On Tue 01 Jul 2008 01:37:31p, Christine Dabney told us...

> On Tue, 01 Jul 2008 20:34:18 GMT, Wayne Boatwright
> > wrote:
>
>
>>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.
>
> Hmm....
> How do you think it would work to start them in the slow cooker and
> then finish them up for a few hours in the oven?
>
> Christine
>

It would clearly be better than using just the slow cooker alone, but I
generally won't tamper with recipe cooking methods when it goes against
recommendation.

--
Wayne Boatwright
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Tuesday, 07(VII)/01(I)/08(MMVIII)
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Today is: Canada Day
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MURPHY'S LAW OF THERMODYNAMICS -
Things get worse under pressure.
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