Community› The Bump Message Boards› Parenting
Parenting
New Discussion

Cooks, advice please

RondackHikerRondackHiker member
in Parenting
This is probably a dumb question, but I never really learned to cook and just kind of taught myself.

I make up a lot of recipes for the crockpot, usually soups or stews.

Fairly often I overestimate the amount of water needed and there's too much liquid. I hate to pour some out--that seems like pouring out seasoning. When I add flour, I end up with clumps. Maybe I don't add it correctly? I could transfer it to a big pot and let some boil off, but that's another pot to clean and I worry about over cooking and ruining the flavor.

What do you recommend?


image image
Report Reply to Post

Re: Cooks, advice please

  • RondackHikerRondackHiker member
    I may have a too watery Hawaiian chicken dish in the crockpot right now.


    image image
    Report Reply
  • Loading the player...
  • RondackHikerRondackHiker member
    SweetSouthernMomma08 said:

    *lurker*

    Use cornstarch. 

    Have the liquid boiling.  Mix a LITTLE cornstarch with water.  Mix the mixture into the pot.  Make sure it is boiling and stir quickly.  It will thicken super fast.  Add more cornstarch and water if it is still too thin.

    *returning to lurking*


    Thanks @SweetSouthernMomma08‌!

    So I should have the liquid I'm adding the cornstarch to boiling and the soup/stew boiling as well?

    @MauiBliss‌
    The problem is that I make it up as I go and don't use the same recipe twice, so it's tricky to estimate the liquid needed.


    image image
    Report Reply
  • RondackHikerRondackHiker member
    @MauiBliss‌

    That makes sense!

    I'm bad about measuring, I usually just eyeball so I guess I should start measuring the liquid and cutting back.


    image image
    Report Reply
  • RayRay007RayRay007 member
    Make a slurry with corn starch. 

    image

    bfp#4 3/19/2014 edd 12/1/2014 please let this be the one!

    beta @ 5w0d = 12,026! u/s 4/22/14 @ 8w1d it's twins!

    Baby Birthday Ticker Ticker

    Report Reply
  • RondackHikerRondackHiker member
    Thanks all! The chicken was great.

    Why'd you recommend corn starch over flour? Does it work differently/better?


    image image
    Report Reply
  • klondikebarklondikebar member
    I prefer flour, sour cream or heavy cream. I will use cornstarch in a pinch. I always use Wondra flour when making a roux or for thickening. To thicken an already cooking stew, I combine it with some water in a plastic shaker before adding it in. Wondra is an instant flour so it instantly mixes with water and doesn't get clumpy like all purpose flour.
    https://s-media-cache-ak0.pinimg.com/236x/1e/60/2a/1e602a4261a90b9c761ebe748b780318.jpg    https://s-media-cache-ak0.pinimg.com/236x/47/2c/07/472c076006afed606241716dd0db828a.jpg 
    Report Reply
This discussion has been closed.
Choose Another Board
Search Boards
"
"