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Lizajen
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 Fri, Dec 16 2016, 7:37 am
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I put up my cholent on high by 11am Friday morning, and turn it to low right before shabbos. I put in the standard Ing: onion, meat, potatoes, beans, barley, spices, and water. What can I do differently so my cholent has a darker color? Thanx.
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glamourmom
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Fri, Dec 16 2016, 7:55 am
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sauté the onions till they are really dark.
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sky
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Fri, Dec 16 2016, 7:57 am
lots of Paprika
Ketchup
honey or brown sugar
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Laiya
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Fri, Dec 16 2016, 8:08 am
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I don't use paprika, but I saute the onions and put in a small amount of ketchup and brown sugar
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zaq
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Fri, Dec 16 2016, 8:16 am
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Instant coffee. Black beans.
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yksraya
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Fri, Dec 16 2016, 8:22 am
Add some cranberry beans.
Barley does make it lighter. Maybe add paprika, cumin etc to add some color.
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ra_mom
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Fri, Dec 16 2016, 8:30 am
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Ads a tablespoon of paprika for taste and color.
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lkwdlady
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Fri, Dec 16 2016, 8:30 am
| Laiya wrote: | | I don't use paprika, but I saute the onions and put in a small amount of ketchup and brown sugar |
You will not get that color without the paprika.
I don't even find that paprika gives much flavor, I use it mainly for the color.
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Laiya
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Fri, Dec 16 2016, 8:37 am
| lkwdlady wrote: | You will not get that color without the paprika.
I don't even find that paprika gives much flavor, I use it mainly for the color. |
Um.
My cholent is very dark, and has been as long as I've been making it. Never used paprika.
Come to think of it I've only been sauteing the onions for the past 2 years or so, so that's not what's making it dark either.
Eta. I also put in honey, maybe that's what does it? Because on pesach it's dark too, with just meat, potatoes, fried onions, salt garlic powder and honey.
Eta again. Otoh I do add a generous amount of paprika to my chicken soup to give it a nice orange-ish tint!
Last edited by Laiya on Fri, Dec 16 2016, 8:56 am; edited 3 times in total
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yksraya
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Fri, Dec 16 2016, 8:38 am
| lkwdlady wrote: | You will not get that color without the paprika.
I don't even find that paprika gives much flavor, I use it mainly for the color. |
While paprika deffinetely adds some color, I've had many a cholent that was dark and didn't have paprika.
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nursemomma
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Fri, Dec 16 2016, 9:03 am
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Definitely paprika for my cholent- lots of it! I love the color it lends.
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MiracleMama
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Fri, Dec 16 2016, 9:15 am
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Agree with paprika.... try the smoked paprika for an even better flavor.
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mamita
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Fri, Dec 16 2016, 9:19 am
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I agree that paprika helps. But I've done paprika and got light anyway. I find it has more to do with having less liquid before shabbos and how close it is to the fire under my blech before I go to sleep. A little closer and it gets that much more tanned;)
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5BH
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Fri, Dec 16 2016, 10:11 am
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I think it will be darker if you put it up Thursday night. Our Cholent was much darker when we did that.
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ra_mom
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Fri, Dec 16 2016, 10:30 am
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While cholent put up Thursday night will definitely be darker by shabbos day, it will also have an overcooked taste. Some people go for such pungent tastes but I prefer lighter tasting.
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fiji
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Sat, Dec 17 2016, 8:39 am
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Parprika, bbq sauce, ketchup, sweet chili sauce
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