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Crockpot substitute
Karin Mantefors
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Karin Mantefors
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Date: 1/1/13 9:10 AM

I see a lot of crockpot recipes on the net and since crockpots don´t come cheep in Sweden I wonder if you just can put the food in the oven on low heat for a couple of hours.

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Karla Kizer
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In reply to Karin Mantefors <<


Date: 1/1/13 9:46 AM

I think crockpots were devised to imitate exactly that cooking method, Karin, so I can't imagine why it wouldn't work. You could just check a few crockpot product descriptions for an idea of what their low and high settings are to get an idea of what to set your oven at.

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“Never try to teach a pig to sing; it wastes your time and it annoys the pig.” -Robert Heinlein and Ann's father. Thanks for the reminder, Ann.

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Julkane
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In reply to Karin Mantefors <<


Date: 1/1/13 10:04 AM

I use my crockpot alot and see no reason why you could not use those recipes in the oven. I think the hi is usually 200 degrees and since crockpots cook from all sides, I would suggest using a convection oven if you have one. Remember to use minimal liquids like we do for a crockpot.

What I find most interesting is that crockpots are expensive in Sweden. In the US we find them pretty darn cheap when on sale.

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Silknmore
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In reply to Julkane <<


Date: 1/1/13 10:28 AM

In addition to using the oven at a slow temperature (crock pot temps run from 195-220) I would recommend using a covered oven crock instead of a standard pan.

Just filled mine with Buffalo Chicken for a party tonight.

Enjoy!
Annette

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Doris W. in TN
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In reply to Karin Mantefors <<


Date: 1/1/13 11:20 AM

Quote:
I wonder if you just can put the food in the oven on low heat for a couple of hours.


Yes, you should be able to do this if your oven will cook at the correct low temperature. Something like a "dutch oven" or any other heavy pot with lid ought to work fine. (LeCreuset brand is popular for this)

My new Electrolux oven has a slow cook option with "high" and "low" temperature choices.
Ann B.
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Date: 1/1/13 1:03 PM

I have a slow cooker, but prefer the same recipes cooked in the oven. I use 300 F for about 3 hours. I get a tastier result in the oven and use this method if I have the time. I use the heaviest pot with a lid I have that will fit the ingredients in without a lot of extra room.

Karla Kizer
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Date: 1/1/13 1:21 PM

I'm rarely satisfied with the taste or texture of crockpot food, though I do use it when long simmering is required for stews or soups. I think I'll try Ann's method the next time I'm tempted by a crockpot recipe.

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“Never try to teach a pig to sing; it wastes your time and it annoys the pig.” -Robert Heinlein and Ann's father. Thanks for the reminder, Ann.

Where are we going, and what am I doing in this handbasket?

Matthew 25:40 (New International Version)
The King will reply, 'I tell you the truth, whatever you did for one of the least of these brothers of mine, you did for me.'



sings2high
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Date: 1/1/13 1:23 PM

And then there is thermal-retention cooking:
Wonder_box (I know, the name is overused.)
I'm told they fit nicely into those big plastic tubs with rope handles that are usually on sale in the summer time.
-- Edited on 1/1/13 1:30 PM --

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KathySews
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Date: 1/1/13 1:30 PM

It is interesting that crockpots are expensive for you. People buy them in the US because they are relatively inexpensive. Before they were available we used dutch ovens or french ovens and slow cooked on the stovetop or oven. Now these are the expensive items here running upwards of $250 and up. I am converting back to the dutch oven because I like the results better.

This information might be useful.

a7yrstitch
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In reply to Karin Mantefors <<
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Date: 1/1/13 1:54 PM

I have been very happy doing slow cooking on my stove top at a very low heat with a very heavy pan and a lid with a good fit. You have to have a lot of confidence in the consistency of your cooktop to do this. And the base of the pan should be a good match to the diameter of the burner.

I also roast and do some other oven type things stove top with a heavy pan and lid. Years of campground cook stove cooking gave me the experience to decide to try this. A stovetop pizza or quiche is a real treat in the middle of the summer when it is too darn hot to turn the oven on. I've even done simple cakes, brownies and cookies on the stove top.

For anything containing meat or fowl, I boost the cooktop temperature at the beginning and then turn the temperature to low. I want to be sure that the contents are brought to a safe cooking temperature as quickly as possible.

When we lived in Pennsylvania, where heat was not usually an issue, I enjoyed 'slow cooking' in the oven as others have described.

-- Edited on 1/1/13 1:58 PM --

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