Recipes

[Bird]

I assembled a casserole for the slow cooker today. Got it all ready to go, and then I couldn't get the slow pot to work. Snowed in today so I can't get out to get a different cooker.

Sooo, I put the assemblage in covered casseroles in the oven. What temperature should I set the oven to "slow cook" (about 6 hours) in my regular oven? I've got it set for 200 degrees now but if you know something, please share? - Bird

[KathT]

Bird, low is about 200 degrees and high 300 degrees.

[BMPerry]

I read 250* for low 350* is high, about the same range as above

[Sooner]

225--same as a lot of real bbq cooked on a smoker.

[taztn]

[taztn]

Sorry that came out so ginormous!

[Bird]

Thank you KathT, BMPerry, Sooner, and taztn.

I meant to put this in the general kitchen forum, not the recipe one where it doesn't belong. Sorry! BTW, this casserole is vickisok's cabbage rolls. I'm making it for whoever comes home tonight. It smells so good, right from my childhood memories. Thanks again. - Bird

[chickenbutt]

I guess we all have different POVs on this. When I'm oven simmering I go around 275F to 300F. That's not an 'all day' deal, though. I wouldn't want to go too low and allow for a good bacteria environment, so I'd never be oven-simmering for an entire day. If one is going to do that, they are probably better off just using the slow cooker.

In an oven you not only have whatever space there is in the pot, but you have that huge area of the oven surrounding the pot so it seems to me that a slightly higher temp might be more appropriate. This is JMHO, and not meant to argue anybody else's POV on it.