Torah613Torah: As mentioned by golfer, soaking with a cleaner – any cleaner, or could even be soap – overnight, should do the trick. Then scrub with steel wool. I hate cleaning pots and if i could avoid cleaning a cholent pot, i will. That’s why i used an oven bag in my crock pot. My husband likes it better without the bag and i told him that if i made it without the bag, then it would be really nice if he could scrub the pot. He actually scrubs most of the pots soaking in my sink without me even asking…he does do a better job than me.
Mewho: That is so interesting! Can you tell me how you do that? Do you keep a pan of water in teh oven too? Do you cook it uncovered? How much water do you put in? Does it get dry/lumpier than cooking on the stovetop or crockpot? Do you leave it in the oven a whole shabbos, or transfer it?
oomis: where can i get a simmer ring? I put up my cholent on Friday morning so it is completely cooked by 2 or 3 in the afternoon. Would that affect the texture/taste the way you make it?
golfer: it would be great if all seminaries had a real home economics class – like teaching the girls to sew buttons, a hem, how to cuff pants correctly, etc.. how to cook/bake or tips on cooking/baking, tips on house cleaning, tips on child rearing… I always wondered why so many seminaries put the emphasis on learning and delving into sefarim when there should be an equal emphasis (if not stronger emphasis) on being a wife and mother. (I guess this is the reason popa_bar_abba had issues with “veibishe toirah”!!)