If it's do-able with Chili, I don't see why I couldn't do it with a Caveman-Keto chili or something like that. It's quite different than adding hot food to a container, because the pot, itself, has been heat-treated, as a container, right? 1 year ago. Also, for irony, a large (cleaned) stone is always left in the pot. To learn more, see our tips on writing great answers. Doing chickensoup with freezer broth to freeze again and again. The problem is you never know if you're consuming the toxins or just making it more concentrated. Plate scraps, ew. And you have to check every hour or two if there's enough water to keep it simmering, luckily it fries before it burns so if you miss the right time it will probably add to taste. As with healthy fats, heirloom vegetables, grass-fed meats and a good old-fashioned cod liver oil, we consume a lot of bone broths – usually aiming for one quart per person per day, at the recommendation of our nutritionist. There may be one piece of pasta in the mac n cheese that has been traveling in there for months... Shudder. What are these numbers, and how do you keep the soup there? 1. What is the application of `rev` in real life? Are you sure about this? Also? Can I make a neverending Soup in an instantpot? By Joel Dyer, ISBN: 9780813338705, Paperback. Between August 2014 and June 2015, Louro, a New York restaurant under the direction of chef David Santos, created dishes from a master stock. One perpetual stew requires the following ingredients: 2 × Boiling Water 4 × Raw Fish 10 × Cabbage 5 × Berry 3 × Honey 1 × Olive Oil 2 × Bread 2 x Firewood Happiness Cook Food Assuming the food is being reheated to cooking temperature each time - we're talking about the very bottom of an exponential growth curve, combined with regular consumption and replacement (i.e. Never put the pot in the fridge, as that will leave the soup in the center of that shape retaining some heat longer -- as the periphery chills, the center will be in the danger zone too long. Close. Ok, I have been making never ending soup for many years. Posted by. If a pot of soup is boiled for an extended period of time, left covered and put away, is time spent in the "danger zone" really all that accurate? As long as you trust the cook, nothing bad can happen to you. Theoretically, you could perpetually chill it or perpetually simmer it and it would be preserved, but that's not practical (too expensive to keep it simmering all the time, and on the other hand you wouldn't want to eat it cold). Should be safe, there is a japanese broth that been cooking since 1945. @renegade And the stone is the exact opposite of a cold paddle: it's a large thermal mass that does nothing more than keep the soup warmer for longer. Came across this thread and was wondering if anyone had done it with a Keto style meal. rev 2020.12.2.38106, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us, That's hilarious... and kind of disgusting. cooking.stackexchange.com/questions/16872/…, MAINTENANCE WARNING: Possible downtime early morning Dec 2, 4, and 9 UTC…, “Question closed” notifications experiment results and graduation. That depends on what you put into it. Although, you can keep it going indefinitely because 180°F is like freezing it, I usually keep it going only about 5 days. It’s been on the back burner so long that I no longer know what’s down there. Qualche tempo fa, dopo aver consultato la Russia bianca, Putin ha preso il controllo dell'intero paese se l'ho capito bene.