Is there a rule of thumb for converting slow cooker recipes to conventional cooking, e.g. dutch oven in a slow oven?
I see lots of interesting recipes these days using slow cookers. There is just no way we can fit another gadget in the kitchen. I would like to take the recipes and reverse engineer to the "Brown the meat, cook, the aromatics, add liquids and leave on a slow simmer till done." style. I would be helpful to be able to guess that 10 hours on a slow cooker at low temp is about the same as X hours in a covered pot in a 275 conventional oven.