What do you put in your cholent that makes it amazing?

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Forum -> Yom Tov / Holidays -> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note

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amother

Daylily

Sat, Jan 21 2023, 10:05 pm

amother Daylily wrote:

Frank’s hot popper sauce!
A bit of Mustard

And one or two sweet potato cut up

amother

Daylily

Sat, Jan 21 2023, 10:06 pm

justforfun87 wrote:

Unroll a kishke and let it melt in and it always hits the spot. Since then people always ask how I make it.

Do this too!

amother

Powderblue

Sun, Jan 22 2023, 12:06 am

I don’t like the ketchup flavor it comes out bland in my opinion especially those recipes that don’t ask for salt…??
I do lots of barley and only handful Cholent bean mix
Lots of black pepper, paprika, onion powder garlic powder 1 T salt and then less of crushed red pepper flakes and chili powder brown sugar
I used to add bit of cayenne pepper but too spicy for some family members so I leave out
Sauté onions with flanken seasoned with pepper and coarse salt
Potatoes
Ppl who don’t eat Cholent as a rule can’t help liking mine..

amother

Diamond

Thu, Jan 26 2023, 7:53 am

amother Mocha wrote:

Most important ingredient is the meat. Needs to be fatty high grade flanken. I put hot and spicy duck sauce, that’s my secret ingredient

is riblets the same as flanken?

amother

Diamond

Thu, Jan 26 2023, 8:01 am

morningsickness wrote:

I suate theonions foraslong as Ihave time foron Friday.
Use really good, fatty meat. Even a little piece adds somuch flavor.
I use silan and tomato paste.
Also, add in a few cloves of fresh garluc, whole.
I spice with Paprika garluc granules a bit of black pepper and salt

why saute onions for long?
why whole garlic?

amother

Diamond

Thu, Jan 26 2023, 8:03 am

DVOM wrote:

I thought I was the only one who puts baked beans in the chulant!

Also, I put in 2 kishkas. One I unwrap and mash up, one I add regular. It gives the chulant a really yummy flavor and texture.

We also add a big dollop of tomato paste. Not sure why this works, but it does.

what is a big dollop oftomato paste? I mean approx what does it measure? to a big pot?

amother

Diamond

Thu, Jan 26 2023, 8:56 am

amother Valerian wrote:

My favorite cholent is
Tons of flanken with bones
Salt
Pepper
Garlic powder
Cayenne pepper
Honey
Oil

is there flanken with bones and without bones?

amother

Lightblue

Thu, Jan 26 2023, 8:57 am

amother Diamond wrote:

is there flanken with bones and without bones?

Yes

amother

Diamond

Thu, Jan 26 2023, 8:58 am

amother Tuberose wrote:

Dash of cumin, brown the meat while sautéing the onions, I also add a carrot diced very small to add sweetness

how many carrots to how many onions? do you sautee with the onions?

do you find it takes very long for carrots to soften esp since diced small? or do you not wait till it softens completely?

does it not (the carrots) show and come up on the spoon when eating the chulent? my kids will freak out if they see it.

amother

Rose

Thu, Jan 26 2023, 8:59 am

Lentils.

amother

Diamond

Thu, Jan 26 2023, 9:00 am

amother Lightblue wrote:

Yes

thanks. gonna ask the butcher.

I guess the bones add more taste but how do you eat it?

and I also break up the meat into smaller pieces - how do you do that if its on the bone?

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