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Are you making a specialty food? Get great advice


Abby May 6, 2005 11:22 AM

I would love to hear what secret ingredients people use in their cholent to give it that special taste.

  1. j
    JRKyummy Jun 26, 2012 06:42 AM

    My cholent is more like a beef stew, and gets rave reviews.

    I use a package of beef stew chunk, a cup of well-rinsed canned chick peas, a cup of chopped veggies, a chopped onion, a 1/4 cup of quinoa, barley or couscous, a 1/4 cup of red wine, 1 Tbsp of deli mustard, salt and pepper, a pinch of rosemary, 2 chopped garlic cloves, and a can of drained diced tomatoes. It all goes into a 2 qt slow cooker on Friday afternoon, and is perfect by lunch on Saturday.

    4 Replies
    1. re: JRKyummy
      DeisCane Jun 26, 2012 12:24 PM

      Sounds interesting. What kind of veggies?

      1. re: DeisCane
        JRKyummy Jun 26, 2012 02:50 PM

        Eggplant or zucchini work well if you want something that sort of dissolves into the stew. Otherwise, carrots or celery keep their shape well.

      2. re: JRKyummy
        GilaB Jun 26, 2012 01:07 PM

        Why used canned beans? Dry chick peas ought to be soft after cooking for a day.

        1. re: GilaB
          JRKyummy Jun 26, 2012 02:50 PM

          Dry would work as well - just reduce the amount and slightly increase the liquid.

      3. a
        aivri Aug 6, 2009 04:59 PM

        Two words: Beef Cheeks.

        17 Replies
        1. re: aivri
          gotcholent Dec 27, 2010 03:23 PM

          One Word: AMEN!

          1. re: gotcholent
            laura10952 Dec 13, 2011 10:47 PM

            I have added falafel balls to my cholent, and it added a very interesting taste and look,

            Never used beef cheeks but saw it in only ONE butcher here in Monsey.
            I could never purchase it and ugh...sorry

            I have a friend who makes fried brains for her kids......tells them it is chicken cutlets,,,,,ugh

            1. re: laura10952
              queenscook Dec 13, 2011 10:57 PM

              Brains? I wasn't aware brains were currently sold in kosher stores. I've certainly never seen them . . . not that I've been looking for them!

              Why does she serve them to her kids anyway? I can't imagine they're cheaper or more easily available.

              1. re: queenscook
                laura10952 Dec 13, 2011 11:16 PM

                I doubt that it is cheap. I think that she serves it because ot some silly old wise tale,

                1. re: laura10952
                  cappucino Dec 14, 2011 03:53 AM

                  They're called sweetbreads and are pretty easy to get. They are delicacy served in many fine kosher and non-kosher restaurants. They don't look or taste anything like Shnitzel so I'm not sure how she would pull off tricking her kids with them. Beef cheeks are completely different and may actually be compatible with cholent.

                  1. re: cappucino
                    GilaB Dec 14, 2011 04:40 AM

                    Sweetbreads aren't brains, although perhaps laura10952's friend thinks they are. They're made from calf thymus and pancreas, which are both glands.

                    1. re: GilaB
                      cappucino Dec 14, 2011 06:02 AM

                      years ago when my bahby served them to me, she told me they were brains. the reason i'm inclined to go with my bahby is that she liked to get all kinds of illegal parts of the animals from her butcher. for example, she served us "real" kishke which were the actual intestines not the kind of kishke that everyone else was eating. it was illegal to sell them, but my bahby had her ways. she was polish/austrian and she wanted to serve food as she did in the old country. today it is illegal to sell certain organ meats aNd that is why--i presume--you assume what sweetbreads is or isn't. you may be right today, but not about the sweetbreads of my memories.

                      1. re: cappucino
                        DeisCane Dec 14, 2011 06:14 AM

                        I'm sure she was great but sweetbreads are not now and have never been brains.

                        1. re: DeisCane
                          njkosher Dec 14, 2011 06:36 AM

                          I have had brains and sweetbreads, and there is no way brains could pass for sweetbreads as they are even more mushy. When I have made brains, I have made them into a latke as it is very hard to do anything with them individually. I don't think you could bread them and fry.
                          Would think it would be hard to pass either off as chicken cutlets, unless you have never had a chicken cutlet.

