Can’t you just leave it on low?
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Replying to @alicemazzy @drethelin
I make stocks all the time, and western chicken stocks are simmered without human attention for 6 / 12 / 24 hours
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Replying to @MorlockP @alicemazzy
that's what I do when I make chicken broth. sometimes when I'm sick I'll leave a pot of water and chicken and spices on the stove for days and just keep refilling it with water and chicken
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Replying to @alicemazzy @drethelin
there's an interesting thesis that cooking flows from economics N Europe had lots of fuel (peat, logs) but minimal labor (lotta work in the fields), so long simmering stews E Asia had less fuel, more labor, so finely diced foods quickly stir fried
11:48 AM - 17 Nov 2019
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