| Overall Rating: |
|
5
out of 5
|
why a slurry?,
December 21, 2008
Guest
mauserati
|
"Hi. great slow cooker collection. Impressive variety of selections. I love this particular recipe because my local supermarket just started offering turkey parts. Yummy & healthy. It helps me get my "5 A Day".
Question: I noticed the stew recipes usually instruct the cook to add a slurry then cook on high for another 1/2 hour to finish the sauce. Why not partially uncover the pot and let the liquid reduce? I always have an abundance of gravy, so I'd prefer the natural richness of a reduced sauce, rather than thickening with a starch which sometimes adds a slight graininess.
Are there any dangers to this method?"
|
|
|
1 of 1 people found this review helpful.
|
