Would you dare to taste soup that has been cooked for 47 years in the same pot? - Walla! Food

2021-11-19T18:15:51.420Z

47 years that this soup axis has been sitting on the fire and only more meat, noodles and vegetables are added to it. The tasters said that the cooking method gives the soup a unique taste and aroma - but is it not dangerous?

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Would you dare to taste soup that has been cooked for 47 years in the same pot?

47 years that this soup axis has been sitting on the fire and only more meat, noodles and vegetables are added to it.

The tasters said that the ancient cooking method gives the soup a unique taste and aroma - but is it not dangerous?

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Is it dangerous?

The idea for a soup that never ends is definitely not innovative. The method known as "perpetual stew", or "hunting pot", is based on slow cooking of a soup pot at all times, in which ingredients such as meat, vegetables and liquids are renewed - but never thrown away - as the pot begins to empty. Is it safe? Historically, yes. Usually the pots are emptied almost completely by the end of the cycle, so only the base of the soup is the one left for the next cooking cycle. The remnants of the soup only add flavor to the next pot.

A 1981 New York Times article talks about a 21-year-old French beef stew: Author Arthur Prager recommended cooling the soup overnight if it did not run out, then removing the fat from above - where bacteria tend to accumulate - and letting it cook again For at least 20 minutes before starting to serve from it again.

While leftover vegetables and meat are thrown away after two rounds of reheating, the spindle, they say, "will never spoil."

In the article, Prager also refers to "Pot-o-Pio" in Normandy that has reportedly been on fire for 300 years, and another in Perpignan that began in the 15th century but did not survive World War II.

@foodwithshayne Wattana Panich Beef Broth Soup, #Bangkok #Thailand.

I visited this restaurant thanks to a recommendation from @mark_wiens.

#Beef ♬ original sound - Food with Shayne

So true, Watana Panich Restaurant may not offer the oldest soup on the planet, but Kavinongtaung hopes they'll still get there.

"I'm a third generation, and we have three children," he says, "I hope there will also be a fourth generation that will continue to run the business."