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-> Recipe Collection
-> Yom Tov Dishes & Menus
amother1223
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Mon, Oct 13 2014, 10:05 am
How do I make cholent in an oven for shabbat on a three day yontiv?
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Iymnok
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Mon, Oct 13 2014, 10:07 am
We make it beforehand in a pot, put it in the fridge then start cooking it on 2nd day. Leave it on the Blech. Jut right
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amother1223
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Mon, Oct 13 2014, 10:08 am
what if I don't have a blech? I leave my oven at 175 Fahrenheit
Also, how much water do I add?
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amother1223
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Mon, Oct 13 2014, 10:22 am
does anyone have a good recipe for the oven? specifically I am afraid of it drying out
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ra_mom
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Mon, Oct 13 2014, 10:36 am
amother1223 wrote: | How do I make cholent in an oven for shabbat on a three day yontiv? | Prepare your pot/pan of cholent as usual. Leave oven at 250 and bake the cholent in the oven, tightly covered, for about 20 hours. It will not dry out.
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amother1223
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Mon, Oct 13 2014, 10:39 am
250 degrees for three days? Is that safe? It sounds awfully high. I've been doing 175 F
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ra_mom
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Mon, Oct 13 2014, 10:41 am
amother1223 wrote: | 250 degrees for three days? Is that safe? It sounds awfully high. I've been doing 175 F | You can do 175. Put up the cholent Friday morning then.
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supermom3
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Mon, Oct 13 2014, 10:55 am
I know this isn't the question - but what would happen if you didn't eat cholent on Shabbos?? By the time you reach the third day people are happy with a change. Something lighter and cold.
The other thing that I wanted to say (also not your question). I made cholent the first day of yontif cause we were having a lot of company. It was such a pleasure to be able to mix, uncover, cover, add water... while it was cooking. Cholent should be Yontif food, not a Shabbos food!!
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Learning
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Mon, Oct 13 2014, 11:00 am
Do you have a crockpot. If you don't have you can buy it for very cheap. I leave it on low and put the chulent ingredients in on Friday morning. If I put the chulent in the oven it usually gets dry.
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Learning
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Mon, Oct 13 2014, 11:00 am
Do you have a crockpot. If you don't have you can buy it for very cheap. I leave it on low and put the chulent ingredients in on Friday morning. If I put the chulent in the oven it usually gets dry.
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oliveoil
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Mon, Oct 13 2014, 11:34 am
if you're leaving the oven on, the cholent doesn't have to be inside for 3 days. put it in friday afternoon.
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chaya35
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Mon, Oct 13 2014, 12:24 pm
I cooked my chulent erev yom tov as usual then put into fridge and on Friday afternoon put into oven. Worked out great.
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sky
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Mon, Oct 13 2014, 12:28 pm
Friday morning I make my regular cholent in a 9x13 and seal tightly (aluminum covers work best) and put in oven until ready to serve. My oven is at 235 F.
It is really yummy.
I also put in a kugel in another pan and we get overnight potato kugel.
Just make sure nothing will leak (on rosh hashana my kugel leaked and we had a small fire in my oven). I now put a baking sheet under the pans in my oven to prevent this and catch any spills.
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Ilana Tamar
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Mon, Oct 13 2014, 12:38 pm
I ditched the cholent for the past two 3 dayers. We did overnite kugel instead. No one missed the heaviness of the cholent.
In the winter, I often leave soup on the Blech overnite in place of cholent.
It's not that I have anything against cholent. I do enjoy a good steaming bowl. It's the cleanup from cholent that I don't like.
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