"Rich McCormack" > wrote in message
...
>
> Jimbo wrote:
> >
> > Hi people,
> > I've been using a slow cooker for a while now all very
successfully.
> > However, I've heard anecdotal evidence of people cooking a large pot of
> > food and keeping it going for several days, eating from it when they
> > want, and even adding new ingredients.
>
> Sounds like Back Burner Soup...
>
> I've heard it was done many years ago on coal or wood burning
> stoves that were hot pretty much all the time during the winter
> months. I don't know whether keeping food in a crock pot at safe
> food temp for several days would be unsafe, probably not. But,
> I don't think it would be very economical...and, the food would
> surely overcook and fall apart into an unappetizing sorta mush.

I have seen the "back burner soup" used in modern times, typically in large
families that have lots of leftovers and scraps. It is used to make stock.
Bones, table scraps, etc are thrown into a large pot of water. It is not
kept boiling continually, but is brought to the boil once a day for an hour
or two, after that day's additions are put in. Then some of the liquid is
removed and used for soup or whatever, replacing it with more water. The
regular boiling prevents any bacterial growth. I have done a similar thing,
but I freeze all my scraps until I have enough and then make stock from
them.


--
Peter Aitken

Remove the crap from my email address before using.