http://www.theyeshivaworld.com/coffeeroom/ en Thu, 20 Jun 2013 02:21:02 +0000 http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344547 Fri, 13 Jan 2012 03:43:38 +0000 kapusta 344547@http://www.theyeshivaworld.com/coffeeroom/ <p>:)</p> <p><a>*kapusta*</a> </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344543 Fri, 13 Jan 2012 02:35:35 +0000 SaysMe 344543@http://www.theyeshivaworld.com/coffeeroom/ <p>man in the kitchen- u can use any cut of meat. I have used an assortment, including steak tho its less fatty. Often look for the cheapest pkg. We usually use beef bones actually, sometimes with a smaller piece of meat, sometimes even with just bones. Much cheaper too :) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344475 Thu, 12 Jan 2012 22:59:52 +0000 Boro Park Girl 344475@http://www.theyeshivaworld.com/coffeeroom/ <p>thanks kapusta! I didn't think anyone realized i was gone. nice of you to notice. I like to check in every now and then to see whats cooking here. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344459 Thu, 12 Jan 2012 22:34:06 +0000 OneOfMany 344459@http://www.theyeshivaworld.com/coffeeroom/ <p>Hey! We use grape juice, too! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344438 Thu, 12 Jan 2012 21:43:08 +0000 emlf 344438@http://www.theyeshivaworld.com/coffeeroom/ <p>Butternut squash, turnip, beet, sweet potato, parsnip (looks like a cream-colored carrot). No specific recipe, and you have to find what you like, but it's worth a try. I regularly put in light olive oil, potatoes, and carrots in addition to the meat.<br /> Also, try oregano. I use it with the gefilte fish, too. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344386 Thu, 12 Jan 2012 18:58:28 +0000 kapusta 344386@http://www.theyeshivaworld.com/coffeeroom/ <p>Welcome back, BPG</p> <p><a>*kapusta*</a> </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344364 Thu, 12 Jan 2012 17:57:16 +0000 Boro Park Girl 344364@http://www.theyeshivaworld.com/coffeeroom/ <p>My brothers dorm put in grape juice and he added it in once at home and was delicious! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344361 Thu, 12 Jan 2012 17:50:58 +0000 zaidy78 344361@http://www.theyeshivaworld.com/coffeeroom/ <p>Celery Salt is the trick. (Not to much)</p> <p>If you have a hard stomach, try barley only. If your stamach can take more, baked beans is the way to go, all the flavor in one can! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344355 Thu, 12 Jan 2012 17:35:12 +0000 cinderella 344355@http://www.theyeshivaworld.com/coffeeroom/ <p>Cumin cumin cumin cumin and tons of barley. Also garlic, either fresh or the frozen, NOT powder. But cumin makes the cholent. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344342 Thu, 12 Jan 2012 16:39:34 +0000 Toi 344342@http://www.theyeshivaworld.com/coffeeroom/ <p>brown meat in a frying pan with garlic and onion few dashes of soy sauce. then two more cloves of fresh garlic in crockpot. the rest is standard.</p> <p>Baal habooze-do some research- booze actually tastes more flavorful when room temperature and slightly diluted with water. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344242 Thu, 12 Jan 2012 13:27:13 +0000 oomis 344242@http://www.theyeshivaworld.com/coffeeroom/ <p>LIVER - seriously????????????????</p> <p>We put a can of baked beans into it sometimes and our cholent goes like hotcakes. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344225 Thu, 12 Jan 2012 13:03:02 +0000 Yoiske 344225@http://www.theyeshivaworld.com/coffeeroom/ <p>I like to put in half barley and half lentils (brown) to the cholent, i think it really adds to the texture, and the flavor too.<br /> a sweet potato can dissolve, it gives the cholent a pastier feel too<br /> meatwise, lamb is the way to go! you can get breast of lamb for about 4 or 5 bucks a pound, it's a fatty cut, and it's also very bony, so the membranes and stuff dissolve into the cholent while cooking<br /> one very important thing in my opinion: DON'T put in barbucue sauce or ketchup. i too used to a staunch advocate of the dark side, however, i found that, if you can't get enough flavor from the meat itself, than it's not worth adding </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344215 Thu, 12 Jan 2012 12:51:26 +0000 seeallsides 344215@http://www.theyeshivaworld.com/coffeeroom/ <p>Man in the Kitchen-i stopped using flanken and use oil, garlic, hot sauce, a little ketchup and honey, instead.... tastes yum, and the boys keep wondering if this is the cholent of the year winner.... </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344210 Thu, 12 Jan 2012 12:42:05 +0000 BaalHabooze 344210@http://www.theyeshivaworld.com/coffeeroom/ <p>-ketchup and/or bbq sauce<br /> -chili sauce<br /> -honey<br /> -sautéed onions<br /> -3-4 cloves of fresh garlic</p> <p>Chulunt must be eaten with some type of booze for optimal satisfaction. i don't beleive in putting your booze in the chulunt. That's baal tashchis- d'rabbonon at least. Booze is supposed to be drunk, and tastes best when cold, in a mug/glass. