Comments on: Chulent: to Bean or not to Bean http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/ Finding the finer side of everyday kosher living Fri, 12 Mar 2010 15:29:54 +0000 http://wordpress.org/?v=2.8 hourly 1 By: DeisCane http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-48677 DeisCane Mon, 24 Aug 2009 20:53:49 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-48677 I can't take any recipe with onion soup mix seriously. I can’t take any recipe with onion soup mix seriously.

]]> By: daisy http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-47808 daisy Mon, 17 Aug 2009 08:12:02 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-47808 I saw a recipe called "best ever chulent" in a cookery book I browsed in Barnes & Noble some time ago. I copied the recipe but would love to know the name of cookbook and author.Can anyone help please? The ingredients added to the ususal meat pots beans and barley were quuarter cup of honey and half packet onion soup and it is the best ever chulent I saw a recipe called “best ever chulent” in a cookery book I browsed in Barnes & Noble some time ago.
I copied the recipe but would love to know the name of cookbook and author.Can anyone help please?
The ingredients added to the ususal meat pots beans and barley were quuarter cup of honey and half packet onion soup and it is the best ever chulent

]]> By: Mike http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-38197 Mike Thu, 07 May 2009 07:24:34 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-38197 Personally I prefer the following: put whatever you want (or don't) in the pot before shabbos. Then take it out on saturday. Then throw it all in the trash and eat something better than cholent. More seriously- I just cut up an eggplant and maybe a sauce and that's my cholent or cholent substitute or whatever. Personally I prefer the following:

put whatever you want (or don’t) in the pot before shabbos.
Then take it out on saturday.
Then throw it all in the trash and eat something better than cholent.

More seriously- I just cut up an eggplant and maybe a sauce and that’s my cholent or cholent substitute or whatever.

]]> By: shana http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-37335 shana Thu, 30 Apr 2009 02:53:31 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-37335 you need to cook your cholent on high for a few hours before shabbos. say 3. then turn it onto low for the duration. or put the cholent up friday morning and then you can keep it on low for the entire cooking time. yapsuk recipes anyone? you need to cook your cholent on high for a few hours before shabbos. say 3. then turn it onto low for the duration. or put the cholent up friday morning and then you can keep it on low for the entire cooking time.

yapsuk recipes anyone?

]]> By: DeisCane http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-27503 DeisCane Sat, 31 Jan 2009 23:59:12 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-27503 Not to mention that there are no kosher smoked goose legs available in the US, so we HAVE to use smoked turkey. Mike's a flamer who doesn't pay attention, evidently. As for the cooking time, it sounds like you might need to get one that changes settings automatically? Or, just start a bit earlier? I've had success with only low but high dries it out. What are the other 4 settings on yours? Not to mention that there are no kosher smoked goose legs available in the US, so we HAVE to use smoked turkey. Mike’s a flamer who doesn’t pay attention, evidently.

As for the cooking time, it sounds like you might need to get one that changes settings automatically? Or, just start a bit earlier? I’ve had success with only low but high dries it out. What are the other 4 settings on yours?

]]> By: Gittel http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-27421 Gittel Fri, 30 Jan 2009 19:16:18 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-27421 What about the cooking time folks? I have made some of the worst cholets using the "low" end of the slow cooker, setting just 30 min before shabbat. it was inedible and raw for lunch! There are 6 settings on my slow cooker, can;t figure out which one is the best. The old cooker I had broke, it had only one setting, which peculiar as it may be worked for every sort of dish. Now with the new cooker I am lost in raw cholent land? Help! thoughts? What about the cooking time folks? I have made some of the worst cholets using the “low” end of the slow cooker, setting just 30 min before shabbat. it was inedible and raw for lunch! There are 6 settings on my slow cooker, can;t figure out which one is the best. The old cooker I had broke, it had only one setting, which peculiar as it may be worked for every sort of dish. Now with the new cooker I am lost in raw cholent land? Help! thoughts?

]]> By: Yaakov http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-10952 Yaakov Mon, 01 Sep 2008 07:37:31 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-10952 @Mike: <em>"300g (roughly) smoked pork (plenty of fat)"</em> - I don't know how well your ingredient list works with the theme of this site (the <strong>kosher</strong> blog) @Mike: “300g (roughly) smoked pork (plenty of fat)” – I don’t know how well your ingredient list works with the theme of this site (the kosher blog)

]]> By: Mike http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-10870 Mike Mon, 01 Sep 2008 00:16:38 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-10870 If you want a genuine true Hungarian Solet this is my grandmothers recipe (direct from Hungary) 500g (roughly) red kidney beans soaked overnight 300g (roughly) smoked pork (plenty of fat) 200g (roughly) barley 1 big onion some garlic 2 goose drumsticks (f you can find them) fry onion and garlic to start caramelization. Dice smoked pork and put into pot leaving all the fat on for flavour. throw in barley and goose legs and fill pot with water to cover igredients. You can cook on the stove on the lowest possible setting for about 4 hours or even better put in an oven at about 80 degrees C for 8 hours. Check it doesnt dry out too much. Solet DOES NOT have smoked turkey. If you want a genuine true Hungarian Solet this is my grandmothers recipe (direct from Hungary)

500g (roughly) red kidney beans soaked overnight
300g (roughly) smoked pork (plenty of fat)
200g (roughly) barley
1 big onion
some garlic
2 goose drumsticks (f you can find them)

fry onion and garlic to start caramelization. Dice smoked pork and put into pot leaving all the fat on for flavour. throw in barley and goose legs and fill pot with water to cover igredients. You can cook on the stove on the lowest possible setting for about 4 hours or even better put in an oven at about 80 degrees C for 8 hours. Check it doesnt dry out too much.

Solet DOES NOT have smoked turkey.

]]> By: shana http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-1299 shana Wed, 23 Apr 2008 17:49:55 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-1299 does anyone here know how to make a yapsuk? does anyone here know how to make a yapsuk?

]]> By: DeisCane http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/comment-page-1/#comment-1298 DeisCane Sun, 30 Dec 2007 18:09:05 +0000 http://www.kosherblog.net/2004/10/21/chulent_to_lemgbeanl_emg_or_not_to_lemgb/#comment-1298 gbdoc, To make solet here in the states, we use Aaron's smoked turkey thigh (shawarma), which works great. gbdoc,

To make solet here in the states, we use Aaron’s smoked turkey thigh (shawarma), which works great.

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