I've found my gravy is usually too thin and I have to thicken it at the last minute and at times it still doesn't come out right. I know I can't be alone in this. I found this in the Rival booklet that came with my crock pot and thought it may be helpful to others.
Question: "How about thickening the juices or making gravy?"
Answer: Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 1/2 cup flour or cornstarch to 1/2 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes) it's ready.
Thanks Kathy, this has always been a big problem with slow cooked meals. thanks again Shirley
Thank you Kathy for sharing.
Know how much quick-cooking tapioco to add? I've tried this & haven't noticed the juice was any thicker. I usually end up taking some of the crockpot juice & pouring it in a saucepan & thickening that. I've just sprinkled a couple of tablespoons of the tapioco when making something like beef stew...maybe I need to add more?
Cornstarch mixed in a little cold water, then added to the crockpot about a half hour before serving, always works for me. Put the temp on high.
I use 1/4 to 1/3 cup tapioca depending on the volume of the stew. I have been using this method for years, but occasionally I have thickened the gravy with cornstarch at the end. It's just an extra bother so I prefer the tapioca method.
I wish I wouldve read this before taking all the solid foods from the pot, then adding flour to make the gravy lol I am sure you can guess how that turned out ... we didnt have gravy with dinner hehe Oh well, next time :)
Make a slurry with 2 tablespoons cornstarch in 1/4 cup water, stir while it thickens... if more is needed, repeat. But, I find that if I know in advance that I will have to thicken the juices in the crock pot, I add about 1/4 cup instant potatoes about an hour before the food is done. For soups, I add instant barley.
"I'm convinced of this: Good done anywhere is good done everywhere." ~ Maya Angelou
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Great tip. Thanks for sharing it. And thanks for the Bump, Its great to see some oldies surface, especially when they contain something very helpful.
I prefer cornstartch as well and I like to use some of the liquid that I am going to thicken as the liquid part of the slurry.
Tip courtesy of Sara Moulton ( Cooking Live) I find that the hot liquid dissolves the cornstartch very quickly.
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this is my preferred method as well NancyMD. I have never used tapioca, but the cornstarch method has never failed me.
The cornstarch will stir in smoothly much easier than flour.
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Cornstarch is by far the most forgiving of thickeners.. hot or cold water, doesn't matter, and it absolutely NEVER lumps. Try it, you'll like it.
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