Saturday, May 22, 2010
Cholent Review - Parashas Naso
I think I am getting close to making a decent vegetarian cholent, or I should say, my son Binyamin and I are getting close. This past Shabbos we made a tasty cholent with most of the usual ingredients: a potato, a sweet potato, carrots, barley, beans and shiitake mushrooms. This cholent differed from my previous vegetarian cholents in a number of ways. First, I put only one large potato in rather than two. I also made sure there was more water than I have in the past. As with my other cholents, I added olive oil, but in this cholent, in addition to salt and pepper, I also added soy sauce. I did not add it once, but twice, first, I added it with the rest of the seasoning before I put the pot on the fire, but then after tasting the cooked cholent before serving it, I added a but more, maybe two tablespoons (for a three quart cholent). It was savory and delicious. The only problem is that since the Hamilton Beach Stay&Go Slow Cooker doesn't cook at a high temperature (I always use the low setting - I would not recommend using the high setting), dry beans often are not thoroughly cooked. For next week, I hope to soak the beans ahead of time. Shavua tov to all!