Another way is if you leave your oven on 225 for YT and put the cholent in Friday morning. I would freeze a bag of minced sauted onions and garlic to add to it.
I don't have a Crockpot, I planned to make it Wednesday morning and fridge until Friday and put on hot plate (I usually make it on a Thursday)
Am I missing anything??
I don't have a Crockpot, I planned to make it Wednesday morning and fridge until Friday and put on hot plate (I usually make it on a Thursday)
Am I missing anything??
My hot plate is too hot for cholent. I like it on a very very low simmer so it doesn't get overcooked and taste like mud. I achieve that with a slow cooker, which is definitely not designed to be on for 3 days, but can't be set on a timer like the hot plate because the cholent needs to be on almost 24 hours. So I really like the 7 day timer idea if it's not too expensive because G-d knows I have enough stuff to buy right now.