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344176 Thu, 12 Jan 2012 11:18:08 +0000 mamashtakah 344176@http://www.theyeshivaworld.com/coffeeroom/ <p>PBA, please tell me:</p> <p>If you serve haggis, do you recite Burns' "Ode to a Haggis" <strong>in addition</strong> to singing zemerot, or <strong>instead of</strong> singing?</p> <p>What kinds of scotch do you serve with the haggis?</p> <p>You forgot the turnips! (neeps and tatties and a dram) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344169 Thu, 12 Jan 2012 10:59:44 +0000 BTGuy 344169@http://www.theyeshivaworld.com/coffeeroom/ <p>OK..why did you post this thread?</p> <p>Its only Thursday, 11am, and I am craving cholent! lol </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344165 Thu, 12 Jan 2012 10:44:24 +0000 BTGuy 344165@http://www.theyeshivaworld.com/coffeeroom/ <p>I think there was an original Little Rascals episode where they made chulent/cholent. They threw in a scrub brush and a shoe, and it actually started talking... True story.</p> <p>Cerealously, it is chulent/cholent time again! </p> <p>: P </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-344128 Thu, 12 Jan 2012 09:05:21 +0000 Man in the kitchen 344128@http://www.theyeshivaworld.com/coffeeroom/ <p>I'd be interested in hearing if anyone has had success using (kashered) beef liver instead of flanken? </p> <p>We are really up against it this month, and liver is very affordable, flanken is not.</p> <p>TIA. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-291808 Sun, 28 Aug 2011 01:30:56 +0000 bein_hasdorim 291808@http://www.theyeshivaworld.com/coffeeroom/ <p>some of my secret ingredients;<br /> half cup beer,<br /> at least a tbsp of tomato paste,<br /> chili powder at least a tsp,<br /> hot sauce, or cayenne powder, be careful,<br /> tons of fried onions,<br /> 2-3 cloves crushed garlic<br /> good flanken (take out bones) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-291551 Fri, 26 Aug 2011 18:08:00 +0000 minyan gal 291551@http://www.theyeshivaworld.com/coffeeroom/ <p>PBA, you forgot to mention that the when serving a haggis dinner, the background music must only be that of a pipe band. If you are particularly flush, you could hire a live band to parade through your home wearing their kilts. BTW, which tartan does your family wear? (or is that too personal a question?) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-291393 Fri, 26 Aug 2011 12:21:10 +0000 popa_bar_abba 291393@http://www.theyeshivaworld.com/coffeeroom/ <p>Some people substitute Haggis for cholent.</p> <p>Recipe:<br /> Ingredients</p> <p> 1 sheep stomach<br /> 1 sheep liver<br /> 1 sheep heart<br /> 1 sheep tongue<br /> 1/2 pound suet, minced<br /> 3 medium onions, minced<br /> 1/2 pound dry oats, toasted<br /> 1 teaspoon kosher salt<br /> 1/2 teaspoon ground black pepper<br /> 1 teaspoon dried ground herbs</p> <p>Directions</p> <p>Rinse the stomach thoroughly and soak overnight in cold salted water.</p> <p>Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.</p> <p>In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.</p> <p>In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.</p> <p>Serve with mashed potatoes, if you serve it at all. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-291240 Fri, 26 Aug 2011 09:06:31 +0000 minyan gal 291240@http://www.theyeshivaworld.com/coffeeroom/ <p>Ashkefardi, you are right, for excellent cholent the formula is:</p> <p>Time = Ta'am </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-291232 Fri, 26 Aug 2011 08:57:07 +0000 mamashtakah 291232@http://www.theyeshivaworld.com/coffeeroom/ <p>Chili powder. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-291200 Fri, 26 Aug 2011 07:44:03 +0000 Toi 291200@http://www.theyeshivaworld.com/coffeeroom/ <p>i just discovered the best cgulent ive ever tasted, and im pretty particular. after the basics add: 4 cloves of fresh garlic( and leave out garlic powder), 2 sauteed onions(and leave out the powder), a bottle of beer (light), and a few squirts of soy sauce. believe me its literally unbelievable. