seans_potato_business
Senior Cook
When I previously cooked stew in a pot on the stove, the finely-chopped potatoes dissolved and thickened the sauce. However, having spent 12 hours in a slow-cooker on 'low', the potatoes look completely unaffected! and the "sauce" isn't thick at all. When I came to it this morning, the liquid around the edges was bubbling so it must have been about 100 C.
I assume that the bubbling indicates that the liquid was boiling and therefore at 100 C (I live close enough to sea-level).
a) I don't know why the liquid was boiling since I don't think a slow-cooker is ever meant to boil. Is this true?
b) I don't know why the potatoes were undissolved, having spent X hours hot and X hours boiling. Does anyone know why?
c) Should the diced potatoes be pre-boiled before adding them to the slow-cooker to aid in their dissolution?
I assume that the bubbling indicates that the liquid was boiling and therefore at 100 C (I live close enough to sea-level).
a) I don't know why the liquid was boiling since I don't think a slow-cooker is ever meant to boil. Is this true?
b) I don't know why the potatoes were undissolved, having spent X hours hot and X hours boiling. Does anyone know why?
c) Should the diced potatoes be pre-boiled before adding them to the slow-cooker to aid in their dissolution?