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Nov 26, 2007 02:29 PM

converting braising recipes for slow cooker

I've been enjoying Daniel Boulud's Braise book, and want to make a few recipes in the slow cooker, so I can make them during the week while I'm at work. What are some general rules of thumb for converting the recipes - i'm assuming less liquid, but how much less? Anything else I should watch out for? Keep cooking times the same?

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  1. Truthfully, I'm not too familiar with braises but all I know is sear in a separate pan and then move everything to the slow cooker. I think that you should keep the same amount of liquid so that even if it comes out too watery you could just reduce the sauce afterwards: it's better than having your food end up being too dry. Good luck.