A dish that encapsulates generations of keeping Shabbos and following our Sages. And yet, no two cholents are the same
A good piece of meat is what makes a cholent. My favorite is a mix of flanken and cheek meat.
Yussi Weisz
I use one of those Crock-Pots that has a clasp to keep it closed, which helps reduce the smell.
If I’m having a big crowd (kiddush in my house, etc.), I start my cholent on the stove Friday afternoon in my biggest Dutch oven and transfer it to the oven at 225°F before Shabbos. Comes out great!
Michal Frischman
My husband’s friend makes a very cool and different cholent. Let me start off by saying that I tried it, and it was delicious. In a six-quart pot, they put all the regulars. Plenty of meat, potatoes, beans, barley, onion. Then, to season it, they add 1 cup of La Choy soy sauce, and that’s it. (Besides water.)
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