Slow Cooker Converter

安装指南

1. ClawHub CLI 从源直接安装技能的最快方式。
   npx clawhub@latest install slow-cooker-converter
2. 手动安装 将技能文件夹复制到以下位置之一
   全局模式
   ~/.openclaw/skills/
   工作区
   /skills/
   优先级：工作区 > 本地 > 内置
3. 提示词安装 将此提示词复制到 OpenClaw 即可自动安装。
   请帮我使用 Clawhub 安装 slow-cooker-converter。如果尚未安装 Clawhub，请先安装（npm i -g clawhub）。
   更倾向于下载？
   获取包含原生技能文件的ZIP压缩包。
   下载技能 (.zip)

什么是

Slow Cooker Converter 是一个离线的 Python 标准库 CLI，可在七种烹饪设备模式之间转换食谱：炉灶、烤箱、慢炖 LOW（低火）、慢炖 HIGH（高火）、压力、米饭程序和炒（sauté）。它会针对目标设备重写步骤、调整烹饪时间和液体用量、检查烹饪器容量，并标记需要特殊处理的食材。
作为 Openclaw Skills 的一部分，它旨在帮助防止常见的转换失败，例如乳制品凝固、意面过烂、酱汁过稀以及压力锅填充过满。它的输出包含一个用于较晚添加食材的 INSERT-AT 时间线，因此您可以清晰地看到何时添加易碎或敏感食材，而不是仅仅依赖时间转换。

应用场景

将炉灶汤品、炖菜或辣椒酱转换为慢炖锅食谱，享受轻松的烹饪体验。
将烤箱食谱改写为适用于 Instant Pot 或其他压力锅的食谱。
在按比例放大或缩小食谱前，检查其份量和体积是否适合您的烹饪器。
了解在转换后的食谱中如何处理乳制品、意面、香草、红酒/白酒、增稠剂、米饭或易熟蔬菜。
诊断为什么之前的慢炖锅或压力锅食谱会出现起粒、过烂、过稀或太硬的情况。
使用提供的指导将慢炖锅食谱逆向转换回炉灶或烤箱烹饪。
避免不恰当的转换：本 skill 不为烘焙、做糖果或油炸提供安全的直接转换映射。

工作原理

选择原始烹饪设备模式和目标模式，然后提供食谱文本以进行完整转换。
使用内置的时间和模式转换规则，将原始烹饪时长映射到目标设备。
重写烹饪步骤，调整液体用量指导，以考虑到目标设备所损失的水分差异。
筛选在长时或密封烹饪过程中可能会失败的食材，如乳制品、意面、新鲜香草、红酒/白酒和增稠剂。
将需要特殊处理的食材放入 INSERT-AT 时间线中，并提供何时添加或是否单独烹饪的指导。
根据推荐的填充范围检查烹饪器容量：通常为半满到三分之二满，对于压力锅中易起泡的食物，最大限制更低。
在开始烹饪前审阅转换后的食谱、警告信息和泄压指导。

配置指南

本 skill 使用 Python 3 和标准库；它离线运行，不需要第三方包。SKILL.md 没有指定单独的安装程序或配置文件。请从 skill 目录运行脚本，或根据您的环境提供适当的路径。
python3 scripts/slow_converter.py convert --from oven --to slow-low
--recipe "Beef stew: brown beef 10 min; oven 325F 2.5h; add potatoes carrots; 1 cup red wine, 2 tbsp flour" python3 scripts/slow_converter.py time --from stovetop --minutes 45 --to slow-low
python3 scripts/slow_converter.py time --from oven --minutes 150 --to pressure
python3 scripts/slow_converter.py capacity --servings 6 --cooker 6
python3 scripts/slow_converter.py ingredients --to slow-low
python3 scripts/slow_converter.py ingredients --to pressure
使用 convert 命令获取重写的步骤和延迟添加时间线，使用 time 进行独立的时间映射，使用 capacity 检查填充级别，使用 ingredients 获取特定于转换的食材指导。

数据架构

本 skill 未描述持久化数据库、食谱文件格式或生成的文件。食谱文本被提供给 CLI，转换结果作为命令输出返回。
Component Purpose
scripts/slow_converter.py 用于食谱转换、时间映射、容量检查和食材分选的 Python CLI 入口点。
Recipe input 描述食材和烹饪步骤的文本，通过 --recipe 提交给 convert。
Conversion output 重写的步骤、时间指导、液体调整、警告和 INSERT-AT 时间线。
Appliance modes stovetop、oven、slow-low、slow-high、pressure、rice 和 sauté。
Skill metadata Frontmatter 将 skill 标识为 slow-cooker-converter，版本 1.0.0，作者 Denis Voronin，基于 MIT 许可，带有烹饪相关标签。
知识库包含时间规则，例如 HIGH 模式下约 1 小时等于 LOW 模式下约 2 小时、压力烹饪估计值、炖菜的自然泄压指导以及特定食材的处理说明。这些是转换的经验法则，不能替代食品安全指导或设备说明书。

