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converting braising recipes for slow cooker

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converting braising recipes for slow cooker

adam | Nov 26, 2007 02:29 PM

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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