Share Cholent Recipes?
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- This topic has 148 replies, 59 voices, and was last updated 8 years, 7 months ago by ari-free.
February 1, 2009 8:26 am at 8:26 am #1038169
ames: ya gettin a lot of work done in the cr????February 1, 2009 8:34 am at 8:34 am #1038170
ames: thanx!!! i’m actually heading up any second!!!February 19, 2009 7:21 am at 7:21 am #1038171
ames: i love salty foods!!! i’m so joining your hubby’s party!!!February 19, 2009 12:01 pm at 12:01 pm #1038172EttieMember
ames- I imagine it’s too late to save this chulent but I would either add some sugar or add more potatoes which soak up salt.February 19, 2009 2:15 pm at 2:15 pm #1038173anon for thisParticipant
I’ve read (maybe even here?) about putting a piece of potato or bread in a too-salty soup to absorb excess salt. I’m not sure how well that would work with a cholent though.February 19, 2009 2:36 pm at 2:36 pm #1038174anonowriterParticipant
ames – add more potatoes. add a sweet bbq sauce or ketchup (cheaper ketchup is sweeter)February 19, 2009 2:37 pm at 2:37 pm #1038175kiruvwifeMember
ames-more potatoes. they tend to soak up salt-I do that sometimes to save a way too salty soup-don’t know if it’ll help with a cholent though but it’s worth a try. (and maybe add a little sugar).February 19, 2009 4:00 pm at 4:00 pm #1038176SJSinNYCMember
Ames, I think if you add potatoes it can soak up the salt!February 19, 2009 4:18 pm at 4:18 pm #1038177KeepinEntertainedMember
ames, add potatoes. potatoes absorb salt so hopefully this will help.February 19, 2009 4:28 pm at 4:28 pm #1038178
potatoes, potatoes, potatoes. SJS is right. Anything that is too salty, like soup, can be rectified with the addition of plain white potatoes. I wonder if minute rice would have the same effect.February 20, 2009 3:12 am at 3:12 am #1038179qwertyuiopMember
ames: let us know if it worked.$February 20, 2009 5:49 am at 5:49 am #1038180qwertyuiopMember
ames: that’s great.$June 23, 2009 3:15 am at 3:15 am #1038181
Ah! Here’s one!June 23, 2009 2:41 pm at 2:41 pm #1038182
Ah! Here’s one!
HUH??????June 23, 2009 3:11 pm at 3:11 pm #1038183mepalMember
oomis, never mind. Last night they were all searching for this thread. That was shaatra exclamation when she finally found it!June 23, 2009 7:31 pm at 7:31 pm #1038184
Yup mepal thanks for clarifyingJune 23, 2009 7:33 pm at 7:33 pm #1038185mepalMember
Anytime, dear 🙂June 23, 2009 9:23 pm at 9:23 pm #1038186
Thanx bubbyJune 23, 2009 9:30 pm at 9:30 pm #1038187
😉November 10, 2009 9:01 am at 9:01 am #1038188williMember
hi, just a tip to prevent digestive pain after the chulent: soak the beans in water overnight before cooking. this removes the gas from the beans.June 20, 2010 6:32 pm at 6:32 pm #1038189
Anyone have a GPPD, SIMPLE recipe for cholent without BEANS!!!?
Just basically meat potatoes barley and spices.
PLEASE!!! I really need one!June 20, 2010 6:52 pm at 6:52 pm #1038190moishyParticipant
GUYS, PUT A CAN OF COKE IN THE CHULENT! IT COMES OUT YYUUMM!!!!!!June 20, 2010 6:57 pm at 6:57 pm #1038191
moishy, I masked for a “SIMPLE recipe”!
Also, I meant GOOD not GPPD.June 20, 2010 7:02 pm at 7:02 pm #1038192moishyParticipant
DA- TRY MY IDEA!! IT’S YUM!June 20, 2010 7:07 pm at 7:07 pm #1038193
But I need a RECIPE! I can’t just throw a can of Coke into a pot together with some meat, potatoes and barley. Or can I?