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219574 Sun, 06 Mar 2011 06:27:05 +0000 DRB 219574@http://www.theyeshivaworld.com/coffeeroom/ <p>ketchup and 1 tsp honey </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219561 Sun, 06 Mar 2011 04:22:01 +0000 always here 219561@http://www.theyeshivaworld.com/coffeeroom/ <p>rebbitzen~ then you must've tried quinoa, too, in the past? </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219536 Sun, 06 Mar 2011 02:26:37 +0000 rebbitzen 219536@http://www.theyeshivaworld.com/coffeeroom/ <p>we put rice in instead of barley! (for celiac) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219462 Sat, 05 Mar 2011 23:51:11 +0000 s2021 219462@http://www.theyeshivaworld.com/coffeeroom/ <p>carrots </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219457 Sat, 05 Mar 2011 23:45:31 +0000 always here 219457@http://www.theyeshivaworld.com/coffeeroom/ <p>I made my cholent with basmati rice this week, instead of beans, for a (big) change. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219442 Sat, 05 Mar 2011 23:26:36 +0000 BasYisroel94 219442@http://www.theyeshivaworld.com/coffeeroom/ <p>I once heard that if you are putting beans in the cholent, you should put celery in as well, to counteract the side effects..<br /> Try it.. Can't hurt :) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219363 Sat, 05 Mar 2011 12:43:23 +0000 mamashtakah 219363@http://www.theyeshivaworld.com/coffeeroom/ <p>My mother used to put chili powder in the cholent. It was great with an ice old beer! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219344 Fri, 04 Mar 2011 17:03:51 +0000 commonsense 219344@http://www.theyeshivaworld.com/coffeeroom/ <p>to Ima, i also stopped using flanken because it is too expensive but I found a butcher in BP that really has great prices on it. the Belzer butcher on 43rd off 13th freezes any flanken that doesn't get sold that day, then they sell it for 15% off. they have beautiful packs of flanken that are not so expensive in the first place and are then 15% off. I can usually get a nice pack for less than $10. and no, I am not Belz and have no connection to the store, I only started shopping there because I have a relative for shabbos that only uses Belzer Shechita. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219340 Fri, 04 Mar 2011 16:55:31 +0000 Ofcourse 219340@http://www.theyeshivaworld.com/coffeeroom/ <p>Can someone please offer a complete recipe with weights/measurements of meat, beans, water and other ingredients? </p> <p>Does a crockpot produce a better chulent? Or is a pot just the same, as long as the right ingredients are used? </p> <p>Id like to follow an exact recipe, next week iy"H.</p> <p>TIA. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219338 Fri, 04 Mar 2011 16:50:19 +0000 popa_bar_abba 219338@http://www.theyeshivaworld.com/coffeeroom/ <p>A proper cholent pot is never taken off. You just keep eating out of it and adding ingredients as you eat them. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219295 Fri, 04 Mar 2011 15:27:59 +0000 yogibooboo 219295@http://www.theyeshivaworld.com/coffeeroom/ <p>tell me something, if i start to cook it thurs night, wont it burn by shabbos? or do u keep it low the whole time?<br /> i put it up fri morning and that way its yum already by fri night. Would it be better if I start Thurs night? </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219285 Fri, 04 Mar 2011 14:35:00 +0000 smartcookie 219285@http://www.theyeshivaworld.com/coffeeroom/ <p>I started using A&amp;B Kishke(the gefilte fish brand).<br /> It's the best ane gives my cholent a delicious taste. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219280 Fri, 04 Mar 2011 14:24:32 +0000 AinOhdMilvado 219280@http://www.theyeshivaworld.com/coffeeroom/ <p>As someone mentioned, NOT putting in too much water IS very important.<br /> It's not just that it would make it too liquidy, it dilutes the flavors of all your ingredients.<br /> Just put in enough to completely cover all the ingredients in the pot.<br /> IF, just before Shabbos, it looks like it's almost cooked out, and is going to be too dry, add a LITTLE water from your kumkum. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219250 Fri, 04 Mar 2011 13:21:26 +0000 wellmeaning busybody 219250@http://www.theyeshivaworld.com/coffeeroom/ <p>I am disappointed!!<br /> the "fardi" caught my eye and I expected to see some recipes for חמים</p> <p>I once met a Temani who grew up in Yerushkaim in the days when everyone kept their Cholent &amp; Hamim in the baker's oven. He said that the symphony of the smells is still in his nostrils. