The Jewish Chronicle - - LIFE -

Choose waxy potatoes like Mar­fona or De­siree to avoid them dis­solv­ing.

Choose large pulses like but­ter beans and don’t worry too much about soak­ing them as they have hours to cook.

Don’t add too many or they’ll soak up too much liq­uid.

Fry your veg­eta­bles off first separately for ex­tra flavour.

Sear the meat for colour, carameli­sa­tion and to help it hold to­gether in the pot.

Af­ter sear­ing the meat, add a lit­tle wa­ter to help you scrape out the meaty/veg­etable-y flavours and pour that into the cholent pot.

Take care when adding liq­uid – too lit­tle and it will be dry; too much and it will be soupy.

Leave it alone! Do not touch it once you have started cook­ing.

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