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DansDeals Forum => Just Shmooze => Topic started by: Who on August 21, 2014, 02:29:19 PM

Title: Cholent recipes
Post by: Who on August 21, 2014, 02:29:19 PM
Yes, I searched before starting a new thread and pretty much the only thing that came up was a lot of posts from cholentfresser! Not exactly what I was looking for..... Was just curious if anyone had some suggestions, my cholent could use some help, it taste ok but i don't like how it comes out, it comes out each thing by itself and doesn't come together like a cholent, each ingredient; beans, barley, meat, potatoes don't seem to mish together, am I doing something wrong?
Title: Re: Cholesterol recipes
Post by: Mordyk on August 21, 2014, 02:30:42 PM
Yes, I searched before starting a new thread and pretty much the only thing that came up was a lot of posts from cholentfresser! Not exactly what I was looking for..... Was just curious if anyone had some suggestions, my cholent could use some help, it taste ok but i don't like how it comes out, it comes out each thing by itself and doesn't come together like a cholent, each ingredient; beans, barley, meat, potatoes don't seem to mish together, am I doing something wrong?
thread name?  ???
is that on purpose? ;)
Title: Re: Cholent recipes
Post by: Who on August 21, 2014, 02:37:33 PM
Whoops! I guess you can thank spell check for that, was thinking abt keeping it like that, but wasn't sure how that would go over.....
Title: Re: Cholent recipes
Post by: MC on August 21, 2014, 02:37:55 PM
Yes, I searched before starting a new thread and pretty much the only thing that came up was a lot of posts from cholentfresser! Not exactly what I was looking for..... Was just curious if anyone had some suggestions, my cholent could use some help, it taste ok but i don't like how it comes out, it comes out each thing by itself and doesn't come together like a cholent, each ingredient; beans, barley, meat, potatoes don't seem to mish together, am I doing something wrong?
Thanks for being a good member and trying to search before posting! Actually this (http://forums.dansdeals.com/index.php?topic=13104.0) would be the correct place to post.
Title: Re: Cholent recipes
Post by: Who on August 21, 2014, 02:39:11 PM
I guess the word I'm looking for is consistency , my cholent tastes good but the consistency is off...
Title: Re: Cholent recipes
Post by: Mordyk on August 21, 2014, 02:40:48 PM
Thanks for being a good member and trying to search before posting! Actually this (http://forums.dansdeals.com/index.php?topic=13104.0) would be the correct place to post.
i think chulent can have a thread for itself :)
Title: Re: Cholent recipes
Post by: maxmiles on August 21, 2014, 02:52:49 PM
Meat, Potatoes (usually 4-5 diced), Barley (about 80% of a bag), i dont love beans......mix in salt and pepper- garlic powder, Fried Onions, a packet of Onion Soup mix, lots of paprika! Fill crockpot- to the top of the food (not top of the pot)...mix and enjoy!!
Title: Re: Cholent recipes
Post by: Mordyk on August 21, 2014, 02:56:29 PM
sear meat when frying the onions.   garlic cubes do good too
Title: Re: Cholent recipes
Post by: ah on August 21, 2014, 03:05:45 PM
ketchup and some honey
Title: Re: Cholent recipes
Post by: etech0 on August 21, 2014, 03:07:09 PM
A dollop of BBQ sauce can make it interesting.
Title: Re: Cholent recipes
Post by: aygart on August 21, 2014, 03:08:02 PM
I guess the word I'm looking for is consistency , my cholent tastes good but the consistency is off...
what kind of consistency do you want?
Title: Re: Cholent recipes
Post by: etech0 on August 21, 2014, 03:09:18 PM
what kind of consistency do you want?
My cholent is good, and it comes out a little different each time. Guess I also need some consistency!
Title: Re: Cholent recipes
Post by: Mordyk on August 21, 2014, 03:09:29 PM
ketchup and some honey
-1,00000    sorry man :D
Title: Re: Cholent recipes
Post by: ah on August 21, 2014, 03:24:43 PM
-1,00000    sorry man :D
comes out great every time...no need to be sorry
Title: Re: Cholent recipes
Post by: Mordyk on August 21, 2014, 03:49:54 PM
comes out great every time...no need to be sorry
lol everyone has their own preferences and what they think makes chulent a hit. but with ketchup their are usually haters and lovers, no in between
Title: Re: Cholent recipes
Post by: etech0 on August 21, 2014, 03:51:14 PM
I'd say don't ask someone for their cholent recipe until you've eaten there on shabbos day. You never know what some people like!
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 03:54:07 PM
One trick I've learnt over time is dicing  a large onion and placing it at the bottom. Gives the chulent a great flavor and consistency. Also don't be shy with spices I've found it difficult to over spice a chulent (except with salt and pepper)
Title: Re: Cholent recipes
Post by: etech0 on August 21, 2014, 03:54:58 PM
One trick I've learnt over time is dicing  a large onion and placing it at the bottom. Gives the chulent a great flavor and consistency. Also don't be shy with spices I've found it difficult to over spice a chulent (except with salt and pepper)
some people saute the onion a little before adding the rest of the ingredients
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 03:55:05 PM

