Cholent Color
- This topic has 9 replies, 7 voices, and was last updated 5 years, 11 months ago by Meno.
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June 16, 2017 9:42 am at 9:42 am #1298041RashbiJrParticipant
How do you get Cholent to not be dark (brown – I’m not talking about burnt). I’ve seen sholents that are golden in color. How do I achieve that?
June 16, 2017 11:14 am at 11:14 am #1298108👑RebYidd23ParticipantWhy, if you have achieved a rich brown color, would you want to undo that?
June 16, 2017 11:33 am at 11:33 am #1298129MenoParticipantCook it less.
But I agree with RebYidd. Why wouldn’t you want it darker?
June 16, 2017 1:04 pm at 1:04 pm #1298148yehudayonaParticipantYou just have to do to your cholent whatever Donald Trump did to his hair, which used to be dark brown.
June 16, 2017 1:04 pm at 1:04 pm #1298146lesschumrasParticipantReminds me of a true story. My sister in law’s MIL cooked eggs in the shell in her chulent. One day she asked her MIL how she got the shells to come out brown. She answered that she bought brown eggs
June 16, 2017 2:28 pm at 2:28 pm #1298188👑RebYidd23ParticipantYehudayona, I’m not sure aged cholent is a good idea.
June 18, 2017 12:46 am at 12:46 am #1298321LightbriteParticipantMaybe you can also add a couple tablespoons of Nutritional Yeast. It’s high in B vitamins and adds that golden hue ☺👑🌞🌻
June 19, 2017 12:44 am at 12:44 am #1298676yehudayonaParticipantLB, does the nutritional value of yeast survive extended cooking?
June 19, 2017 6:29 am at 6:29 am #1298683PinchasParticipantRashbiJr, you can add honey. Also you can saute onions (but make sure to stop before they turn black).
June 19, 2017 9:24 am at 9:24 am #1298744MenoParticipantThis is why we have a chulent crisis.
People care more about the color of their chulent than the taste and consistency.
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