- This topic has 13 replies, 12 voices, and was last updated 1 year, 6 months ago by .
-
Posts
-
I am making cholent for a large crowd, maybe 50 people. Have a huge crockpot. Any tips for the recipe?
add a tablespoon of coffee for a nice brown color and make sure to cook for more than 24 hours!
Five times the same ingredients you’d use if making for a crowd of 10.
Troller take out makes the best
Perhaps only 4X the usual recipe for 10 since in a crowd of 50 you are likely to have several vegetarians and a few who simply don’t like chulent.
You might want to include a few whole eggs in the chulent, some people like that.
To reduce excess gas: pre-soak the beans in water for 24 hours, then drain-out the water, then add new water, and then pre-soak the beans in water for another 24 hours.
I did this, and it removed the excess gas from the beans.
Is that is not possible, then use fewer beans.
Square Root: There is new technology available for methane capture and utilization via combustion.
Let us know how your cholunt turned out.
Making cholent for a large crowd can be quite a task, but with the right approach, it can be a delicious and satisfying dish. Here are some tips for preparing cholent in a huge crockpot for around 50 people:
Plan the quantities: Scaling up the recipe is crucial. Make sure you have enough ingredients to accommodate the larger crowd. The following quantities can serve as a guideline, but feel free to adjust based on personal preferences:
6-8 pounds (2.7-3.6 kg) of beef or beef stew meat, cut into chunks
4-5 pounds (1.8-2.3 kg) of potatoes, peeled and quartered
3-4 cups (720-960 ml) of dry beans (such as kidney beans or navy beans), soaked overnight
2 large onions, chopped
4-5 cloves of garlic, minced
2 tablespoons of paprika
Salt and pepper to taste
Water or broth to cover all the ingredients
Layer the ingredients: Begin by layering the ingredients in the crockpot. Start with the soaked and drained beans at the bottom, followed by the meat chunks, potatoes, onions, and garlic. Sprinkle the paprika, salt, and pepper between the layers. Repeat the layering process until all the ingredients are used.Add liquid: Pour enough water or broth into the crockpot to cover all the ingredients. The exact amount will vary depending on the size of your crockpot, but aim for about 2-3 inches (5-7.5 cm) above the ingredients. Remember that the beans will absorb some of the liquid as they cook, so you may need to add more water if necessary.
Cook on low heat: Set your crockpot to low heat and allow the cholent to cook slowly for approximately 12-14 hours. Cooking on low heat for a long time helps to develop the flavors and tenderize the meat.
Stir occasionally: If possible, stir the cholent occasionally throughout the cooking process to ensure even cooking and prevent sticking or burning on the bottom.
Adjust seasoning: Towards the end of the cooking time, taste the cholent and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your taste preferences.
Remember to plan ahead and give yourself plenty of time for preparation and cooking. Cholent is a dish that benefits from slow cooking and is often even better when reheated. Enjoy your delicious cholent with your large crowd!Reb ChatGPT, I like your nehalech, but I’d addd many more potatoes to go with your mehalech.
the secret to geshmake cholent is bbq sauce and ketchup
Drr
That’s so yeshiva bachur
Refined palates have moved beyond sauceRefined palates, ketchup and chulent…..oxymorons??
Add a spoonful of your personal touch and warmth with a taste of the YWN coffee room inside it and they will always come back for more
- You must be logged in to reply to this topic.