This is similar to the solera method (https://en.wikipedia.org/wiki/Solera)
‘Perpetual broths’ that simmer for decades
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Re: ‘Perpetual broths’ that simmer for decades
#12I also like the "forever bottle" that is common with bourbon lovers like me. You take one of your nicer bottles and when another one is close to empty you don't finish it but instead dump it into a "forever bottle" that keeps evolving with the different leftover bourbons you pour into it.
You could call this your solera. Most famously, sherry, port wine, madeira, and some vinegars are made with a similar system used to blend ages. https://en.wikipedia.org/wiki/Solera
Soleras are not perpetual. They just diminish volume over time and so are put into smaller casks until they are bottled.
Re: ‘Perpetual broths’ that simmer for decades
#13I also like the "forever bottle" that is common with bourbon lovers like me. You take one of your nicer bottles and when another one is close to empty you don't finish it but instead dump it into a "forever bottle" that keeps evolving with the different leftover bourbons you pour into it.
I call this an "infinity bottle." I mix both bourbon and scotch, too. Typically the last ounce or 2 of a bottle. Sometimes it ends up pretty meh, but other times it's fantastic. If I don't like the flavor, I'll come back to it in a month and see if it has mellowed out at all. I also keep list of what's in there taped to the bottle.
Re: ‘Perpetual broths’ that simmer for decades
#14I’m not sure if the math holds up on this. Diluted over and over I doubt there is any of the previous remaining (enough to taste) and soup is boiling I assume so there’s no bacteria you are keeping going like with mole or sourdough.
Yeah, I remember watching a YouTube video of a Japanese restaurant owner, who does the same thing: every day, he refills his broth pot to full, puts more bones in, and leaves simmering. He said that he only had to restart a decade or so because of tsunami induced flood.
Sounds cool, but then if you do the math, and assume that every day he uses half of the broth, then after only 10 days, there is only around a teaspoon of the original broth in it, after 20 days there is only around a single drop, and after one month, you only get a thousandth part of a single drop.
Re: ‘Perpetual broths’ that simmer for decades
#15Wouldn’t having a propane burner on 24 hours a day be very expensive?
Also, does it really make that much of a difference? I feel like after a couple of hours with a fresh batch you could be right back where you started without really missing out on too much.
Re: ‘Perpetual broths’ that simmer for decades
#16Earlier quoted context omitted.
You could call this your solera. Most famously, sherry, port wine, madeira, and some vinegars are made with a similar system used to blend ages. https://en.wikipedia.org/wiki/Solera
Soleras are not perpetual. They just diminish volume over time and so are put into smaller casks until they are bottled.
“No container is ever completely drained, so some of the earlier product always remains in each container.”
Re: ‘Perpetual broths’ that simmer for decades
#17I’m not sure if the math holds up on this. Diluted over and over I doubt there is any of the previous remaining (enough to taste) and soup is boiling I assume so there’s no bacteria you are keeping going like with mole or sourdough.
Yeah, I remember watching a YouTube video of a Japanese restaurant owner, who does the same thing: every day, he refills his broth pot to full, puts more bones in, and leaves simmering. He said that he only had to restart a decade or so because of tsunami induced flood. Sounds cool, but then if you do the math, and assume that every day he uses half of the broth, then after only 10 days, there is only around a teaspo…
If my maths is correct, in the limit, after renewing half each day, the whole is on average a day old.
Re: ‘Perpetual broths’ that simmer for decades
#18I also like the "forever bottle" that is common with bourbon lovers like me. You take one of your nicer bottles and when another one is close to empty you don't finish it but instead dump it into a "forever bottle" that keeps evolving with the different leftover bourbons you pour into it.
Tangentially related would be Navy coffee, which sailors say is made in pots that are never cleaned and develop a "varnish" of sorts.
People say the same about Bialetti-style "moka pot" coffee makers. The reality is that any "varnish" is just old rancid coffee oil.
Re: ‘Perpetual broths’ that simmer for decades
#19Kind of related to this is the concept of "Brunswick Stew." Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers. The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at r…
also known as hunters pot / stew. Essentially the same thing as thing as the broth, but in stew form: https://en.wikipedia.org/wiki/Perpetual_stew
I've actually done this myself in a crock pot for up to a few weeks at a time. The order you add stuff makes a difference. You don't want to toss in fish or anything with real strong flavors too early in your run or it funks things up for a few days. Much as the concept is fun, soup/stew every day gets weary pretty fast. Fun for short bursts in the winter though.
Re: ‘Perpetual broths’ that simmer for decades
#20Kind of related to this is the concept of "Brunswick Stew." Look it up if you want a more accurate description, but as I recall, the idea from Colonial times in America is that there'd be a tavern/inn with a fire, constantly running, and a big cauldron of stew always topped off and ready for weary travelers. The idea is that they never "finished" a batch. They just perpetually added leftovers and foods that were at r…
Perhaps i'm geeking this out too much, but I guess it depends on ingress-vs-egress and drawdown....but...doesn't including nearly spoiling food risk the whole stew going bad in a few days? Or do the constant simmer prevent that?