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ames: ya gettin a lot of work done in the cr????
ames: thanx!!! i’m actually heading up any second!!!
ames: i love salty foods!!! i’m so joining your hubby’s party!!!
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.
ames,
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.
ames – add more potatoes. add a sweet bbq sauce or ketchup (cheaper ketchup is sweeter)
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).
Ames, I think if you add potatoes it can soak up the salt!
ames, add potatoes. potatoes absorb salt so hopefully this will help.
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.
ames: let us know if it worked.$
ames: that’s great.$
Ah! Here’s one!
Member
Ah! Here’s one!
HUH??????
oomis, never mind. Last night they were all searching for this thread. That was shaatra exclamation when she finally found it!
Yup mepal thanks for clarifying
Anytime, dear 🙂
Thanx bubby
😉
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.
Anyone have a GPPD, SIMPLE recipe for cholent without BEANS!!!?
Just basically meat potatoes barley and spices.
PLEASE!!! I really need one!
GUYS, PUT A CAN OF COKE IN THE CHULENT! IT COMES OUT YYUUMM!!!!!!
moishy, I masked for a “SIMPLE recipe”!
Also, I meant GOOD not GPPD.
DA- TRY MY IDEA!! IT’S YUM!
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.
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!
d a
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!
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!
tomim tihye, when do you put your cholent up and how high do you put the crock-pot?
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.
Jews do not practice necromancy and this thread has been dead for quite some time.
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.
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.
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 reuipe
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.
I use meat, barley, beans, baby onions, garlic cloves, salt, pepper, bbq sauce, complete seasoning.
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.
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 🙂
lm
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.
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.
real kishke and beer.
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!
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.
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.
@ Toi- I am a fast walker
can you be in EY by shabbos?
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.
You mentioned asian and I wonder if toasted sesame oil would be good in cholent.
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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