I’ve started cooking some red lentils in some beef stock, adding them and some breakcrumbs to mince meat to pad the meat out a bit (and hide some extra veg in the meat). With meatballs you cant even tell the difference. What are some of your hacks/tips/tricks?

    • calhoon2005
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      1 year ago

      if you have a slow cooker - enough water to cover, and then half more, turn on low, leave for 6 hours or until it smells good.

    • Ilandar
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      1 year ago

      I don’t really have a set method. Just add some water, come back a few hours later and see how it’s going. If it needs more and adding more won’t weaken the broth too much, I’ll add more. It’s a long and slow process at a low heat, so there is room for error and plenty of opportunity to find a solution.