Later On

And also converting from Slow cooker to Dutch oven (which is more often what I do). The latter is quite easy once you know “Low” on the Slow cooker is 200º and “High” is 300º, which I learned from The Eldest some time back. But here’s the newspaper answer:

Q:  Could you give some guidance on converting slow-cooker recipes for use in a Dutch oven and conversely, Dutch oven recipes for use in a slow cooker? Dennis Ziarko, via e-mail

A: Slow cookers seem to be making a comeback, and with colder weather upon us, many of us are ready for those all-day savory stews and chilies. Here’s what you need to know to adapt from one mode of cooking to another.

• Slow-cooker recipes require less liquid, about 1/2 to 1 cup less than regular recipes. Conversely, add more liquid if you adapt a slow-cooker recipe to conventional cooking.

• For the slow cooker, use half the amount of dried herbs and spices. When using fresh herbs, salt and pepper, add them 1 hour before cooking is finished.

• Timing: A stew that takes one hour on the stove will take 6 to 8 hours on low heat in the slow cooker, or 4 to 4 1/2 hours on high.