                          1. re: njkosher
                            DeisCane Dec 14, 2011 06:48 AM

                            Not to mention that brains are about $12/lb and chicken cutlets are about $5/lb.

                            1. re: DeisCane
                              Arinoam Dec 14, 2011 07:19 AM

                              Sweet breads v. brains is a legendary and historical confusion. Many of us were raised believing they were one and the same in the days there was no such thing as a "foodie". Thymus Schmymus - even the butcher would tell you they were brains. Who knew? Interesting takes on Chulent above. Most are quite a patchka, when it takes about 30 seconds to put water, barley, onion soup mix, garlic, potatoes and beef in a crockpot and fuggetaboutit. Add Kishke and it's Geshmack - no frills - all thrills.

                              1. re: DeisCane
                                njkosher Dec 14, 2011 10:32 AM

                                I assume you mean sweetbreads at $12/lb rather than brains. Cannot seem to get brains any more.

                                1. re: njkosher
                                  DeisCane Dec 14, 2011 10:43 AM

                                  I was referring to brains, since that's what the poster was claiming was standing in for cutlets.

                                  Aaron's Gourmet (spare me the Steinberg argument) has both, and they're both about that price.

                                  1. re: DeisCane
                                    DeisCane Dec 14, 2011 10:56 AM

                                    You can also (sometimes) get brains here: http://www.bisrakosher.com/

                              2. re: njkosher
                                cappucino Dec 15, 2011 04:32 PM

                                Breading and frying sweetbreads is a crime to me. had fried sweetbreads at Tevere and hated them. I wish I could ask my grandmother what we were eating because it definately wasn't the sweetbreads we are served now. Those are bigger and a bit firmer.

                2. re: gotcholent
                  AdinaA Jan 19, 2014 06:10 AM

                  Beef cheeks really are the best cholent meat. They respond to the long, slow cook by becoming melt-in-your-mouth tender.

                  1. re: AdinaA
                    gotcholent Jan 19, 2014 08:33 AM

                    Yes, agreed, by far the most unctuous cut in my armory! Also phenomenal in yapsuk!

              2. e
                ettilou Jun 30, 2009 07:27 PM

                I saute spanish onions in oil til golden brown, use only flanken, and what I consider the special touch...real chicken soup (defatted). If I'm in a rush I'll use condensed chicken soup from a can. I also onlu use Lawry's seasoned salt, real chopped garlic, and a mixture of beans and barley.....DELICIOUS !!

                1. p
                  paprkutr Jan 18, 2009 03:26 PM

                  My cousin uses prunes

                  1. c
                    CloggieGirl Jan 16, 2009 11:57 AM

                    Pomegranate molasses. Talk about a deep flavor!

                    6 Replies
                    1. re: CloggieGirl
                      CloggieGirl Jan 19, 2009 08:08 PM

                      Quinoa. I threw some in my cholent on a whim this shabbat and everyone was asking about the ground beef in my usually pareve cholent. I'd recommend it for one and all, especially if you like a really meaty cholent and find yourself a bit short some time.

                      1. re: CloggieGirl
                        orthochow Jan 21, 2009 05:51 AM

                        I have friends who make cholent on Pesach using quinoa instead of the usual beans and barley since quinoa is not listed as kitnios. I've never been with any of these friends on Pesach and I've never tried it personally, but everyone I've spoken to raves about it.

                        I do know others who question the use of quinoa and will not eat it on Pesach (though I'm not sure if that is based on any halachic reasoning or just a "spirit of the rules" kind of thing). I guess it would be another "check with your rabbi" kind of topic...

                        1. re: orthochow
                          craigcep Jan 21, 2009 12:32 PM

                          I use quinoa in my cholent because a friend is celiac - allergic to gluten (i.e., wheat). Quinoa, not being a grain, does not contain gluten and is therefore friendly to her. It comes out well, but a little soupy because quinoa does not absorb water to the same extent that barley does.

                          1. re: craigcep
                            mcfish Jan 22, 2009 04:57 AM

                            Quinoa most certainly is a grain, but it does not contain gluten.

