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  1. #21
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    Oh by the way - if you're winging it and adapting a casserole recipe. Don't coat your meat in flour at the start as this will thicken the whole thing and it will stick to the bottom and catch. I either usually reduce sauces with the lid off at the end or thicken with a slurry later.

  2. The Following User Says Thank You to emski72 For This Useful Post:

    DesperatelySeekingSleep  (21-05-2015)

  3. #22
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    Quote Originally Posted by emski72 View Post
    Oh by the way - if you're winging it and adapting a casserole recipe. Don't coat your meat in flour at the start as this will thicken the whole thing and it will stick to the bottom and catch. I either usually reduce sauces with the lid off at the end or thicken with a slurry later.
    Ohh ok, thanks for the tip!


 

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