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TIL About Perpetual Stew
(en.wikipedia.org)
Ah, but what about a perpetual 1 day blinding stew?
Only should be really careful about lentils, peas, anything that sticks to the bottom.
Cabbage is good. Beef is good. Potatoes are good. Carrots - make it go bad a bit faster when not on fire. Same with peas. And of course with onions it'll go bad very fast.
Carrots - make it go bad a bit faster when not on fire.
Don't really know why carrots would make it go bad faster, but the point of a perpetual stew is to never stop cooking it. The fire is always on.
I followed you until the end. I know near nothing about onions other than their taste and a few cooking techniques. Is there something in them that cause other items around them to go bad quickly?
At what point does a soup become a stew?
I'd say you can drink a soup but you can't easily drink a stew.
To be more specific: you can drink the liquid part of the soup. You get soup with big chunks of meat and veg in it which doesn’t make it a stew even though you wouldn’t be able to drink it.
The Soup of Theseus
Sisyphus hoped there was one waiting down the slope
🎶 this is the soup that never ends
It just goes on and on my friends ….
Does this mean that they started the first batch thousands of years ago with Theseus in it?
If they boiled a human alive 2000 years ago and then kept dumping out half and filling it back up with broth, veggies and beef every day, would you eat it today?
There's barely any person left in it these days
There's a bit of an aftertaste of tar from his ship tho
Them's good eatin'. Add some broth, a potato... baby, you got a stew going.
Potatoe and baby soup, not just filling, but nutritious!
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Best way to avoid cleaning the pot!
Remember: you have to start it cooking by putting in a stone.
Awesome.
I was leaving the library over day with my son and looked at the cart of free books. Stone Soup was on that cart and damned sure I grabbed it.
Gifted it to a friend on their child's first birthday.
This sounds vaguely like a joke from a book I read as a child...
Just don't scrape the pot too hard when stirring it.
Look my iron deficiency isn't going to fix itself...
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One minor cultural artifact of this general idea:
Pease porridge hot, Pease porridge cold, Pease porridge in the pot, nine days old.
Some like it hot, some like it cold, some like it in the pot, nine days old!
The perpetual blinding stew
Made one during the pandemic lockdown. Lasted about a month before I got tired of soup.
Was it good though?
My husband and I had one going for a little over a week before the lockdowns as well. I just kinda lost interest in it.
Kudos to your dedication!
My favourite soup is the garbage disposal soup. Throw all your food scraps into the freezer and at the end of the week boil it in a soup/stock.
This hunters malarkey would require you to add edible food and keep it cooking, which just sounds expensive on every level.
Tried this last year for 2 months. Adding edible food was just another potato or vegetable and water/stock, and it doesn't need to be heated the whole time, it'd get fridged at night, but between lunch and dinner times I'd put it up to stew.
It's not something you would do at home, more of a restaurant thing.
I would unironically love it if a restaurant had this
Right? It sounds delicious. Not sure how that would fly with modern health and safety rules, though. The Wikipedia entry says a New York restaurant did one for ~8 months, so it must be possible somehow.
Needs to be kept above 70degC so heating could be costly. Other than that it's safer than refridgeration as that only slows growth whereas keeping it hot prevents any growth at all.
Better: Above 60°C pasteurizes the contents so killing all bacteria.
Technically pasteurization is met by holding the food over a specific temperature for a specific time, so over 63-65°C for 30 minutes, or 100°C for 12 seconds.
Normal pasteurization is very similar to cooking in times and temperature, and so pasteurization cooks both the food, altering texture, appearance and taste, and the bacteria.
UHT means ultra high temperature pasteurisation, which heats, eg, milk well over 100°C for only a couple of seconds and immediately cools it, minimizing the alteration of the milk.
So, by keeping the stew over 70°C, the stew is completely food safe.
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So we're germs like an issue with this? Or was it okay because it was always kept heated? I mean, obviously they theu didn't know about germs in the middle ages, but they still woulda been there.
We're not germs, you! ;)
As long as it is always kept hot then it shouldn't be any problem at all. It can never be allowed to cool for very long though.
So also keep it on while sleeping? Sounds a bit scary. I guess back in the days someone was chosen to keep the fire running anyways but nowadays? Also turnover wouldn't happen for a few hours.
Back then the fire in the stove was also what heated your home.
And lighting fire was very difficult, so you kept it burning.
Completely unrelated but I didn't know underscores could also denote italics
The constant heat and the constant turnover of food/water keep it food-safe
I sure the occasional person was unlucky and got a bowl that wasn't cooked enough. There's also a big difference between adding more to an 80% full pot vs a 20% full one for ingredient turnover.
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this post was submitted on 19 Nov 2024
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