                            1. re: mcfish
                              thew Jan 22, 2009 06:05 AM

                              i'm not sure. quinoa is not a grass plant, so it isn't a cereal, and i think thus isn;t a true grain. or maybe it just isn't a true cereal. im a bit fuzzy

                              1. re: thew
                                cwsilverberg Jan 22, 2009 11:00 AM

                                its a pseudocereal not a grain hence not kitniyot http://en.wikipedia.org/wiki/Pseudoce...

                    2. d
                      Discerning Tastes Jan 14, 2009 09:23 PM

                      It's really not a secret but the best cholent is made by first browning the meat (short ribs are best as they have a bone) in a small amount of Schmaltz (rendered chicken fat) then add the onions, etc. It's the Schmaltz that adds the highest level of flavor to this remarkable festive dish.

                      3 Replies
                      1. re: Discerning Tastes
                        berel Jan 15, 2009 05:08 AM

                        I'm surprised no one mentioned you need good marrow bones at the bottom of the pot to give the cholent the correct consistency, not to watery and not to thick

                        1. re: berel
                          Lissy63 Jan 15, 2009 07:40 AM

                          Do you roast or saute the marrow bones before you put them in the pot?

                          1. re: Lissy63
                            berel Jan 15, 2009 07:44 AM

                            no need to

                      2. thew Jan 14, 2009 11:17 AM

                        story tangent

                        my father is from lodz, my mother krakow.

                        they used to give each other endless grief over chulent, because my mother thought the barley was the best part, while my father thought it was all about the potatoes.

                        accusations of peasantry would fly about, rather good heartedly and tongue in cheek, of course

                        1. rebeccafriedman Jan 14, 2009 10:13 AM

                          I have two secret ingredients:
                          1. BBQ sauce
                          2. Liquid smoke

                          I use very little meat (we try to avoid it for health reasons) and the liquid smoke/BBQ sauce combo goes a long way to "beef" up the flavor. Also, use a good homemade stock to enrich the flavor (I use chicken stock that I make on the fly from skin, bones & fat pulled off the chicken I am making for Friday night)

                          Hope this helps! Lately I have been making more a of classic french beef stew with lots of wine, herbs, tomatoes and veggies - no barley or potatoes. Served it over organic wholewheat couscous, everyone loved it including the little ones. makes a nice change of pace.

                          12 Replies
                          1. re: rebeccafriedman
                            DeisCane Jan 14, 2009 10:17 AM

                            We've used liquid smoke when we couldn't find the smoked turkey leg from Rubashkin (which has become nearly impossible to find lately, for obvious reasons). It's a reasonable facsimile.

                            As for the onion soup mix and ketchup points, I was referring not merely to their tastes but also to their status as basically cheating. For cholents and other stews, etc., I try to use primarily whole foods as ingredients.

                            1. re: DeisCane
                              vallevin Jan 14, 2009 11:07 AM

                              I'll take the bait, why is this cheating? "Jewish" food is always a reflection of whatever culture we live in.

                              People (including myself) enjoy the flavor the ketchup adds. No cheating as far as I am concerned.

                              1. re: vallevin
                                DeisCane Jan 14, 2009 11:23 AM

                                This is not about "Jewish" food, but about foodie culture in general. Using ingredients like soup mix just strikes me as lame.

                            2. re: rebeccafriedman
                              MartyB Jan 14, 2009 10:49 AM

                              Thinking out loud, what effect would adding some beef soup mix as to "beef" up the flavor of the cholent if that is what you are seeking? The last brisket that I made (and I am making the same thing today as we speak) was to add a spoon of beef soup mix besides the packet of onion soup mix in the crock pot.

                              1. re: MartyB
                                berel Jan 14, 2009 11:12 AM

                                a great brisket recipe btw is cook the brisket in a couple of glasses of ginger ale and teaspoon of instant coffee.. I know it sounds strange but it's delicious

                                1. re: berel
                                  MartyB Jan 14, 2009 11:22 AM

                                  Strange is right! I wonder what the history is behind this recipie, I would never think of throwing those ingredients together. By the way, would it work with diet ginger ale as well? Trying to keep the carbs down.

