Binah cholent recipe-Thursday?

Della ↓

Wed, Apr 11 2012, 1:56 pm

I made the Binah cholent recipe last shabbos and everyone loved it. This week YT is tomorrow, so can I make it tomorrow and put the crock pot in the fridge and add the boiling water Friday?

+

ra_mom ↓

Wed, Apr 11 2012, 5:27 pm

Yes, you can start the cholent tomorrow, and add the water right before putting it in the crockpot for Shabbos. Smile

Can we get the recipe please? Smile

↑ Della ↓

Wed, Apr 11 2012, 5:36 pm

I knew you'd come through!!

BINAH PESACH CHOLENT (please excuse typos)

Kugel layer:

6 Yukon gold potatoes
1 onion
4 eggs
1/2 c oil
1 T salt

Cholent layer:

3 sliced Yukon gold potatoes
1 onion, diced and sauteed in 2 T oil
1 lb flanken
1 c boiling water

To prepare kugel layer, shred potatoes and onion in food processor. Add oil, salt and mix. Place half the mixture in bottom of crockpot.

Place sliced potatoes on top of kugel mixture. Add sauteed onions on top, then lay meat. Pour remaining kugel layer on top. Put boiling water on top.

Turn crock pot to low and simmer.

My family and guests loved it. I used alot more meat, BTW.

↑ ra_mom ↓

Wed, Apr 11 2012, 5:41 pm

Ooh yum! How did was the kugel texture on bottom and on top?
Everything just raw in the crock, right?
Now I don't know which to try Smile

↑ ra_mom ↓

Wed, Apr 11 2012, 5:44 pm

Monsey Mom, didn't realize this recipe entailed putting shredded potatoes and eggs raw in the fridge for a day. It will turn brown and soggy.

Can you use a hand grater on Erev Shabbos instead?

↑ Della ↓

Wed, Apr 11 2012, 5:48 pm

Honestly? I don't like cooking on YT. Maybe put cold water on top, then refrigerate, so it keeps the potatoes from turning grey/brown?

Or...keep everything separate (kugel layer, onions, etc) in fridge, then assemble Friday?

bless

Wed, Apr 11 2012, 7:53 pm

I would just cook it for a few hours and when it cools of refrigerate put it back on erev shabbos

realeez

Wed, Apr 11 2012, 8:02 pm

I'm thinking to do something similar but make the kugel layer in a 9x13 pan and freeze raw and then put in crockpot On Friday.

goodheart ↓

Wed, Apr 11 2012, 8:08 pm

bless wrote:

I would just cook it for a few hours and when it cools of refrigerate put it back on erev shabbos

I was thinking the same thing!

sky ↓

Wed, Apr 11 2012, 8:12 pm

goodheart wrote:

bless wrote:

I would just cook it for a few hours and when it cools of refrigerate put it back on erev shabbos

I was thinking the same thing!

I wouldn't.

I made something similar last shabbos. It was delicious on shabbos but the leftovers were not good when reheated. And we like leftovers and old cholent in this house. It just didn't taste good the second day.

↑ goodheart

Wed, Apr 11 2012, 8:35 pm

sky wrote:

goodheart wrote:

bless wrote:

I would just cook it for a few hours and when it cools of refrigerate put it back on erev shabbos

I was thinking the same thing!

its not really left over its just half ways cooked

↑ Della ↓

Wed, Apr 11 2012, 9:00 pm

How about this: tomorrow cook the kugel part for half an hour, then refrigerate everything in separate parts. Then Friday assemble in crockpot?

reed

Thu, Apr 12 2012, 9:38 am

Do you think this will work in the oven? (either in a 9x13 or a large pot?)
I don't have a Pesachdig crockpot, so everything goes in a low oven. (225-250)

↑ sky

Thu, Apr 12 2012, 10:15 am

reed wrote:

Do you think this will work in the oven? (either in a 9x13 or a large pot?)
I don't have a Pesachdig crockpot, so everything goes in a low oven. (225-250)

Check out this recipe for yapchik in the oven only.

↑ Della

Thu, Apr 12 2012, 2:06 pm

I prepared the cholent and am cooking it on high until YT. I will then put it in the fridge, set the crockpot to low, and return it to the crockpot tomorrow.

Hope it works!

↑ ra_mom ↓

Thu, Apr 12 2012, 2:23 pm

reed wrote:

Do you think this will work in the oven? (either in a 9x13 or a large pot?)
I don't have a Pesachdig crockpot, so everything goes in a low oven. (225-250)

I think it would be just fine on such a low temp in the oven.

mamaleh ↓

Thu, Apr 18 2019, 10:05 am

I know this is an old thread but I just found it (from that recent cholent thread) and I know some of these posters are still around 🤓.

3 Questions:
When did you turn on the crockpot? (Right before Shabbos or earlier in the day?)

How do you serve this? For reference: We do not bring our crockpot to the table and I would probably use a cooking bag.

Is the salt in the kugel really the only seasoning you use?

I do have a Pesach cholent that we like but this looks yum!

Thanks!

Last edited by mamaleh on Thu, Apr 18 2019, 10:47 am; edited 1 time in total

↑ ra_mom ↓

Thu, Apr 18 2019, 10:27 am

It's delicious. I scoop into individual plates and serve but you can also bring it to the table in a big serving bowl. It's not slices like a kugel, it's cholent.

↑ mamaleh ↓

Thu, Apr 18 2019, 10:49 am

ra_mom wrote:

It's delicious. I scoop into individual plates and serve but you can also bring it to the table in a big serving bowl. It's not slices like a kugel, it's cholent.

Thanks! When did you put it up?