jbb
Assistant Cook
Many years ago, I was in Israel, and stayed with a family. Before the Sabbath, the woman prepared what I now see named as a multi-cooker. It was not electric. She put meat in the bottom, layered potatoes and other hard veggies, and in the tiers of inserts, put other foods, including eggs (with shell). This was put on a back burner, on very low heat, the evening before the Sabbath began. It cooked all night, the goal being that they wouldn't have been able to turn on any power once the Sabbath began. The eggs were removed in the morning for breakfast. The other items continued cooking until late lunch. There was a cooked pot roast type meat, rice, potatoes, carrots, etc. Quite delicious. I would love to know how it is done. Does anyone know anything about this? The only thing I remember her saying is that the layering put what needs the most heat on the bottom, and moving what needs lesser heat toward the top.
Last edited: