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Forum -> Yom Tov / Holidays -> Rosh Hashana-Yom Kippur
Any way to have chullent this year for shabbos?
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Imabubby60




 
 
    
 

Post Yesterday at 11:25 pm
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.
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amother
Ebony


 

Post Today at 12:51 am
I do in the oven at 225 like the others. It’s delicious.
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seeker  




 
 
    
 

Post Today at 1:09 am
7 day timer sounds so smart. Any link to tried and true?
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Brit in Israel




 
 
    
 

Post Today at 1:27 am
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??
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  seeker




 
 
    
 

Post Today at 1:32 am
Brit in Israel wrote:
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.
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tf




 
 
    
 

Post Today at 3:32 am
amother OP wrote:
are you comfortable leaving it on so long?

Even on the stove, you just put all ingredients in the pot to cook after you finish cooking the midday meal and leave it on the blech or hotplate like any other Shabbos. I don't understand what the difficulty is. Am I missing something?
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6000miles




 
 
    
 

Post Today at 3:56 am
Brit in Israel wrote:
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’ve got the same plan as you. Sounds great!!!
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