                                  1. re: MartyB
                                    berel Jan 14, 2009 11:27 AM

                                    it should work with diet ginger ale too, though I don't think you'll pick up that many carbs from using the regular ginger ale (unless you plan to drink the gravy)

                                    btw the recipe also calls for a packet of onion soup mix too, sorry I forget about that

                                    1. re: berel
                                      MartyB Jan 14, 2009 12:02 PM

                                      I guess I can believe it then. My current recipie is
                                      (1) Brisket
                                      (2) Layer or 2 of sliced onions
                                      (3) one packet Onion soup mix
                                      (4) one teaspoon beef soup mix --> replaced with your instant coffee
                                      (5) water --> replaced with your ginger ale

                                2. re: MartyB
                                  queenscook Jan 14, 2009 02:09 PM

                                  The problem, as I see it, is that those soup mixes rarely taste like the flavor they are called. Does anyone really think the powdered beef soup mix tastes like beef, for example? All those soup mixes are, it seems to me, is sodium.

                                  1. re: queenscook
                                    berel Jan 14, 2009 03:34 PM

                                    the Carmel Beef flavored mix is pretty good, I use it in a lot of soups and gravies

                                    1. re: queenscook
                                      MartyB Jan 14, 2009 03:36 PM

                                      In my case I had a large slab of brisket so the beef was there. The beef soup mix gives more flavor to the gravy. I came home today, cut up the brisket and put it back in the slow cooker. When I came back later to eat, it was almost gone! Slowly I got my wife, then daughter and then my son-in-law to admit that they took some from the pot. I got the "shraim (leftovers)" - it was hit!

                                      1. re: MartyB
                                        GilaB Jan 14, 2009 06:23 PM

                                        You're probably essentially adding MSG (along with tons of salt) when you add soup mix. It adds a sense of meaty richness to things, which is why it might enrich your gravy. You might be better off directly adding MSG (often sold as a seasoning by itself, on the same shelf as the spices), because it'd let you control the salt level better.

                                3. s
                                  shanirum Jan 14, 2009 08:42 AM

                                  I use shin kolichel for the meat. The usual potatoes, cholent mix (beans), barley, onion soup mix, ketchup and water to cover . The secret ingredient is a little molases on top

                                  2 Replies
                                  1. re: shanirum
                                    DeisCane Jan 14, 2009 08:54 AM

                                    I'm surprised how many of you use things like ketchup and onion soup mix.

                                    1. re: DeisCane
                                      craigcep Jan 14, 2009 09:44 AM

                                      I once put ketchup in mine and really disliked it. I'm too surprised by its ubiquitous inclusion.

                                  2. m
                                    mrdhammer Jan 13, 2009 07:28 AM

                                    I really like using about a teaspoon (or more!) of thai garlic sauce to give it a spicy kick. There's one I know of that has hashgacha (http://www.huyfong.com/no_frames/garl...)

                                    1 Reply
                                    1. re: mrdhammer
                                      cwsilverberg Jan 14, 2009 11:25 AM

                                      that stuff is awesome but whats the deal with the hechsker i cant find any info on it, does th sirarcha need a hechsher anyway?

                                    2. c
                                      chana61 May 8, 2005 05:51 PM

                                      My tips: As others have suggested, I sauté the onions till almost caramelized. I also sear the meat (which I first dredge with salt, pepper and paprika, brown the potatoes, and toast the barley first. I layer potatoes, onions, thin slivers of garlic, beans, meat, and barley till I get to the top of the pot; then I put in tomato paste and homemade demiglace. The latter is my secret weapon. Yummmmmmm...it's a lot of work to make a batch, but then I have enough for a few months, and nothing else can touch the flavor.

                                      3 Replies
                                      1. re: chana61
                                        entrails May 9, 2005 10:13 AM

                                        hi chana --

                                        may i ask what's in the demiglace?

                                        1. re: entrails
                                          chana61 May 10, 2005 09:55 AM

                                          It's basically a concentrated brown veal stock cooled and cut into cubes.

                                          For those who are unacquainted with brown veal stock: you start out with several pounds of veal bones (neck is good) and a pound or so of stew meat; roast them in the oven, add all sorts of vegetables and continue roasting for a bit; take it all out, defat and deglaze the pan with red wine, and throw everything into an enormous pot, cover with water, add a bouquet garni, BUT NO SALT!!! and cook for 8 hours or so, then strain.

