Follow us:

Kosher 13

Chulent in oven instead of slow cooker

EmpireState | Dec 19, 201307:45 AM

I normally make my chulent in a slow cooker. If anyone has made the same recipe in a slow cooker and in the oven, is there a difference in taste? If it's worth the extra trouble, how many hours should I keep it on a high(er) temperature in the oven before turning the oven down to 200 degrees? (So that is adequately cooked before Shabbat). Thanks.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound

Plan your meals around fall premieres with TV Guide