Help me slay my crockpot cholent

amother

Thu, Mar 14 2024, 5:49 pm

I’ve failed cholent so many times and having guest this week.
Can you help?

I have an 8 qt Crockpot brand crockpot. I like to put up cholent Thursday night for good flavor plus it’s ready Friday afternoon.

Sometimes the cholent works out but most times the food burns or I have to add water a few times, which makes me feel like it’s losing all taste.

What settings should I use to do this properly?

amother

Crocus

Thu, Mar 14 2024, 5:59 pm

If doing it Thursday night isn't working then you need to do it Friday morning.

amother

Thu, Mar 14 2024, 6:01 pm

amother Crocus wrote:

If doing it Thursday night isn't working then you need to do it Friday morning.

I looked through a few threads, imas said they put it up Thursday night on low until Shabbos. That’s what I was following - could be my pot’s low setting is stronger?

amother

Maize

Thu, Mar 14 2024, 6:02 pm

I agree re doing it Friday. I set it on high, add preboiled hot water & it's ready in about 6 hours. On then set on low for shabbos.

amother

Crocus

Thu, Mar 14 2024, 6:02 pm

amother OP wrote:

I looked through a few threads, imas said they put it up Thursday night on low until Shabbos. That’s what I was following - could be my pot’s low setting is stronger?

But it's not working for you. What's wrong with Friday morning? It'll have plenty of flavor and still be ready on time.

Cook it on high till Shabbos. Before Shabbos cover the inside with foil, set it on low, and it shouldn't burn.

amother

Honeydew

Thu, Mar 14 2024, 6:06 pm

It’s too early Thursday night. Put it up right before candle lighting on low

amother

Peru

Thu, Mar 14 2024, 6:46 pm

I make it Thursday evening all the time. I put it on high for a few hours. Switch to low before I go to sleep...there should be water covering but not tons extra...and Fri morning I switch it to keep warm. If there is still a lot of water I keep it on low and switch to keep warm later on. And I think putting it up Thurs night definitely enhances the flavor.

amother

Silver

Thu, Mar 14 2024, 6:47 pm

I put mine up raw, on low, right before I light. Perfect every time.

cookiewriter

Thu, Mar 14 2024, 6:49 pm

My mil puts it up Thursday morning with pre soaked beans and a bit of barley . But puts in fridge Thursday night. Friday morning on low alll day again.
She browns the meat onion and garlic before putting it in.
Marrow bones.
A bit of oil.
Salt and paprika

I use a reusable silicone liner I found on Amazon

amother

Watermelon

Thu, Mar 14 2024, 6:49 pm

amother Silver wrote:

I put mine up raw, on low, right before I light. Perfect every time.

Not sure if you realize but this may be assur

amother

Dahlia

Thu, Mar 14 2024, 7:03 pm

amother Watermelon wrote:

Not sure if you realize but this may be assur

Not if it has raw meat in it.

Or if you make your crockpot a blech which is what my rav says we should do lechatchila - just line your crockpot in silver foil and then cover the knob.

amother

Thu, Mar 14 2024, 7:06 pm

amother Peru wrote:

You leave it in keep warm Shabbos? We did that once but it was lukewarm at best.

I think I have to have it on low but then it burns out.

siddur

Thu, Mar 14 2024, 7:19 pm

amother Silver wrote:

I put mine up raw, on low, right before I light. Perfect every time.

Same

amother

Silver

Thu, Mar 14 2024, 7:24 pm

amother Watermelon wrote:

Not sure if you realize but this may be assur

It is not.

amother

Tiffanyblue

Thu, Mar 14 2024, 7:28 pm

amother OP wrote:

Ok I think my question is how much water do I put?

I would check and add as you go.

Personally, I use a crockpot every week and cannot imagine having it cook from Thursday night.

One thing you can try is making your cholent and putting it the fridge overnight. I do this sometimes and the flavor is different-stronger. Then put it up to cook as soon as you get up.

bnm

Thu, Mar 14 2024, 7:35 pm

I do it on low Friday. Put in everything and fill with water till where the instruction manual says to fill the pot. I put in a lot of seasoning. I haven't tried making it on Thursday. Cooking for 20 hours is enough for me.

amother

Latte

Thu, Mar 14 2024, 7:38 pm

I would never cook a Cholent starting Thursday night that is way too long and really unnecessary. I put it in Friday morning on low and add water until all the ingredients are mostly covered.