adapting recipes to slow cookers

[martygreene]

I'm curious how folks go about adapting recipes for slow cookers- what sort of changes need to be made. I'd like to use my slow cooker for more things, and am still getting the hang of it. I can do a small roast chicken, and I can do cakes and such. One thing I'm curious about transitioning is my mussamunn curry recipe. Obviously I'd have to cut

Comments

[kayre]

Mostly I just reduce liquids, because little or none evaporates when slow cooking. As for time, it depends mostly on amount of food-- almost any stew-type dish is done in 6 to 8 hours on low, 2 to 4 on high, in my crock. The only exception is anything with carrots; I either cut them VERY small, or precook them a bit. So with your curry recipe, I'd just cut down on the coconut milk.

[galaneia]

You might find that if you put the coconut milk in for the full cooking time it will separate. The advice I've seen is to treat it like sour cream or yogurt and add it for the last 30 mins of cooking at the most.

Please note: I've never crocked with coconut milk, but I have eaten crocked food where the coconut milk had separated.