I am not a crock-pot/slow cooker type of gal. I don't feel comfortable leaving something cooking unattended all day. I just got a new cookbook that has many slow cooker recipes. Is there a way to convert the times to work for a regular stove-top or oven without a lot of trial and error??
Hi Brigid! I'm not expert of course, and I love my crockpot, but I'd imagine the only difference would be you make your food on the stove or in the oven, um, faster.
Right now I have a sauce cooking in my crock pot. It's been on there since this morning and it makes the house smell so good! If I wanted to make it on the stove I would have started it around now. I assume the only difference is the slow cooker, um, cooks things slower. lol. kwim?
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Widdle_NYI'd imagine the only difference would be you make your food on the stove or in the oven, um, faster.
When I cook on the stove and trust me, I love my crock pot so that doesn't happen too often. Okay, here's what I do. Pay attention now. You might want to write this down. I'll wait for you to get a pen and paper. Ready? How do I know when something is done on the stove? The same way I know it's done in the crock pot...I taste it! lol.
Widdle_NYThe same way I know it's done in the crock pot...I taste it!
Brigid, I'm sorry I'm the only one who replied to you. I guess that means I'm right. What can I say, it's a curse. lol. Whatever you make I'm sure it'll be delicious. What time we eating?
Brigid, I've cooked crockpot recipes on the stove top or in the oven. Generally, if it's a cut of meat (hold on - I'm getting there!) that requires a long cooking time, like stew beef or beef short ribs, I'll check another recipe book for similar things not made in a crock pot. If your recipes call for rice or beans, you'd figure the cooking time based on those ingredients. A casserole made with rice as a base would take about 35-45 minutes in the oven at 350. Pasta-based recipes would take about the same, presuming the pasta is cooked before hand. Most of those dishes really just need to be heated through. You could also figure that casseroles where all the ingredients are cooked ahead of time and then combined would take less time. Also, you might need less or more liquid on top of the stove or in the oven than in the crockpot. I'd look at the recipe with my "cook's eyes" and make the adjustments.
Howdy Brig - without seeing the recipe, I couldn't tell ya. Have a recipe in mind?
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I don't think there's much of anything that one can cook in a crockpot, that I can't do on the range in under 30 minutes. Running an electrical, heat-producing appliance all day simply doesn't appeal to me. Not from an ecological, or financial, or nutritional standpoint. Foods are so much healthier if cooked quickly and not overcooked., But that's just one person's opinion.
For quick rangetop cooking, you may have to replace some ingredients with others. For example, if you're going to make a stew in about a half hour, you use something like sirloin tips, rather than stew meat, of course. If you're cooking veg that normally take a while, they need to be in relatively small pieces to help speed up the cooking process.
Since you said the recipes are mostly for veg, you should have no problem. Just cook on the range, until the vegetables are done to your family's liking. Unless you're talking white or sweet potatoes, squash or something else really firm, most times, vegetables aren't going to take you more than 10-15 minutes, but it will, of course, depend upon the veg, the recipe, etc.
I wanted to thank everyone for helping me with my cooking dilemma. It sounds like I need to cook like a regular soup/stew, but maybe reduce the recommended water.
Right now it's 100 in the shade so my soup cooking may be put off for a few months!
Thanks for all the help!
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