2 ms·

I guess potatoes would eventually disintegrate completely and just make the soup/stew a bit thicker. But yeah, soggy noodles sound unpleasant - but when the per

• ethbr1 2y ago
  Thickening 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 ago
    I 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.