                                          To make the demiglace, defat the stock completely and further reduce to about a quart of liquid. Then pour into a square pan and cool. Once cooled, it will solidify and you can cut it into lovely little cubes of pure flavor that do not have the salt problem of purchased bouillon, but which impart a tremendous depth of flavor to sauces and stews. I keep mine in the freezer; one batch of demiglace usually lasts me 4-6 months or so, but obviously this will depend on how often you use them. IMO it's definitely worth the work involved.

                                        2. re: chana61
                                          szmeterling Jan 15, 2009 02:18 AM

                                          chana61, I was losing heart as I read through the various posts. Everybody is using processed foods, some of them rather grotesque, e.g., onion soup mix! B"H, a Jew who knows how to cook...you must be a BT :)

                                        3. e
                                          entrails May 8, 2005 11:19 AM

                                          i would layer the bottom of pot w/ minced onions and minced fresh garlic. add a combination of ketchup, a squirt of mustard and either honey or parve maple syrup. don't forget salt, pepper, paprika, red & white potatoes, (and kishke). beans, barley and flanken meat...you're all set.

                                          7 Replies
                                          1. re: entrails
                                            DeisCane May 9, 2005 11:08 AM

                                            "parve maple syrup"

                                            Is there such a thing as dairy maple syrup?

                                            1. re: DeisCane
                                              entrails May 10, 2005 03:17 PM

                                              yes -- there are dairy maple syrups, which is why is specified parve.

                                              1. re: entrails
                                                DeisCane May 10, 2005 05:59 PM

                                                I've never seen that. I'd assume it would be because it was prepared at a dairy farm that wasn't good about separation, b/c maple syrup is a whole food product, like honey.

                                                1. re: DeisCane
                                                  velorutionary May 11, 2005 08:17 AM


                                                  Maple syrup is not exactly a "whole food" product. It takes approximately 10 Gallons of Maple tree sap to produce 1 Quart of bottled Maple Syrup. In many instances butter (small amounts) is added to the pan during the reduction process so the syrup does not foam. In some instances lard is used for the same purpose.

                                                  I won't comment whether these trace amounts have any influence on Kosher Certification or dairy/parve status of the syrup.

                                                  1. re: velorutionary
                                                    DeisCane May 11, 2005 08:57 AM

                                                    A reduction of a whole food is still a whole food, unless something is added, to the best of my knowledge. Then of course, it's not. I've heard of bacon or bacon fat being added to add richness to the syrup, but in that case, that's something akin to an infusion, rather than a reduction. I had never heard the part about butter being added to reduce foaming. Nevertheless, I have never purchased a non-pareve maple syrup, and I don't intend to start anytime soon. The purer the better, imo.

                                                    1. re: DeisCane
                                                      velorutionary May 11, 2005 01:08 PM

                                                      You are correct about its classification as a whole food.

                                                      However, I do know of vegans who won't consume maple syrup unless it is Kosher certified and pareve for the reasons aforementioned.

                                                      Personally I have not seen any maple syrup with a "dairy" designation but that could be because a) the company uses a chemaical or vegetable based fat as an anti-foaming agent, or b) It is insignificant (in total volume) and thus irrelevant for kashrus or dairy status.

                                                      What I have seen is maple flavored syrup which is dairy, but I would never classify that as maple syrup, though others may, unfortunately.

                                                      1. re: velorutionary
                                                        DeisCane May 11, 2005 01:55 PM

                                                        Bingo. Well put. I'm a poor-man's maple syrup snob so I can't stand when someone uses the term maple syrup for what is "pancake syrup." (usually corn syrup and coloring with butter) :)

                                          2. r
                                            Rami May 6, 2005 06:57 PM

                                            Years of dorm life and bachelorhood make me something of an expert in cholent secret ingredients. For a while, every time I made a cholent, I would add a different secret ingredient to my base seasonings. Here are some that have worked the best:

                                            Toasted sesame oil: Is there anything that doesn't taste better when you add sesame oil? Add some soy sauce to the mix as well, substitute green onions for white ones, use brown rice instead of barley, serve the cholent topped with sesame seeds and call it an Asian cholent.

