2hr's now but still totally thin. |
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Quoted:
Haven't made it in a slow cooker in a long time. I had coated the beef in seasoned flour prior to searing it off. Put it in the crock pot with 32 oz of beef stock and also added a small (1 tbl sp) amount of roux. Question is this. When is this thing gonna start to thicken up? Only cooking about 2hr's now but still totally thin. Beats me. I cook mine on the stove and thicken it with a little corn starch. ETA: It works for me, but I'll tell you: taking cooking advice from me is on a par with taking relationship advice from GD. |
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Is it boiling? Then its as thick as it going to get, Id use Beurre Manie to thicken.
Here |
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Quoted:
i wouldn't have done the flour first, but that's just me. i don't think roux is going to cook out at such a low temp. maybe use a cornstarch slurry at the end to save it? Coating the cubed beef in flour aids browning/Mallard reaction adding flavor and visual appeal isn't going to be enough flour to thicken. |
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Wondra flour if it doesn't.
My wife's slow cooker recipe takes about 6-8 hours to make it nice and tender. Sometimes she uses the WF to thicken it up afterwards. The flour with the seasonings is fine. Did you deglaze the pan and add that to the slow cooker too? I do a Guinness stew. I deglaze the pan with the Guinness, add that to the cooker and some more Guinness to boot. Mmmm motherfucking mmm. |
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Quoted: Coating the cubed beef in flour aids browning/Mallard reaction adding flavor and visual appeal isn't going to be enough flour to thicken. Quoted: Quoted: i wouldn't have done the flour first, but that's just me. i don't think roux is going to cook out at such a low temp. maybe use a cornstarch slurry at the end to save it? Coating the cubed beef in flour aids browning/Mallard reaction adding flavor and visual appeal isn't going to be enough flour to thicken. interesting--thanks.
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