Perpetual stew
en.wikipedia.org
Perpetual stew
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Re: Perpetual stew
#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
Re: Perpetual stew
#3Occasionally, 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 the pot.
Generally, I also want more ingredients ideas that I like, which is still an open problem. Sometimes I add something new and it destroys the taste.
Re: Perpetual stew
#4Occasionally, 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…
What sort of ingredients keep well in this process? How about mushrooms and potatoes?
Re: Perpetual stew
#5Occasionally, 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 suppose, the original practice of perpetual stews solves this by continuously adding both new ingredients and liquid. So while the stew itself keeps going on, every individual ingredient and flavor would vanish after some time and be replaced by something new.
Re: Perpetual stew
#6I 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?
Re: Perpetual stew
#7Perpetual stew feels like a gimmick but stew does taste better on day 2 and 3 for sure.
Re: Perpetual stew
#8I 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.
Re: Perpetual stew
#9Occasionally, 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 suppose, the original practice of perpetual stews solves this by continuously adding both new ingredients and liquid . So while the stew itself keeps going on, every individual ingredient and flavor would vanish after some time and be replaced by something new.
Stew of Theseus
Re: Perpetual stew
#10Perpetual stew feels like a gimmick but stew does taste better on day 2 and 3 for sure.
I agree that the perpetual part is kind of gimmicky, but having a stew for a week or two and stretching it out with additional ingredients can be a big time saver and, as you said, in some ways it gets better with time as it's cooked more.