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.
chulent making tips and secret ingredients(50 posts)
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)
bpt i agree
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!!!
I add cola and tomato paste.
This is like the umteenth thread about cholent!
My Husband puts mustard poweder into the Chulent and it really adds a lot!
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
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!!!
one eight ounce can of tomato sauce, lots of fresh minced garlic, and some osem chicken soup powder.
flanken too...just so darn expensive :(
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.
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...
I am disappointed!!
the "fardi" caught my eye and I expected to see some recipes for חמים
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.
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.
I started using A&B Kishke(the gefilte fish brand).
It's the best ane gives my cholent a delicious taste.
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?
A proper cholent pot is never taken off. You just keep eating out of it and adding ingredients as you eat them.
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.
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.
My mother used to put chili powder in the cholent. It was great with an ice old beer!
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 :)
I made my cholent with basmati rice this week, instead of beans, for a (big) change.
we put rice in instead of barley! (for celiac)
rebbitzen~ then you must've tried quinoa, too, in the past?
ketchup and 1 tsp honey
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.
Ashkefardi, you are right, for excellent cholent the formula is:
Time = Ta'am
Some people substitute Haggis for cholent.
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
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.
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?)
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)
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.
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!
OK..why did you post this thread?
Its only Thursday, 11am, and I am craving cholent! lol
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)
-ketchup and/or bbq sauce
-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.
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....
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
LIVER - seriously????????????????
We put a can of baked beans into it sometimes and our cholent goes like hotcakes.
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.
Cumin cumin cumin cumin and tons of barley. Also garlic, either fresh or the frozen, NOT powder. But cumin makes the cholent.
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!
My brothers dorm put in grape juice and he added it in once at home and was delicious!
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.
Hey! We use grape juice, too!
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.
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 :)
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