Thread: Ask a Scientist
View Single Post
  #2096  
Old 14.01.2021, 14:39
Talk to you later's Avatar
Talk to you later Talk to you later is offline
Forum Veteran
 
Join Date: Aug 2020
Location: ZH
Posts: 969
Groaned at 43 Times in 22 Posts
Thanked 1,757 Times in 670 Posts
Talk to you later has a reputation beyond reputeTalk to you later has a reputation beyond reputeTalk to you later has a reputation beyond reputeTalk to you later has a reputation beyond reputeTalk to you later has a reputation beyond reputeTalk to you later has a reputation beyond repute
Re: Ask a Scientist

Quote:
View Post
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



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.

All clear
Reply With Quote