Today I made my monthly “throw everything leftover in a pot” soup. Into the stockpot went comfrey, carrots, all sorts of celery, fenel, onion, leek, cabbage, ginger, garlic, tomato paste and for the meaty part some leftover grilled porkchops. All chopped to small pieces, fried and finally cooked in lots of water with leftover veggi-stock and tons of other spices I had to get rid of (caraway, chili, sweet paprika).
A hearty dish for a cold friday night. But while I whittled the veggis I was asking myself: can I make a “hunter’s pot” from this soup? Obviously it is a big pot of soup and I’m on my own, but if I eat 2 meals a day I can half the thing in 2-3 days. It will be chilled over night and boiled every time it comes out of the fridge.
Will this this start to ferment at some point? Can I just blend the rest, throw in some fresh vegs, meats and water? Make a stew with all sorts of meat? Ideas?
No, it won’t fermented in just a few days while refrigerated. You also don’t/shouldn’t reheat an entire pot of soup if you’re only making one serving as it will become a gross porridge in no time. Instead, just use a smaller pot closer to the intended serving size and just heat that (or use a microwave).
Yes, I should be more specific. I can heat only the serving I need, but that is not the point of my thought experiment. It is obviously a horrible idea if I want to be as eco friendly as possible.
The idea is: heat everything up to a boiling point every time just to kill the bad stuff, how long can I keep something like this going.
Somebody correct me if wrong, but arent the possible toxins produced by some bacteria also an issue with multiple reheats? As in, the bacteria dies, but the “poop” remains.
Eh, I think that’s more Botulism, but that requires a low oxygen environment, and usually only happens in failed jarring/canning.