1. My sauce looks to thin/watery, how do I thicken it? I put it up to high and leave the lid off for a bit which will evaporate some of the liquid. Or cornflour depending on the recipe.
2. What meats are suitable for slow cooking? Cheap nasty ones lol. DH would never eat chuck steak normally but it's perfect for the SC. Ditto Chicken drumsticks.
3. How do I stop roasts from sticking to the bottom? I put them on cut potatoes or onions to elevate.
4. What do I do if the recipe sticks to the cooker? Never had that happen but I do give it a light spray of olive oil before I put anything it it.
5. I have made my sauce too a) Spicy/hot b) Sour c) Salty - how do I fix it? Not sure - sometimes I add sugar if something is too acidic
6. How do I clean my slow cooker if I 'burn' the recipe? I just clean with hot water, detergent and a scourer. They're pretty durable.
7. My meatballs fell apart, how do I stop it happening again? Make sure there's something in the recipe to bind them - egg, cheese or bread/milk. You can brown them in a frypan before hand and put them in gently and don't stir while they're cooking.
8. My Chicken was too dry, how can I keep it moist? I find chicken NEVER needs long in the SC. I never leave it in all day, only if I'm doing a whole chicken which I do for about 6 hours on low. Four hours tops would be the limit for chicken peices in my SC.
9. Do I have to brown the meat first? I never do, too lazy. Never had a problem.