I'd say don't ask someone for their cholent recipe until you've eaten there on shabbos day. You never know what some people like!
true, but I've never had a guest over who didn't go for seconds on my chulent.
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 03:55:40 PM

some people saute the onion a little before adding the rest of the ingredients
I used to do that. IMO, it's a waste of time.
Title: Re: Cholent recipes
Post by: sillypainter on August 21, 2014, 03:56:29 PM
I used to do that. IMO, it's a waste of time.

+1. Not sure where this comes from. Waste of energy.
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 04:01:15 PM

+1. Not sure where this comes from. Waste of energy.
My guess is that it comes from the idea of searing  meat prior to  braising it.
Title: Re: Cholent recipes
Post by: Mordyk on August 21, 2014, 04:08:33 PM
I used to do that. IMO, it's a waste of time.
+1. Not sure where this comes from. Waste of energy.
the onions stay pretty raw if not. i have tried both ways and found that frying it before guarantees really soft and cooked onions, especially if you will sear the meat. which searing makes sure the meat stays soft
Title: Re: Cholent recipes
Post by: MoGro17 on August 21, 2014, 04:14:28 PM
(in no particular order)

1) Fresh garlic chopped in large pieces. The frozen cubes, any variation of garlic in spice form and even fresh garlic when its diced real small are a problem, in my opinion, because the flavor cooks off by the time your ready serve.

2) Bakenfleish [cheek meat] is far and away the best meat that I have had experience with. It gets so tender and it basically falls apart after cooking it for a few hours in a cholent. The flavor is excellent. Some people go with a pepper crusted pastrami. Personally, I'm not a fan. The pepper messes with the overall flavor and the meat gets weird after cooking overnight. YMMV.

3) Soak the beans overnight beforehand to "soak out the flatulence" as my brother says. Or leave out beans all together. Keep in mind that if you have less beans, or none at all, the water level will be higher than you'd expect. Beans absorb water.

4) Sausage. Kielbasa, to be exact, is my sausage of choice because it, unlike most sausages and hot dogs, doesn't dry out in a cholent and become a piece of rubber. The kielbasa gives the cholent better flavor and is a cool element that kids and the young at heart will enjoy.

5) Lawry's Seasoned Salt and Sweet Chili Sauce. Copious amounts of the former; 2 tablespoons of the latter. You won't be disappointed.

6) Best-kept cholent secret of the modern hippie generation: Sweet Potato. A small one chopped up. Gives the cholent good color and surprisingly good flavor. Don't take my word for it. Try it on a weekend when your alone or have a small crowd. Or, make a small cholent on Thursday night and try it then. YMMV but this idea is like Starwood points: Under-appreciated by most.
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 04:27:29 PM

(in no particular order)

1) Fresh garlic chopped in large pieces. The frozen cubes, any variation of garlic in spice form and even fresh garlic when its diced real small are a problem, in my opinion, because the flavor cooks off by the time your ready serve.

2) Bakenfleish [cheek meat] is far and away the best meat that I have had experience with. It gets so tender and it basically falls apart after cooking it for a few hours in a cholent. The flavor is excellent. Some people go with a pepper crusted pastrami. Personally, I'm not a fan. The pepper messes with the overall flavor and the meat gets weird after cooking overnight. YMMV.

3) Soak the beans overnight beforehand to "soak out the flatulence" as my brother says. Or leave out beans all together. Keep in mind that if you have less beans, or none at all, the water level will be higher than you'd expect. Beans absorb water.

4) Sausage. Kielbasa, to be exact, is my sausage of choice because it, unlike most sausages and hot dogs, doesn't dry out in a cholent and become a piece of rubber. The kielbasa gives the cholent better flavor and is a cool element that kids and the young at heart will enjoy.

