Just been given a slow cooker and I'm thinking of trying it out for the first time with a Moroccan vegetable tagine recipe. The original recipe doesn't contain much liquid, and can either be cooked in a tagine or in a large covered casserole dish in the oven.
What are the rules when converting recipes for slow cookers? Is it to do with liquid quantities? Do I need to add extra or not as much?
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Converting recipes for slow cooker - is there a rule of thumb?
2 replies
BettyButterknife · 05/06/2011 14:03
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