This question already has an answer here:
- Never ending soup; is it actually safe? 3 answers
A friend and I were talking and we somehow came to this topic.
Will food that is continuously being cooked/simmered rot?
I'm not so sure myself. On one hand, if the temperature is just right, it will not burn the food, and it will also keep bacteria from developing. On the other hand, somehow logic makes me believe it will inevitably rot someday.
As a follow-up question, what about food that is continuously being cooked, but is also replenished (e.g. A soup in a pan that is only consumed halfway each day, then more ingredients and stock are added for the following day.)?