Thread: Ask a Scientist
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Old 14.01.2021, 13:53
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Re: Ask a Scientist

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So your pressure cooked soup you leave out for 2-3 days and just keep cooking it? Wow! I learnt something new
I'm not advocating it as a best practice, but it's been done that way for hundreds of years. Pottage, in English (from French potage) was traditionally cooked up with whatever additional ingredients came to hand each day, so statistically some of it could be weeks or months old

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Boiling it, so many times surely must reduce the nutritional content of that soup though?
Not sure about that. Pressure cooking was always supposed to be better than boiling, as nothing escapes. First ddg hit I found was this.

Your refrigerate policy is obviously better though, it's just about having enough space. We'll often freeze it if we're not going to finish it in a couple of days.
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