4 ms·

I’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

I’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.

eternityforest 4y ago
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.
- NegativeLatency 4y ago
  Also the perceptual flavor effects of the associated story on the broth being old.
  - notfromhere 4y ago
    at least for soups, it always tastes better on the second day.
xyzzyz 4y ago
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.
- asplake 4y ago
  If my maths is correct, in the limit, after renewing half each day, the whole is on average a day old.
- spike021 4y ago
  >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. Shouldn't whatever is remaining still have some influence on the fresh ingredients being added?
  - xyzzyz 4y ago
    The answer depends on whether you believe in homeopathy.
- Mistletoe 4y ago
  I love this math, thank you. Reminds me of homeopathy where if you do the math not even a single molecule of the original thing remains when they dilute it. >Homeopathic dilutions beyond this limit (equivalent to approximately 12C) are unlikely to contain even a single molecule of the original substance and lower dilutions contain no detectable amount. https://en.wikipedia.org/wiki/Homeopathic_dilutions https://en.wikipedia.org/wiki/Homeopathic_dilutions

eternityforest 4y ago

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.

NegativeLatency 4y ago
Also the perceptual flavor effects of the associated story on the broth being old.
- notfromhere 4y ago
  at least for soups, it always tastes better on the second day.

xyzzyz 4y ago

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.

asplake 4y ago
If my maths is correct, in the limit, after renewing half each day, the whole is on average a day old.
spike021 4y ago
>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. Shouldn't whatever is remaining still have some influence on the fresh ingredients being added?
- xyzzyz 4y ago
  The answer depends on whether you believe in homeopathy.
Mistletoe 4y ago
I love this math, thank you. Reminds me of homeopathy where if you do the math not even a single molecule of the original thing remains when they dilute it. >Homeopathic dilutions beyond this limit (equivalent to approximately 12C) are unlikely to contain even a single molecule of the original substance and lower dilutions contain no detectable amount. https://en.wikipedia.org/wiki/Homeopathic_dilutions https://en.wikipedia.org/wiki/Homeopathic_dilutions