dark brown chulent- whats the trick?

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Dark brown chulent- whats the trick?

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boymom

Thu, Jul 12 2012, 7:26 pm

how can I get my chulent to have that dark brown mushy look - like the caterers/take outs have. mine is always a light- medium color brown and it only gets mushy when it starts getting burned.

whats the trick??

bananasplit

Thu, Jul 12 2012, 7:29 pm

Honey, brown sugar, paprika

boymom

Thu, Jul 12 2012, 7:34 pm

honey? brown sugar? wouldnt that make it sweet?

ESB

Thu, Jul 12 2012, 7:36 pm

red pepper! Add a lot of red pepper! The spice red pepper.....

Della

Thu, Jul 12 2012, 7:38 pm

BBQ sauce

ChaniH

Thu, Jul 12 2012, 7:41 pm

paprika

jbf

Thu, Jul 12 2012, 7:46 pm

paprika, honey and sauteed onions

boymom

Thu, Jul 12 2012, 7:48 pm

and whats the trick for the texture? I want that sticky texture where everything just clumps together. mine always comes out that each bean is somewhat individual, though its not watery, it is like a creamy texture. doesnt look professional

bananasplit

Thu, Jul 12 2012, 7:53 pm

boymom wrote:

honey? brown sugar? wouldnt that make it sweet?

Not if you just put a little for color

jbf

Thu, Jul 12 2012, 7:57 pm

barley?

boymom

Thu, Jul 12 2012, 8:01 pm

bananasplit wrote:

boymom wrote:

honey? brown sugar? wouldnt that make it sweet?

Not if you just put a little for color

did u try it?

ddsw

Thu, Jul 12 2012, 8:08 pm

ketchup and lots of paprika. I put mine in the oven for a bit then the crock pot for shabbos

bananasplit

Thu, Jul 12 2012, 8:18 pm

I have done it with ketchup or honey, sometimes both and I always put paprika.

shaini

Thu, Jul 12 2012, 10:22 pm

try paprika, bbq sauce, brown rice along with the barley and beans and add a little beef stock in place of water

EvenI

Thu, Jul 12 2012, 11:16 pm

I season with ketchup, soy sauce, black pepper, paprika, garlic and salt. The chollent comes out brown, which I think is mainly from the soy sauce.

Coca cola also makes it brown.

smss

Thu, Jul 12 2012, 11:37 pm

Lots of paprika and a little brown sugar (not more than 1-2 Tbsp. depending on how big your cholent is, and it won't be too sweet) and cook it for a long time.

FASMA

Fri, Jul 13 2012, 4:35 am

I know this sound weird but I put a little bit of instant coffee. It makes it really dark and since it's little it adds no taste

tsiggelle

Fri, Jul 13 2012, 4:49 am

jbf wrote:

barley?

right, barley for the texture, but be careful, because it can drink a lot of liquid, and you dont want it to burn.

for the colour, fry the onions till brown, then add the rest of the things one by one, frying till its all in, then add the water

PinkFridge

Fri, Jul 13 2012, 5:13 am

FASMA wrote:

I know this sound weird but I put a little bit of instant coffee. It makes it really dark and since it's little it adds no taste

And it also tenderizes the meat.

OOTBubby

Fri, Jul 13 2012, 9:53 am

I don't put in any of those seasonings. I do use a lot of barley (and enough water). The barley gives it the consistency you want.

Cooking long enough at the right temperature should give it the color you want.

I like to crumble a small piece of kishka into the cholent before cooking, but that doesn't effect the color, but it does help the consistency.

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