Guest guest Posted December 18, 2005 Report Share Posted December 18, 2005 I'm working on perfecting a cholent recipe, and I had a question... Has anyone tried using pasta in cholent? Will it hold up, or dissolve into mush? I was thinking *maybe* if I put the pasta into it just before candle lighting... Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 Hi, Pasta in cholent will dissolve into mush. Regarding putting the pasta in right before candle lighting, I'd consult a rabbi because I don't think all authorities would consider that acceptable. It would probably mush by morning any way. I put wheat berries in cholent instead of some of the barley. It holds its shape better than other grains. One of the shops in my neighborhood sells dried corn (more like hominy than popcorn) for cooking in cholent. It was a bit starchy and not a big hit my house but if you're experimenting, its worth a try. I also recommend small whole potatoes and/or sweet potatoes (pierce with a fork to prevent bursting) if you having recognizable pieces in the final product. I dissolve miso into the liquid towards the end of cooking (better not to boil miso). It adds depth to the overall flavor but do take its saltiness into account when adding salt. Shoshana - Brandel D. Falk Recipient list suppressed Sunday, December 18, 2005 8:56 PM Cholent I'm working on perfecting a cholent recipe, and I had a question... Has anyone tried using pasta in cholent? Will it hold up, or dissolve into mush? I was thinking *maybe* if I put the pasta into it just before candle lighting... Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2005 Report Share Posted December 20, 2005 I've found that sweet potatoes also go mushy. Now that I am diabetic I have to change my cholent ingredients so I can still enjoy it. One new ingredient will be chana dal. It's tasty and has a low GI number. Carol To help you stay safe and secure online, we've developed the all new Security Centre. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2005 Report Share Posted December 21, 2005 At 15:13 21/12/05, you wrote: >That's why I leave the sweet potatoes whole. You must use very small sweet potatoes! In Israel, the average sweet potato would be too large to fit into my baking dish!! Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2005 Report Share Posted December 21, 2005 Yes, they are very little but I live in Israel and have no problem finding them. Shoshana in Kfar Saba - Brandel D. Falk Wednesday, December 21, 2005 4:43 PM Re: Cholent At 15:13 21/12/05, you wrote: >That's why I leave the sweet potatoes whole. You must use very small sweet potatoes! In Israel, the average sweet potato would be too large to fit into my baking dish!! Brandel in Jerusalem Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.