|
|
|
|
|
Forum
-> Recipe Collection
-> Meat
MyUsername
|
Sat, Dec 17 2016, 1:13 pm
Soy sauce
Ketchup
Red Wine
| |
|
Back to top |
0
|
Iymnok
|
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.
| |
|
Back to top |
0
|
Teomima
|
Sat, Dec 17 2016, 2:03 pm
Two words: Gravy Master. Just a little goes a long way.
| |
|
Back to top |
0
|
fluffernutter
|
Sat, Dec 17 2016, 6:02 pm
My husband likes the cholent brown - I put in paprika and honey and it does the trick
| |
|
Back to top |
3
|
Pooh
|
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
| |
|
Back to top |
0
|
Lady Bug
|
Sun, Dec 18 2016, 12:06 am
anything sugary will give it a dark color.
| |
|
Back to top |
1
|
sneakermom
|
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.
| |
|
Back to top |
1
|
smileyfaces
|
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)
| |
|
Back to top |
0
|
ValleyMom
|
Sun, Dec 18 2016, 6:50 pm
KETCHUP.
It's NOT that big of a secret...
:-)
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|