Some of my slow cooker recipes say that you have to leave the lid off for the last 15 to 20 mins if you want them to thicken - just so the sauce will reduce slightly. Don't know if it helps but thought I would throw it out there in case it's useful.
BellyBelly Member
Some of my slow cooker recipes say that you have to leave the lid off for the last 15 to 20 mins if you want them to thicken - just so the sauce will reduce slightly. Don't know if it helps but thought I would throw it out there in case it's useful.
Registered User
I agree plain flour. But my tip is not to add it to any water or sauces.. just sift it. It will have no problem disolving then.. has always worked for me that way, with no lumps.
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This post may be too late but....
You could also make a roux
Equal parts of flour and butter
You would only need about 2 tablespoons to thicken about 1 litre of liquid
Melt butter in a non stick pan
Add flour slowly
Cook for a couple of minutes
If you want to use this to thicken a dark stock cook until the mix starts to brown
Add mix to your sauce and it should start to thicken within a couple of minutes
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