Christine Dabney wrote:
> On Tue, 01 Jul 2008 13:14:06 -0500, Janet Wilder
>> If you do them overnight at low temperature in a "decent" slow cooker
>> (not like the horrible Rival Crock Pot that I trashed when it burnt up a
>> batch of beans)the evaporation is fine. The beans caramelize to a rich,
>> dark brown and I have never been able to see or taste the difference
>> between slow-cooker and oven. The Hamilton Beech that I have has a
>> small hole in the lid for the temperature probe to go and that little
>> hole allows evaporation.
>
> I was wondering about this. I have my mother's recipe that I
> occasionally use. It cooks for a good 8-12 hours in the oven, but I
> am disinclined to use the oven during the summer, unless I absolutely
> have to.
>
> However, I do want to fix some baked beans for the 4th...so I had been
> wondering about the slow cooker. I do have a Rival though.....
>
> Christine

I'd make sure there was a lot of liquid in it. I'd also do it during the
day, rather than overnight so you can watch it. You may have a better
Rival than mine. Mine was the new-fangled one with the digital read out.
I had an early Rival with just a knob and that one was fine.

I was stupid enough to trust the Rival on "warm." I don't often throw
kitchen tantrums, but that Rival went into the trash with the beans
still in it and I still cuss it whenever the subject comes up.

Inadequate and/or non-performing kitchen stuff makes me angry.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life