Any way to have chullent this year for shabbos?

Imabubby60

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.

Brit in Israel

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??

↑ seeker ↓

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.

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?

6000miles

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!!!

bakingmom

Today at 5:17 am

amother Firethorn wrote:

Not sure if I understand the question. You make an eruv tavshilin before Yom tov so you can cook on Friday for Shabbos. On Friday afternoon, you put all your chulent ingredients in a pot and let it boil and you have chulent for shabbos.

This works if you leave a gas fire over yom tov/shabbos.

What setup do you have?

FYI I went to a pre RH shiur this year where the rav spoke about eruv tavshilin. He said the basis for doing eruv tavshilin is that a guest could come Friday afternoon and eat what you cooked, which is why you are allowed to cook, so the cholent should ideally be fully cooked before shabbos comes in. Which means I will put my cholent in the crockpot Friday morning before going to shul, as leaving it to Friday afternoon means it wont be cooked fully before shabbos.

amother

Kiwi

Today at 5:40 am

We use a smart plug for the crockpot and hot plate, you can easily program for 7 days using the app :

Kasa Smart Plug HS103P3, Smart Home Wi-Fi Outlet Works with Alexa, Echo, Google Home & IFTTT, No Hub Required, Remote Control,15 Amp,UL Certified, White, 3 Count (Pack of 1) https://a.co/d/f7b7v5J

ShishKabob

Today at 7:50 am

tf wrote:

This, I guess not everyone leaves a flame on the stove

↑ Ruchi

Today at 8:36 am

6000miles wrote:

I’ve got the same plan as you. Sounds great!!!

⬆️ Easiest and most straightforward! ⬆️

I've already freezed mine and will take it out Friday morning to defrost and then transfer to the platta.

↑ seeker ↓

Today at 9:00 am

bakingmom wrote:

Oh wow, I did not know this. Thank you.

↑ seeker

Today at 9:02 am

tf wrote:

It's not safe to leave an electric heating device on for so much longer than it's meant for. We (I think) were talking about leaving a crockpot plugged in from before yom tov until after.