00:00Here's every single conversation I've ever had as a food scientist, Perpetual Stew Edition.
00:06Hey, have you seen that guy on social media making Perpetual Stew?
00:10Can I make that too? Is it even safe?
00:13The food safety of Perpetual Stew is shaky at best and deadly at worst.
00:19There are two very important aspects that come with making something like Perpetual Stew.
00:24Temperature and ingredients.
00:26Hot foods should be held at above 140 Fahrenheit to keep it outside of the temperature danger zone.
00:34This reduces the chances of microbes like salmonella and E. coli from growing.
00:39If your stew drops below 140 Fahrenheit, you should throw it out,
00:43because reheating something that was in the temperature danger zone may cause the bacteria to die,
00:49but the toxins from the bacteria may remain.
00:53Introducing new ingredients to your Perpetual Stew is also a concern.
00:58For example, if you're adding ingredients like vegetables and raw meats,
01:03that means your Perpetual Stew could potentially have surface microbes from the newly added ingredients.
01:10Pre-cooked and washed ingredients may mitigate this risk, but it's still a risk nonetheless.
01:16Plus, from a quality standpoint, the fats may oxidize and leave a bad taste.
01:22No, no, no. I'm not perpetuating myths. I'm perpetuating stew.
