Say I fixed some stew that's been in the refrigerator for around three days. Will putting that stew in a pot, heating it up to around 170C, and letting it simmer for a while make it last longer in the refrigerator?
I think the answer is yes, because whatever microbes have had an opportunity to take root in the food will have been killed by the high temperatures, but I am not sure about whatever biproducts that might remain (e.g. toxic chemicals exuded by the microbes as part of their metabolism or something).
Submitted April 16, 2015 at 06:56PM by isometer http://ift.tt/1COT9dy food
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