Do you brown your cholent meat?

amother

Fri, Dec 06 2024, 6:17 am

Do you brown your cholent meat? Does it make a big flavor difference in your experience?

amother

Amethyst ↓

Fri, Dec 06 2024, 6:18 am

Yes, but I cheat and brown on broil in my oven.

amother

Lavender

Fri, Dec 06 2024, 6:26 am

The chulent flavor is so strong. Does browning it first really make a difference?

amother

Pear

Fri, Dec 06 2024, 7:15 am

amother Lavender wrote:

The chulent flavor is so strong. Does browning it first really make a difference?

I do brown.
I'm a foodie, I enjoy next level food and flavor and cooking. the chulent will still be delicious without browning it, however it definitely adds a depth of flavor that I can tell is there. its great without and even greater with.

amother

Aubergine

Fri, Dec 06 2024, 11:25 am

I Dump it all in pot with water and spices and watch it boil

Amelia Bedelia

Fri, Dec 06 2024, 11:42 am

I just dump it in with the beans and with a specific proportion of spices.

amother

Freesia ↓

Sat, Dec 07 2024, 7:58 am

I do if I'm not in a rush. Honestly, I don't think there is a huge difference but as I consider myself a bit of a foodie and gourmet chef Wink

I like to do it "properly" when I can.

Bnei Berak 10

Sat, Dec 07 2024, 8:03 am

I fry the onions and fresh garlic on Low heat, remove and then try chicken pieces on high heat.
It makes a very big difference IMHO.

amother

↑ Freesia

Sat, Dec 07 2024, 8:31 am

Bnei Berak 10 wrote:

I fry the onions and fresh garlic on Low heat, remove and then try chicken pieces on high heat.
It makes a very big difference IMHO.

100% agree that it's a necessary step with chicken, otherwise you would end up with עוף מכובס. I think it is less crucial with meat.

Brit in Israel

Sat, Dec 07 2024, 9:19 am

I do but I buy big pieces of meat, cube it up and brown with loads of onions I then split it up and freeze it in bags enough for several weeks.
This way each week I have the taste and texture of browned meat but I can make the cholent in a few minutes. I also boil the meat with spices and ketchup for about an hr before adding the potatoes so the potatoes are cooking in a broth rather than water.
Definitely noted a different in colour and taste after I started browning.

amother

Offwhite ↓

Sat, Dec 07 2024, 4:44 pm

amother Amethyst wrote:

Yes, but I cheat and brown on broil in my oven.

Can you share instructions for this id like to try it

amother

↑ Amethyst

Sat, Dec 07 2024, 4:50 pm

amother Offwhite wrote:

Can you share instructions for this id like to try it

Line pan with aluminum foil, spread out meat. Season it (I use Montreal steak seasoning). Put it in the oven on broil 10-15 min (Aka till I’ve prepared the rest of my chulent. ) In theory it should be turned and given another 7 min but I don’t have the patience

amother

↑ Offwhite

Sat, Dec 07 2024, 4:54 pm

amother Amethyst wrote:

Thanks so much going to try that

amother

DarkPurple

Sat, Dec 07 2024, 5:44 pm

We sort of “brown” it in the crockpot. Put the onions and garlic in the crockpot, put meat on top and then let cook on high for anywhere between 20 min to 1 hr (depending on how much of a rush we’re in). And then make the rest of the cholent as regular.

amother

Hosta

Sat, Dec 07 2024, 6:31 pm

Yes I always do. I can tell the difference when people don’t and I do not like it

amother

Grape

Sat, Dec 07 2024, 7:25 pm

Nope. Don't sauté the onions first either. It's a needless patchke.
There are those who insist it enhances the flavor of the cholent but I don't agree at all. Huge waste of time.