"Christine Dabney" > wrote in message
news
> 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

Use the slow cooker if you have a good recipe. We need the heat out here -
the temp rarely gets over 67 degrees here on the coast. Not to mention the
overcast till 11 AM or so.


--
Old Scoundrel

(AKA Dimitri)