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Do you use kolichel in your chicken soup?



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amother
OP


 

Post Thu, May 16 2024, 7:31 am
Recently I saw a food blogger write that's she uses kolichel for her chicken soup. I have never used kolichel in anything but yesterday I bought one from the store.
Anyone have a recipe? Or advice how to use it?
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amother
Blueberry


 

Post Thu, May 16 2024, 7:43 am
I sometimes throw it in the chicken soup it makes a very rich broth. It is extremely soft and can easily be shredded topped with bbq sauce…
It also is delightful in cholent
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zaq




 
 
    
 

Post Thu, May 16 2024, 9:54 am
If you add kolichel, it's no longer chicken soup. It's now chicken-beef soup, and you would be honor-bound to so inform people who avoid red meat.
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tweety1




 
 
    
 

Post Thu, May 16 2024, 10:53 am
I use it in my chulent every week. Put it in as is without cutting.
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amother
Fuchsia


 

Post Thu, May 16 2024, 11:13 am
When I want to make meat pizza I put it in my chicken soup to get soft then shred it for the pizza.
The soup and pizza come out heavenly. I also put it in my chulent.
Thanks to my daughter for this.
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amother
OP


 

Post Fri, May 17 2024, 6:51 pm
amother Fuchsia wrote:
When I want to make meat pizza I put it in my chicken soup to get soft then shred it for the pizza.
The soup and pizza come out heavenly. I also put it in my chulent.
Thanks to my daughter for this.


You put it on the cholent after it has been cooked in the soup?
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amother
Fuchsia


 

Post Fri, May 17 2024, 6:56 pm
amother OP wrote:
You put it on the cholent after it has been cooked in the soup?


No 2 separate pieces. One in the chulent and one in the soup for the meat pizza.
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amother
Milk


 

Post Fri, May 17 2024, 6:57 pm
I use it in the Cholent weekly. Never tried making soup with it, but I do have a recipe that calls for cooking kolichel in chicken soup overnight (then disposing the liquid). Once it cools, shred and add bone sucking sauce. So delicious. Especially in mini taco shells or slider pretzel buns.
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amother
Gardenia


 

Post Fri, May 17 2024, 7:01 pm
What is it. I live in Los Angeles and I never saw this in the kosher supermarkets.
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amother
OP


 

Post Fri, May 17 2024, 7:06 pm
Ok. I put it in my chicken soup and it cooked overnight.
Now I'm wondering if I can throw it in the cholent or better to save it for Sunday and make meat pizza.
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amother
OP


 

Post Fri, May 17 2024, 7:07 pm
amother Gardenia wrote:
What is it. I live in Los an and I never saw this in the kosher supermarkets.


My grocery has it. The sticker says Colichel, pop muscle.
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amother
Milk


 

Post Fri, May 17 2024, 7:39 pm
amother OP wrote:
Ok. I put it in my chicken soup and it cooked overnight.
Now I'm wondering if I can throw it in the cholent or better to save it for Sunday and make meat pizza.

I would pull it and make meat pizza or tacos. Add bbq sauce after you pull it.
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amother
Gardenia


 

Post Fri, May 17 2024, 7:43 pm
amother OP wrote:
My grocery has it. The sticker says Colichel, pop muscle.

Is it better than other meat especially for chulent or soup?
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amother
Gardenia


 

Post Fri, May 17 2024, 7:48 pm
I think it’s called beef chuck roast
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amother
OP


 

Post Sat, May 18 2024, 9:29 pm
I wonder if what I used is really the Kolichel hat everyone is talking about.
The meat was hard as rubber- looked more like tongue. Not the type that I could "pull"
I did not like the soup. I could not eat it, it made me gag.
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tweety1




 
 
    
 

Post Sat, May 18 2024, 10:50 pm
amother OP wrote:
I wonder if what I used is really the Kolichel hat everyone is talking about.
The meat was hard as rubber- looked more like tongue. Not the type that I could "pull"
I did not like the soup. I could not eat it, it made me gag.

Kalichel has lots of fat. Fats that you can actually see right away when you open the package.
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amother
Pistachio


 

Post Sat, May 18 2024, 10:55 pm
How long did it cook for?
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amother
Currant


 

Post Sat, May 18 2024, 10:57 pm
amother OP wrote:
I wonder if what I used is really the Kolichel hat everyone is talking about.
The meat was hard as rubber- looked more like tongue. Not the type that I could "pull"
I did not like the soup. I could not eat it, it made me gag.

Did you cook it long enough for it to get soft
I just started using this in my soup as well as my chulent and I’m loving it
It’s not expensive and comes out really soft
But needs to cook a few hours
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amother
Currant


 

Post Sat, May 18 2024, 10:58 pm
amother Gardenia wrote:
Is it better than other meat especially for chulent or soup?

It’s much cheaper and comes out really soft
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