Comment épaissir une sauce de mijoteuse

Valable quand

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

Ce qu'il te faut

• Thin sauce
• Cornstarch
• Cold water
• Bowl and whisk
• Spoon

Étape par étape

1. 1

   Remove meat if useful, then whisk starch and cold water completely smooth.

   • Matériel: Slow cooker, measuring cup and spoon.
   • Chaleur: No heat.
   • Temps: 2–5 minutes.
   • Aspect: The slurry is lump-free.
   • Si ça tourne mal: Dry starch added directly forms lumps.
   • Prêt quand: The slurry is lump-free.

2. 2

   Stir the slurry into the hot sauce.

   • Matériel: Slow cooker with lid and timer.
   • Chaleur: LOW or HIGH as directed.
   • Temps: Follow the dish's cooking time.
   • Aspect: Sauce gradually becomes glossier and thicker.
   • Si ça tourne mal: Too much slurry makes a gel.
   • Prêt quand: Sauce gradually becomes glossier and thicker.

3. 3

   Heat on HIGH, stir again and stop at the intended consistency.

   • Matériel: Spoon, tongs or thermometer as needed.
   • Chaleur: Off.
   • Temps: 5–15 minutes.
   • Aspect: It coats the spoon in a thin layer.
   • Si ça tourne mal: Judging before the starch has cooked.
   • Prêt quand: It coats the spoon in a thin layer.

Si ce n'est pas comme prévu

• Dry starch added directly forms lumps.
• Too much slurry makes a gel.
• Judging before the starch has cooked.

Sécurité alimentaire

Open the lid away from your face; hot steam escapes.