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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?
Why, if you have achieved a rich brown color, would you want to undo that?
Cook it less.
But I agree with RebYidd. Why wouldn’t you want it darker?
You just have to do to your cholent whatever Donald Trump did to his hair, which used to be dark brown.
Reminds 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
Yehudayona, I’m not sure aged cholent is a good idea.
Maybe you can also add a couple tablespoons of Nutritional Yeast. It’s high in B vitamins and adds that golden hue ☺👑🌞🌻
LB, does the nutritional value of yeast survive extended cooking?
RashbiJr, you can add honey. Also you can saute onions (but make sure to stop before they turn black).
This 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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