Perpetual Stew, Or Why It's Safe To Eat A 79-Year-Old Soup (2024)

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Perpetual Stew, Or Why It's Safe To Eat A 79-Year-Old Soup? ›

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.

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.

The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. Such foods can continue cooking for decades or longer if properly maintained.

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.

Soup is a good evening meal to have every day because it is typically low in calories and high in nutrients, making it a healthy option for weight management.

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.

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.

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.

How do you revive old stew? ›

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.

"Neua Tune": The soup that has been simmering in Bangkok for almost 50 years. The hearty beef broth has been kept simmering by three generations of one family for nearly half a century. The "Wattana Panich" has even received a visit from the Michelin Guide.

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.

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.

“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? Historically, sure.

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.