Adding thickness to pot roast in crockpot?!
this is my normal recipe: roast, potatoes, baby carrots and large onion(all cut into pieces)!. for the sauce i use, can of chicken broth, can of French onion soup, and packet of lipton onion soup mix!. Can i add a can of cream of celery soup to this very liquidy mixture to make it thicker!? is there something else i can add!? i have already started my normal recipe so i want something i can just pour on top!.Www@FoodAQ@Com
Answers:
There are many different techniques to thickening soup!. Not all methods can be used on every type of soup!. So pick the technique most fitting and add a little “umpf” to your meal!.
Pureed Vegetables
This is the best method to thicken most soups!. Simply remove some of the cooked vegetables from the soup, puree in a blender, and then return the pureed mixture to the pot!. Be sure to add extra vegetables in the beginning if you plan to use this method!.
You may also grate raw potatoes or yams directly into the bubbling pot and cook until thickened!. Mashed potatoes will thicken soup, simply stir in!.
Flour Paste
Make a paste of flour mixed with twice as much cold stock, milk, or water!. Add the paste and stir slowly at a simmer for about 5-10 minutes!. The ratio is 1-1/2 teaspoons of flour to 1 cup of soup!.
A roux of butter and flour can also be used as a thickener!. The longer the roux is cooked, the darker and more flavorful it becomes!.
Dairy Products
Adding cream to your soup will not only thicken it, but also provide a wonderful flavor and richness!. If you’re not so keen on the idea of cream, try evaporated milk instead!.
Vegetable Thickening Agents
These include cornstarch, and tapioca!. To use cornstarch mix 1 part cornstarch to two parts liquid and slowly add to soup!. Cornstarch should not be boiled because it will break down!.
Often time’s tapioca is used to thicken stews or other meaty soups!. Some recipes will call for it directly!. Quick-cooking tapioca will thicken soups nicely but leave tiny pieces of tapioca suspended in the liquid!. If you don't like it, try to find tapioca flour instead!.!.!.or process the quick-cooking tapioca in a blender until it's powdered!.
Bread Crumbs
Bread crumbs of whole grain bread or white bread, that has been dried and ground up in a food processor, can be used for thickening soup!. The crumbs just disappear into the soup!. This is an excellent way to use left over bread!. I like the whole grain breads best!.
Good luck !
Www@FoodAQ@Com
Pureed Vegetables
This is the best method to thicken most soups!. Simply remove some of the cooked vegetables from the soup, puree in a blender, and then return the pureed mixture to the pot!. Be sure to add extra vegetables in the beginning if you plan to use this method!.
You may also grate raw potatoes or yams directly into the bubbling pot and cook until thickened!. Mashed potatoes will thicken soup, simply stir in!.
Flour Paste
Make a paste of flour mixed with twice as much cold stock, milk, or water!. Add the paste and stir slowly at a simmer for about 5-10 minutes!. The ratio is 1-1/2 teaspoons of flour to 1 cup of soup!.
A roux of butter and flour can also be used as a thickener!. The longer the roux is cooked, the darker and more flavorful it becomes!.
Dairy Products
Adding cream to your soup will not only thicken it, but also provide a wonderful flavor and richness!. If you’re not so keen on the idea of cream, try evaporated milk instead!.
Vegetable Thickening Agents
These include cornstarch, and tapioca!. To use cornstarch mix 1 part cornstarch to two parts liquid and slowly add to soup!. Cornstarch should not be boiled because it will break down!.
Often time’s tapioca is used to thicken stews or other meaty soups!. Some recipes will call for it directly!. Quick-cooking tapioca will thicken soups nicely but leave tiny pieces of tapioca suspended in the liquid!. If you don't like it, try to find tapioca flour instead!.!.!.or process the quick-cooking tapioca in a blender until it's powdered!.
Bread Crumbs
Bread crumbs of whole grain bread or white bread, that has been dried and ground up in a food processor, can be used for thickening soup!. The crumbs just disappear into the soup!. This is an excellent way to use left over bread!. I like the whole grain breads best!.
