The Possible Reason Your Casserole Came Out Watery - Tasting Table (2024)

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The Possible Reason Your Casserole Came Out Watery - Tasting Table? ›

Prep vegetables ahead of time

Some of the worst offenders are moisture-rich vegetables, red meats, and high-fat cheeses. There are certainly a lot of dangers to look out for, but not to fear. We've got a collection of ingenious solutions that will rescue your casseroles from the depths of sogginess.

Covering a casserole helps the dish cook evenly, stay moist, and prevents burning. Uncovering helps with browning, crisping and allowing for steam to release.

Alternatively, when the casserole has completed cooking, the liquid can be strained off and simmered until slightly reduced and thickened. Or a flour and butter paste can be whisked into the liquid at the end of cooking time: 1 oz (25 g) butter worked into 1 oz (25 g) flour should thicken 1 pint (570 ml) liquid.

Maybe this is widely known, but for beginners: things like stir frys, fajitas, etc. can get liquidy depending on what you put in them. Adding a tablespoon of cornstarch not only makes the sauce a better consistency, but allows the sauce to easily cling to the food.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Add fresh chilli and coriander to a simple casserole to spice it up. Always add hardy, fresh herbs such as bay leaves and rosemary at the beginning of cooking, and throw in lighter herbs, such as parsley and tarragon, at the end so they keep their flavour.

Add Moisture with water dish: you can add moisture by adding an oven-safe dish with water to help steam the casserole in the oven. Add moisture with liquid: add a little bit of liquid like water, broth, sauce or milk then layer foil on top creating a steam bath to help keep the casserole moist in the oven.

What is the key to making a good casserole? ›

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

If you've already cooked your casserole and find out it's too dry, another easy fix is to warm some broth and then pour it over the top of your casserole. Cover the dish with aluminum foil to prevent the liquid from evaporating and wait for 10 minutes or so before serving.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

A slurry is a mixture of some type of starch, usually cornstarch, and water—use cold water, hot water, or the hot liquid from the stew. Mix the starch and liquid together, add it to the stew, and bring everything to a boil. The stew will start to thicken almost immediately without much impact to the total cooking time.

To reduce in cooking, start by boiling your liquid in an uncovered pan and reducing the heat to a simmer. As it simmers, monitor the liquid closely until it reaches the consistency you desire. If you're having trouble getting your liquid to reduce, sprinkle in a few spoonfuls of a thickener, like cornstarch or flour.

It's best to follow the recipe since there is no one rule for when to cover. Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered.