seans_potato_business
Senior Cook
I recently followed this recipe to make scouse in an ordinary stainless steel pot over a gas flame but despite occasional stirring (about once every 15 min... for four hours), I had stuff burn on the bottom. It turned out okay, but I will use a slow-cooker next time and I expect it not to burn. You recon I can just follow the same recipe? Perhaps times will need to be adjusted?
The other thing I wanted to address was flavour. The meat was tender as expected, and the consitency was great (really thick - almost solid when cooled!), but the flavour was weak.
I was wondering what I could add to enhance the flavour?
Vinegar?
Cheap wine?
Beetroot?
Strained tomatoes?
Herbs/spice (which herbs/spice)?
MSG?
Maybe I'll try them all, but it will take a while...
The other thing I wanted to address was flavour. The meat was tender as expected, and the consitency was great (really thick - almost solid when cooled!), but the flavour was weak.
I was wondering what I could add to enhance the flavour?
Vinegar?
Cheap wine?
Beetroot?
Strained tomatoes?
Herbs/spice (which herbs/spice)?
MSG?
Maybe I'll try them all, but it will take a while...