Dark brown chulent- whats the trick?

Executive Member Joined: Jul 18 2010 Posts: 369

how can I get my chulent to have that dark brown mushy look - like the caterers/take outs have. mine is always a light- medium color brown and it only gets mushy when it starts getting burned.

whats the trick??

Silver Member Joined: Jan 29 2012 Posts: 751

Honey, brown sugar, paprika

Executive Member Joined: Jul 18 2010 Posts: 369

honey? brown sugar? wouldnt that make it sweet?

Gold Member Joined: Jul 20 2007 Posts: 1860

red pepper! Add a lot of red pepper! The spice red pepper.....
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Silver Member Joined: Nov 15 2010 Posts: 605

BBQ sauce

Executive Member Joined: Jun 02 2011 Age: 24 Posts: 414

paprika
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Senior Member Joined: Nov 02 2010 Posts: 122

paprika, honey and sauteed onions

Executive Member Joined: Jul 18 2010 Posts: 369

and whats the trick for the texture? I want that sticky texture where everything just clumps together. mine always comes out that each bean is somewhat individual, though its not watery, it is like a creamy texture. doesnt look professional
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Silver Member Joined: Jan 29 2012 Posts: 751

Senior Member Joined: Nov 02 2010 Posts: 122

barley?

Executive Member Joined: Jul 18 2010 Posts: 369

Senior Member Joined: Aug 01 2011 Posts: 119

ketchup and lots of paprika. I put mine in the oven for a bit then the crock pot for shabbos

Silver Member Joined: Jan 29 2012 Posts: 751

I have done it with ketchup or honey, sometimes both and I always put paprika.

try paprika, bbq sauce, brown rice along with the barley and beans and add a little beef stock in place of water

Diamond Member Joined: Feb 15 2007 Posts: 3245

I season with ketchup, soy sauce, black pepper, paprika, garlic and salt. The chollent comes out brown, which I think is mainly from the soy sauce.

Coca cola also makes it brown.

Gold Member Joined: Jan 16 2012 Posts: 1658

Lots of paprika and a little brown sugar (not more than 1-2 Tbsp. depending on how big your cholent is, and it won't be too sweet) and cook it for a long time.

Senior Member Joined: Feb 21 2011 Posts: 153

I know this sound weird but I put a little bit of instant coffee. It makes it really dark and since it's little it adds no taste

Platinum Member Joined: Mar 12 2009 Posts: 13203

Platinum Member Joined: Nov 17 2008 Posts: 5050

I don't put in any of those seasonings. I do use a lot of barley (and enough water). The barley gives it the consistency you want.

Cooking long enough at the right temperature should give it the color you want.

I like to crumble a small piece of kishka into the cholent before cooking, but that doesn't effect the color, but it does help the consistency.
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