5) Lawry's Seasoned Salt and Sweet Chili Sauce. Copious amounts of the former; 2 tablespoons of the latter. You won't be disappointed.

6) Best-kept cholent secret of the modern hippie generation: Sweet Potato. A small one chopped up. Gives the cholent good color and surprisingly good flavor. Don't take my word for it. Try it on a weekend when your alone or have a small crowd. Or, make a small cholent on Thursday night and try it then. YMMV but this idea is like Starwood points: Under-appreciated by most.
Can't say I agree with everything you wrote but +100000 on the Cheek meat.
I'm always afraid of adding vegis to my chulent (I don't consider potatoes and onions vegis) as chulent is NOT a stew. But maybe one week I'll try your recommendation of cutting the sweet pot really small.
Title: Re: Cholent recipes
Post by: MoGro17 on August 21, 2014, 04:36:16 PM
Can't say I agree with everything you wrote but +100000 on the Cheek meat.
I'm always afraid of adding vegis to my chulent (I don't consider potatoes and onions vegis) as chulent is NOT a stew. But maybe one week I'll try your recommendation of cutting the sweet pot really small.
Thanks! Go for it.
Title: Re: Cholent recipes
Post by: lunatic on August 21, 2014, 04:37:39 PM
(in no particular order)

1) Fresh garlic chopped in large pieces. The frozen cubes, any variation of garlic in spice form and even fresh garlic when its diced real small are a problem, in my opinion, because the flavor cooks off by the time your ready serve.

2) Bakenfleish [cheek meat] is far and away the best meat that I have had experience with. It gets so tender and it basically falls apart after cooking it for a few hours in a cholent. The flavor is excellent. Some people go with a pepper crusted pastrami. Personally, I'm not a fan. The pepper messes with the overall flavor and the meat gets weird after cooking overnight. YMMV.

3) Soak the beans overnight beforehand to "soak out the flatulence" as my brother says. Or leave out beans all together. Keep in mind that if you have less beans, or none at all, the water level will be higher than you'd expect. Beans absorb water.

4) Sausage. Kielbasa, to be exact, is my sausage of choice because it, unlike most sausages and hot dogs, doesn't dry out in a cholent and become a piece of rubber. The kielbasa gives the cholent better flavor and is a cool element that kids and the young at heart will enjoy.

5) Lawry's Seasoned Salt and Sweet Chili Sauce. Copious amounts of the former; 2 tablespoons of the latter. You won't be disappointed.

6) Best-kept cholent secret of the modern hippie generation: Sweet Potato. A small one chopped up. Gives the cholent good color and surprisingly good flavor. Don't take my word for it. Try it on a weekend when your alone or have a small crowd. Or, make a small cholent on Thursday night and try it then. YMMV but this idea is like Starwood points: Under-appreciated by most.
+1.On the sweet potato. But I leave it whole with the skin on
Title: Re: Cholent recipes
Post by: Baruch on August 21, 2014, 04:39:20 PM
Can't say I agree with everything you wrote but +100000 on the Cheek meat.
I'm always afraid of adding vegis to my chulent (I don't consider potatoes and onions vegis) as chulent is NOT a stew. But maybe one week I'll try your recommendation of cutting the sweet pot really small.
What is cheek meat labeled as? I've never seen cheek meat in a Grocery Store.
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 04:40:56 PM

What is cheek meat labeled as? I've never seen cheek meat in a Grocery Store.
Cheek meat ;). Some stores don't carry it and many only have it in the freezer. Ask the butcher.
Title: Re: Cholent recipes
Post by: jack12 on August 21, 2014, 04:45:02 PM
I have had cholent made with this recipe and it was really good http://www.joyofkosher.com/recipes/family-heirloom-chulent/
Title: Re: Cholent recipes
Post by: jack12 on August 21, 2014, 04:46:50 PM
Cheek meat ;). Some stores don't carry it and many only have it in the freezer. Ask the butcher.
+1 Cheek meat is really amazing in chulent. I too have had a hard time finding it. Many stores don't carry it. I was in one supermarket today and the butcher told me that they used to have it but people weren't buying it so they stopped ordering it.
Title: Re: Cholent recipes
Post by: Shmelly on August 21, 2014, 05:32:40 PM
What is cheek meat labeled as? I've never seen cheek meat in a Grocery Store.
I take it you don't live in Brooklyn? Most stores carry it here.
Title: Re: Cholent recipes
Post by: Emkay on August 21, 2014, 06:04:42 PM
lol everyone has their own preferences and what they think makes chulent a hit. but with ketchup their are usually haters and lovers, no in between
you can call me a lover, besides for taste it does wonders for consistency
Title: Re: Cholent recipes
Post by: Emkay on August 21, 2014, 06:07:00 PM
+1 Cheek meat is really amazing in chulent. I too have had a hard time finding it. Many stores don't carry it. I was in one supermarket today and the butcher told me that they used to have it but people weren't buying it so they stopped ordering it.
your definitely not from BP
Title: Re: Cholent recipes
Post by: Dr Moose on August 21, 2014, 06:27:26 PM
oil.