高级特性

在七种烹饪模式之间转换食谱，包括独立的慢炖锅 LOW 和 HIGH 设置。
提供独立的时间映射，无需进行完整的食谱转换。
检查烹饪器容量并应用半满最小值和三分之二满最大值指导，包括针对易起泡食物的更严格建议。
调整液体用量，以考虑到炉灶、烤箱、慢炖锅和压力锅方法之间的蒸发差异。
为应较晚添加、单独烹饪或在泄压后完成的食材生成 INSERT-AT 时间线。
包含针对乳制品、意面、香草、增稠剂、红酒/白酒、米饭、快熟蔬菜和易碎海鲜的特定食材警告。
编码了实用的过程指导，包括掀盖检查的时间惩罚和炖菜的自然泄压。
使用 Python 标准库离线运行，不需要外部服务或第三方包。

name: slow-cooker-converter description: "Use when you want to cook a regular stovetop/oven recipe in a slow cooker or Instant Pot (or vice versa) — converts cooking times across 7 appliance modes with the physics of WHY (collagen→gelatin at 60-70°C, milk curdles at 2h+, rice liquid ratios change in sealed pots), checks capacity fill (half-full min, two-thirds max), detects ingredients that must be added late or omitted entirely (dairy, pasta, fresh herbs, thickening), and produces a step-rewritten recipe with an insert-at-mark timeline." version: 1.0.0
author: Denis Voronin
license: MIT
tags: [cooking, slow-cooker, instant-pot, recipes, conversion, kitchen]

Slow Cooker Converter

"Can I just throw this in the Crock-Pot?" Sometimes yes, sometimes you get curdled milk soup and chalk pasta. This converter rewrites a normal recipe for the slow cooker or pressure cooker with real rules: time mappings across 7 modes, capacity checks, and — the part that actually saves dinner — an ingredient triage that moves dairy, pasta, herbs and thickeners to late-add windows.

Overview

convert — recipe text in → same recipe rewritten for the target appliance, with per-step time conversions and an INSERT-AT timeline for late additions.
time — standalone time table: stovetop braise 2 h → LOW 8 h / HIGH 4 h / pressure 25 min; plus the 1h-HIGH ≈ 2h-LOW rule.
capacity — recipe servings × typical volume vs your cooker size: verdicts half-to-two-thirds fill rule, scaling advice.
ingredients — triage of problem ingredients per direction of conversion: what to add late, omit, or swap (dairy → evap/cream at end; pasta → cook separately or last 30 min; wine → reduce first, never raw in a sealed pot).

Stdlib Python, offline. The knowledge base covers the 7 modes: stovetop, oven, slow-cook-LOW, slow-cook-HIGH, pressure, rice program, sauté.

When to Use

Converting a favorite stovetop soup/braise/chili recipe for the morning-before-work dump-and-go
Oven recipe → Instant Pot on a hot day (or the oven's broken)

Scaling a recipe up for a bigger cooker / party batch

"Why did my slow-cooker Alfredo break?" — the ingredients triage answers retroactively what went wrong

Don't use for: baking (bread/cakes are a different physics — no direct mapping; pressure-baking is its own genre), candy-making, or deep-frying conversions. Those have no safe mapping.

How It Works — Numbered Steps
Convert the whole recipe (paste or reference the text):

python3 scripts/slow_converter.py convert --from oven --to slow-low \

--recipe "Beef stew: brown beef 10 min; oven 325F 2.5h; add potatoes carrots; 1 cup red wine, 2 tbsp flour"

→ rewritten steps + INSERT-AT timeline + warnings.
Just need the time mapping?

python3 scripts/slow_converter.py time --from stovetop --minutes 45 --to slow-low
python3 scripts/slow_converter.py time --from oven --minutes 150 --to pressure

Check capacity before you scale:

python3 scripts/slow_converter.py capacity --servings 6 --cooker 6

Triage problem ingredients for your direction:

python3 scripts/slow_converter.py ingredients --to slow-low
python3 scripts/slow_converter.py ingredients --to pressure

Core Conversion Table (excerpt)

Original Slow LOW Slow HIGH Pressure

Stovetop simmer 30-45 min 4-6 h 2-3 h 5-8 min HP

Stovetop braise 1.5-2 h 6-8 h 3-4 h 15-20 min HP
Oven braise 2.5-3 h @325 8-10 h 4-5 h 25-30 min HP
Whole chicken (roast 1.5 h) 6-7 h 3-4 h 20-25 min (not roast-like)
Dried beans (soaked) 8-10 h 4-5 h 8-12 min HP
Soup (any) 6-8 h 3-4 h 5-10 min + veg later
Rice (absorption 15 min) 2-3 h (rarely worth it) 1-1.5 h 3-4 min HP

Rules of thumb encoded: 1 h HIGH ≈ 2 h LOW; pressure ~1 min ≈ 15-20 min simmer for most liquids; always natural-release 10+ min for braises (fast release toughens muscle fibers).