                                            Chocolate syrup: The parve kind is a little artificial tasting, but it's the best you can do. I use chocolate syrup instead of honey, substitute a hot salsa instead of ketchup, and it gives the cholent an intruiging taste. You can even add some coffee to make a mole cholent.

                                            Vanilla/Cherry Coke: Coca Cola is an incredible cholent ingredient on its own. It's a cooking liquid, a sweetener, and a meat tenderizer all in one. I almost never make a cholent without Coke. But if you're feeling adventurous, try using Vanilla or Cherry Coke instead. The taste difference will be subtle, but delicious.

                                            I have plenty more, but half the fun of using secret ingredients is coming up with them yourself. There are almost no ingredients that will completely ruin a cholent if used in moderation (Note: Do NOT use any sour candies, e.g. sour sticks/bears/worms, in your cholent. It's the only time a secret ingredient ever rendered my cholent inedible.). So experiment on your own; If for nothing else, it'll give you a way to get rid of that half-eaten box of ginger snaps in the back of the pantry.

                                            1. a
                                              AndeB May 6, 2005 05:32 PM

                                              Pastrami ends.

                                              1. n
                                                nearsighted lady May 6, 2005 03:49 PM

                                                Aside from the usual - beans, barley, meat, onions, etc. - my "secret" cholent ingredients include ketchup, diced celery (not parsley - tried it once, and it became bitter), and a bottle of beer. When you first pour it in, the kitchen smells like a saloon, but as it cooks, the beer adds a nice depth of flavor.

                                                1 Reply
                                                1. re: nearsighted lady
                                                  Beerhound May 8, 2005 10:36 PM

                                                  I'va also heard of single malt scotch being added, but it seems like a waste of good whisky.

                                                2. e
                                                  Eric May 6, 2005 02:32 PM

                                                  Flanken, potatoes, kidney and baby lima beans, pearl barley, ketchup, onions (Vidalias if you can find them), honey, and then the SECRET ingredients:

                                                  CREAM OF WHEAT (yes, it's pareve)
                                                  INSTANT OATS (thickens it up nicely)
                                                  and finally, the ONLY seasoning you need, LAWREY'S SEASONING SALT. It's got everything in it, with no MSG.

                                                  1. b
                                                    Ben May 6, 2005 01:28 PM

                                                    Try substituting a can of baked beans instead of chulent beans.

                                                    1. c
                                                      Cookie May 6, 2005 01:10 PM

                                                      Besides the 1 cup chulent beans (that were soaked overnight and then boiled for 10 minutes and rinsed), 1 cup pearl barley (rinsed), potatoes (red potatoes are great), salt, pepper,paprika, garlic powder, squirt or two of ketchup, Tabl of onion soup mix (not all the time) and garlic beef kilbasee sliced into rings..I think it's the SAUTED ONIONS that do the trick. Don't forget the water to cover + extra.

                                                      1. a
                                                        abe May 6, 2005 12:24 PM

                                                        Onion Soup Mix

                                                        2 Replies
                                                        1. re: abe
                                                          Abby May 6, 2005 01:29 PM

                                                          How much do you put in?

                                                          1. re: Abby
                                                            abe May 6, 2005 03:01 PM

                                                            I buy a boc that has two packets in it. I put in approx half a package.

                                                        2. b
                                                          Beerhound May 6, 2005 11:46 AM

                                                          Though many will tell you that it's too fatty, there's no "cholent meat" like flanken.

                                                          12 Replies
                                                          1. re: Beerhound
                                                            corned beef king May 7, 2005 09:28 PM

                                                            Amen,flanken is the best. We use 3 to 1 ratio barley to beans , the barley is much better then beans, especially those big white ones, they remind me of Brazil nuts, just a waste of space.

                                                            1. re: corned beef king
                                                              helou Dec 14, 2011 11:45 AM

                                                              Absolutely agree about the flanken - it's the bones in them, I think, that give the chulent a rich flavor.

                                                              Another thing I've started to do recently, I put my rinsed barley into one of those mesh bags that are used for the soup greens - NOT the tight weave that some people use to avoid shratzim, but the stretchy loose-weave ones. All the kosher butchers seem to carry them; I can get you the exact name if you want. I also use put my onion into one of these bags when I make chicken soup because I don't want loose pieces of onion in the soup. When the soup is done I just squeeze out all the broth & onion flavor & throw the bag with onion away.

