Dry chulent meat | Imamother

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Shabbos and Supper menus

Dry chulent meat

View latest: 24h 48h 72h

ohmygosh

Fri, Jul 05 2019, 12:38 pm

I am trying to figure out what I'm doing wrong.

My chulent meat always comes out so dry, you just can't eat it. There's plenty of liquid in the crockpot. Nothing is burnt. I usually put up my chulent Fri morn and leave it on high. I've tried all different types of meat that people have suggested, but it still comes out dry. What am I doing wrong?

giselle

Fri, Jul 05 2019, 12:38 pm

What kind of meat have you tried? Try leaving it whole.

Blessing1

Fri, Jul 05 2019, 12:40 pm

What type of meat are you using? Some are more rough and dry than others.
And leave it on high for tops 4-5 hours and then turn it down.

Last edited by Blessing1 on Fri, Jul 05 2019, 12:41 pm; edited 1 time in total

ra_mom

Fri, Jul 05 2019, 12:41 pm

Put it in whole, raw, on top, right before shabbos. You'll see a difference - any meat should work.

little neshamala

Fri, Jul 05 2019, 12:49 pm

I agree about putting it in whole. For a while we tried using kolichel meat, cubed, and it was dry and chewy.
The one week my husband was in a rush and dumped it in whole, it came out super soft and tender.
We've been doing it like that ever since

Twinster

Fri, Jul 05 2019, 1:24 pm

Another vote for putting in the meat whole. Get a nice chunk of meat - cheek is best, collicle is very soft too.

Cheiny

Fri, Jul 05 2019, 5:58 pm

Twinster wrote:

Another vote for putting in the meat whole. Get a nice chunk of meat - cheek is best, collicle is very soft too.

Agree, it’s probably the type of meat. Best is cheek meat, flanken, whole kolichel.

Chana Miriam S

Sat, Jul 06 2019, 11:41 pm

leave it on low the whole time and do it right before shabbat.

ohmygosh

Sun, Jul 07 2019, 12:06 am

So I ended up buying boneless flanken (that's what the store had) and put it in whole, as recommended here (in the past I've cut it up into pieces). It was still so dry. Chulent had tons of liquid.

Maybe, as another poster suggested, I shouldn't keep my crockpot on high? Even though the rest of the chulent comes out fine?

oliveoil

Sun, Jul 07 2019, 12:21 am

Any meat will be dry after that many hours. Why are u putting it up so early? And on high?

ohmygosh

Sun, Jul 07 2019, 12:36 am

oliveoil wrote:

Any meat will be dry after that many hours. Why are u putting it up so early? And on high?

Fri afternoon is so hectic, so I try to get things done earlier in the day.

On high? I don't know. Because the rest of the chulent comes out good that way.

Should I put it up instead Thurs night on low and add the meat right before shabbos?

ra_mom

Sun, Jul 07 2019, 6:11 am

Yea didn't realize you were cooking it on high through shabbos too. If you like it really done, keep it on high from Friday afternoon until shabbos but put in the meat raw right before shabbos and switch it down to low before shabbos starts.

egam

Sun, Jul 07 2019, 8:42 am

ra_mom wrote:

I don’t think you can do this halachically. Part of the cholent would be fully cooked and part absolutely raw by Shabbos. There’s no problem to put up raw cholent right before Shabbos, but all ingredients would have to be raw. I learned that even adding canned beans to a raw cholent at this time might be a problem since they are fully cooked.

Prettygirl30

Sun, Jul 07 2019, 8:53 pm

Why don't you try burying the meat in the middle? ... Only the top of my coclico gets dry but I like it like that and the rest is mosit and I keep my cholent on high from the morning... Of u wanti have also prepared my cholent Thursday night with all the spices and just added water and let it cool on high right before shabbos comes out delicious also

Page 1 of 1