Steak test: Should pull apart like ribbon (not break)—6-hr cook = perfect tenderness
Sauce texture: Should coat spoon like velvet (not pool)—whisk = silky perfection
Cheese safety net: Keep extra cheddar on counter—too little? Press more after cooking
Kid hack: Let them layer potatoes—it’s their favorite “cloud maker” moment
Frequently Asked Questions
Q: Why did my casserole turn watery?
A: Wet beef or skipped rest. Beef must be patted dry + dish must rest 15 mins.
Q: Can I skip the sorghum syrup?
A: Never. Sorghum = postwar innovation. Water = soggy betrayal (Mama’s rule: “Respect the gravy”).
Q: Why LOW setting only?
A: HIGH setting = burnt top, raw bottom. LOW = even cooking (Mama’s rule: “Respect the slow”).
Q: Can I make it ahead?
A: Sear beef 1 day ahead (store fond in fridge). Layer day-of—fresh sear every time.
Q: Why room-temp cream?
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