that's what all establishments seem to only put in
Title: Re: Cholent recipes
Post by: itsyehuda on August 21, 2014, 06:36:32 PM
Bones. Gotta have bones.
Title: Re: Cholent recipes
Post by: Sport on August 21, 2014, 06:41:02 PM

Bones. Gotta have bones.
  do you mean marich bones? Ime they made the chulent very fatty. Which isn't a bad thing but out of health concerns I stopped putting them in on weekly basis and only use them once in awhile.
Title: Re: Cholent recipes
Post by: ah on August 21, 2014, 06:50:58 PM
knee bones that are used for Gala (p'tcha)  thickens it up with the "gelatin"
Title: Re: Cholent recipes
Post by: Who on August 21, 2014, 10:59:06 PM
What's the best type of meat to use? I usually use flanken but a lot of times it gets dried out....
Title: Re: Cholent recipes
Post by: ah on August 21, 2014, 11:02:42 PM
if not cheek meat, you can cut up 2nd cut brisket (look for a nice marbleized one) very good
btw you are probably buying not great flanken, because a good piece shouldn't dry out
Title: Re: Cholent recipes
Post by: lunatic on August 21, 2014, 11:07:54 PM
What's the best type of meat to use? I usually use flanken but a lot of times it gets dried out....
Ask them for the fatty bony flanken
Title: Re: Cholent recipes
Post by: churnbabychurn on August 21, 2014, 11:34:16 PM
Yes, I searched before starting a new thread and pretty much the only thing that came up was a lot of posts from cholentfresser! Not exactly what I was looking for..... Was just curious if anyone had some suggestions, my cholent could use some help, it taste ok but i don't like how it comes out, it comes out each thing by itself and doesn't come together like a cholent, each ingredient; beans, barley, meat, potatoes don't seem to mish together, am I doing something wrong?
You probably are cooking it on the wrong setting.
I was recently called upon to troubleshoot a serious sholombayis/low quality cholent issue.
Turned out she was leaving the crock pot on 'warm' instead of 'low'... We made the adjustment for them, and things have been fantastic since!
Title: Re: Cholent recipes
Post by: ah on August 22, 2014, 01:36:17 AM
Ask them for the fatty bony flanken
I always buy plate flanken...the bones are flatter and wider
Title: Re: Cholent recipes
Post by: txtmax4 on August 22, 2014, 01:57:07 AM
Secret ingredient of the week: 1Tsp instant coffee.
Stay tuned for the full recipe ;)
Title: Re: Cholent recipes
Post by: ah on August 22, 2014, 02:18:19 AM
Secret ingredient of the week: 1Tsp instant coffee.
Stay tuned for the full recipe ;)
that's a secret ingredient in chili :)
Title: Re: Cholent recipes
Post by: Got a clue on August 22, 2014, 03:09:16 AM
If you feel that Flanken is dry, try browning it before you  put it in crock pot
Title: Re: Cholent recipes
Post by: Emkay on August 22, 2014, 09:26:43 AM
Secret ingredient of the week: 1Tsp instant coffee.
Stay tuned for the full recipe ;)
That Does wonders for the color but diddlysquat for taste
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 09:27:32 AM
& you can say you have a secret ingredient :)
Title: Re: Cholent recipes
Post by: Mordyk on August 22, 2014, 10:09:22 AM
That Does wonders for the color but diddlysquat for taste
+1    sounds  ???
Title: Re: Cholent recipes
Post by: aygart on August 22, 2014, 10:46:05 AM
You probably are cooking it on the wrong setting.
I was recently called upon to troubleshoot a serious sholombayis/low quality cholent issue.
Turned out she was leaving the crock pot on 'warm' instead of 'low'... We made the adjustment for them, and things have been fantastic since!
We actually keep it on high until shabbos then move to KW. I think it helps it keep the nuances of the taste.

