Kajikit wrote:
> On Mon, 19 Oct 2009 12:12:06 +0100, "john royce"
> > wrote:
>
>
>>Years ago I went to a students flat and there was a chap there who had a
>>large crock pot that he kept permently in the oven.
>>
>>His evening meal was to heat the whole thing up; adding meat and vegetables
>>to the top. Then to eat from the existing meat and vegetables already in the
>>bottom of the pot which had been cooked for the previous meal.
>>
>>Apparently he kept the pot going in this fashion for months on end. He never
>>suffered from food poisoning.
>>
>>But was there any chance of food poisoning happening seeing as he was
>>regularly rotating the food in the pot at oven temperatures (more or less
>>rotating I guess that is)?
>>
>
> It sounds like a pretty boring diet, but safe because the food was
> always being recooked... that's pretty much what they used to do in
> the olden days when they'd keep a stewpot on the heart contiuously and
> just put whatever they had in it.

I have read of chefs that keep a stock pot going for months and months,
its always at a low simmer and occasionally raised to a full boil before
being taken back down to a simmer.

I do not have one of those stoves like an Aga that is 'always on' so my
attempts to recreate one of these long simmering stock pots has not
worked out, but i have read they can develop what is called a "signature
flavor' for the chef producing it. A case of the sum of the whole
being greater than its parts.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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