Cholent Review - Shabbos Parashas Matos

As we made our way through Sefer Bamidbar, I continued to experiment with the cholent recipe. I put a whole bottle of barbecue sauce in the vegetarian cholent and it came out something like Jewish Boston baked beans. I also poured a bottle in the fleishig cholent and while I did not try it (I am trying to cut down my meat consumption) those who did thought it was good. Admittedly, a few dastardly souls dared to say there was too much barbecue sauce in the cholent, but there are always spoil-sports in any crowd. Nevertheless, I must confess that after two weeks straight of barbecue cholent, I myself was also ready for something different.

I think I found it. For Shabbos Parashas Matos I made my usual Morroccan dafina with chickpeas, barley (I am not brave enough yet to do it with rice), cumin, salt, pepper, olive oil and who eggs. I did add a new ingredient that made a big difference: wheat kernels, which are also know as a wheat berries. In the past, I added the wheat kernels in place of the barley. The cholent would often come out soupy and undercooked because the wheat does not soak up water the way the barley does, and somehow, there has to be the right proportion of dry ingredients to water in order the the cholent to cook properly. For this last cholent, I put a full cup of barley in and a half a cup of wheat kernels, plus the regular chickpeas, spices, oil and eggs. The additional wheat kernels had a great effect. The cholent was completely cooked through. even the chickpeas, which tend to be hard, were soft and fully cooked. And the wheat kernels were chewy and gave the entire cholent a sense of weightiness. In other words, the density and the texture were perfect, something which is hard to achieve in a vegetarian cholent. The following week, for Shabbos Parashas Masei, I made my usual Ashkenazi cholent but added the additional half cup of wheat kernels, and this improved this cholent's texture and density as well. Ah... the sweet taste of success! Have a good Shabbos!

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!