On Tue 01 Jul 2008 11:47:09a, Lou Decruss told us...

> On Tue, 01 Jul 2008 12:23:23 -0600, 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.....
>
> I don't do BB beans, but I do pintos all the time in a slow-cooker. I
> have a pretty decent farberware that works great, but I've done them
> in a crap slow-cooker and just adjusted the lid to control the heat.
> In the summer I put it in the garage so there is no heat added to the
> house. I never do beans in the oven anymore.
>
> Lou
>

But there's a distinct difference in the desired outcome of Boston baked
beans and pinto beans. I totally agree with the reason Dimitri does not
use a slow cooker for this.

As far as slow cookers go, I have two of them and only rarely use either
one, primarily because even when I "adjust" recipes to cook in them, I'm
rarely excited about the results. There's something to be said for the
radiant dry heat of an oven.

--
Wayne Boatwright
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Tuesday, 07(VII)/01(I)/08(MMVIII)
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