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caserole...help

loismustdie · 2007-02-23 12:56:27

hey, i've been cooking caserole for bout an hour on 130ish, just checjked it, very watterty, any quick suggestions to thicken up?

23-02-2007 12:56pm

#1

loismustdie

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hey, i've been cooking caserole for bout an hour on 130ish, just checjked it, very watterty, any quick suggestions to thicken up?

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Comments

#2 23-02-2007 1:26pm

catho_monster

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add some mash?

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#3 23-02-2007 5:16pm

loismustdie

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thanks, that's a great idea, don't know how i didn't think of it.

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#4 24-02-2007 12:58am

admiralofthefleet

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for future reference you could use gravy granules or make a swiss roux (pronounced ru), mix a bit of flour & oil together and add a small bit to the casserole to thicken to your preference. a roux can also be used to thicken sauces that you make

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#5 28-02-2007 6:42pm

olaola

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Toss the meat in seasoned flour before you put it in the dish.
It will thicken the fluid as it cooks.

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