5 ms·
I don't think that's a big concern since everything gets cooked into oblivion. With something like this, nobody is trying to hit some sweet spot and get vegetab
by copypasterepeat 2y ago
I don't think that's a big concern since everything gets cooked into oblivion. With something like this, nobody is trying to hit some sweet spot and get vegetables or whatever else to be al dente. Everything is boiled for many hours until all bacteria is killed off.
- RALaBarge 2y agoYeah if something common and harmful is surviving 100 C +, we got some big problems, my friends.
- bryanlarsen 2y agoI highly doubt a perpetual stew would be at boiling temps, the stew would disappear too quickly. I would think it'd be at slow cooker temperatures, 80 - 90C. High enough to kill off the nasties but low enough to not be boiling.
- maplant 2y agoIt’s probably simmering, but it also probably boils on occasion. You’re not losing stew anyway, you’re just losing water
- bryanlarsen 2y ago80C - 90C is simmering, yes.
- TZubiri 2y agoIt happens with toxins, which is the reason why cooking spoiled food isn't a magical solution to everything. Examples are on-living molecules whether inorganic simple elements or complex thermo resistant proteins leftover from other forms of life like fungi. That said, there's nothing special in a forever stew that makes it particularly more susceptible to this risk. The toxins don't reproduce (unless there's some fucky crystallization phenomenon, but that's sci fi speculation), and if there is some thermoresistant toxin introduced, then it will probably be dilluted quickly.
- sidewndr46 2y agoYeah it'd be awful if someone slipped some ice nine into the stew