Crock pot vs slow cooker adaptation
I love the recipes for slow cooker, but don’t have one. I do have a casserole dish with lid which can be used on the hob, and placed in the oven.
As a rough guide, how can I convert a slow cooker recipe as regards time, and maybe liquid.
Has anyone adapted slow cooker recipes for a Staub-type round cocotte?
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Here's a good rule of thumb: If the recipe says to cook the dish on the low setting of the slow cooker, then cook it in the Dutch oven in a heated 325 oven for 1/4 the time stated in the recipe. If the recipe calls for the high setting, cook for 1/2 that time.
The actual time needed in the slow cooker can vary quite a bit, depending on the slow cooker itself and other factors, so leave a bit of extra time, as the recipe could take longer than the formula suggests.
I hope this helps! ;o)