cooking question
I would like to serve pesach cholent tomorrow for lunch around 12 noon. Do you think I should:
a. leave it in the crockpot overnight
b. leave it in the oven overnight
c. cook it completely today, and then rewarm tomorrow in an oven?
Keep in mind that pesach cholent is always watery because there is nothing to absorb the water and/or grease coming off the meat and veggies.
a. leave it in the crockpot overnight
b. leave it in the oven overnight
c. cook it completely today, and then rewarm tomorrow in an oven?
Keep in mind that pesach cholent is always watery because there is nothing to absorb the water and/or grease coming off the meat and veggies.