How do you like your cholent?

PinkandYellow

Tue, May 17 2011, 10:09 pm

How do you make your cholent? And how long do you cook/bake it for?

crush

Tue, May 17 2011, 10:41 pm

Crockpot. I put it up Friday afternoonish, and it cooks all Shabbos on low

Soul on fire

Tue, May 17 2011, 11:01 pm

I've only ever made it in the crockpot because it's convenient.

ESB

Tue, May 17 2011, 11:04 pm

I cook my chulent in a pot. Let it cook about 2 hours then put it on a blech, open cover so it bubbes a drop till I serve it shabbos morning. Love it!

Simple1

Tue, May 17 2011, 11:15 pm

I use a crockpot and plug it in (with the raw cholent) right before Shabbos. I think a lot of people start it way before that.

doodlesmom

Tue, May 17 2011, 11:31 pm

Simple1 wrote:

I use a crockpot and plug it in (with the raw cholent) right before Shabbos. I think a lot of people start it way before that.

Doesn't the food need to be cooked to a certain degree before Shabbos?

ra_mom

Tue, May 17 2011, 11:46 pm

doodlesmom wrote:

Simple1 wrote:

I use a crockpot and plug it in (with the raw cholent) right before Shabbos. I think a lot of people start it way before that.

Doesn't the food need to be cooked to a certain degree before Shabbos?

Either cooked to a certain degree before Shabbos, OR completely raw right before Shabbos.

Marion

Wed, May 18 2011, 12:39 am

You don't have an "I don't like cholent" option...

Rubber Ducky

Wed, May 18 2011, 7:11 am

Crockpot. Soak beans Thursday night, start the cholent in the morning, or sometimes close to noon this time of year.

sarahd

Wed, May 18 2011, 7:25 am

Stovetop in a pot. I start it about 10:00 Friday morning.

kalsee

Wed, May 18 2011, 7:33 am

sarahd wrote:

Stovetop in a pot. I start it about 10:00 Friday morning.

Same here.

Merrymom

Wed, May 18 2011, 11:00 am

In the garbage? LOL

I admit that my cholent is quite popular but I don't get it really, it's a pretty unappealing food to me. I'd much rather serve some kugels and crispy chicken.

chocolate moose

Wed, May 18 2011, 11:04 am

I don't make cholent that often, but when I do, it's always stovetop and then on a plata. I haven't had a crockpot in many years.

OP, if you want to know the dinim of a crockpot, you should know that they are very different than a blech or plata.

shoshina

Wed, May 18 2011, 11:12 am

Crock Pot for regular cholent

When I'm making a long slow braised "cholent" like beef bourginion or coq au vin, they go in a cast iron dutch oven and into the oven before shabbos, but that is for special occaisions.

Doris

Wed, May 18 2011, 11:59 am

Crock pot - cook it from minimum 5 hours before Shabbos startson high, and turn it on to low before Shabbos, so that it can remain hot, but not cook anymore really.

PinkFridge

Wed, May 18 2011, 1:26 pm

Merrymom, I'm not a cholent afficionada myself. But my best cholent is my Pesach cholent, made in a turkey roaster, nestled in a few 9 x 13 pans, tightly covered. Baked definitely trumps crockpost.

checkbefore

Wed, May 18 2011, 2:00 pm

I put it up in my crockpot on high Thursday night, then put it to low Friday morning, and that's how it stays until we devour it Shabbos afternoon. Mmmm.

o'mom

Wed, May 18 2011, 2:13 pm

FrumMamaPA wrote:

I've only ever made it in the crockpot because it's convenient.

cuties' mom

Wed, May 18 2011, 8:42 pm

I do a crockpot because its easy. I put up my cholent before I leave for work on Friday morning (between 7:30 and 8 ) and don't touch it again until Shabbos except for adding more water right before Shabbos starts. I keep it on high all Friday and Shabbos.

rivk241

Thu, May 19 2011, 8:42 am

I put it up thursday night so that my kids have chulent when they come home on friday ! I start high and shabbos it cooks on low