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Perpetual stew

en.wikipedia.org

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Re: Perpetual stew

#11

Post by RALaBarge »

copypasterepeat wrote: post #8
falcor84 wrote: post #6

I was surprised that there's nothing in that article about health concerns. Is it just me here being concerned about the stew getting infected by something?

I don't think that's a big concern since everything gets cooked into oblivion. With something like this, nobody is trying to hit some sweet spot and get vegetables or whatever else to be al dente. Everything is boiled for many hours until all bacteria is killed off.

Yeah if something common and harmful is surviving 100 C +, we got some big problems, my friends.

Re: Perpetual stew

#12

Post by RALaBarge »

abdullahkhalids wrote: post #3

Occasionally, I will make a soup that lasts about a week, adding things every day. So not perpetual. One problem I encounter is that some ingredients disintegrate badly (like noodles), which is not a problem when making it in a huge restaurant pot, but becomes a problem when you have a typical large home pot. I have resorted to cooking noodles separately and then adding them to my bowl, rather than putting them in th…

I found this out by trying to use up some olives in my black beans and rice the other day. Devastating.

Re: Perpetual stew

#14

Post by do_not_redeem »

I tried this recently, but a few days after putting in ground beef, the stew turned rancid. So I thought maybe meat was off limits--but the wiki article talks about a 50-year beef stew. So clearly I just don't have the touch.

If anyone has ever done this at home, I want to know what ingredients you used!

Re: Perpetual stew

#15

Post by Etheryte »

asdasdsddd wrote: post #7

Perpetual stew feels like a gimmick but stew does taste better on day 2 and 3 for sure.

Slightly different, but many of the best ramen broths are the kind that keep going for ages, so there's definitely more to it than just a gimmick.

Re: Perpetual stew

#16

Post by precommunicator »

falcor84 wrote: post #6

I was surprised that there's nothing in that article about health concerns. Is it just me here being concerned about the stew getting infected by something?

https://en.wikipedia.org/wiki/Danger_zone_(food_safety)

Basically anything above 60°C (140°F) has the same safety as below 4°C (40°F).

Re: Perpetual stew

#17

Post by ethbr1 »

abdullahkhalids wrote: post #3

Occasionally, I will make a soup that lasts about a week, adding things every day. So not perpetual. One problem I encounter is that some ingredients disintegrate badly (like noodles), which is not a problem when making it in a huge restaurant pot, but becomes a problem when you have a typical large home pot. I have resorted to cooking noodles separately and then adding them to my bowl, rather than putting them in th…

The first rule of perpetual stew would be: do not add anything which can be overcooked

Most starch and carb-heavy items wouldn't be a good fit.

Re: Perpetual stew

#18

Post by bryanlarsen »

RALaBarge wrote: post #11
copypasterepeat wrote: post #8

Earlier quoted context omitted.

I don't think that's a big concern since everything gets cooked into oblivion. With something like this, nobody is trying to hit some sweet spot and get vegetables or whatever else to be al dente. Everything is boiled for many hours until all bacteria is killed off.

Yeah if something common and harmful is surviving 100 C +, we got some big problems, my friends.

I highly doubt a perpetual stew would be at boiling temps, the stew would disappear too quickly. I would think it'd be at slow cooker temperatures, 80 - 90C. High enough to kill off the nasties but low enough to not be boiling.

Re: Perpetual stew

#19

Post by [deleted] »

Isamu wrote: post #2

>pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer if properly maintained. So, basically, the code base I’ve been working on is a perpetual stew, maintained for decades

[deleted]

Re: Perpetual stew

#20

Post by svilen_dobrev »

there were such "perpetual teapots" in huts in high .bg mountains, basically the hut-keeper boiling a tea of whatever bunch of herbs is next on the shelf, forever (several ~months, some huts were closed for winter). Pick one sprig, add water :)

i have tried few times to achieve the same - or okay, at-least-similar - taste, at home.. but no way. Just hours are not enough :/

Though nowadays, this thing is .. mostly gone.

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