Well, more or less. It's an article about slow-cooking bean stew in a earth oven heated with wood that burns out over the course of many hours. Like an old fashioned oven in the shtetl. Here's what caught my eye:
"I wasn’t expecting all that much. But I was wrong. The long, slow cooking with its gradually declining heat had perfectly melded the earthy flavor of the beans with the fatty richness of the..."
Did the cooking method, the "long, slow cooking with its gradually declining heat" in the old country (any old country, not just Poland) produce a cholent that tasted better and different than the steady heat we use today?
anybody up for digging an earth oven?
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