Good luck !
Www@FoodAQ@Com
I use cornstarch as a thickening agent for sauces and gravy!. A couple brands that I use are Argo and Clabber Girl!.
Since you've already started your normal recipe, add the following to the crockpot!.
Mix 3 tablespoon cornstarch to 1/3 cup cold water and dissolve!. Don't use warm or hot water, because lumps tend to form!. Pour the dissolved mixture into the crockpot!. This will thicken the gravy!. Unless you want to add the can of cream of celery soup for additional flavor, I don't think you really need it!.
Here's an additional suggestion for the future:
Mix 3 tablespoon cornstarch to 1/3 cup cold water and dissolve!. Combine the can of chicken broth, packet of lipton onion soup mix, and cornstarch/water mixture!. Add to the crockpot with the other ingredients!.
Enjoy your meal!Www@FoodAQ@Com
Since you've already started your normal recipe, add the following to the crockpot!.
Mix 3 tablespoon cornstarch to 1/3 cup cold water and dissolve!. Don't use warm or hot water, because lumps tend to form!. Pour the dissolved mixture into the crockpot!. This will thicken the gravy!. Unless you want to add the can of cream of celery soup for additional flavor, I don't think you really need it!.
Here's an additional suggestion for the future:
Mix 3 tablespoon cornstarch to 1/3 cup cold water and dissolve!. Combine the can of chicken broth, packet of lipton onion soup mix, and cornstarch/water mixture!. Add to the crockpot with the other ingredients!.
Enjoy your meal!Www@FoodAQ@Com
I would have used a can of cream soup instead of one of the other soups!.!.!.!. Add about 1 c!. of finely grated carrot to it!. That adds a natural sweetness and is also a slight thickener!. !.!.!.!. But, about 1/2 hour before it's done, you can take about 1 c!. of the hot liquid out, and whisk about 2 TB!. of flour into that!. Then stir the thickened 1 c!. of liquid back into the liquid in the crockpot and let it finish cooking!. That's "tempering" it, so that it won't get lumpy!.!.!.!.!.!.Www@FoodAQ@Com
Sounds like a boat-load of sodium to me, and adding yet anothe rcan of soup would just add even more!. Maybe if it's a reduced-sodium cream soup!.!.!.!.!.!.!.
but overall, yes, you can add a can of cream soup!.!.!. add a couple handfuls of instant mashed potatoes, or mash up some of the potato already in there!.!.!. pull out some juice, let it cool a bit, whisk in a couple Tbsp cornstarch or flour, then return it all to the sauce, bring to a boil for 1 minute!.!.!.Www@FoodAQ@Com
but overall, yes, you can add a can of cream soup!.!.!. add a couple handfuls of instant mashed potatoes, or mash up some of the potato already in there!.!.!. pull out some juice, let it cool a bit, whisk in a couple Tbsp cornstarch or flour, then return it all to the sauce, bring to a boil for 1 minute!.!.!.Www@FoodAQ@Com
Make a mixture of corn starch and water and put this in right before your roast is ready!. It takes just a couple of minutes to thicken and won't change the taste of your meal!. Start with about 2 tablespoons of corn starch and just enough water to disolve it, add about half the mixture and add more if needed!.Www@FoodAQ@Com
Add 2 packages of plain "brown gravy" mix the powdered kind!. Flour/cornstarch mixtures my thicken too much causing a more "jelly" like gravy (btdt!.!.trust me)
the packages of gravy mix are wonderful and then your gravy is ready to go when you eat!!Www@FoodAQ@Com
the packages of gravy mix are wonderful and then your gravy is ready to go when you eat!!Www@FoodAQ@Com
I would take a little more brother, heat and stir in some flour or wondra, then add to the crock pot!. That will thicken it a little!. It will get thicker as it cooks anywayWww@FoodAQ@Com
I use packaged Gravy Mix!. Works like a charm!Www@FoodAQ@Com