The Ingredient Triage (the part that saves dinner)

Into slow cooker (either setting):

Dairy (milk, cream, sour cream, yogurt): curdles 2 h+ at simmer → add LAST 30-60 min; swap to evaporated milk or coconut cream for longer windows.
Pasta: blooms to mush → cook separately, or add last 20-30 min LOW equivalent; never the full cook.
Fresh herbs (basil, parsley, cilantro, dill): stir in at serve; woody herbs (rosemary, thyme, bay) go in early.
Flour/cornstarch thickeners: dump-and-go dust sinks and lumps → mix with cold water first, or thicken at the end on sauté, or use a roux base.
Wine/liquor: never raw into a sealed/slow pot (stays sharp) → reduce by half in a pan (or sauté mode) first.
Rice: long-cycle grains turn to paste; if the dish needs rice, convert to pressure rice program or cook apart.
Quick-cook veg (zucchini, peas, spinach, bell pepper): last 30 min, or they vanish.
Frozen veg: last 1 h — earlier turns them army-green and soft.

Into pressure cooker:

Anything milk-based: pressure curdles guaranteed → finish on sauté after release, never under pressure.
Alcohol > 2 tbsp in a sealed pot: flavor trap + foaming → reduce first, and reduce the amount by ~1/3.
Thickeners: flour grits under pressure → thicken AFTER release.
Delicate fish/shellfish: 0 min HP (add at release, sauté 2-3 min).

From slow cooker BACK to stovetop/oven: divide LOW hours by ~4 for stovetop simmer, keep liquid as-is (slow cookers lose almost no liquid — cut added stock by ~25% going the other way).

Common Pitfalls

Lifting the lid "to check." Each peek = 20-30 min added on LOW (thermal recovery). The recipe timeline assumes a closed pot.
No reduction possible in a slow cooker. Water doesn't evaporate — sauces stay thin. Plan a sauté-mode or stovetop reduce/thicken at the end, or start with less liquid (see pitfall 4's inverse).
Same liquid volume across appliances. Oven/stovetop lose 20-40% to evaporation; slow cookers lose ~none; pressure cookers lose zero. The converter adjusts: → slow: −25% stock; → pressure: −50%.
Dairy dumped at 8 AM for a 6 PM dinner. 10 h at simmer temperature = grainy broken sauce. Late-add window, always.
Overfilling the pressure pot. Max 2/3 fill (1/2 for foaming foods — beans, pasta, oatmeal). Capacity check exists for this.
Underfilling the slow cooker. Below half full, a slow cooker cycles hot and scorches. Scale the recipe or use a smaller pot.
Quick-releasing a braise. The fibers seize. Natural release 10-15 min for anything with big muscle chunks.

Example

$ slow_converter.py convert --from oven --to slow-low --recipe "chicken thighs 325F 90min, 1 cup rice, 2 cups broth, 1 cup milk, mushrooms"
CONVERTED (oven -> slow LOW):

1. Sear chicken (skillet, 3-4 min/side) — flavor base, don't skip.
2. Combine chicken, mushrooms, broth (CUT to 1.5 cups — slow pot loses ~nothing), seasoning. Cook LOW 5-6 h.
   INSERT-AT TIMELINE:
   T-60 min (5 h mark): rice IN only if converted to par-cooked or
   using converted-rice trick — otherwise cook rice separately.
   T-30 min: milk STIRRED IN now (never at start).
   SERVE: adjust thickness (sauté reduce or cornstarch slurry).
   WARN: milk at hour 0 = broken sauce by dinner.

Verification Checklist

Target appliance + mode chosen; time mapped via table

Liquid adjusted for evaporation class of the target

Problem ingredients triaged: dairy/pasta/herbs/thickeners moved to late-add or swapped
Fill level between half and two-thirds (capacity check)
Pressure: NR 10+ min for braises; ≤2/3 fill; no milk under pressure
Lid discipline: no peeks (or +25 min each on LOW)
服装尺寸主厨
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