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Perpetual stew
- Isamu 2y ago>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
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- foreigner 2y agoROFL thank you for that
- abdullahkhalids 2y agoOccasionally, 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.
- pradn 2y agoWhat sort of ingredients keep well in this process? How about mushrooms and potatoes?
- ethbr1 2y agoAnything you'd normally make a broth out of would be a great fit! Including bones / carcasses.
- abdullahkhalids 2y agoThe ones I throw that do well: carrot, cabbage, potatoes, mushrooms, leaks, corn, eggs, several types of meat. When I was a student, I used to throw in cans of cream of mushroom etc, but I don't eat canned food anymore. The ones I take out after boiling for a while: onions, bell peppers, meat bones. Ones that are kinda okay: beans of various sort (become too soft, yet don't disintegrate fast enough, and collect at the bottom of pot so difficult to take out), cooked rice. Definitely bad: noodles.
- nosrepa 2y agoPotatoes would disintegrate.
- xg15 2y agoI 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.
- martinpw 2y agoStew of Theseus
- abdullahkhalids 2y agoGiven the size of my pot and my appetite, I eat about 1/3 of the pot every day, and add about 1/2 a pot of liquid+ingredients. Some of the liquid obviously boils away during the daily cook.
- RALaBarge 2y agoI found this out by trying to use up some olives in my black beans and rice the other day. Devastating.
- decimalenough 2y agoOlive fried rice is quite popular in Thailand and southern parts of China. However, it uses the Chinese olive (橄榄, Canarium album), which is usually pickled and mixed with mustard greens to create a gloopy black paste that your local Chinese grocery probably calls "olive vegetable" (橄榄菜).
- ethbr1 2y agoThe first rule of perpetual stew would be: do not add anything which can be overcooked Most starch and carb-heavy items wouldn't be a good fit.
- rob74 2y agoI guess potatoes would eventually disintegrate completely and just make the soup/stew a bit thicker. But yeah, soggy noodles sound unpleasant - but when the perpetual stew was actually in use hundreds of years ago (in Europe), noodles weren't really a thing yet...
- ethbr1 2y agoThickening is maybe the most interesting component! I.e. how do you make a thick perpetual stew? I'd assume thickeners have different behavior when cooked for 1 week+, as you start to get some byproducts you don't normally see in "fresh" cooking.
- abdullahkhalids 2y agoI used to add cream of mushroom (found in cans) to the soup, because I really needed the calories. It really thickened the soup and did pretty well. You can also just add corn flour (pre-mixed in a water before) and it thickens up the soup easily. If I consume 1/3 of a well mixed soup every day and top it up to full, then in a week, only about (1/3)^7 = 0.05% of the first day stuff remains. You don't really have to worry about the longevity of the ingredients.
- throwup238 2y agoThe trick is to use a pasta cooker basket which hangs from the edge of the pot like the ones restaurants use. You dip it in to the perpetual stew so that noodles can cook in the broth then take it out when it’s ready. They’ll still dissolve if you leave it in too long but at least with this method you don’t need to boil a separate pot of water and you can infuse the noodles.
- stevenwoo 2y agoI have the base with some vegetables that last two weeks like tofu cabbage carrots and onion celery like mirepoix and in separate containers the stuff that deteriorate if in stock like broccoli/mushrooms/spinach/other greens/veggies and add in the separated stuff to the base in a smaller pot along with ginger/garlic/sesame oil. This way I can buy and cook several things in bulk and use them as needed over a week or so, adding them to the base.
- alexjplant 2y ago> noodles Replace them with a heartier starch like lentils or farro. As a bonus you also end up with better micro and macronutrients than you'd get from enriched egg noodles or the like. My current meal prep stew comprises olive oil, pork, leeks, garlic, carrots, mushrooms, lentils, onions, tomato paste, and kale. For seasoning I'll throw in red pepper flakes and italian seasoning along with some balsamic vinegar if I don't get the depth of flavor I want. A little gorgonzola or other blue cheese on the side really sets it off.
- falcor84 2y agoI 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?
- copypasterepeat 2y agoI 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.
- RALaBarge 2y agoYeah if something common and harmful is surviving 100 C +, we got some big problems, my friends.
- bryanlarsen 2y agoI highly doubt a perpetual stew would be at boiling temps, the stew would disappear too quickly. I would think it'd be at slow cooker temperatures, 80 - 90C. High enough to kill off the nasties but low enough to not be boiling.
- maplant 2y agoIt’s probably simmering, but it also probably boils on occasion. You’re not losing stew anyway, you’re just losing water
- bryanlarsen 2y ago80C - 90C is simmering, yes.
- TZubiri 2y agoIt happens with toxins, which is the reason why cooking spoiled food isn't a magical solution to everything. Examples are on-living molecules whether inorganic simple elements or complex thermo resistant proteins leftover from other forms of life like fungi. That said, there's nothing special in a forever stew that makes it particularly more susceptible to this risk. The toxins don't reproduce (unless there's some fucky crystallization phenomenon, but that's sci fi speculation), and if there is some thermoresistant toxin introduced, then it will probably be dilluted quickly.
- asdasdsddd 2y agoPerpetual stew feels like a gimmick but stew does taste better on day 2 and 3 for sure.
- copypasterepeat 2y agoI 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.
- Etheryte 2y agoSlightly different, but many of the best ramen broths are the kind that keep going for ages, so there's definitely more to it than just a gimmick.
- coolThingsFirst 2y agoIt would be great idea for restaurant. Like in the hateful 8 film.
