I need help- shabbos food on blech overnight

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Seraph

Thu, May 31 2007, 5:33 am

Every week I make sure to have some sort of shabbos food on the blech overnight.
Usually I just make chicken soup and leave it overnight on the blech. But lately I've gotten soooo sick of chicken soup.
So either- I need a different soup that can be put on the blech overnight (so it can't be a thick soup or with ingredients that will get ruined from cooking too long)... OR:
I need some food that CAN be on the blech overnight without getting ruined. We don't do cholent in our house because my husband says its too thick and makes him feel all gross and ichy afterwords.

So any ideas? Please?

Mevater

Thu, May 31 2007, 7:42 am

How about a beanless chulent, like a Goulash with lots of potato and celery and onion and carrot?

Doesn't chicken soup thicken too much if kept overnight on the Blech?

I use a crockpot for my chulent, and then Shabbos morning, I place over the lid, my kugels and Challah to warm up for the meal (dry foods). If I'd have enough room, I'd put my chicken to warm up there too.

IMO, if you keep anything overnight over the hot spots on the blech, it dries out, if you keep it on low spots, it gets ruined and smelly.

Seraph

Thu, May 31 2007, 9:08 am

letsbehonest wrote:

Doesn't chicken soup thicken too much if kept overnight on the Blech?

No. You put extra water in it- its a little less strong friday night, and a little strong shabbos day. But not too thick.

chocolate moose

Thu, May 31 2007, 10:02 am

stuffed cabbage.
some sort of meat in thick sauce.
pan of chicken with rice and veggies.
meatloaf...deli roll.....knishes..shnitzel

If the food is delicate like shnitzel or knishes, you can firstput a pan of water and then a cooky sheet and then your food.

DefyGravity

Thu, May 31 2007, 10:04 am

My mom used to keep taco meat in the crock pot and then we'd have tacos for shabbos lunch. I'm not sure if it would work on a blech though, it might burn.
You can also keep thick soups in the crockpot without burning.

Mishie

Thu, May 31 2007, 10:37 am

A couple of weeks ago, instead of the usual Chullent, I made a wonderful Meat-Stew. Basically a big piece of meat, Potatoes, Sweet-Potatoes, Carrots, Zucchini, Onions and Garlic.

The meat became so tender! it almost melts in your mouth, when it cookes that long in gravy.

chocolate moose

Thu, May 31 2007, 12:27 pm

if you put a muffin tin or similar on the blech, then the food, it helps a lot with burning.

batya_d

Thu, May 31 2007, 3:41 pm

Make a small separate cholent to have as a midnight Shabbos snack! Yum! Cook it even starting thurs night or fri morning.

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