5 ms·

> well... actually we purge it once a week otherwise it goes completely bad I know that when I cook stews I often end up with a lot of food bits stuck and even

> well... actually we purge it once a week otherwise it goes completely bad I know that when I cook stews I often end up with a lot of food bits stuck and eventually burned at the bottom and sides of the pot. I can imagine keeping it going by pouring the stew contents to another pot so that I could clean the first pot though. Without doing that... those stuck & burned bits will certainly add "flavor" to the stew.

yourapostasy 4y ago
> ...those stuck & burned bits will certainly add "flavor" to the stew. Cooking fuel from wood was expensive to procure, so if I were making such a stew I'd cook it low and slow to conserve precious wood, so maybe they "cooked" over coals back then. If I were to do this today, I'd top off with lots of water before bedtime so there won't be burnt bits in the morning. Maybe try to seal the lid edge with dough that can be used as bread in the morning to sop up the stew (might need to do 2-3 batches of such bread to make the supply of it last through the day). I'd also likely use a rocket stove, a pot heat exchanger [1], and hot water pipes on the inside and outside of the rocket stove exhaust port to extract out as much working heat as possible. [1] https://www.youtube.com/watch?v=q1j1RI3D7Zk https://www.youtube.com/watch?v=q1j1RI3D7Zk
dekhn 4y ago
This stuff is known as "fond" and it's commonly used to make flavorful liquids (stock/broth).
- vram22 4y ago
  Wonder if the word fondue is related to fond. https://en.m.wikipedia.org/wiki/Fondue https://en.m.wikipedia.org/wiki/Fondue I first read about fondue in Asterix in Switzerland (IIRC). Good fon(due)! #PunIntended
- boomerango 4y ago
  There is fond (which can also burn) and then there is charred debris. The former adds umami, the latter tastes like cigar ash.
kadoban 4y ago
> Without doing that... those stuck & burned bits will certainly add "flavor" to the stew. Pretty sure you're joking, but very likely they will. A limited amount of little charred bits taste quite good, and unless there's serious issues with heating or composition, it's not like it's going to overwhelm the rest of the flavors.

yourapostasy 4y ago

> ...those stuck & burned bits will certainly add "flavor" to the stew. Cooking fuel from wood was expensive to procure, so if I were making such a stew I'd cook it low and slow to conserve precious wood, so maybe they "cooked" over coals back then. If I were to do this today, I'd top off with lots of water before bedtime so there won't be burnt bits in the morning. Maybe try to seal the lid edge with dough that can be used as bread in the morning to sop up the stew (might need to do 2-3 batches of such bread to make the supply of it last through the day). I'd also likely use a rocket stove, a pot heat exchanger [1], and hot water pipes on the inside and outside of the rocket stove exhaust port to extract out as much working heat as possible. [1] https://www.youtube.com/watch?v=q1j1RI3D7Zk https://www.youtube.com/watch?v=q1j1RI3D7Zk

dekhn 4y ago

This stuff is known as "fond" and it's commonly used to make flavorful liquids (stock/broth).

vram22 4y ago
Wonder if the word fondue is related to fond. https://en.m.wikipedia.org/wiki/Fondue https://en.m.wikipedia.org/wiki/Fondue I first read about fondue in Asterix in Switzerland (IIRC). Good fon(due)! #PunIntended
boomerango 4y ago
There is fond (which can also burn) and then there is charred debris. The former adds umami, the latter tastes like cigar ash.

kadoban 4y ago

> Without doing that... those stuck & burned bits will certainly add "flavor" to the stew. Pretty sure you're joking, but very likely they will. A limited amount of little charred bits taste quite good, and unless there's serious issues with heating or composition, it's not like it's going to overwhelm the rest of the flavors.