3 ms·
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
by 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 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.