And moishy, turn CAPS off.June 21, 2010 3:44 pm at 3:44 pm #1038194tomim tihyeMember
d a- meat, potatoes, barley, brown rice, salt & pepper, onion powder, garlic powder, paprika. If you don’t use much meat, saute an onion or two before adding all ingredients. This cholent is rated A+ by my husband, kids, and a hundred others.
I used to make a jazzed up cholent with all kinds of spices, sauces, etc., but once we were at a relative, and my husband said her cholent is the best. I was shocked when she listed only these simple ingredients!June 21, 2010 7:02 pm at 7:02 pm #1038195the.nurseMember
We don’t use any beans in our chulent. We start it up Thurs night, so that when Shabbos comes around, its really well done and yummy.
We start off w/ one jar of marinara sauce, then fill the jar w/ water and put that in too. Then we add potatoes, meat and barley, and set the crockpot on auto (every crockpot works differently, so don’t know how yours would work). On Fri mid-morn/afternoon, we spice the chulent and depending on whether it looks a little dry or not, we add a can of tomato sauce and then fill the can with water.
It’s sooooo delicious. Everyone loves our chulent!June 22, 2010 1:05 am at 1:05 am #1038196
People, thank you so much. This Shabbos I don’t need a recipe but IY”H, the week after, we will try one.and let you know how it went!June 25, 2010 1:56 am at 1:56 am #1038197
tomim tihye, when do you put your cholent up and how high do you put the crock-pot?December 24, 2010 3:33 pm at 3:33 pm #1038198
Not sure what the Deli 52 (in BP) tastes like now, but does anyone recall the old Guttman’s (same location) chulent? It had a sweet and uniquely yummy taste. Despite putting lots of honey into my chulent, it’s never as sweet as the sweet chulents I taste. My ingredients are typical chulent ingredients- I put in beans, barley, meat, potatoes, ketshup, honey, paprika, garlic.December 25, 2010 11:12 pm at 11:12 pm #1038199Derech HaMelechMember
Jews do not practice necromancy and this thread has been dead for quite some time.December 26, 2010 12:12 am at 12:12 am #1038200
Derech HaMelech, maybe the thread is idle, but the custom of eating Chulent is very much alive about 52 weeks a year in many parts of the globe.December 26, 2010 12:14 am at 12:14 am #1038201popa_bar_abbaParticipant
Jews do not practice necromancy and this thread has been dead for quite some time.
Cholent never dies. It keeps coming back every few hours.December 26, 2010 9:41 am at 9:41 am #1038202labubbyMember
no ketchup or bbq suace it ruins the chulent stick with onion , potato , beans, barley , flanken -boneless is great , and spices are onion powder , garlic, montreal steak seasoning , mrs dash, paprika,pepper,salt .if u want put a kishke and if there is room stick a kugel in foil in the pot , its amazing overnight kugel ,anyone have any good yupsuk reuipeDecember 26, 2010 2:40 pm at 2:40 pm #1038203Derech HaMelechMember
Well we (and I use the term ‘we’ lightly since we know it is a mitzvah for the man to make the chulent) use potatoes, beans, barley, meat (whatever we can find in E”Y not much with our hechsher) paprika, onion powder, garlic powder, salt, black pepper, ketchup:bbq sauce 1:3, and dark brown sugar.December 27, 2010 3:57 am at 3:57 am #1038204☕️coffee addictParticipant
I use meat, barley, beans, baby onions, garlic cloves, salt, pepper, bbq sauce, complete seasoning.December 28, 2010 12:23 am at 12:23 am #1038205twistedParticipant
vege-cholent: Made in a 1,2, or 3 quart pot cause thats where we are family size wise. One or two large carrots and one or two large onions run to a gritty mush in the food processor with just enough oil to make it swirl some. This forms the connective slime, the backbone of the cholent. A wide mix of beans, white kidney, small asian, big lima, humus, split peas, barley or wheat, painted beans, ( in EY ful mitzri is a brown bean that fattens up nicely) broad beans ( like a green lima with a black stripe. The variety of beans gives a greater protein mix. Enough beans to cover the bottom of pot finger tip deep. Soak over nite, the expanded beans should fill the pot 3/4. Cubed potatoes, and some lentils red or green also melt away and contribute slime. Spice with coarse black pepper fenugreek (hilbe) and coriander seed, bay leaf and ketzach ( called black cumin in the west) If you can, grind the spices fresh. Cooked from mid morning Friday, it is a delicious main for seudah rishona when the spice is at its peak, or set in the afternoon for shabbat morning. Check for water level just before shabbat, we do this on a plata.December 29, 2010 2:45 am at 2:45 am #1038206yolkMember
NOW THIS IS REALLY THE BEST RECIPE!!!!! all you need is garlic powder, garlic salt, water, black pepper, 4 potatos and 2 bags barley, 2 pckges. flanken, 2 pckges. bones, salt and adobo and ketchup and than ya got the best cholent on the block!!!!
