Adapting traditional recipes to slow cooker recipes:
*Generally the low setting is about 200 degrees and the high setting is about 300 degrees. One hour on high is approximately equal to 2 to 2 1/2 hours on low.
*Liquids will not boil away as in conventional cooking. Try reducing the amount of liquid in oven recipes by 1/2 unless there is rice or pasta in the dish.
*Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in the slow cooker while ground spices may lose some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half.
More to come…
Uncle Gary says
Yea Karen…I can’t believe you still make this recipe. I haven’t used it for years. Maybe now I’ll have to try it in the crockpot