Secret ingredients: thyme, rosemary, a tiny bit of KC masterpiece or Jack Daniels BBq sauce- davka those
Title: Re: Cholent recipes
Post by: moish on August 22, 2014, 11:37:26 AM
We actually keep it on high until shabbos then move to KW. I think it helps it keep the nuances of the taste.

Secret ingredients: thyme, rosemary, a tiny bit of KC masterpiece or Jack Daniels BBq sauce- davka those

i dont think you can legally call it chulent once you add thyme and rosemary
Title: Re: Cholent recipes
Post by: itsyehuda on August 22, 2014, 11:40:59 AM
We freeze the meat before putting it in right before Shabbos. Less time cooking means less overcooked meat. And of course that means more delicious results.
Title: Re: Cholent recipes
Post by: aygart on August 22, 2014, 11:49:46 AM
i dont think you can legally call it chulent once you add thyme and rosemary
lol. It is definitely still chulent-we put in bbq sauce:D
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 12:23:47 PM

We freeze the meat before putting it in right before Shabbos. Less time cooking means less overcooked meat. And of course that means more delicious results.
hmm..interesting idea
Title: Re: Cholent recipes
Post by: elit on August 22, 2014, 12:30:56 PM
I used Montreal steak seasoning as the only spice besides salt. IMHO it comes out great
Title: Re: Cholent recipes
Post by: churnbabychurn on August 22, 2014, 01:03:01 PM
i dont think you can legally call it chulent once you add thyme and rosemary
lol
Title: Re: Cholent recipes
Post by: churnbabychurn on August 22, 2014, 01:04:54 PM
We actually keep it on high until shabbos then move to KW. I think it helps it keep the nuances of the taste.

All depends on the pot. Currently, in order for it to come out good we have to put it High from Thur night to Fri morning, low all day Friday and KW for shabbos.
A real mesiras nefesh....
Title: Re: Cholent recipes
Post by: sillypainter on August 22, 2014, 01:52:12 PM
hmm..interesting idea

BIG shaila in halacha if the meat is not rueh l'achila by the zeman. Ask your LOR if this is ok.
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 01:58:31 PM

BIG shaila in halacha if the meat is not rueh l'achila by the zeman. Ask your LOR if this is ok.
Pretty sure th bier halcha says it's fine.
Title: Re: Cholent recipes
Post by: Dr Moose on August 22, 2014, 01:59:26 PM
BIG shaila in halacha if the meat is not rueh l'achila by the zeman. Ask your LOR if this is ok.
IINM the meat either has to be rueh l'achila or not cooked at all when Shabbos comes in
Title: Re: Cholent recipes
Post by: txtmax4 on August 22, 2014, 02:02:35 PM
I used Montreal steak seasoning as the only spice besides salt. IMHO it comes out great
Good one. The main thing is to let the meat and potatoes give the taste.
There are guys putting in as far as wine or celery in there, very nice but not Cholent imo.
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 02:03:48 PM

IINM the meat either has to be rueh l'achila or not cooked at all when Shabbos comes in
assuming the issue is sheiha. The bier halcha says in the begging or רנג that food which is designated for shabbos lunch is not a problem. Although I think he adds at the end that you shouldn't really on this often.
Title: Re: Cholent recipes
Post by: elit on August 22, 2014, 02:18:09 PM
Good one. The main thing is to let the meat and potatoes give the taste.
There are guys putting in as far as wine or celery in there, very nice but not Cholent imo.
Agree completely. I even know a guy who puts eggs in his chulent 😉
Title: Re: Cholent recipes
Post by: @Yehuda on August 22, 2014, 02:40:09 PM
Simplicity is beautiful:
"Cholent" meat
Baked beans
Unpeeled potatoes
Barley
(Onion if we have)
Medium-lenght squirts of ketchup, mustard, bbq sauce
Nice amount of salt, pepper, onion power, garlic powder and paprika
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 03:38:14 PM

Agree completely. I even know a guy who puts eggs in his chulent
yeah I do, but it has no effect on the chulent so not sure why your posting that in a chulent thread. But the eggs get some of the chulent flavor and are great.
Title: Re: Cholent recipes
Post by: itsyehuda on August 22, 2014, 03:41:54 PM
BIG shaila in halacha if the meat is not rueh l'achila by the zeman. Ask your LOR if this is ok.

