Author Topic: Cholent recipes  (Read 10630 times)

Offline Got a clue

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Re: Cholent recipes
« Reply #45 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

Offline Emkay

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Re: Cholent recipes
« Reply #46 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

Offline Sport

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Re: Cholent recipes
« Reply #47 on: August 22, 2014, 09:27:32 AM »
& you can say you have a secret ingredient :)

Offline Mordyk

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Re: Cholent recipes
« Reply #48 on: August 22, 2014, 10:09:22 AM »
That Does wonders for the color but diddlysquat for taste
+1    sounds  ???

Offline aygart

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Re: Cholent recipes
« Reply #49 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
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Offline moish

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Re: Cholent recipes
« Reply #50 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

Offline itsyehuda

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Re: Cholent recipes
« Reply #51 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.
I remember when a coke was a nickel, and you could buy VRs in OD.

Offline aygart

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Re: Cholent recipes
« Reply #52 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
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Offline Sport

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Re: Cholent recipes
« Reply #53 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

Offline elit

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Re: Cholent recipes
« Reply #54 on: August 22, 2014, 12:30:56 PM »
I used Montreal steak seasoning as the only spice besides salt. IMHO it comes out great

Offline churnbabychurn

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Re: Cholent recipes
« Reply #55 on: August 22, 2014, 01:03:01 PM »
i dont think you can legally call it chulent once you add thyme and rosemary
lol

Offline churnbabychurn

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Re: Cholent recipes
« Reply #56 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....

Offline sillypainter

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Re: Cholent recipes
« Reply #57 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.

Offline Sport

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Re: Cholent recipes
« Reply #58 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.

Offline Dr Moose

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Re: Cholent recipes
« Reply #59 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
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