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-> Recipe Collection
-> Shabbos and Supper menus
binah918
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 Sun, Jul 16 2006, 2:24 am
I just can't figure it out! I usually put in potatoes, beans, onions, barley and spices/condiments. But it comes out so watery. When I put less water in, it just comes out as cooked potatoes.
How do I make a nice, thick cholent in a good sauce?
Please give recipes, but also specify how much water to put in. I put enough water to just cover all the ingredients. High for a few hours before Shabbos and low during Shabbos.
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chocolate moose
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Mon, Jul 17 2006, 9:21 am
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Maybe you could add some sauce, like tomato.
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chen
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Mon, Jul 17 2006, 10:08 am
I always put in either an 8-oz. can of tomato sauce or at least that much crushed tmatoes. (not a whole 28-oz, can or it will taste too tomato-ey, which is not bad but not what ppl expect of a cholent.) fried onions will give it a more substantial taste, chunks of tofu or soy meat substitute add a meat-like texture, and my MIL used to put in frsh mushrooms for a meaty texture.
also I cook the whole thing Thursday night till it's mostly done and then just leave on low heat over shabbos.
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