chulent making tips and secret ingredients

Home Coffeeroom Shabbos! chulent making tips and secret ingredients

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  • #595488

    chabad770
    Member

    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.

  • #842967

    bpt
    Participant

    The two things I see as being crucial to a stellar cholent is:

    Flanken, with loads of fat on them

    Kishka (the store bought kind)

    All the other things (onions, fried or not, coke, beer, ect) are up to your personal preference.

    But the fat content of the flanken / kishka is what wins the prize (dieters get a free pass on Shabbos)

  • #842968

    bpt i agree

  • #842969

    DaasYochid
    Participant

    Flanken, with loads of fat on them

    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.

    I mean, come on! Flanken, with loads of fat on them??

    For cholent to be worthy of the Shabbos table, it needs to have Flanken, with loads and loads of fat on them!!!

  • #842970

    Be Happy
    Member

    I add cola and tomato paste.

  • #842971

    real-brisker
    Member

    This is like the umteenth thread about cholent!

  • #842972

    agent
    Participant

    My Husband puts mustard poweder into the Chulent and it really adds a lot!

  • #842973

    Ashkefardi
    Participant

    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

    You need to let it sit for at least 24 hours…you need that deep brown color…its all about TIME

    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

  • #842974

    AinOhdMilvado
    Participant

    Mentioned this in a previous thread on the subject…

    Yes, you do need a somewhat “not-lean” aka fatty meat.

    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).

    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!!!

  • #842975

    Imaofthree
    Member

    one eight ounce can of tomato sauce, lots of fresh minced garlic, and some osem chicken soup powder.

    flanken too…just so darn expensive 🙁

  • #842976

    Imaofthree
    Member

    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.

  • #842977

    real-brisker
    Member

    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…

  • #842978

    me too
    Member

    I am disappointed!!

    the “fardi” caught my eye and I expected to see some recipes for ????

    I once met a Temani who grew up in Yerushkaim in the days when everyone kept their Cholent & Hamim in the baker’s oven. He said that the symphony of the smells is still in his nostrils.

  • #842979

    AinOhdMilvado
    Participant

    As someone mentioned, NOT putting in too much water IS very important.

    It’s not just that it would make it too liquidy, it dilutes the flavors of all your ingredients.

    Just put in enough to completely cover all the ingredients in the pot.

    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.

  • #842980

    smartcookie
    Member

    I started using A&B Kishke(the gefilte fish brand).

    It’s the best ane gives my cholent a delicious taste.

  • #842981

    yogibooboo
    Member

    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?

    i put it up fri morning and that way its yum already by fri night. Would it be better if I start Thurs night?

  • #842982

    popa_bar_abba
    Participant

    A proper cholent pot is never taken off. You just keep eating out of it and adding ingredients as you eat them.

  • #842983

    Ofcourse
    Member

    Can someone please offer a complete recipe with weights/measurements of meat, beans, water and other ingredients?

    Does a crockpot produce a better chulent? Or is a pot just the same, as long as the right ingredients are used?

    Id like to follow an exact recipe, next week iy”H.

    TIA.

  • #842984

    commonsense
    Member

    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.

  • #842985

    mamashtakah
    Member

    My mother used to put chili powder in the cholent. It was great with an ice old beer!

  • #842986

    BasYisroel94
    Participant

    I once heard that if you are putting beans in the cholent, you should put celery in as well, to counteract the side effects..

    Try it.. Can’t hurt 🙂

  • #842987

    always here
    Participant

    I made my cholent with basmati rice this week, instead of beans, for a (big) change.

  • #842988

    s2021
    Member

    carrots

  • #842989

    rebbitzen
    Member

    we put rice in instead of barley! (for celiac)

  • #842990

    always here
    Participant

    rebbitzen~ then you must’ve tried quinoa, too, in the past?

  • #842991

    DRB
    Member

    ketchup and 1 tsp honey

  • #842992

    Toi
    Member

    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.

  • #842993

    mamashtakah
    Member

    Chili powder.

  • #842994

    minyan gal
    Member

    Ashkefardi, you are right, for excellent cholent the formula is:

    Time = Ta’am

  • #842996

    popa_bar_abba
    Participant

    Some people substitute Haggis for cholent.

    Recipe:

    Ingredients

    1 sheep stomach

    1 sheep liver

    1 sheep heart

    1 sheep tongue

    1/2 pound suet, minced

    3 medium onions, minced

    1/2 pound dry oats, toasted

    1 teaspoon kosher salt

    1/2 teaspoon ground black pepper

    1 teaspoon dried ground herbs

    Directions

    Rinse the stomach thoroughly and soak overnight in cold salted water.

    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.

    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.

    In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

    Serve with mashed potatoes, if you serve it at all.

  • #842997

    minyan gal
    Member

    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?)

  • #842998

    bein_hasdorim
    Participant

    some of my secret ingredients;

    half cup beer,

    at least a tbsp of tomato paste,

    chili powder at least a tsp,

    hot sauce, or cayenne powder, be careful,

    tons of fried onions,

    2-3 cloves crushed garlic

    good flanken (take out bones)

  • #842999

    I’d be interested in hearing if anyone has had success using (kashered) beef liver instead of flanken?

    We are really up against it this month, and liver is very affordable, flanken is not.

    TIA.

  • #843000

    BTGuy
    Participant

    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.

    Cerealously, it is chulent/cholent time again!

    : P

  • #843001

    BTGuy
    Participant

    OK..why did you post this thread?

    Its only Thursday, 11am, and I am craving cholent! lol

  • #843002

    mamashtakah
    Member

    PBA, please tell me:

    If you serve haggis, do you recite Burns’ “Ode to a Haggis” in addition to singing zemerot, or instead of singing?

    What kinds of scotch do you serve with the haggis?

    You forgot the turnips! (neeps and tatties and a dram)

  • #843003

    BaalHabooze
    Participant

    -ketchup and/or bbq sauce

    -chili sauce

    -honey

    -3-4 cloves of fresh garlic

    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.

  • #843004

    seeallsides
    Member

    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….

  • #843005

    Yoiske
    Member

    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.

    a sweet potato can dissolve, it gives the cholent a pastier feel too

    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

    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

  • #843006

    oomis
    Member

    LIVER – seriously????????????????

    We put a can of baked beans into it sometimes and our cholent goes like hotcakes.

  • #843007

    Toi
    Member

    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.

    Baal habooze-do some research- booze actually tastes more flavorful when room temperature and slightly diluted with water.

  • #843008

    cinderella
    Member

    Cumin cumin cumin cumin and tons of barley. Also garlic, either fresh or the frozen, NOT powder. But cumin makes the cholent.

  • #843009

    zaidy78
    Member

    Celery Salt is the trick. (Not to much)

    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!

  • #843010

    My brothers dorm put in grape juice and he added it in once at home and was delicious!

  • #843011

    kapusta
    Participant

    Welcome back, BPG

    *kapusta*

  • #843012

    emlf
    Member

    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.

    Also, try oregano. I use it with the gefilte fish, too.

  • #843013

    OneOfMany
    Member

    Hey! We use grape juice, too!

  • #843014

    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.

  • #843015

    SaysMe
    Member

    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 🙂

  • #843016

    kapusta
    Participant

    🙂

    *kapusta*

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