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219241 Fri, 04 Mar 2011 12:51:50 +0000 real-brisker 219241@http://www.theyeshivaworld.com/coffeeroom/ <p>ashkefardi - I will add to your post, that it is also very important to have the right consistentcy, the right aount of water is the key! Not too much barley, not too much beans... </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219238 Fri, 04 Mar 2011 12:46:17 +0000 Imaofthree 219238@http://www.theyeshivaworld.com/coffeeroom/ <p>Ashkefardi, I agree with you about letting it cook a long time. I put the choulent up to cook thursday night, my family likes it that way. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219236 Fri, 04 Mar 2011 12:42:27 +0000 Imaofthree 219236@http://www.theyeshivaworld.com/coffeeroom/ <p>one eight ounce can of tomato sauce, lots of fresh minced garlic, and some osem chicken soup powder.<br /> flanken too...just so darn expensive :( </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219235 Fri, 04 Mar 2011 12:41:57 +0000 AinOhdMilvado 219235@http://www.theyeshivaworld.com/coffeeroom/ <p>Mentioned this in a previous thread on the subject...</p> <p>Yes, you do need a somewhat "not-lean" aka fatty meat.</p> <p>BUT, if you would prefer NOT to totally close your arteries and need by-pass surgery by the time you are forty, do NOT use meat "with loads of fat on it". Use just a slightly fatty meat and compensate for the lack of meat fat by adding olive oil (1/4-1/2 cup).<br /> It may not be a completely PERFECT substitute, but it is a very good substitute, AND you'll live to enjoy it a LOT longer!!! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219234 Fri, 04 Mar 2011 12:41:14 +0000 Ashkefardi 219234@http://www.theyeshivaworld.com/coffeeroom/ <p>All of these posts are true - they all add nice/different flavors to the chulent.... but there is ONE key ingredient--and perhaps the most important--that most people seem to miss... TIME</p> <p>You need to let it sit for at least 24 hours...you need that deep brown color...its all about TIME</p> <p>No matter what you put in... fat, beer, mustard.... you gotta cook that badboy for a nice amount of time to really get the max out of all those flavors </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219232 Fri, 04 Mar 2011 12:31:45 +0000 agent 219232@http://www.theyeshivaworld.com/coffeeroom/ <p>My Husband puts mustard poweder into the Chulent and it really adds a lot! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219220 Fri, 04 Mar 2011 12:03:17 +0000 real-brisker 219220@http://www.theyeshivaworld.com/coffeeroom/ <p>This is like the umteenth thread about cholent! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219215 Fri, 04 Mar 2011 11:56:50 +0000 Be Happy 219215@http://www.theyeshivaworld.com/coffeeroom/ <p>I add cola and tomato paste. </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219209 Fri, 04 Mar 2011 11:49:42 +0000 DaasYochid 219209@http://www.theyeshivaworld.com/coffeeroom/ <p><em>Flanken, with loads of fat on them</em></p> <p>I totally disagree. If you would force me to eat such a cholent, I would be very upset at you for completely ruining my oneg Shabbos, and I don't know if I would be able to ever speak to you again.<br /> I mean, come on! <em>Flanken, with loads of fat on them</em>??<br /> For cholent to be worthy of the Shabbos table, it needs to have <em>Flanken, with loads <strong>and loads</strong> of fat on them</em>!!! </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219200 Fri, 04 Mar 2011 11:33:35 +0000 YW Moderator-80 219200@http://www.theyeshivaworld.com/coffeeroom/ <p>bpt i agree </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219195 Fri, 04 Mar 2011 11:15:55 +0000 bpt 219195@http://www.theyeshivaworld.com/coffeeroom/ <p>The two things I see as being crucial to a stellar cholent is:</p> <p>Flanken, with loads of fat on them<br /> Kishka (the store bought kind)</p> <p>All the other things (onions, fried or not, coke, beer, ect) are up to your personal preference.</p> <p>But the fat content of the flanken / kishka is what wins the prize (dieters get a free pass on Shabbos) </p> http://www.theyeshivaworld.com/coffeeroom/topic/chulent-making-tips-and-secret-ingredients#post-219132 Fri, 04 Mar 2011 07:58:39 +0000 chabad770 219132@http://www.theyeshivaworld.com/coffeeroom/ <p>I've heard of many different ways of 'beefing up' (no pun intended) the chulent so it can taste super good. I'm not sure which are myths, or which really enhance the flavor and quality. For example frying the onions seperately prior to adding them. Or adding beer/cherry coke/....to the chulent. I'm sure there are many more, and I would like to hear them all, and to which ones are more proven effective. </p>