On Tue 01 Jul 2008 02:17:04p, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> 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
>
> Right you are.
>
> IMHO the difference is a moist cooking environment or a dry environment.
> It's a whole different set of rules.
>
> It's just like the difference between barbeque and grilling.

And right you are. Good analogy.

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