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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Hello! I've got a question for you all you crockpotters.
Let's say that I have a terrific recipe for spaghetti sauce that calls for 1 lb. minced beef (for which I'd substitute turkey), a tin of tomato sauce, a tin of tomato soup, a tin of tomato paste, a jar of Heinz chili sauce, additional random spices, and some veggies (onion, green pepper).
This recipe is typically done by sweating the veggies in the pot, then browning the meat, then adding all the other ingredients, and simmering for two hours. You usually have to stir it every 10 minutes or so.
I want to repurpose this yummy sauce and make chili. I'll simply do this by using the same recipe as above, but I'll add beans.
I'll pre-brown the veggies and the meat. I'll only be adding one or two tins of black beans, I think.
Now the question:
If I were to do this in a crock pot instead of on the stove top, would I need to make any adjustments to the amount of liquid?
Hello! I've got a question for you all you crockpotters.
Let's say that I have a terrific recipe for spaghetti sauce that calls for 1 lb. minced beef (for which I'd substitute turkey), a tin of tomato sauce, a tin of tomato soup, a tin of tomato paste, a jar of Heinz chili sauce, additional random spices, and some veggies (onion, green pepper).
This recipe is typically done by sweating the veggies in the pot, then browning the meat, then adding all the other ingredients, and simmering for two hours. You usually have to stir it every 10 minutes or so.
I want to repurpose this yummy sauce and make chili. I'll simply do this by using the same recipe as above, but I'll add beans.
I'll pre-brown the veggies and the meat. I'll only be adding one or two tins of black beans, I think.
Now the question:
If I were to do this in a crock pot instead of on the stove top, would I need to make any adjustments to the amount of liquid?
More liquid?
Less liquid?
Same amount of liquid?
Thanks!
In my opinion you should not have to adjust the amount of liquid but I would suggest setting a low cooking temp if you are going to be gone while it is cooking. If you are going to be home check it from time to time and adjust accordingly. I LOVE my slow cooker and use it more than the stove top some weeks.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,018,915 times
Reputation: 28903
Quote:
Originally Posted by CSD610
In my opinion you should not have to adjust the amount of liquid but I would suggest setting a low cooking temp if you are going to be gone while it is cooking. If you are going to be home check it from time to time and adjust accordingly. I LOVE my slow cooker and use it more than the stove top some weeks.
I'll be home. Thanks for cluing me in on checking it from time to time because I wouldn't have. I've only used my crock pot once. It was probably the recipe I used -- it turned to mush and I never used the pot again. But chili is chili so... what could go wrong?
Also if you come up with too much liquid and want to thicken the chili just take off the lid and kick up the power to high until you get the thickness you want.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,018,915 times
Reputation: 28903
Quote:
Originally Posted by Bulldogdad
Also if you come up with too much liquid and want to thicken the chili just take off the lid and kick up the power to high until you get the thickness you want.
Thanks!
Quote:
Originally Posted by Fontucky
I don't know the science behind it. All I know is: when I make stuff in the crock pot, I have to reduce the liquid and spices.
Well, if you're reducing the amount of liquid, it makes sense, I guess, that you'd want to reduce the amount of spices.
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