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Lost in Translation ... Cassoulet

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Lost in Translation ... Cassoulet

SpareRib | Jan 11, 2009 05:12 PM

William Sonoma has published what appears to be a nice recipe for a Cassoulet that I would like to try. Only problem is that the recipe calls for a slow cooker and I neither have one nor intend to purchase one.

What oven temp would be the equivalent of "low" for a slow cooker - assuming that the dish is going to cook for 7 +/- hours in the slow cooker version of the recipe?

Thanks in advance!

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