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Most slow cooker recipes are adapted from (and/or can be adapted to) Dutch oven recipes. Cooking the same recipe using the latter, in the oven on low heat with
by chongli 5y ago
Most slow cooker recipes are adapted from (and/or can be adapted to) Dutch oven recipes. Cooking the same recipe using the latter, in the oven on low heat with the Dutch oven lid slightly ajar, will produce a much more flavourful dish thanks to the Maillard reaction and all of the delicious browning that takes place on the top. It’s something I recommend to anyone who enjoys braised dishes.
- damontal 5y agoDutch ovens are great for baking bread too. They trap moisture in so you get a really nice crust vs just baking it in the open oven
- brigandish 5y agoOf course, if you don't have that or a steam capable oven, just pop the kettle on and put a tray of boiled water in the bottom of the oven and you'll get the same effect.
- dredmorbius 5y agoSuggestions: - Use an old tray, or a cheap one, that you don't mind getting beat to crap. Baking heat + water are very hard on trays. - Also hard on the bottom of many ovens. - Don't use glass. It will very likely shatter either when adding water or due to oven heat. Ceramic likewise. - Iron will rust. Stainless-steel or aluminium are your best bets. When removing the tray (at the end of the oven-spring bake), realise that you have an extremely hot tray full of boiling water. If you guage things right, you'll have very nearly completely boiled off the water.