Author Topic: Cholent recipes  (Read 10135 times)

Offline etech0

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Re: Cholent recipes
« Reply #15 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!
Workflowy. You won't know what you're missing until you try it.

Offline Sport

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Re: Cholent recipes
« Reply #16 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)

Offline etech0

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Re: Cholent recipes
« Reply #17 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
Workflowy. You won't know what you're missing until you try it.

Offline Sport

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Re: Cholent recipes
« Reply #18 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.

Offline Sport

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Re: Cholent recipes
« Reply #19 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.

Offline sillypainter

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Re: Cholent recipes
« Reply #20 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.

Offline Sport

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Re: Cholent recipes
« Reply #21 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.

Offline Mordyk

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Re: Cholent recipes
« Reply #22 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

Offline MoGro17

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Re: Cholent recipes
« Reply #23 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.

Offline Sport

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Re: Cholent recipes
« Reply #24 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.

Offline MoGro17

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Re: Cholent recipes
« Reply #25 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.

Online lunatic

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Re: Cholent recipes
« Reply #26 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

Offline Baruch

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Re: Cholent recipes
« Reply #27 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.

Offline Sport

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Re: Cholent recipes
« Reply #28 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.

Offline jack12

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Re: Cholent recipes
« Reply #29 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/