Converting to a slow cooker recipe
By moonchild1au
@moonchild1au (6237)
Australia
June 10, 2010 6:00am CST
In my search of slow cooker recipes, I have come across some great normal casserole/stew recipes & was wanting to know what the rule was to convert them to be able to cook them in a slow cooker...I know that they need less liquids in the slow cooker but how much less?
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2 responses
@hvedra (1619)
•
10 Jun 10
The general rule is that the liquid should come up to the top of where the solids are. However, if you are using vegetables that have a lot of water in them (things like aubergine or courgette) do make allowances for that. Also make allowances for anything that absorbs water - grains and pulses.
I tend to brown any meat before it goes into the slow cooker. I also pre-boil some pulses, such as split peas, to reduce the cooking time. You can make the best split pea and ham soup in the slow cooker!
I also use my slow cooker for making stocks, it's great for turning a leftover chicken carcass into yummy stock.
@moonchild1au (6237)
• Australia
12 Jun 10
Thanks for the rules - now I may be able to convert some of my fave casserole recipes :) I should have used crock pot in my title - here in Australia, we call it by both names & still know what the crock pot/slow cooker is.
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