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Ophelia[_4_]

Ophelia wrote:
> wrote:
>> Hopefully there is a slow cooker enthusiast out there that can help
>> me.
>> I have had a slow cooker about the house for a while now and recently
>> decided to give it a go.
>>
>> I browned some chicken breasts which I added as well as some
>> vegetables a tin of white wine sauce and filled with stock up to the
>> brim. The meat cooked ok but the casserole was watery.
>
> I suspect the white sauce separated. if you want that in you could
> add it at the end.
>
>
>
>> I was just wondering if I should leave out the water altogether or
>> simply reduce it ?
>> Does the meat need to be immersed in water to stop it going dry?
>
> Noooooooooooooooooooooooooo it will come out like a dishrag( You
> can even put your meat (depending on which meat) on a rack with some
> liquid underneath.
>
>>
>> Some places say add corn flower, should this be done before or at the
>> end of the cooking?
>
> end
>
>>
>> Should the meat be on top of the vegetables or below?
>
> Below

ackkkkkkkkkkkkkkkkk sorry I misread. the meat should always be on top

>
>> Any comments / suggestions on this would be welcome.
>
> Ask away

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