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.
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?
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??