‘Perpetual broths’ that simmer for decades
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‘Perpetual broths’ that simmer for decades
1–10 of 182 posts
Re: ‘Perpetual broths’ that simmer for decades
#2British comedians Lee & Herring brilliantly satirised this in their sketch show in the 90's - https://www.youtube.com/watch?v=zfbhFA7JY_I
Re: ‘Perpetual broths’ that simmer for decades
#3I have nothing to add except for my somewhat amusing personal anecdote that this post was right above the post about "forever chemicals" when I clicked it. "Perpetual broths" would make a funny satire of "organic" packaging for "forever chemicals".
Re: ‘Perpetual broths’ that simmer for decades
#4I’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.
Re: ‘Perpetual broths’ that simmer for decades
#5Kind 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 risk of spoiling.
It's like a Soup of Theseus... it's always the same stew, but it so gradually evolves, the flavour changes, the ingredients change, but there it is.
The concept feels incredibly cozy to me, both in practical and conceptual terms.
Re: ‘Perpetual broths’ that simmer for decades
#6I 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.
Re: ‘Perpetual broths’ that simmer for decades
#7It does mention sherry, but don't think it mentioned the process they use for that is called solera - https://en.wikipedia.org/wiki/Solera
It's also done with sour beer, but with a single vessel, http://www.milkthefunk.com/wiki/Solera has an interesting explanation 'to continuously make sour beer'
Re: ‘Perpetual broths’ that simmer for decades
#8I 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.
Re: ‘Perpetual broths’ that simmer for decades
#9I’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.
I think the fact that there's no bacteria remaining is the point, since food preservation was a real issue then.
Aren't there autocatalytic oxidation reactions? There might be flavor effects from always having a pool of those ready to oxidize new ingredients.
Re: ‘Perpetual broths’ that simmer for decades
#10I 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.