Chulent made in the oven

1091

Thu, Aug 31 2017, 4:53 pm

Has anyone done this and can you provide some guidelines/how tos?

cnc

Thu, Aug 31 2017, 8:37 pm

I have done it many times. I use a deep 9 by 13 pan. I saute onions and garlic and brown the meat. I add beans, barley, soup mix, salt, pepper, paprika, potatoes etc. (my regular recipe) and fill the pan with water. Cover tightly and bake on 400 for an hour and then 350 for two hours. Add water so that it doesn't try out and put in back on in a low number (200 etc).

malky12

Fri, Sep 01 2017, 5:20 am

dose it get cooced out and dry? my kids dont like a dry chulent

JoyInTheMorning

Fri, Sep 01 2017, 5:43 am

My question is: how would you do this for Shabbat? (This is assuming you hold that you can open the oven once on Shabbat and take out food that is there.)

If you saute everything as cnc describes, and then put it in a 350 or 400 degree oven for an hour before Shabbat starts, can you then lower the oven to 200 right before Shabbat starts and take the cholent out 16 or 18 hours later? I have read (but not tried) recipes for chamin that say that you should do this, but I've never tried it.