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In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.
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The soup, which is described as "delicious and aromatic" as well as having a "real depth of flavor that's hard to explain", has been brewed by three generations of chefs working at the restaurant. Every night, whatever is in the pot gets stored, and brought out again the following day. More ingredients are added, and the whole process starts again, day in, day out, for decades.
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In Japan, the restaurant Otaf*cku in the Asakusa district of Tokyo serves a stew called oden, which has been replenished constantly since 1945. The only reason it doesn't date back until 1916, when the restaurant opened, is said to be because that soup was lost in a World War II air raid. Another soup supposedly lasted from the 15th century until it met its match in World War II too.
As repeat customers, a lack of dead ones, and a range of good Tripadvisor reviews implies, the soups are safe to eat, though we wouldn't recommend making your own at home.
First off, it's not like you're eating chunks of goat from decades ago, some poor kid that met its end in the heady days of disco. Though it may retain traces of the original components, we are definitely in Soup of Theseus territory.
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The soups are heated and kept on a rolling simmer regularly, hot enough to kill any bacteria introduced during that day's top-up. As long as no ingredients detrimental to human health are added, and the soup is constantly boiled to temperatures that will kill off harmful bacteria, the soup can be added to and eaten for a long, long time. Maybe one day you'll get a chance to eat a soup that's older than you.
In Japan, the restaurant Otaf*cku in the Asakusa district of Tokyo serves a stew called oden
oden
Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
, which has been replenished constantly since 1945. The only reason it doesn't date back until 1916, when the restaurant opened, is said to be because that soup was lost in a World War II air raid.
And yes, because it's always kept at boiling temperature (there was a close call on June 14 when Shayne briefly blew a fuse making toast), and the ingredients are cycled out at a fast pace, it should be safe to eat. Perpetual stews have been around for a while and “have simmered for years on end!” she notes.
According to HowStuffWorks, as long as it is maintained at 200 degrees F (93 degrees C), which is the temperature required for a steady simmer, nothing bad can grow.
In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.
the soup, it's completely safe to eat. And over the 45 years, the broth has gotten better and better. I guess. I'll let you know how my stomach's doing in a few days.
Many soups, with the possible exception of seafood soups, may taste better the next day! For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.
The point of perpetual stew, otherwise known as “forever soup”, is very much in the name. The cooking never ceases, as ingredients are replenished as required.
To be completely safe, you'll have to boil the soup vigorously for 10 minutes. Doing this will not only kill off any active bacteria, it will also inactivate -- but not destroy -- botulinum spores.
If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste. The specific aromatic herbs and spices are limited only by your curiosity, imagination and their availability to you.
Wattana Panich's broth has now been simmering for nearly half a century. People are flooding to social media over a restaurant which serves '50 year old soup'. A restaurant in the Ekkamai neighborhood of Bangkok, Thailand has become known for simmering the same broth in the same pot for over 45 years.
If left overnight (and saved in a safe, refrigerated place) leftover soup tastes richer the next day because all the flavors have had longer to blend. The same applies to stews.
One story about the origin of the term stone soup is that during the US's Great Depression, families unable to put food on the table every day simply placed a porous rock in the stock pot on days when there was food - and subsequently flavour - to absorb.
“Perpetual stew,” also called “hunter's pot,” refers to the practice of keeping a pot of soup slowly simmering at all times, wherein ingredients, such as meats, vegetables and liquids are replenished — but never tossed — as the pot gets low. But is it safe?
So why, then, is it suggested that we heat canned soups before consumption? To enhance their flavors and, of course, help warm us up from the inside out. All that being said, you can have your pick of any soup to snack on straight from the can, and really any other canned good in your pantry.
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away.
On most occasions, you shouldn't leave soup out overnight. This is because when the stock in the soup cools below 130°F, dangerous bacteria can multiply. If you do decide that you want to leave soup out overnight, it's recommended that you boil the soup for 10 minutes to kill any active bacteria.
While canned soups can be a convenient meal option, it's important to be mindful of their nutritional aspects. Making healthier choices by selecting low-sodium, low-fat, and organic options, adding fresh or frozen vegetables, and opting for BPA-free cans can enhance the nutritional quality of canned soups.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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