- mettamage 2y agoHey, question: what are your thoughts about the OMSCS program? I was having the same questions that you posted in an Ask HN, which is how I found you (I used the search bar). You didn't have contact info, so I'm contacting you in this comment if you've gathered more info on it. I'm also curious how the online part influences perception.
- do_not_redeem 2y agoI tried this recently, but a few days after putting in ground beef, the stew turned rancid. So I thought maybe meat was off limits--but the wiki article talks about a 50-year beef stew. So clearly I just don't have the touch. If anyone has ever done this at home, I want to know what ingredients you used!
- piannucci 2y agoDoes it still go rancid if it’s kept at boiling temperatures? I’m guessing that if it’s too hot for microbes, then you only have to deal with oxidation at the surface, which can maybe be fixed with periodic skimming. Maybe?
- do_not_redeem 2y agoiirc I kept it hot (scalding) but not boiling. I was worried it would boil dry overnight and burn/ruin the pot, but maybe I just need to keep the liquid topped up enough so that doesn't happen. I'll try this next time, thanks!
- abdullahkhalids 2y agoYou don't have to keep the soup perpetually simmering in modern times. You let the pot cool to room temp after eating, then throw in the fridge. Next day, bring to boil before dinner with enough time for the new ingredients to cook. This also makes sense for a home setup, unlike a restaurant where the replacement dynamics are very different. Assuming you are only doing this for one meal a day, and not eating it for all your meals.
- ethbr1 2y agoWhat leanness of ground beef? 70/30 or 80/20? Likely too much fat. You'd want to keep the meat as lean as possible for longevity purposes. Alternately, when you cook it, you can either skim the liquid fat off the top (use a large spoon) or absorb it with slices of bread (drag it across the surface and they'll soak up the fat).
- svilen_dobrev 2y agothere were such "perpetual teapots" in huts in high .bg mountains, basically the hut-keeper boiling a tea of whatever bunch of herbs is next on the shelf, forever (several ~months, some huts were closed for winter). Pick one sprig, add water :) i have tried few times to achieve the same - or okay, at-least-similar - taste, at home.. but no way. Just hours are not enough :/ Though nowadays, this thing is .. mostly gone.
- carabiner 2y agoCould this be formulated to cause temporary blindness?
- sdwr 2y ago1 day blinding stew
- foodevl 2y agosome math because I'm curious: If you draw down and replace 50% of the water every day, each molecule has a 1/2 chance of sticking around. After 3 months that's 1/(2^90). A 5 gallon pot contains around 2^87 water molecules. So after 3 months there's basically none of the original liquid left.
- thunderbong 2y agoSoup of Theseus
- lbeckman314 2y agoAnnie Rauwerda's exploration of this (cooking a stew for 60 days and sharing it with the community in Brooklyn) was really fun to track along with! https://www.perpetualstew.club https://www.perpetualstew.club https://www.grubstreet.com/2023/07/annie-rauwerda-perpetual-stew-bushwick.html https://www.grubstreet.com/2023/07/annie-rauwerda-perpetual-... https://archive.ph/iGGJz https://archive.ph/iGGJz
- HPsquared 2y agoThe Internet in the age of the slopocalypse is becoming like a perpetual stew. Generated content is stirred back in as training data.
- TZubiri 2y agoSomeone has been bingin WikiTok
- jasonpeacock 2y agoAs a kid in Boy Scouts in Alaska, during the annual broomball tournament on the outdoor hockey rinks in winter, every kid would bring a can of soup as "admission". One of the adults would have a massive pot setup on a gas burner, and we'd pour in all the random cans of soup to heat up together. Throughout the day you'd grab a styrofoam cup and ladle in some "suicide soup", then try go guess what mystery chunks you were eating. Not perpetual but definitely "whatever you had" soup :)
- mrbungie 2y agoYou missed the most important part ;). How was it? Was it any good? Randomly bad/good?
- jasonpeacock 2y agoIt was tasty, like a minestrone soup. All the soup cans averaged out to tomato broth with chunks of veggies, meat, and noodles. Mostly, it was hot and salty and could be drank from a cup :)
- ethbr1 2y agoMy grandparents told me something similar was the norm in schoolhouses of Appalachia circa 1930s. Read: a few kids in assorted grades. Everyone brought along what they could, the teacher tossed it into a pot, and by lunchtime that was it. Per my grandfather's telling, squirrel was not uncommon, and any meat was welcome.
- trhway 2y agoi heard (and have no direct knowledge) that in a Chinese village would be a "perpetual" large common pot with oil boiling where people would fry their stuff.
- polivier 2y agoA friend of mine made a perpetual stew about a year ago. It lasted for three months, until he put some kind of smelly fish in and then couldn't get rid of the taste. He eventually had to throw away the whole stew.
- SamBam 2y ago> See also: > Ship of Theseus I'm often interested in the use of "See also" in Wikipedia articles to bring in related topics that may not be obviously related to a naive reader, without directly addressing the relation in the article. I feel like it's an idiom that has developed over time, although I wouldn't be surprised to see similar things in card catalogues. It's interesting to me because an encyclopedia generally spells everything out for you -- that's it's purpose, to explicitly explain things. The "tangentially-related See Also," on the other hand, demands that the connection be made in the mind of the reader, without explaining the connection explicitly.
- bob1029 2y agoI do something like this with my deep fryer when using animal fat. Replacing it all at once can be expensive and wasteful. You also wind up with a sub-optimal flavor profile for several batches when you do a total reset.
- black6 2y agoPease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old.
- ViktorRay 2y agoIt’s always nice when a word in a language connects so well with the thing it is describing. The word “stew” for example feels like how a pot of stew feels like. The warm cozy feeling of the word matches the actual warm cozy feeling of watching the pot of stew