Does 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?
iirc 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!
You 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.
do_not_redeem|1 year ago
abdullahkhalids|1 year ago
Assuming you are only doing this for one meal a day, and not eating it for all your meals.