Kosher 13

Chulent in oven instead of slow cooker

EmpireState | Dec 19, 2013 07:45 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.

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