                                                              But I digress; back to the barley. I put the barley in these bags (leave loose when you tie it up so there's plenty of room for expansion) since barley is such a favorite with my crowd, and I take out the bag of barley and put it in its own bowl for people to take as a "side."

                                                              1. re: helou
                                                                laura10952 Dec 14, 2011 05:05 PM


                                                                Could you please give me the name of the bags? Love the idea for the barley!

                                                                1. re: laura10952
                                                                  masteraleph Dec 14, 2011 07:42 PM

                                                                  I'm pretty sure it's just cheesecloth sold in a bag shape. It's sometimes sold as "soup bags" or something like that.

                                                                  1. re: masteraleph
                                                                    EmpireState Dec 15, 2011 05:13 AM

                                                                    The ones that I have are called Sack n Boil and are made by Liebers. I use them for many things; I put rice in them and add to my crockpot Chulent

                                                                  2. re: laura10952
                                                                    helou Dec 15, 2011 04:13 PM

                                                                    Yes, what masteraleph and Empire State are describing. I seem to be out of them, but I'm going to the butcher in the morning so I'll get more & have the exact brand name.
                                                                    Yes, they are just cheesecloth, but they're already put together like a bag so you just have to knot the top so they're very convenient. With other cheesecloth squares you have to fool around and Make a knapsack.

                                                              2. re: Beerhound
                                                                gotcholent Jan 12, 2009 09:55 AM

                                                                i must humbly disagree with my holy cholent brothers and sisters...but when it comes to incredible cholent meat very little will beat the 1~2 punch of 2nd ct brisket & a nice fatty slab of naval (aka plate) pastrami...both meats can cook forever with ever going dry and awful, and the brisket pulls apart into incredible pasta like strings insuring a piece of meat with every warming bite...GEVALT!!!

                                                                Oh Yes, and my claim fame lies behind a can of Dr. Pepper per crockpot to tie together and balance out my spice mixture including chili powder, garlic, onion, cumin, paprika, colemans dry mustard (London Beit Din), teaspoon elite coffee grinds (adds a nice depth) and dried chipotle powder.

                                                                1. re: gotcholent
                                                                  berel Jan 12, 2009 10:40 AM

                                                                  instead of water or DR. Pepper, I use two bottles of the cheapest beer available

                                                                  1. re: gotcholent
                                                                    ganeden Jan 13, 2009 06:57 AM


                                                                    While I got youon the wine, I must agree with you on the navel. Except for the obvious fat, navel is also about the least expensive meat around, and that certainly factors heavily into our use of it. Not that we make much cholent at home, but when I'm sponsoring Shabbos morning kiddush ar Or Simcha (my shul in No. Hollywood), I always bring raw navel from my restaurant (the least expensive meat I use) for the cholent maker to use, and it always turns out well. And last Shabbos, at home, my wife used 2nd cut brisket (the second least expensive meat I use at the restaurant) for cholent, and it turned out well. Obviously cutting the meat removes the strands, which means a whole 2nd cut brisket is best left for large pots in institutional kitchens.

                                                                    1. re: gotcholent
                                                                      embee Jan 14, 2009 11:12 AM

                                                                      Methinks that recipe is actually called chile, but WTH.... That sounds delicious!

                                                                      1. re: embee
                                                                        gotcholent Jan 18, 2009 02:45 PM

                                                                        i call it a Texas Cholent actually....in the lone star state only meat is allowed in a chili (chile is a vegetable). Bean, potatoes and yes even Kishke would be disqualify my cholent from any chili competition...but yes...it's mind-blowingly good.

                                                                        and i've never had a beer cholent that came out without a bitter hoppy aftertaste.
                                                                        what kind of beer have any of you used successfully?

                                                                      2. re: gotcholent
                                                                        cholentworld May 5, 2012 07:47 PM

                                                                        wish you'd add your recipe to the cholent-recipe library we are building here: http://www.cholent.eu - would be great :
                                                                        )Everyone elso, who has great cholent recipes to share are welcome too!

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