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seen Feb 4 '13 at 1:46

Jan
7
answered Frozen and Unfrozen Chicken: what's the difference?
Jan
7
awarded  Citizen Patrol
Jan
6
comment How can I reduce the fat in a white wine and parsley sauce?
Thanks, these suggestions are certainly food for thought, no pun intended :)
Jan
6
accepted How can I reduce the fat in a white wine and parsley sauce?
Jan
6
awarded  Supporter
Jan
6
comment How can I reduce the fat in a white wine and parsley sauce?
I see. I was contemplating using an egg yolk to thicken instead of flour and butter. Do you think that would work, or is it a recipe for disaster?
Jan
6
awarded  Teacher
Jan
6
answered What is the best utensil kit for the cost?
Jan
5
asked How can I reduce the fat in a white wine and parsley sauce?
Dec
13
comment Slow Cooker & Fat - Blend it back in?
Hi Derobert, the sausages were straight from the packet. Thanks for your input, I'll attempt to make extra sure that my sausages are dry next time, and consider using a higher heat. One of my issues may have been attempting to sear too many sausages simultaneously in the pan - I think I turned the heat down so i could keep the sausages from sticking. A better solution would probably to sear fewer sausages simultaneously and keep them moving so there's no chance of sticking. Also, I intend to get sausages with thicker skins...
Dec
13
awarded  Scholar
Dec
13
accepted Slow Cooker & Fat - Blend it back in?
Dec
13
comment Slow Cooker & Fat - Blend it back in?
Thanks, I'll give this a try. I think the issue was that I used cheap sausages and tried to sear them before putting them into the slow cooker. The skins split instantly and by the time there was any colour on them the sausages were cooked and fat was being released. Also, thanks for responding to my first question, unfortunately I don't have enough reputation to vote your answer up.
Dec
13
awarded  Student
Dec
13
asked Slow Cooker & Fat - Blend it back in?