watery dishes
Hey gang!
I've been having a fairly consistant problems that I was wondering if I could get some advise on. A lot of the time my dishes turn out really watery :P It happens with a variety of dishes, and when I use either of my two crocks, even when I follow the recipies to the letter, you know? Does anyone have any suggestions for what could be causing it?
here's what i made last night
3lbs of bone in chicken breast, skin removed
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 meduim onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can condensed cream of chicken soup (undiluted)
1 can condensed cream of muchroom soup (undiluted)
instructions:
In a large skillet, brown chicken in oil on both sides. transfer to a 5 qt cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. cover and cook on low for 4 to 5 hours. Serve with rice
I by the time 4 hours rolled around it was looking rather watery to my friend suggested uncovering it and cooking a little longer to try and steam off some of the water. No dice though. After an hour i gave up, figuring to cook any longer would dry out the meat.
any suggestions would be great, this isn't the only dish this has happened with and I'd love to get some input on what I could do differently.
I've been having a fairly consistant problems that I was wondering if I could get some advise on. A lot of the time my dishes turn out really watery :P It happens with a variety of dishes, and when I use either of my two crocks, even when I follow the recipies to the letter, you know? Does anyone have any suggestions for what could be causing it?
here's what i made last night
3lbs of bone in chicken breast, skin removed
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 meduim onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can condensed cream of chicken soup (undiluted)
1 can condensed cream of muchroom soup (undiluted)
instructions:
In a large skillet, brown chicken in oil on both sides. transfer to a 5 qt cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. cover and cook on low for 4 to 5 hours. Serve with rice
I by the time 4 hours rolled around it was looking rather watery to my friend suggested uncovering it and cooking a little longer to try and steam off some of the water. No dice though. After an hour i gave up, figuring to cook any longer would dry out the meat.
any suggestions would be great, this isn't the only dish this has happened with and I'd love to get some input on what I could do differently.