Saturday, February 20, 2010

Cholent Review - Parashas Terumah

I haven't posted a cholent review in a few weeks because I really had nothing new to add. I did a few things differently for my cholent this past Shabbos so I would like to share my experiences with my cholent making colleagues out there. I have mentioned before that my Hamilton Beach slow cooker is not as hot as the old Rival Crock Pot was, however, I have larger been able to compensate by the way I layered the ingredients as they are placed in the pot. The most important ingredient in this regard is the chopped carrots. I put all of them at the very bottom yesterday afternoon, and they all were cooked perfectly. Another ingredient that needs to be placed with care is the barley (this past Shabbos I mixed it with wheat kernels - yummy!). The barley (and wheat) are the last dry ingredients before the spices to go in. After I pour these grains in, I shake the pot so that they fall between the the meat and cut vegetables. This way, they will also be fully cooked. The last point that I want to share is also an important one. After Igor brought the pot up from the basement during kiddush, I stirred my cooked confection to make sure everything was well mixed. And so it was. For anyone out there following my reviews and making your own cholent, Ess gezunterheyt!

1 comment:

  1. This cholent sounds great, but have you ever considered adding ketchup and barbecue sauce? It might add some pizazz that you may have been missing.