Either fully cooked, or raw. If it's partially cooked you can throw in one raw thing right before Shabbos.

In this case the whole thing is raw.

We use the actual Crock-Pot brand on the low setting.
Title: Re: Cholent recipes
Post by: Abet rich on August 22, 2014, 03:42:09 PM
Agree completely. I even know a guy who puts eggs in his chulent 😉
Eggs. Hot Dogs. Beer. Soda. These people are nuts. Just keep it simple!!
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 04:23:59 PM

Eggs. Hot Dogs. Beer. Soda. These people are nuts. Just keep it simple!!
As I said, eggs have no effect on the chulent.
Title: Re: Cholent recipes
Post by: aygart on August 22, 2014, 05:07:45 PM
BIG shaila in halacha if the meat is not rueh l'achila by the zeman. Ask your LOR if this is ok.
not if you consider it to be garuf vkatum. Also, if you put it in frozen raw right before shabbos it can pretty safely be chai legamry
Title: Re: Cholent recipes
Post by: aygart on August 22, 2014, 05:10:56 PM
All depends on the pot. Currently, in order for it to come out good we have to put it High from Thur night to Fri morning, low all day Friday and KW for shabbos.
A real mesiras nefesh....
that is certainly mitztamek vera lo
Title: Re: Cholent recipes
Post by: zevi on August 22, 2014, 05:11:45 PM
Secret ingredient of the week: 1Tsp instant coffee.
Stay tuned for the full recipe ;)
Do I hav to wait till next week?
Title: Re: Cholent recipes
Post by: churnbabychurn on August 22, 2014, 06:23:49 PM
not if you consider it to be garuf vkatum. Also, if you put it in frozen raw right before shabbos it can pretty safely be chai legamry
+1
Title: Re: Cholent recipes
Post by: Sport on August 22, 2014, 06:27:40 PM
True I forgot about grufa vkatumah. Which I do anyways just in case I want to do some chazarah action.
Title: Re: Cholent recipes
Post by: itsyehuda on August 22, 2014, 06:40:47 PM
Guinness.
Title: Re: Cholent recipes
Post by: Emkay on August 23, 2014, 03:23:51 PM



(Onion if we have)

Only If you have!!! Its essential!!!

Title: Re: Cholent recipes
Post by: @Yehuda on August 24, 2014, 01:25:27 AM
Only If you have!!! Its essential!!!
I love my cholent with or without. It's gotten so much better since I'm married (and better with each passing week). And it's different each time depending on the ingredients I have, such as onions that week. :)
Title: Re: Cholent recipes
Post by: churnbabychurn on September 23, 2014, 06:47:39 PM
The best and most efficient way to make cholent on yom tov?

(I usually use a crock pot on high to cook and then low overnight).
Title: Re: Cholent recipes
Post by: ilherman on September 23, 2014, 07:10:49 PM
How do you make it low over Yom Tov?
Title: Re: Cholent recipes
Post by: churnbabychurn on September 23, 2014, 07:14:48 PM
How do you make it low over Yom Tov?
I meant that's what I do on a regular week.

 Question is how to make it in the oven etc
Title: Re: Cholent recipes
Post by: Emkay on September 23, 2014, 07:49:45 PM
I meant that's what I do on a regular week.

 Question is how to make it in the oven etc
You can still make it in a crockpot
Title: Re: Cholent recipes
Post by: churnbabychurn on September 23, 2014, 07:54:57 PM
You can still make it in a crockpot
My CP would need to be switched from HI to LOW
Title: Re: Cholent recipes
Post by: Emkay on September 23, 2014, 07:56:08 PM
My CP would need to be switched from HI to LOW
Why not keep it on auto?
Title: Re: Cholent recipes
Post by: churnbabychurn on September 23, 2014, 08:33:43 PM
Why not keep it on auto?
don't have that...

Anyone know how to make a cholent in a 9*13 in the oven?
Title: Re: Cholent recipes
Post by: aygart on September 23, 2014, 09:22:19 PM
Why not keep it on auto?
by the time erev shabbos comes it will have switched.
Title: Re: Cholent recipes
Post by: aygart on September 23, 2014, 09:24:13 PM
The best and most efficient way to make cholent on yom tov?

