lizzywednesday
01-15-2013, 02:03 PM
OK, so I'm pretty proficient at the "toss everything into the slow cooker" method of making stuff like soups & stews.
I love that.
HOWEVER, I have a lot of trouble making sure I've used enough salt and/or other flavorings, out of a fear of overdoing things.
For example, I made an awesome beef stew last week, but it needed more salt because all the flavors were too subdued.
I used low-sodium beef broth, real stew beef and pre-mixed stew vegetables. I did toss the beef with some dried thyme, dried rosemary, sea salt and pepper, and added a dried bay leaf to add depth to the broth. (I also added a broth-and-flour slurry at the end to get a thicker feel.)
When I tasted it, it was fine, but it did need salt.
Can anyone help me get over this fear of over-salting my crock pot food?
I love that.
HOWEVER, I have a lot of trouble making sure I've used enough salt and/or other flavorings, out of a fear of overdoing things.
For example, I made an awesome beef stew last week, but it needed more salt because all the flavors were too subdued.
I used low-sodium beef broth, real stew beef and pre-mixed stew vegetables. I did toss the beef with some dried thyme, dried rosemary, sea salt and pepper, and added a dried bay leaf to add depth to the broth. (I also added a broth-and-flour slurry at the end to get a thicker feel.)
When I tasted it, it was fine, but it did need salt.
Can anyone help me get over this fear of over-salting my crock pot food?