I want to start using my slow-cooker more, but the majority of my favorite recipes are for the oven or the stove-top. Is there a basic conversion formula for this? Especially for soups?
2006-11-15 06:37:07 · 3 answers · asked by eliziam 5 in Food & Drink ➔ Cooking & Recipes
I usually keep the slow-cooker on low (less chance of cooking down or drying out) and time it for about 1:4--four hours in the slow cooker for every one hour on the stove. Sometimes I find that foods cooked over many hours, though, are drier, so I usually add about 1/4 cup liquid for every quart of soup/stew or 1/2 cup for every roast, and I make sure that it's flavored stock, not just water. (chicken stock for chicken, beef stock for beef, etc.)
2006-11-15 07:48:00 · answer #1 · answered by Someone who cares 4 · 0⤊ 0⤋
I don't think there's a real "formula" for doing this. Liquids I've never had a problem with (i.e. soup, chili, stew, spaghetti sauce). When I am cooking meat I make sure to add water or "extra" barbeque or other sauce to the slow cooker so that it doesn't dry out.
2006-11-15 21:25:35 · answer #2 · answered by playing_shy 2 · 0⤊ 0⤋
southernfood.com has tons of crockpot recipes and adapting recipes from stovetop and oven to crockpot.
2006-11-15 14:51:22 · answer #3 · answered by STAN 2 · 0⤊ 0⤋