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My wife is Cantonese and while we don't have any family heirloom broths, there are definitely weeks, especially in winter, where we just have a constant broth g
by jedberg 4y ago
My wife is Cantonese and while we don't have any family heirloom broths, there are definitely weeks, especially in winter, where we just have a constant broth going for a couple of weeks. All the leftover veggie bits and bones and such get thrown in there as we go. The flavor is always different, usually good, sometimes a little odd, but then we just purposely put new food in to balance it out (an apple for some sweetness for example).
I gotta say it's nice to always have a pot of soup ready to go when it's cold.
- drakonka 4y agoDoes it take a lot of electricity to keep your stove going 24/7 for weeks? Trying to get an idea of how much impact this could have on an electricity bill.
- EarthLaunch 4y agoI was thinking to do this in a non-pressurized Instant Pot. Between the cover and the insulation, it might not use much power.
- jedberg 4y agoWe do it in the Instant Pot, so it stays pretty hot. When we need to turn it off for a while we put it in jars, drop the jars into ice, then put them in the fridge. Then we just heat one jar a a time and add stuff to that. So it's actually not all that energy intensive.