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-> Recipe Collection
-> Shabbos and Supper menus
smile
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Wed, Jun 17 2020, 2:05 pm
Whenever I reheat the cholent (after cooking it on Thursday or Friday morning) and leave it till shabbos morning, it tends to get stuck or burned.
Advice please?
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strawberry cola
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Wed, Jun 17 2020, 2:13 pm
Try spraying the bottom of the pot with Pam.
Make sure you have enough water.
Use a good pot, with sufficient thickness and good heat distribution. I favor the classic Farberware line.
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ShishKabob
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Wed, Jun 17 2020, 2:17 pm
Avoid mixing it. Sometimes the barley tends to stick and then burn. Make sure to keep a very low flame and enough liquid in it. I also line the bottom of my pot w onions, like that it's basically the onions that stick. My cholent usually sticks unless it's a real liquid y cholent.
Good luck!
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Ora in town
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Wed, Jun 17 2020, 2:30 pm
You should not cook it that long.
You should really prepare it on friday afternoon, 1-2 hours before shabbat, and let it cook till shabbes noon...
And make sure there is enough water in it.
Specially barley gobbles a lot of water.
Pre-soak the beans...
Last edited by Ora in town on Wed, Jun 17 2020, 7:48 pm; edited 1 time in total
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lkwdlady
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Wed, Jun 17 2020, 3:44 pm
What type of pot are you using?
Tell us how you are cooking and reheating your Chulent.
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shanie5
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Wed, Jun 17 2020, 7:01 pm
are you putting in too much for the size pot?
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