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Pesach cholent
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salamanca




 
 
 
 

Post Sun, Mar 10 2019, 3:10 pm
also, is the consistency of the potatoes different if hand grated vs machine?
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ra_mom




 
 
 
 

Post Sun, Mar 10 2019, 3:13 pm
salamanca wrote:
also, is the consistency of the potatoes different if hand grated vs machine?

Both are great.
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ra_mom




 
 
 
 

Post Sun, Mar 10 2019, 3:14 pm
salamanca wrote:
thanks again ra_mom! I've never used bones before. Any idea how many pounds one should use in say, a 6 qt crockpot? During the year I use an 8 qt, but I was thinking of getting a 6qt for Pesach because wouldn't the shredded potatoes take up less room than cubed ones?

Is it an oval 6 quart or a round one? Round one doesn't have much surface space at the bottom.
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salamanca




 
 
 
 

Post Sun, Mar 10 2019, 3:23 pm
It would be an oval one. Thanks!
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ra_mom




 
 
 
 

Post Sun, Mar 10 2019, 3:25 pm
salamanca wrote:
It would be an oval one. Thanks!

You'll probably need 6-8 beef neck bones?
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salamanca




 
 
 
 

Post Sun, Mar 10 2019, 3:31 pm
THANK YOU SO MUCH!
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salamanca




 
 
 
 

Post Mon, Mar 11 2019, 10:04 am
Sorry - one more question! Can the grated potatoes and onions be kept in the frig overnight so that I can prepare it on Friday Yom Tov, for the last day of Pesach lunch?
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ra_mom




 
 
 
 

Post Mon, Mar 11 2019, 10:24 am
salamanca wrote:
Sorry - one more question! Can the grated potatoes and onions be kept in the frig overnight so that I can prepare it on Friday Yom Tov, for the last day of Pesach lunch?

I haven't done that - the raw potato shreds turn brown. You may want to try that with red potatoes which are less likely to turn.
I've peeled them ahead of time and placed in the fridge in a container of water so they don't turn brown. Then hand grated on YT before putting up (everyone chips in and grates a potato!).
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salamanca




 
 
 
 

Post Mon, Mar 11 2019, 10:34 am
Thanks!!
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saralem




 
 
 
 

Post Mon, Mar 11 2019, 2:24 pm
grate the onions and potato and freeze it raw, until time to make the cholent. it won't turn brown.
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salamanca




 
 
 
 

Post Mon, Mar 11 2019, 2:30 pm
That sounds very interesting, saralem. Can you put the grated items in the freezer in a ziploc freezer bag? Do you defrost it in the frig for some hours before putting up the chulent? Thanks!
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tichellady




 
 
 
 

Post Mon, Mar 11 2019, 3:22 pm
ra_mom wrote:
I haven't done that - the raw potato shreds turn brown. You may want to try that with red potatoes which are less likely to turn.
I've peeled them ahead of time and placed in the fridge in a container of water so they don't turn brown. Then hand grated on YT before putting up (everyone chips in and grates a potato!).


It’s gonna all turn brown when it cooks so I would do it this way ( but can’t say I have done it before)
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ra_mom




 
 
 
 

Post Mon, Mar 11 2019, 4:00 pm
tichellady wrote:
It’s gonna all turn brown when it cooks so I would do it this way ( but can’t say I have done it before)

It turns a cooked brown while cooking in the crockpot but it turns black when left raw. Supposedly it's safe to eat that way, but my family won't touch it.
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Geulanow




 
 
 
 

Post Wed, Apr 24 2019, 1:30 pm
To freeze potatoes for hash browns, shred potatoes; hold in a bowl of cold water until al lpotatoes are shredded. Drain and blanch in boiling water about 3 minutes. Drain, rinse in cold water, drain again and pat dry. Pack into freezer containers or resealable bags.from tasteofhome.com
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Ruchel




 
 
 
 

Post Thu, Apr 25 2019, 7:53 am
that's not at all chulent just a stew
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ilovegod




 
 
 
 

Post Tue, Apr 07 2020, 7:47 am
Can I prepare my cholent today or rather cook on yom tov?
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BetsyTacy




 
 
 
 

Post Fri, Mar 05 2021, 1:16 pm
Bumping up this thread for Pesach 2021.

Are beef neck bones preferable to beef marrow bones for this Pesach cholent recipe?
Perhaps is it ideal to include some of each?

Thanks in advance!
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ra_mom




 
 
 
 

Post Fri, Mar 05 2021, 1:31 pm
BetsyTacy wrote:
Bumping up this thread for Pesach 2021.

Are beef neck bones preferable to beef marrow bones for this Pesach cholent recipe?
Perhaps is it ideal to include some of each?

Thanks in advance!

It doesn't need the grease of the marrow bones, but it's up to you.
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BetsyTacy




 
 
 
 

Post Fri, Mar 05 2021, 1:34 pm
Thanks, ra_mom!

I've never used bones in chulent before, or made chulent on Pesach.
Would you mind explaining what each type of bone "does" for the chulent?

Thanks so much!
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ra_mom




 
 
 
 

Post Fri, Mar 05 2021, 2:07 pm
BetsyTacy wrote:
Thanks, ra_mom!

I've never used bones in chulent before, or made chulent on Pesach.
Would you mind explaining what each type of bone "does" for the chulent?

Thanks so much!

Beef neck bones add a nice beefy flavor, and here is also keeps the meat moist without drying out while cooking in the yapsuk. They are often used in split pea soups or mushroom barley soups while the water cooks into broth.

Beef marrow bones are used for adding grease, and beefy flavor. The marrow seeps out while the bones cook, and lubricates everything so you can see fat globules. These bones are often used in cholent to add to the overall flavor and texture. Some people who don't add bones or fatty beef to the cholent, add some oil instead.
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