(I usually use a crock pot on high to cook and then low overnight).
what I've done is to just keep it on low and put it in earlier. Sometimes I put a towel over it to keep in the heat and that makes it almost like high.
Title: Re: Cholent recipes
Post by: churnbabychurn on September 23, 2014, 11:11:25 PM
what I've done is to just keep it on low and put it in earlier. Sometimes I put a towel over it to keep in the heat and that makes it almost like high.
towel on shabbos would be hatmana IMHO
Title: Re: Cholent recipes
Post by: sillypainter on September 23, 2014, 11:12:17 PM
towel on shabbos would be hatmana IMHO

No need to fully cover it, just on top.
Title: Re: Cholent recipes
Post by: aygart on September 23, 2014, 11:23:47 PM
towel on shabbos would be hatmana IMHO
but until shabbos it's fine including keeping it on only the top into shabbos
Title: Re: Cholent recipes
Post by: churnbabychurn on September 24, 2014, 06:19:18 AM

I would think that a deep crock pot with a towel on top would be hatmana, since all sides are covered and it is MH.

A shallow one where the sides are exposed is OK.

Title: Re: Cholent recipes
Post by: aygart on September 24, 2014, 10:47:12 AM
On yom tov it is certainly fine since hatmana on Y"T is mutar.
Even to continue into shabbos should be mutar even with deep ones IIRC,  need to find/remember source.
Title: Re: Cholent recipes
Post by: churnbabychurn on September 24, 2014, 12:36:59 PM
On yom tov it is certainly fine since hatmana on Y"T is mutar.
Even to continue into shabbos should be mutar even with deep ones IIRC,  need to find/remember source.
-1
Trust me, you can't do it on shabbos.


Unless you say that a CP is never hatmana because the sides are not actually touching. But yesh lodun tuva if it applies as a heter when there is a towel on top
Title: Re: Cholent recipes
Post by: aygart on September 27, 2014, 09:17:39 PM
towel on shabbos would be hatmana IMHO
I stand corrected
Title: Re: Cholent recipes
Post by: churnbabychurn on September 27, 2014, 09:43:28 PM
Bottom line, cholent in 225 oven on thursday night, add water friday morning and it was great!
Probably would be fine/better if put in early friday morning also...
Title: Re: Cholent recipes
Post by: aygart on September 27, 2014, 10:39:05 PM
Bottom line, cholent in 225 oven on thursday night, add water friday morning and it was great!
Probably would be fine/better if put in early friday morning also...
Sounds like it wouldbe too well done for me, but then again I put in thyme and rosemary.
Title: Re: Cholent recipes
Post by: churnbabychurn on September 27, 2014, 10:40:18 PM
Sounds like it wouldbe too well done for me, but then again I put in thyme and rosemary.
Yup, Was well done.. Fri morning would'a been better.
Title: Re: Cholent recipes
Post by: peacenlove613 on December 24, 2015, 06:17:36 PM
Hey I need to make a 18qt cholent for a kiddish this shabbos. Anyone have a good recipe for me?
Title: Re: Cholent recipes
Post by: grodnoking on December 24, 2015, 07:48:30 PM
Hey I need to make a 18qt cholent for a kiddish this shabbos. Anyone have a good recipe for me?
Umm...

beans barley potatoes meat onions garlic powder paprika salt pepper

Add however much of all ingredients per taste.

I didn't know there where recipes for chulent.
Title: Re: Cholent recipes
Post by: lowvoltageguy on December 24, 2015, 08:42:13 PM
For heaven's sake don't forget to add "cumin ", the guest will thank you.
Title: Re: Cholent recipes
Post by: wayfe on December 24, 2015, 08:49:49 PM
This is my recipe for I think a 2qt crock pot

2/3 bag of barley, 1/3 bag of mixed chulent beans, 1 potato, 3 bone marrows, 2 pieces browned flanken, 2 saugages sliced, 1 diced onion- fried, 3 frozen garlic cubes, squirt of bbq sauce, splash of wine, salt, pepper, paprika, garlic powder, basil
Title: Re: Cholent recipes
Post by: David Smith on December 24, 2015, 08:50:35 PM
This is my recipe for I think a 2qt crock pot

2/3 bag of barley, 1/3 bag of mixed chulent beans, 1 potato, 3 bone marrows, 2 pieces browned flanken, 2 saugages sliced, 1 diced onion- fried, 3 frozen garlic cubes, squirt of bbq sauce, splash of wine, salt, pepper, paprika, garlic powder, basil
This is the pre diet recipe or diet recipe?