I've recently started using a slow cooker - only really tried casseroles and meats in sauces. Have noticed that the sauces are quite thin and watery, even though I try to learn from this and add less liquid the next time I make the recipe, etc.
I always make loads to freeze some, and these portions are always thicker and nicer.
How can I make the original servings straight from the slow cooker thicker? Should I whack up the heat at the end or will that make the meat too tough?
Got a pork loin joint in a BBQ sauce in at the moment and it looks so watery!
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Food/Recipes
Slow cooker meals too watery!
14 replies
Empross76 · 05/05/2013 16:03
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