i do it layer by layer- and on thursday night because cholent taste the best on friday night
first 1 bag beans and than spice and ketchup
and than do 1 pckge meat and bones and spice and ketchup again
and then 2 cut up potatos and spice and ketchup again!!!! add lots up water when doing each layer
and do this whole process another time- ex do beans,meat and bones, potatos and than beans, meat and bones, potatos
and do 6 quarts because everyone is going to want doubles and triples 🙂August 12, 2011 9:12 pm at 9:12 pm #1038207
For those people whose system is sensitive try not to use the chulent mix, but buy sepperately the small baby lima beans, the smaller white beans,barley, cranberry beans, avoid kidney beans those are very heavy to digest,…..You will feel alot better after Shabbos. Zim Gezint
An article in this weeks Mishpacha agrees.August 15, 2013 9:40 pm at 9:40 pm #1038208SpunkMember
potatoes, onion, barley, cumin, salt, molasses, nutmeg, chickpeas, whole hard boiled eggs,and veg. kishke.
if you can’t manage with a parve cholent, add some chicken.August 18, 2013 6:35 pm at 6:35 pm #1038209
real kishke and beer.August 18, 2013 9:27 pm at 9:27 pm #1038210Yayin Yashan B’Kli ChadashParticipant
Beer is for geshmaksters. It sounds fest but does nothing. Take my word, the beer is a lot better drunk ice cold with the chulent (make that 2 or 3 or 6 ;).
If you soak the beans in hot water and some baking soda for an hour it relieves some of the side effects.
Sautae only half the onions, it comes out good.
If you have access to an oven, pour garlick powder & bbq sauce sauce over the bones and broil for 3 min. before you put it in.
To D A: either open up a pesach cookbook, or stick with hot pastrami.
Don’t forget the l’chaim, its half the experience!August 19, 2013 5:50 pm at 5:50 pm #1038211
yayin- shtussim. it does make a difference. i stopped sauteeing any of the onions. and i make sure to have a few cold ones at the same time, al tidag.August 19, 2013 5:55 pm at 5:55 pm #1038212
yayin- shtussim. it does make a difference. i stopped sauteeing any of the onions. and i make sure to have a few cold ones at the same time, al tidag.August 19, 2013 6:30 pm at 6:30 pm #1038213BoruchSchwartzParticipant
@ Toi- I am a fast walkerAugust 19, 2013 7:16 pm at 7:16 pm #1038214
can you be in EY by shabbos?October 27, 2014 8:51 am at 8:51 am #1038216ari-freeParticipant
Most good cholent recipes use some combination of ketchup and honey. Or bbq sauce/maple syrup.
Well, I just came up with a crazy idea for super spicy zesty asian cholent! Instead of potatoes, use daikon radish cut into chunks. Put in your usual cholent ingredients such as barley, onions, meat, etc. Now add hoisin sauce and sweet thai chili sauce! Some sriracha too.October 27, 2014 7:03 pm at 7:03 pm #1038217
You mentioned asian and I wonder if toasted sesame oil would be good in cholent.October 29, 2014 3:26 am at 3:26 am #1038218ari-freeParticipant
I think it would be better for a teriyaki sauce cholent with potatoes and sweet potatoes. The other cholent is probably too strong for any sesame taste to come through.
When I make teriyaki sauce, it already has sesame oil.
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