Convert this recipe for a slow cooker
Can anyone help me convert this recipe...
http://food52.com/recipes...
for a slow cooker? I've NEVER cooked anything in our slow cooker so I'm a big of a neophyte. Do I just dump everything in and come back in 6 hours? How do I keep from turning the veggies to mush? Can food sit too long in there or does it hold the food at a safe bacteria-free temperature?
I imagine there are 37 blogs that can help with this but I prefer all of your opinions. :-)
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2 Comments
you need the browning of the meat and the deglazing of the fond in the pan to get the full depth of flavor. You cannot just dump it all into the cooker and walk away. Don't worry about your vegetables "turning to mush." At 325 degrees, they will be just right after a couple hours. I don't have much slow cooker experience, but Im assuming that there is some sort of temperature control. it might need more time than it would in an oven.