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Forum
-> Recipe Collection
-> Shabbos and Supper menus
HILY
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 Wed, Jan 05 2022, 3:14 pm
Do you have or know of a secret ingredient that takes the cholent to the next level?
I know of people putting almost everything edible like jam, dates, soy sauce, coffee etc.
Our cholent is quite traditional and I want to hear if there's something that can upgrade it!
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sabertooth
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Wed, Jan 05 2022, 3:14 pm
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Marrow bones. Next level mouthfeel.
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sarahph1
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Wed, Jan 05 2022, 3:16 pm
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Ppl put in chicken soup mix and they say it makes it amazing
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Cheiny
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Wed, Jan 05 2022, 4:06 pm
| HILY wrote: | Do you have or know of a secret ingredient that takes the cholent to the next level?
I know of people putting almost everything edible like jam, dates, soy sauce, coffee etc.
Our cholent is quite traditional and I want to hear if there's something that can upgrade it! |
Jam? Dates? Never heard of such a thing… some people swear by beer. Other options: Barbecue sauce, onion soup mix and ketchup, smoked paprika, crumbled kishke directly in cholent, hot dogs.
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Leleh
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Wed, Jan 05 2022, 4:33 pm
I have one major amazing ingredient: The Hawajj spice from Pereg. I put it in with lots of paprika. Next level.
I have also put in mushroom umami spice. But the Hawajj is by far the best.
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MiracleMama
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Wed, Jan 05 2022, 4:35 pm
What cut of lamb? And how much? With beef or just lamb?
I love lamb and thought this would be a good idea but it turned out so obnoxiously fatty when I tried it that nobody could stand it.
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Pink Hydrangea
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Wed, Jan 05 2022, 4:41 pm
| sabertooth wrote: | | Marrow bones. Next level mouthfeel. |
Oooooh good one! I haven't done that in a while. Totally doing that this week! Thnx for the reminder!!!
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Esty 4
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Wed, Jan 05 2022, 4:54 pm
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cheek meat, soy sauce mustard ketchup spices...
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rainbow dash
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Wed, Jan 05 2022, 5:01 pm
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I fry my chopped onions together with all the spices, salt, pepper, parprika, garlic, onion. Then fry the spiced meat, add the potatoes and beans. Cook it in chicken soup.
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Rubber Ducky
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Wed, Jan 05 2022, 5:44 pm
| MiracleMama wrote: | What cut of lamb? And how much? With beef or just lamb?
I love lamb and thought this would be a good idea but it turned out so obnoxiously fatty when I tried it that nobody could stand it. |
Trim the fat off before putting lamb in the cholent. I use either lamb shank, which is not fatty, or lamb neck, which needs considerable trimming.
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Wife1
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Wed, Jan 05 2022, 5:49 pm
| Leleh wrote: | I have one major amazing ingredient: The Hawajj spice from Pereg. I put it in with lots of paprika. Next level.
I have also put in mushroom umami spice. But the Hawajj is by far the best. |
I thought I was the only one😊 Hawaj is next level with smoked paprika cumin coriander
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mintgreen
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Wed, Jan 05 2022, 5:52 pm
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Honey! Put a generous squirt it's heaven
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