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Witchy, I am coming to your house...
for dinner... Just as soon as I can...
Mike's Goddess
posted by
mikes_goddess
on March 10, 2005 at 12:11 PM
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More great ideas!
You're a treasure chest of cooking inspiration!
I'll have to try adding the corn starch for thickening. That's how I make gravy, anyway. I always brown the meat if at all possible. I've converted several people who said they wouldn't eat crockpot roasts, but they like mine. For a beef roast, I brown it on all sides (helps seal the juices in a bit, I was told), then put it in the crockpot all day with one bay leaf. There's enough juice to make gravy. My daughters all like to put the veggies in with the meat, but occasionally, they like mine where it is just the meat. When browned, it tastes roasted. I try to do it the night before, and save any deglazing juices along with the meat to add to the pot in the morning. Julia Child said to always brown the veggies for a beef stew, too, and I do that as well.
posted by
Witchflower
on March 10, 2005 at 8:45 AM
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