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The way a proper perpetual stew works is that it never stops simmering and most solids should be eaten out of it within a day or two at most, essentially the ever boiling broth is the only true perpetual aspect. The reason medieval perpetual stew worked was because they where for large groups so all the meats and vegetables where quickly eaten, works a lot less when it's one dudes eating one bowl a day. Hes at least skim and straining it but if hes leaving meat and vegetables in it longer then a few days they'll eventually spoil and breakdown to a point it can't be fully strained out. Only skimmed the playlist but unless he just didnt mention it, it look like he wasn't straining it nearly enough, if he's not doing it every 3 days he might severely hurt him self.
I was expecting him to have meticulously kept the stew delicious, adding new spices and meats, not "this stew wasn't the worst thing I ever ate, but I did throw up after eating it".
Is this guy cooling and reheating the stew every day? That's not a perpetual stew, that's 411 days of reheated leftovers. All that in-between cooling-down and heating-up time introduces opportunities for pathogens to grow. If he just kept it on a low heat (say, 160-170f or 71-77c) 24 hours a day, using a slow cooker with a temperature probe, he would be having a much better time of things.
The food safety "danger zone" is 40-140F or 5-60C, so maintaining 160F sounds a bit overkill.
Though if the temperature regulation on your pot isn't great or you're concerned about the temperature dip when you add a bunch of new ingredients, I suppose 160 might be a good target to have some safety buffer.
Set up some sort of automatic stirring system to scrape the bottom of the pot and avoid thermal stratification and you're good to go.
Nothing inherently wrong with this but this should be like for a month. That water is so fucking brown man. Also the background makes it look like hes got this shit just stewing in the basement lol.
Day 411 (yesterday) he accidently dumped an entire bottle of black garlic in kek
I’ve given thought about doing this myself to see if it would save time and money on meal preparation since I’m no good at cooking.
Even though the most I’ve seen of the execution of this idea is the aforementioned thread premise stewguy and the shitskin bangkok gimmick resturant, it hasn’t really soured me on the idea.
I’ve given thought about doing this myself to see if it would save time and money on meal preparation since I’m no good at cooking.
Even though the most I’ve seen of the execution of this idea is the aforementioned thread premise stewguy and the shitskin bangkok gimmick resturant, it hasn’t really soured me on the idea.
Just do normal stew then - choice of shmeat, water, salt/whatever seasoning you like/bullion cube into a pot/wok; bring to a boil and boil for like 10 min; turn to lowest setting and cover with a lid; leave it for like 2 hours; then add your veg and depending on what you add let them simmer like another half hour (adding water if you need to) - and you're done. Make enough for the week/freeze portions and that's it.
Keeping the broth going constantly is just retarded as all hell.
The food safety "danger zone" is 40-140F or 5-60C, so maintaining 160F sounds a bit overkill.
Though if the temperature regulation on your pot isn't great or you're concerned about the temperature dip when you add a bunch of new ingredients, I suppose 160 might be a good target to have some safety buffer.
Set up some sort of automatic stirring system to scrape the bottom of the pot and avoid thermal stratification and you're good to go.
Could do some sort of sous vide double boiler setup with a heavy brine or oil bath between the soup and the heat source. Then you don't have to worry so much about precise heater control or scorching if you don't constantly stir. Or if fully committed to the bit, acquire a steam-jacketed kettle.
I wonder if it's even remotely possible to do this in the US where you could serve to the public or if the health codes would never consider allowing such a thing.
wonder if it's even remotely possible to do this in the US where you could serve to the public or if the health codes would never consider allowing such a thing.
1000% health codes will bury you, or lawsuits from some random cunt claiming it was your stew kitchen that buried them in food poisoning and not taco bell they scarfed down right after your meal.
Fermentation cannot occur in high temperatures. But yeah, you can easily ruin a forever soup adding dumb shit to it
I know there's a restaurant in Thailand that has a forever soup going on for decades now. I imagine the control procedures must be very tight for it to work though
Rather than trying to hunt down a double boiler insert for my 24qt lobster pot, I just bought a 16qt set (insert holds ~12qt).
Probably make a fuckload of mirepoix and then toss it in with some dry split pea and barley, whatever bone broth or stock I already have, some more carrots and onion and celery chunks, and water to cover.
Is this guy cooling and reheating the stew every day? That's not a perpetual stew, that's 411 days of reheated leftovers. All that in-between cooling-down and heating-up time introduces opportunities for pathogens to grow. If he just kept it on a low heat (say, 160-170f or 71-77c) 24 hours a day, using a slow cooker with a temperature probe, he would be having a much better time of things.
Rather than trying to hunt down a double boiler insert for my 24qt lobster pot, I just bought a 16qt set (insert holds ~12qt).
Probably make a fuckload of mirepoix and then toss it in with some dry split pea and barley, whatever bone broth or stock I already have, some more carrots and onion and celery chunks, and water to cover.
This turned out pretty good. The bare brushed stainless steel of the pot makes it hard to get a reliable reading with an infared thermometer, but a patch of wet papertowel stuck to the surface makes a good target, so we're maintaining >140F at the lid, which is good enough. Water level in the outer pot maintaining nicely.
After the first cup of the above-described base pottage, which is understandably pretty bland, added some sliced white/button mushrooms that I forgot I had while making spaghetti sauce, some freezer burned 1" beef cubes, and some old pancetta, and then every time I get another cup, been chucking in whatever spices smell like they'd go well.
Becoming less a fan of the texture of the barley as time goes on.
The beef has softened up nicely, so I assume it's hitting the 160F to break down the connective tissue deeper in the pot.
No off flavors or digestive surprises, but this is still Generation 1.
