Burn Water Profile - Allrecipes.com (13925140)

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Burn Water

Burn Water
Home Town: St. Gallen, Zurich, Switzerland
Living In: Scarborough, Ontario, Canada
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy
Hobbies: Gardening, Hiking/Camping, Boating, Walking, Photography, Music, Wine Tasting
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Recipe Reviews 1 review
Slow Cooker Salisbury Steak
Just like TrishDish, I also used an electric skillet. I think 4 or 5 hours in the slow cooker would definitely dry out the lean ground beef. Also using low sodium soup is the only way to go. I have gotten into the habit of using garlic powder, onion powder and/or garlic salt. Campbell's Soup up here in Canada still makes 25% less sodium soups, but they still contain a rather high sodium content. Instead of chicken soup, I used Knorr OXO Chicken bouillon which is also available in low sodium. About 560ml which is just over 2 cups of water with the bouillon sachets and adding garlic powder, and onion powder along with a couple of garlic cloves. Used some Canada Corn Starch to thicken it, and it is fantastic. I'm glad to hear that my American friends are using lower sodium and becoming healthier.

6 users found this review helpful
Reviewed On: Mar. 24, 2012

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