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I would unironically love it if a restaurant had this
I'm pretty sure Than Brothers (Seattle famous Thai location) did this with their stock broth.
A little soup store in Illinois called journeys end did something like this. (Long gone, a Walgreens got it)
They'd have pots of soup that would kinda morph into the next one. It was pure comfort food and their sandwiches were dope. RIP.
But it was popular. I think more places should do it.
https://www.npr.org/sections/thesalt/2019/11/03/772030934/soups-on-and-on-thai-beef-noodle-brew-has-been-simmering-for-45-years
Right? It sounds delicious. Not sure how that would fly with modern health and safety rules, though. The Wikipedia entry says a New York restaurant did one for ~8 months, so it must be possible somehow.
In a comment a few minutes after yours, fellow lemmy buttPickle posted this:
https://www.npr.org/sections/thesalt/2019/11/03/772030934/soups-on-and-on-thai-beef-noodle-brew-has-been-simmering-for-45-years
45 years
I saw that, and I also vaguely remember reading that in the past. So I guess it was less TIL and more "today I remembered" lol.
Needs to be kept above 70degC so heating could be costly. Other than that it's safer than refridgeration as that only slows growth whereas keeping it hot prevents any growth at all.
Better: Above 60°C pasteurizes the contents so killing all bacteria.
Technically pasteurization is met by holding the food over a specific temperature for a specific time, so over 63-65°C for 30 minutes, or 100°C for 12 seconds.
Normal pasteurization is very similar to cooking in times and temperature, and so pasteurization cooks both the food, altering texture, appearance and taste, and the bacteria.
UHT means ultra high temperature pasteurisation, which heats, eg, milk well over 100°C for only a couple of seconds and immediately cools it, minimizing the alteration of the milk.
So, by keeping the stew over 70°C, the stew is completely food safe.