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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.)?

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marked as duplicate by SAJ14SAJ, sourd'oh, rumtscho Apr 28 '14 at 22:55

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

This question appears to be off-topic because it has no reasonable culinary application. –  SAJ14SAJ Apr 28 '14 at 21:41

1 Answer 1

Forever is a long time.

Eventually a microbe that has thermophylic tendencies will colonize the simmering pot, and survive to reproduce Natural selection will take its course. We know this is possible due to the fauna that inhabit thermal vents on the ocean floors, and the hot geysers in Yellowstone.

Even if the chance of this happening is a billion to one in any given year, forever goes on for billions and billions of years. It will happen eventually.

Of course, there is the minor problem of the sun expanding into a gas giant and enveloping the earth eventually, but I think we can ignore that in a question like this.

The contents of the pot will be consumed. It will "rot."

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+1 This is deffinitely one of my favorite answers on SA =D –  Martin Turjak Apr 29 '14 at 7:43

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