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Forum
-> Recipe Collection
-> Meat
MyUsername
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 Sat, Dec 17 2016, 1:13 pm
Soy sauce
Ketchup
Red Wine
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Iymnok
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Sat, Dec 17 2016, 1:22 pm
Red wine, ketchup, paprika.
We used to use soy sauce and brown sugar, but it tastes better without it.
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Teomima
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Sat, Dec 17 2016, 2:03 pm
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Two words: Gravy Master. Just a little goes a long way.
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fluffernutter
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Sat, Dec 17 2016, 6:02 pm
My husband likes the cholent brown - I put in paprika and honey and it does the trick 
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Pooh
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Sat, Dec 17 2016, 9:37 pm
My friend puts silan (date syrup) it comes out dark brown, almost black
I make it w paprika it comes out dark orange/light brown
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Lady Bug
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Sun, Dec 18 2016, 12:06 am
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anything sugary will give it a dark color.
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sneakermom
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Sun, Dec 18 2016, 12:37 am
Chicken cholent is light.
Lots of barley makes the cholent light.
Meat with some type of sweetener makes it dark. Nothing to do with paprika.
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smileyfaces
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Sun, Dec 18 2016, 1:21 am
Usually put in paprika but I forgot this week and my cholent was dark as usual. I put in ketchup and I use the chulent mix beans (I think gefen brand).
Equal amounts of beans and barley (usually 1 cup of each)
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ValleyMom
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Sun, Dec 18 2016, 6:50 pm
KETCHUP.
It's NOT that big of a secret...
:-)
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