I would love to have a Grandjus style stew permanently living in my kitchen. However, leaving the house while the stove is on seems very dangerous to me. How do you manage to keep the perpstu boiling all day without burning the house down? I also wonder how much running the stove constantly would make my electricity bill go up? Please share your experience with me.
Just going to add to this: with today’s modern conveniences, have an instant read food thermometer around, and be sure to use it.
Temperature Danger Zone is between 40F and 140F
Due to mixing everything together, your minimum internal temperature should be at 165F.
For safety and CYA purposes, again, you want it between 180F and 200F. :)