Anyone ever use kalchel in chulent?

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salamanca

Wed, Jul 19 2023, 9:38 am

I usually use stew or shin meat but I haven't liked the look of it lately at my grocery store.

little neshamala

Wed, Jul 19 2023, 9:39 am

Yes, all the time.
As long as I put it in whole, it comes out buttery soft. Dont cut it up first because that makes it drier

care4u

Wed, Jul 19 2023, 9:39 am

little neshamala wrote:

Yes, all the time.
As long as I put it in whole, it comes out buttery soft. Dont cut it up first because that makes it drier

I 2nd this!

zaq

Wed, Jul 19 2023, 9:40 am

Exclusively.

Olive

Wed, Jul 19 2023, 9:40 am

Yes it's great

watergirl

Wed, Jul 19 2023, 9:43 am

Kalchel (has many spelling variations) is the king of cholent meat. It’s super cheap compared to other options and it has not only an amazing taste and texture, but does not dry out. Leave it whole.

rsmey

Wed, Jul 19 2023, 9:43 am

According to Google, kolichel is shin meat. I use it in my chulent. It's a lean meat, but is very soft and moist in chulent

watergirl

Wed, Jul 19 2023, 9:43 am

little neshamala wrote:

Yes, all the time.
As long as I put it in whole, it comes out buttery soft. Dont cut it up first because that makes it drier

Buttery soft is the perfect way to describe it.

crust

Wed, Jul 19 2023, 9:46 am

Yes

tweety1

Wed, Jul 19 2023, 9:47 am

All the time but don't cut it!

salamanca

Wed, Jul 19 2023, 9:53 am

Great! Thanks so much!

self-actualization

Wed, Jul 19 2023, 10:05 am

I used to use it. First fried onions and then seared the kalichel in that on both sides, and then put into the chulent.

salamanca

Wed, Jul 19 2023, 10:07 am

Can one put it directly in the chulent pot without any prep like searing etc?
And presumably you cut it into smaller pieces right before serving?

watergirl

Wed, Jul 19 2023, 10:10 am

salamanca wrote:

Can one put it directly in the chulent pot without any prep like searing etc?
And presumably you cut it into smaller pieces right before serving?

Put it in the cholent put directly from the package without doing anything to it. When it's time to serve it, just pull it apart. You don't need to cut it, nor can you really. It literally falls apart with a wooden spoon in the best possible way. I'm seriously very shocked more people don't know about this. It sells out right away where I live, and they stock a ton.

salamanca

Wed, Jul 19 2023, 10:12 am

watergirl wrote:

Great. Thx!

Blessing1

Wed, Jul 19 2023, 10:23 am

I use kolichal all the time, the best most soft meat for chalont.

little neshamala

Wed, Jul 19 2023, 11:08 am

salamanca wrote:

Can one put it directly in the chulent pot without any prep like searing etc?
And presumably you cut it into smaller pieces right before serving?

Chiming in with watergirl.
No prep at all, just plunk it in.
When you serve, just give it a tap or two and it will just dissolve into the softest tender shreds and pieces

chanar

Wed, Jul 19 2023, 11:19 am

My absolute fave! Been using in the cholent for years! It’s red and soft when you take the cholent out to serve!

salamanca

Wed, Jul 19 2023, 11:51 am

mrsnistar

Wed, Jul 19 2023, 12:03 pm

My family discovered a trick that makes it even more tender and delicious... Sounds crazy, but my father used to work in the industry and has a very scientific brain, and he discovered that if you age it in your fridge for a few days before using, it's even more indescribably buttery soft. The fibers break down just a little bit...
I usually forget to buy it early in the week, so I buy a bunch at a time, let it sit in the fridge a few days, and then freeze it. It's mind-bogglingly delicious!

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